M&M Cheesecake

Ingredients:

For the Graham Cracker Base:

2 1/2 cups graham cracker crumbs (about 2 packages graham crackers)
1/4 cup brown sugar (light or dark)
10 tablespoons unsalted butter, melted

For the Cheesecake:

24 ounces cream cheese (room temperature)
3/4 cup white granulated sugar
1/2 cup sour cream (room temperature)
1/4 cup whipped cream (room temperature)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs (room temperature)
3/4 cup mini M&Ms
1/2 cup regular M&Ms

For the Whipped Cream:

1 cup whipped cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Extra M&Ms for decorating

M&M Cheesecake

Directions:

1. Prepare the graham cracker base.

Preheat oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray. Line a 9-inch round baking tray and spray again.
Crush the graham crackers in a food processor until finely ground. Add the brown sugar and melted butter and stir to combine.
Add the bread crumbs to the pan. With your hands, press the crumbs halfway up the sides of the pan and use the bottom of a measuring cup to compress the crumbs.
Bake for 11 minutes.

2. Prepare the cheesecake filling:

Start making the cheesecake as soon as the crust is fully baked. Prepare hot water for the water bath.
Mix the cream cheese with a high-speed mixer for 1 minute. Scrape the bowl and add the sugar. Then beat the mixture on high speed for another minute.
Add the sour cream, heavy cream, vanilla and salt. Beat on medium speed until smooth.
Crack the eggs into a separate bowl. Slowly add the eggs, one at a time, on low speed, beating well after each addition, scraping bowl as needed.
Gently fold in the mini and regular M&Ms with a rubber spatula. Notice the swirling of colors.
Pour the batter over the cooled base.

3. Bake the cheesecake:

Prepare a water bath using one of the following methods:
Place a springform pan over a 10-inch cake pan.
Place the cake pan in a roasting pan and pour boiling water over it until it comes halfway up. This will prevent water from getting into the crust.
Wrap the springform pan tightly in a double layer of aluminum foil. Place the springform pan in a roasting pan and pour boiling water over it until it is halfway full. This method may allow water to get into the crust in some cases.
Bake for 70 to 85 minutes or until the edges are set and the center is slightly jiggling. Turn off the oven and leave the door slightly ajar to cool the cheesecake in the oven for 30 minutes.

Place on a wire rack and allow to cool completely. Wrap in aluminum foil and refrigerate for at least 6 hours, or overnight.

4. Prepare the whipped cream:

Place a metal bowl fitted with a whisk attachment in the freezer for 10 minutes. Beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Pipe the whipped cream onto the cooled cheesecake and garnish with M&Ms.
Enjoy this colorful, creamy cheesecake, perfect for any celebration or sweet treat.