If you adore rich, luscious desserts that bring together the best flavors in one unforgettable bite, then you are going to fall head over heels for this Chocolate Peanut Butter Candy Cheesecake Recipe. Imagine a velvety peanut butter cream cheese filling nestled on a crunchy chocolate cookie crust, crowned with a silky chocolate ganache and sprinkled generously with chopped peanut butter candies and peanuts. It’s a joyful celebration of chocolate and peanut butter in every slice, guaranteed to delight anyone lucky enough to try it!
Ingredients You’ll Need
These ingredients are simple but stellar—they work harmoniously to create the signature richness, texture, and sweetness that make this cheesecake truly special. Each element plays a key role, from the crumbly base to the indulgent topping.
- Chocolate cookie crumbs (1 1/2 cups): Use finely crushed Oreos or any chocolate sandwich cookies for a flavorful, firm crust.
- Unsalted butter (1/4 cup, melted): Binds the crumbs together and adds a buttery richness.
- Cream cheese (3 packages, 8 oz each, softened): The creamy foundation of your cheesecake filling—make sure it’s at room temperature for smooth mixing.
- Creamy peanut butter (1 cup): Adds that delicious nutty depth that pairs perfectly with chocolate.
- Granulated sugar (1 cup): Sweetens and balances out the tanginess of the cream cheese and richness of the peanut butter.
- Large eggs (3): Provide structure and help set the cheesecake during baking.
- Sour cream (1/2 cup): Adds moisture and a subtle tang for balance.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, aromatic touch.
- Heavy cream (1/2 cup): For making the luscious chocolate ganache topping.
- Semi-sweet chocolate chips (1 cup): Melted into the ganache for a silky chocolate layer.
- Chopped peanut butter candies (1/2 cup): Adds delightful crunch and candy-coated peanut butter flavor on top.
- Chopped peanuts (1/4 cup, optional): For extra texture and a salty crunch contrast.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. Combine the chocolate cookie crumbs with melted butter in a bowl until everything is evenly coated. Press this mixture firmly into the bottom of your pan to create a solid, even base. Bake the crust for 8 to 10 minutes, then let it cool slightly while you prepare the filling. This step is crucial because it gives you that perfect crunchy contrast to the creamy filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth with no lumps. Then add the creamy peanut butter and sugar, mixing until everything is fully combined and silky. Beat in the eggs one at a time—don’t overmix, just until each is incorporated. Next, fold in the sour cream and vanilla extract gently to maintain that light texture. Pour this heavenly mixture over your baked crust, smoothing the top evenly with a spatula.
Step 3: Bake the Cheesecake
Bake the cheesecake for 55 to 65 minutes, or until the center is set but still has a slight jiggle—this ensures a creamy, dense texture once cooled. Once done, turn off the oven and crack the door open to let the cheesecake cool gradually inside for about an hour. This prevents cracks and helps the cheesecake set perfectly. After it has cooled, refrigerate it for at least 4 hours, preferably overnight, so all the flavors meld beautifully.
Step 4: Prepare the Chocolate Ganache Topping
Heat the heavy cream until steaming but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for a minute. Then stir gently until the ganache is smooth and glossy. Pour this over the chilled cheesecake, spreading it evenly to cover the surface. Finally, sprinkle with chopped peanut butter candies and optional peanuts for that extra pop of flavor and texture. Chill again until the ganache is set before slicing and serving.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
To really make your Chocolate Peanut Butter Candy Cheesecake Recipe stand out, adorn each slice with a few extra chopped candies, a drizzle of peanut butter sauce, or even a dollop of whipped cream. These simple touches elevate the presentation and boost the peanut butter flavor, making each bite a little celebration of indulgence.
Side Dishes
This cheesecake pairs beautifully with simple sides that don’t overpower it. Fresh berries like raspberries or strawberries offer a bright, acidic counterpoint, while a scoop of vanilla or coffee ice cream complements the richness perfectly. For adults, a glass of port or a smooth latte makes for a cozy, sophisticated pairing.
Creative Ways to Present
Slice the cheesecake into bite-sized squares and serve on small dessert plates topped with mini peanut butter candies for a fun party platter. Alternatively, turn leftovers into an irresistible trifle by layering chunks of cheesecake with whipped cream and chocolate sauce in a pretty glass. Presentation can be playful or elegant—both ways, it will delight the eye and palate.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Peanut Butter Candy Cheesecake Recipe keeps wonderfully covered in the fridge for up to 4 days. Be sure to wrap it tightly or use an airtight container to preserve its creamy texture and prevent it from absorbing fridge odors.
Freezing
If you want to save it for a special occasion later on, this cheesecake freezes very well. Wrap it tightly in plastic wrap and aluminum foil, or place it in a sealed freezer-safe container. It can last for up to 2 months in the freezer—just thaw overnight in the fridge before serving to maintain that perfect creamy consistency.
Reheating
Since cheesecake is best enjoyed chilled, reheating is usually not necessary. If you prefer it slightly warmer, allow it to sit at room temperature for 10-15 minutes before serving to soften the ganache slightly for a melt-in-your-mouth experience.
FAQs
Can I substitute crunchy peanut butter in this Chocolate Peanut Butter Candy Cheesecake Recipe?
Absolutely! Using crunchy peanut butter adds a delightful texture contrast inside the filling. Just be sure to blend it well with the cream cheese for even distribution.
What if I don’t have a springform pan? Can I use a regular cake pan?
A springform pan is ideal because it’s easier to release the cheesecake without damaging it. However, you can use a regular cake pan lined with parchment paper, but be mindful that removing the cheesecake intact may be trickier.
Is it necessary to bake the crust before adding the filling?
Baking the crust for a few minutes helps it set firmly and prevents sogginess when the filling is poured in. It also enhances the buttery flavor and crunch, so it’s worth the extra step.
Can I make a no-bake version of this recipe?
Yes! You can substitute the filling with a no-bake cheesecake mixture and skip the baking entirely. Just chill the assembled cheesecake until firm, and garnish as usual for a quick and delicious alternative.
How long does this cheesecake need to chill before serving?
For the best texture and flavor, chill the cheesecake for at least 4 hours after baking, but overnight chilling is preferred. This allows the filling to fully set and the flavors to meld beautifully.
Final Thoughts
There is something truly magical about the union of chocolate and peanut butter in a cheesecake, and this Chocolate Peanut Butter Candy Cheesecake Recipe captures that magic perfectly. It’s a dessert that feels both comforting and indulgent, a true crowd-pleaser for any occasion. I hope you give this recipe a try and enjoy every rich, creamy, and crunchy bite as much as I do!
Print
Chocolate Peanut Butter Candy Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and creamy Chocolate Peanut Butter Candy Cheesecake, featuring a decadent chocolate cookie crust, smooth peanut butter-infused cream cheese filling, and a luscious chocolate ganache topping studded with peanut butter candies and chopped peanuts. Perfect for peanut butter and chocolate lovers looking for a show-stopping dessert.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter (melted)
For the filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped peanut butter candies (such as Reese’s)
- 1/4 cup chopped peanuts (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F and lightly grease a 9-inch springform pan. In a medium bowl, combine the chocolate cookie crumbs with melted butter until the mixture is well blended. Press the mixture firmly and evenly into the bottom of the pan to form the crust. Bake it in the oven for 8 to 10 minutes, then remove and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the creamy peanut butter and granulated sugar, and continue to mix until fully combined. Beat in the eggs one at a time, mixing just until each egg is incorporated. Stir in the sour cream and vanilla extract until everything is smoothly blended.
- Bake the cheesecake: Pour the peanut butter cream cheese filling over the baked crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or ideally overnight to fully set.
- Prepare the ganache topping: Heat the heavy cream until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a small bowl. Let it sit for 1 minute to melt the chocolate, then stir until smooth and glossy.
- Assemble the topping: Pour the chocolate ganache evenly over the chilled cheesecake, spreading it gently with a spatula. Sprinkle the top with chopped peanut butter candies and optional chopped peanuts for a delightful crunch.
- Final chill and serving: Place the cheesecake back in the refrigerator and chill until the ganache is set. Slice and serve chilled, enjoying the perfect blend of chocolate and peanut butter flavors in every bite.
Notes
- Use crunchy peanut butter instead of creamy for added texture in the filling.
- For a no-bake version, substitute with a no-bake cheesecake filling and chill until firm.
- This cheesecake freezes well—wrap tightly before freezing to maintain freshness.
