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M and M’s Cheesecake

Creamy, dense cheesecake that's studded with M&Ms, covered with creamy ganache, and sprinkled with more M&Ms. It's colorful and fun but most of all it's delicious.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 servingss


  • 2 cups crushed graham crackers or pecan cookies
  • 1/3 cup melted unsalted butter (maybe a bit more)


  • 32 ounces of cream cheese , room temperature
  • 1 cup brown sugar
  • 1 cup sugar
  • 6 large eggs , room temperature
  • 2 teaspoons vanilla
  • 1 cup M&Ms
  • 16 ounces Daisy sour cream (see note below), room temperature


  • 1 cup heavy cream
  • 12 oz milk or semi-sweet chocolate
  • 1/2 cup M&Ms



  • 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 3/4 of the way up the pan


  • 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.
  • Repeat until all the batter is used up.
  • 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.
  • Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
  • Refrigerate overnight.


  • Heat the cream until bubbles form around the edge.
  • Remove from heat and stir in the chocolate until smooth.
  • 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.
  • Sprinkle with the remaining 1/2 cup M&Ms.


Never use low fat anything in this cheesecake. Also, I use Daisy sour cream because it doesn't have any added ingredients - a lot of brands have thickeners and other unnecessary ingredients. The recipe is high calorie as are all good cheesecakes but it isn't something you are going to eat every day either.