If you are a fan of rich, creamy desserts that perfectly balance the flavors of chocolate and peanut butter, then this Chocolate Peanut Butter Candy Cheesecake Recipe is a must-try for you. This indulgent treat features a crisp chocolate cookie crust, luscious peanut butter cheesecake filling, and a silky chocolate ganache layered with crunchy candy pieces that add the ultimate sweet crunch. Whether you’re celebrating a special occasion or simply craving a dessert that feels like a hug in every bite, this cheesecake will quickly become a cherished favorite in your collection.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each plays an essential role in crafting the perfect texture, flavor, and appearance that make this Chocolate Peanut Butter Candy Cheesecake Recipe truly unforgettable.
- Chocolate cookie crumbs (1 ½ cups): Finely crushed for a sturdy, chocolaty crust that adds crunch and depth.
- Melted butter (¼ cup): Binds the cookie crumbs, creating a rich, buttery base.
- Cream cheese (24 oz, softened): The creamy backbone of the filling, lending a smooth and tangy richness.
- Creamy peanut butter (1 cup): Infuses the cheesecake with that luscious peanut butter flavor everyone loves.
- Granulated sugar (¾ cup): Sweetens while maintaining the perfect balance.
- Sour cream (¾ cup): Adds a subtle tang and keeps the cheesecake luxuriously moist.
- Eggs (3 large): Provide structure and a velvety texture to the filling.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with fragrant warmth.
- Heavy cream (¾ cup): Essential for creating a smooth chocolate ganache topping.
- Semi-sweet chocolate chips (6 oz): Melts into a rich ganache that perfectly complements the peanut butter.
- Chopped chocolate peanut butter candies (1 cup): Adds delightful crunch and bursts of peanut buttery sweetness.
- Whipped cream (optional): For an extra airy finish and decorative touch.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (160°C). Combine the chocolate cookie crumbs with melted butter in a mixing bowl, ensuring the crumbs are evenly coated. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Baking it for 8 to 10 minutes helps it set firmly so that it holds up beautifully under the creamy filling. After baking, set the crust aside to cool completely before adding the filling.
Step 2: Mix the Creamy Peanut Butter Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese, peanut butter, and granulated sugar until you achieve a smooth and creamy consistency without lumps. Next, add the sour cream for a touch of tang and moisture. Incorporate the eggs one at a time to ensure even blending, mixing on low speed to avoid incorporating too much air. Finally, stir in the vanilla extract to deepen the flavor. This mixture is the heart of your cheesecake and promises that luscious, rich peanut butter taste in every bite.
Step 3: Bake the Cheesecake in a Water Bath
Pour your perfectly blended filling over the cooled crust, smoothing the surface with a spatula. To achieve the optimal texture, wrap the bottom of your springform pan with foil to prevent leaks, then place it in a water bath. This gentle baking method helps prevent cracks and ensures even cooking. Bake the cheesecake for 55 to 65 minutes until the center is set yet still slightly jiggly. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to avoid sudden temperature changes.
Step 4: Chill the Cheesecake Overnight
After the initial cooling, transfer the cheesecake to the refrigerator for at least 4 hours or, ideally, overnight. This chilling step allows the filling to firm up fully, melding the flavors together for that perfect creamy texture you crave in a classic cheesecake.
Step 5: Prepare and Add the Chocolate Ganache Topping
For the crowning glory, gently heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour it over the semi-sweet chocolate chips, letting the mixture sit for 2 minutes. Stir the chocolate and cream until smooth and glossy to create a luscious ganache. Allow it to cool slightly before spreading evenly over the chilled cheesecake. Finally, sprinkle chopped chocolate peanut butter candies on top for delightful texture and bursts of additional flavor. Add whipped cream if you like for an extra indulgent touch.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
Enhance the look and flavor of your cheesecake with simple yet stunning garnishes. Additional chocolate drizzle, a dusting of cocoa powder, or a few whole peanut butter candies can elevate the dessert’s presentation and make every slice feel special.
Side Dishes
This cheesecake shines when paired with fresh berries like raspberries or strawberries whose tartness cuts through the richness. A scoop of vanilla or coffee ice cream alongside adds a cold, creamy contrast that guests will adore.
Creative Ways to Present
Try serving this cheesecake as individual mini cheesecakes in ramekins for a personal touch, or slice it into bite-sized squares to offer at parties for easy sharing. Adding colorful edible flowers or nuts on top can also add sophistication and flair to your dessert table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It will keep its creamy texture and fresh flavor for up to 4 days, making it easy to enjoy your dessert over multiple days without losing any of the decadent experience.
Freezing
This Chocolate Peanut Butter Candy Cheesecake Recipe freezes beautifully if you want to prepare it in advance. To freeze, omit the ganache topping and candies before freezing the plain cheesecake wrapped tightly in plastic wrap and then foil. It stays fresh for up to one month. Thaw it slowly in the fridge overnight, then add your toppings before serving for a freshly made taste.
Reheating
Reheating is generally unnecessary for cheesecake as it is best served chilled. However, if you prefer a slightly softer texture, allow slices to come to room temperature for 15–20 minutes before enjoying. Avoid microwaving as it can alter the smooth texture and cause separation.
FAQs
Can I use natural peanut butter for this cheesecake?
Yes, you can use natural peanut butter, but keep in mind it may alter the texture slightly since natural peanut butter has more oil and less sugar. You might want to adjust the sugar amount to balance the sweetness.
Do I need a water bath for baking this cheesecake?
The water bath helps create a moist baking environment that prevents cracks and promotes even cooking. While not absolutely mandatory, it significantly improves the texture and appearance of your cheesecake.
What if I don’t have a springform pan?
A springform pan is recommended for easy removal without damaging the cake’s edges. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be gentle when unmolding.
Can I substitute dairy-free alternatives?
Yes, you can swap ingredients like cream cheese, sour cream, and heavy cream for dairy-free versions, but be aware this may alter the final texture and flavor somewhat. Look for good-quality dairy-free cheeses that are designed for baking.
How long should I let the ganache set before adding candy toppings?
Let the ganache cool just enough so that it’s spreadable but not too warm, which usually takes about 5 to 10 minutes after stirring. This ensures that the toppings stick nicely without melting or sinking in.
Final Thoughts
The Chocolate Peanut Butter Candy Cheesecake Recipe is a sensational dessert that combines beloved flavors in a decadent, show-stopping way. Baking it from scratch is surprisingly straightforward, and the payoff is a crowd-pleaser that will have everyone asking for seconds. If you’re looking to impress or indulge your sweet tooth, this cheesecake is absolutely worth the effort. Give it a try, and prepare for some serious deliciousness!
Print
Chocolate Peanut Butter Candy Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Peanut Butter Candy Cheesecake is an indulgent, show-stopping dessert featuring a rich chocolate cookie crust, creamy peanut butter cheesecake filling, and a decadent topping of chocolate ganache and chopped peanut butter candies. Ideal for holidays, birthdays, or any occasion where you want to impress with a luscious, crowd-pleasing sweet treat.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- ¼ cup melted butter
For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping:
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate chips
- 1 cup chopped chocolate peanut butter candies (like Reese’s or peanut butter cups)
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs with the melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8–10 minutes, then remove from the oven and let it cool completely.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, and granulated sugar until the mixture is smooth and creamy. Add the sour cream, then incorporate the eggs one at a time, mixing on low speed after each addition. Finally, stir in the vanilla extract until just combined. Be careful not to overmix to maintain a light texture.
- Assemble and bake cheesecake: Pour the prepared filling over the cooled crust, smoothing the top gently. Wrap the bottom of the springform pan tightly in aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish filled with hot water to create a water bath. Bake in the preheated oven for 55–65 minutes, or until the center is mostly set but still has a slight jiggle. Once done, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the water bath and unwrap it. Transfer to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Prepare the topping: In a small saucepan, gently heat the heavy cream just until it begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let the mixture sit undisturbed for 2 minutes, then stir gently until smooth and glossy. Allow the ganache to cool slightly to thicken before spreading it evenly over the chilled cheesecake.
- Garnish and serve: Sprinkle the chopped chocolate peanut butter candies evenly over the ganache. Optionally, add dollops of whipped cream for extra indulgence. Slice and serve chilled for the best flavor and texture.
Notes
- Use room-temperature ingredients to ensure a smooth batter and prevent lumps.
- Avoid overmixing the filling to keep the cheesecake light and avoid cracks.
- If desired, freeze the cheesecake (without toppings) for up to 1 month; thaw overnight in the refrigerator before decorating.
- Water bath baking helps prevent cracks and creates a silky texture.
- Allow ganache to cool slightly before spreading to avoid melting the cheesecake topping.
