If you have a sweet tooth that loves the perfect balance of rich, creamy textures and bold flavors, this Chocolate Peanut Butter Candy Cheesecake Recipe is going to steal your heart. Imagine a luscious cream cheese and peanut butter filling nestled atop a chocolate cookie crumb crust, then crowned with a ganache made from semisweet chocolate and sprinkled generously with your favorite peanut butter candies. Every bite is a divine dance of chocolate and peanut butter that feels like a celebration in your mouth. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake will quickly become your new go-to dessert.
Ingredients You’ll Need
The magic of this cheesecake begins with simple, mostly pantry-friendly ingredients that each bring something amazing to the table. From the crumbly chocolate cookie crust providing a crunchy base to the silky peanut butter filling and the decadent chocolate topping, every component shines through beautifully.
- Chocolate cookie crumbs: Use finely crushed Oreos or any chocolate cookies for a perfectly chocolatey crust with a satisfying crunch.
- Unsalted butter: Melted and mixed with the crumbs, it binds the crust together and adds richness without overpowering.
- Cream cheese: The star of the filling, softened to achieve that crave-worthy creamy and smooth texture.
- Creamy peanut butter: Adds a rich, nutty flavor and incomparable creaminess to the core of the cheesecake.
- Granulated sugar: Sweetens the filling just right, balancing the richness of peanut butter and cream cheese.
- Sour cream: Brings a subtle tang and helps keep the texture luscious and moist.
- Vanilla extract: Enhances all the flavors, tying everything smoothly together.
- Eggs: Provide structure and help the filling set perfectly without becoming dry.
- Heavy cream: Used for the topping ganache, it melts the chocolate to a smooth, glossy finish.
- Semisweet chocolate chips: Create a rich, luscious chocolate topping that complements the peanut butter filling beautifully.
- Peanut butter candies: Like chopped Reese’s, they add delightful bursts of peanut butter flavor and fun texture.
- Chopped peanuts (optional): For extra crunch and that classic peanut punch that cheese can’t do without.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides so nothing sticks. In a bowl, combine your finely crushed chocolate cookie crumbs with melted unsalted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Pop it into the oven to bake for 10 minutes, and then set it aside to cool. This step ensures you get a crust that holds together beautifully and has that perfect crispness.
Step 2: Make the Filling
In a large mixing bowl, beat softened cream cheese until it’s silky smooth. Add creamy peanut butter and granulated sugar, and mix until you have a luscious and fully combined base. Next, blend in the sour cream and vanilla extract to add that tangy smoothness and aromatic depth. Add the eggs one at a time, mixing gently after each addition—remember, overmixing can cause cracks later, so just combine until smooth.
Step 3: Bake the Cheesecake
Pour your dreamy peanut butter filling over the cooled chocolate crust. Give the pan a gentle tap against your countertop to release any trapped air bubbles that could cause holes or cracks. Bake in the preheated oven for 55 to 65 minutes, until the edges are lightly golden and the center is just set but still slightly jiggly. Once baked, turn off the oven, crack the door open, and let the cheesecake cool for about an hour inside. This gradual cooling helps prevent cracks. Afterward, refrigerate it for at least four hours or overnight for the best texture.
Step 4: Create the Topping
Heat heavy cream until steaming—either on the stove or microwave—and pour it over semisweet chocolate chips in a bowl. Let this sit undisturbed for two minutes so the chocolate melts completely, then stir until smooth, silky, and glossy. Allow this ganache to cool slightly before spreading it gently over the chilled cheesecake. Sprinkle generously with chopped peanut butter candies and optional chopped peanuts for a final crunchy, peanut-buttery layer. Return the cheesecake to the fridge until the topping sets.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
Garnishing this dessert really amps up the indulgence factor and adds layers of texture. I love using extra chopped peanut butter candies on top to echo the flavors hidden inside. You can also sprinkle a few chopped roasted peanuts for crunch or dust a light cocoa powder for a subtle chocolate boost and elegant finish.
Side Dishes
This decadent cheesecake pairs wonderfully with simple sides that won’t overshadow its rich flavor. Try serving it with a bowl of fresh berries to add a juicy contrast or a dollop of lightly whipped cream to keep each bite light and fluffy between the luscious dense cheesecake slices.
Creative Ways to Present
Want to impress guests or add a special touch? Slice the cheesecake into smaller bites and serve on individual dessert plates with a drizzle of caramel or peanut butter sauce. Alternatively, cut it into small squares and layer in a clear glass alongside alternating layers of crushed chocolate cookies and peanut butter mousse for a neat parfait-style presentation. The Chocolate Peanut Butter Candy Cheesecake Recipe is versatile for you to play with presentation as much as flavor.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be kept covered tightly in the refrigerator. Using plastic wrap or a cake keeper works best to prevent it from drying out or absorbing other fridge odors. Stored this way, it stays fresh and delicious for up to 5 days.
Freezing
This cheesecake freezes beautifully! Wrap individual slices tightly in plastic wrap and then foil to protect against freezer burn. When frozen, it will maintain taste and texture well for up to 2 months. To enjoy, thaw overnight in the fridge rather than at room temperature to preserve the creamy texture.
Reheating
Cheesecake is generally served cold, but if you prefer it a little warmer, bring a slice to room temperature for about 15 minutes before serving. Avoid microwaving, as that can cause the filling to separate or become grainy.
FAQs
Can I use crunchy peanut butter instead of creamy?
You can, but creamy peanut butter blends more smoothly, giving the filling that classic velvety texture. Crunchy peanut butter will add extra bits of peanut, which some people enjoy for texture, but it might make the filling less smooth.
What’s the best way to prevent cracks in the cheesecake?
To avoid cracks, don’t overbeat the eggs and cool the cheesecake gradually by leaving it in the turned-off oven with the door ajar. Also, avoid rapid temperature changes by chilling the cheesecake slowly in the refrigerator.
Can I substitute the peanut butter candies with something else?
Absolutely! Use mini peanut butter cups, chopped Snickers bars, or even your favorite peanut butter chips. Just make sure to chop candies into smaller pieces so they distribute evenly on top.
Is this cheesecake suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or gelatin. Just double-check that your chocolate candies align with vegetarian preferences if you’re serving picky eaters.
How do I know when the cheesecake is done baking?
The center should still be slightly jiggly when you gently shake the pan, and the edges will look set and lightly golden. It will continue to set as it cools.
Final Thoughts
If you’re looking for a dessert that truly marries the best of chocolate and peanut butter with creamy cheesecake goodness, this Chocolate Peanut Butter Candy Cheesecake Recipe will blow you away. It’s rich, comforting, and bursting with flavor, perfect for treating yourself or impressing your friends and family. Give it a try—you might just find your new favorite indulgence.
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Chocolate Peanut Butter Candy Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Peanut Butter Candy Cheesecake combines a rich, creamy peanut butter filling with a chocolate cookie crust and a luscious chocolate ganache topping studded with chopped peanut butter candies and peanuts. Perfect for anyone who loves the classic flavor pairing of chocolate and peanut butter, this cheesecake offers a smooth, indulgent dessert experience that’s both visually stunning and irresistibly tasty.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 4 tablespoons unsalted butter (melted)
For the filling:
- 24 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the topping:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup chopped peanut butter candies (such as Reese’s)
- 1/4 cup chopped peanuts (optional)
- extra chopped peanut butter candies for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a bowl, mix the chocolate cookie crumbs with melted unsalted butter until evenly combined. Firmly press the mixture into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- 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, mixing until fully combined and smooth. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until incorporated after each addition—avoid overmixing to prevent cracks in the cheesecake.
- Assemble and bake: Pour the prepared filling evenly over the cooled crust in the springform pan. Gently tap the pan on the countertop to release any air bubbles trapped in the filling. Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake’s center is just set and the edges turn lightly golden. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour.
- Chill the cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to let it set properly and develop full flavor.
- Prepare the topping: Heat the heavy cream in a small saucepan over medium heat or in the microwave until steaming but not boiling. Pour the hot cream over the semisweet chocolate chips in a heat-safe bowl and let it sit for 2 minutes to melt the chocolate. Stir gently until the chocolate mixture is smooth and glossy. Allow the ganache to cool slightly before spreading it evenly over the chilled cheesecake.
- Garnish and serve: Sprinkle the chopped peanut butter candies and optional chopped peanuts over the ganache-topped cheesecake. Refrigerate the cheesecake until the topping is set before slicing and serving. Store any leftovers wrapped and refrigerated for up to 5 days.
Notes
- For a firmer texture, refrigerate the cheesecake overnight before slicing.
- You can substitute mini peanut butter cups or chopped Snickers bars instead of peanut butter candies for variation.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
