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
Scale
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.
