Looking for a classic cheesecake recipe? You'll love this plain vanilla flavor that goes well with fruit!
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❤️ Why you'll love this recipe
M and M cheesecake is thick, creamy, chocolaty and has all of the flavor of those cookies we all love so much. The top is covered with the creamiest chocolate ganache imaginable and then more m & m candies are sprinkled on top.
Have you made one of my cheesecakes yet? If you have you know that they are rich, creamy, and perfect — if you'll allow me bragging rights.
This is a fun dessert. It isn't elegant or classy. C'mon y'all, it's M&Ms.
🧾 Ingredients
- Graham crackers
- Butter
- Cream cheese
- Brown sugar
- Sugar
- Eggs
- Vanilla
- M&M's candies
- Sour cream
- Heavy (whipping cream)
- Chocolate chips
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Make the crumb crust.
- Press into the pan.
- Beat cream cheese and sugar together.
- Add eggs.
- Fold in vanilla, 1 cup of the M & M candies, and sour cream.
- Pour the M and M cheesecake batter into the prepared crumb crust in the springform pan.
- Make sure the foil is still securely around the pan.
- Put the cheesecake pan in a 12" cake pan with high sides and put into a 375F oven.
- Pour hot water into the 12" pan until it comes halfway up the sides of the cheesecake pan.
- Bake for 45 minutes.
- Turn off oven and let set for one hour.
- Remove cake from oven.
- Refrigerate covered.
💭 Things to know
Expert Tip: Fold a piece of paper towel over the top of the finished cheesecake before covering and putting it in the refrigerator. It will soak up any condensation that might form.
- Always use full fat ingredients.
- Make sure the ingredients are at room temperature.
- Never whip your cream cheese mixture - you don't want excess air in the batter.
- It's done when the middle jiggles just slightly and the edges are puffed up.
- Make the m and m cheesecake a day or two ahead of time. It needs time in the refrigerator to mellow.
- Use a chocolate crumb crust instead of graham crackers for a more chocolatey flavor.
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
Yes, that helps the cake not to stick. Grease the bottom and sides.
Yes, but I don't recommend it. They tend to overbake and the texture gets crumbly.
NO! Only use full fat regular cream cheese - anything else will not give you the same, or even similar results.
M and M cheesecake has a thick, rich chocolate glaze.🥫 Storage
Cover your cheesecake and store it in the refrigerator for up to 4 days. Make sure there aren't any onions, fish, or other strong scented foods in there because your delicious m & m cheesecake will take on those flavors.
📚 Related recipes
Here are more cheesecake recipes.
📖 Recipe
M and M’s Cheesecake
Print SaveEquipment Needed
Ingredients
- 2 cups graham crackers, crushed
- ⅓ cup butter, melted
Cheesecake
- 32 ounces cream cheese, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 6 eggs, room temperature
- 2 teaspoons vanilla
- 1 cup m&ms candy
- 16 ounces Daisy sour cream, (see note below), room temperature
Ganache
- 1 cup heavy cream
- 12 oz milk or semi-sweet chocolate
- ½ cup m&ms
Instructions
Crust
- Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" springform pan.
- Bake at 375F for about 10 minutes.
- Set aside.
- When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least ¾ of the way up the pan
Cheesecake
- Beat cream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
- Add eggs one at a time, slowly mixing in for about 2 minutes after each addition.
- Fold in vanilla, 1 cup of the M&Ms, and sour cream by hand.
- Pour a layer of the batter into a prepared crumb crust in the springform pan. Make sure the foil is still securely around the pan.
- Put the cheesecake pan in a 12" cake pan with high sides and put into a 375F oven.
- Pour hot water into the 12" pan until it comes halfway up the sides of the cheesecake pan - don't let it go over the top of the aluminum foil!
- Bake for 45 minutes.
- Turn off oven and let set for one hour. Do not open the door!
- Remove cake from oven, take off foil, and let come to room temperature.
- Cover and refrigerate overnight. Placing paper towel on top of cake will soak up any condensation
- Just before serving run a knife around cake and remove from pan.
- Pour the ganache over the top, smoothing and letting it drip down the sides as you go.
- Garnish with the remaining ½ cup M&Ms.
Ganache
- Heat the cream until bubbles form around the edge.
- Remove from heat and stir in the chocolate until smooth.
Notes
- Always use full fat ingredients.
- Make sure the ingredients are at room temperature.
- Never whip your cream cheese mixture - you don't want excess air in the batter.
- It's done when the middle jiggles just slightly and the edges are puffed up.
- Make the m and m cheesecake a day or two ahead of time. It needs time in the refrigerator to mellow.
- Use a chocolate crumb crust instead of graham crackers for a more chocolatey flavor.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published January 23, 2014. Last updated January 8, 2021 for better instructions and readability.
Karen @ Baking In A Tornado
M&Ms in a cheesecake, I'm sitting here wondering why I never thought of that. I can't even tell you how much my boys and their friends will love this. I may have to make two.
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