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

Scale

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)

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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.