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
Scale
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.
