M&M Cheesecake with Ginger Snap Crust
  • 1 1/4 c Ginger Snap Crumbs
  • 3 Tbsp butter
  • 1 Tbsp Sugar
  • 2 lbs Cream cheese
  • 1 1/3 c Sugar
  • 4 Eggs
  • 2 Tbsp flour
  • 2 tsp Grated lemon zest
  • 1/3 c Heavy cream
  • 1 Cup Chocolate M&M's
  1. Place an oven safe bowl of water on the bottom rack of the oven to keep moisture in the oven during baking.
  2. To make the crust, mix the crumbs, butter and sugar. Press into the bottom and sides of a 10" spring form pan. Bake 8 minutes at 325F.
  3. Now mix cheese and sugar until blended. Blend in eggs one at a time. Mix in flour, zest and cream. Fold in the M&M's. Pour into the crust.
  4. Bake at 400F for 10 minutes, then another 40 minutes at 250F. Let cool in the open oven for an hour.
  5. TIP: Most people will tell you to blend the ingredients just until blended. I say whip the heck out of them!! It makes for a lighter cheesecake that people will rave about!
I take a basic New York Cheesecake recipe and change it to reflect my mood or the occassion. By substituting one pound rasberries, blueberries and blackberries for the M&M's you will have a whole new cake and people will love it as much as the first!