If you are a fan of the irresistible combination of rich chocolate and creamy peanut butter, then this Chocolate Peanut Butter Candy Cheesecake Recipe is about to become your new favorite indulgence. Imagine a luscious, velvety cheesecake loaded with chunks of mini peanut butter cups, nestled on a buttery chocolate cookie crust, and crowned with a glossy chocolate ganache that melts in your mouth. This dessert is not only a showstopper for any occasion but also a perfect treat to satisfy those sweet cravings with every bite bursting with flavor and texture.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is your first step toward creating a spectacular dessert. Each item plays a key role, from the crumbly chocolate cookie crust to the creamy peanut butter-infused filling, ensuring a balance of taste, richness, and mouthfeel that makes this cheesecake exceptionally memorable.
- 24 chocolate sandwich cookies, finely crushed (about 2 cups): These form a delightfully chocolatey and sturdy crust base.
- 5 tablespoons unsalted butter, melted: Binds the crust ingredients together and adds richness.
- 3 (8-ounce) packages cream cheese, softened: The main creamy component of the cheesecake filling.
- 1 cup granulated sugar: Sweetens and balances the tang of the cream cheese.
- 1 cup creamy peanut butter: Gives that signature peanut butter flavor and smoothness.
- 1 teaspoon vanilla extract: Enhances and rounds out the flavor profile.
- 3 large eggs: Provide structure and richness to the cheesecake.
- 1/2 cup sour cream: Adds tangy moisture and a creamy texture.
- 1/2 cup heavy cream: Makes the batter velvety and luscious.
- 1 1/2 cups mini peanut butter cups, chopped: Infuse delightful bursts of peanut butter candy in every bite.
- 1/2 cup semisweet chocolate chips: Used for a silky chocolate ganache topping.
- 1/2 cup heavy cream (for ganache topping): Heated to create a smooth, poured chocolate finish.
- Additional chopped peanut butter cups and chocolate drizzle for garnish (optional): To add a decorative and tasty finishing touch.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Combine the finely crushed chocolate sandwich cookies with melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 10 minutes to set the crust nicely, then allow it to cool slightly so it holds its shape as you add the filling.
Step 2: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Next, incorporate the creamy peanut butter and vanilla extract, stirring well to fully combine these luscious flavors. Add the eggs one at a time, mixing gently to avoid overmixing while scraping down the sides as needed. Stir in the sour cream and heavy cream to achieve a silky batter.
Step 3: Add the Peanut Butter Candy Pieces
Gently fold in the chopped mini peanut butter cups to ensure they are evenly distributed throughout the cheesecake filling, adding delightful pockets of candy heaven in every forkful.
Step 4: Bake the Cheesecake
Pour the rich filling over the cooled crust and smooth the surface with a spatula. Place the springform pan on a baking sheet before transferring it to the oven. Bake for 55 to 65 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour—this gentle cooling helps prevent cracks.
Step 5: Chill and Add Ganache
After removing the cheesecake from the oven, cool it completely at room temperature, then refrigerate for at least 4 hours or overnight so it can set properly. For the ganache topping, heat 1/2 cup heavy cream just until it simmers, then pour over the chocolate chips in a small saucepan or bowl. Let it sit for 2 minutes before stirring until glossy and smooth. Pour this ganache evenly over the chilled cheesecake.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
Elevate your cheesecake presentation by sprinkling additional chopped peanut butter cups on top for extra texture and visual appeal. A drizzle of melted chocolate adds a professional touch while enhancing the chocolate flavor. These simple garnishes make each slice feel like a decadent treat.
Side Dishes
This cheesecake pairs beautifully with fresh berries for a hint of brightness and slight acidity that cuts through the richness. A scoop of vanilla bean ice cream is also a dreamy companion, contrasting creamy coldness against the dense cheesecake for a well-rounded dessert experience.
Creative Ways to Present
Try serving individual cheesecake slices on decorative plates with a fork elegantly placed beside them. Another fun idea is to create mini versions in cupcake liners using the same filling and crust, perfect for parties. For a wow factor, add a salted caramel drizzle or sprinkle flaky sea salt on top to highlight the sweet and salty interplay.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator. This keeps it fresh and moist, allowing you to savor every decadent bite for up to 4 days.
Freezing
This Chocolate Peanut Butter Candy Cheesecake Recipe freezes beautifully. Wrap it securely in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator to maintain its creamy texture without compromising flavor.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer a warmer slice, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture and cause cracking or melting of the ganache.
FAQs
Can I use regular peanut butter instead of creamy?
The creamy peanut butter works best in this recipe to maintain a smooth filling texture. Using chunky peanut butter might change the consistency and create unwanted chunks, but if you love a little extra crunch, you can experiment with it.
What’s the best way to avoid cracks on the cheesecake top?
Low-and-slow baking with a gentle cool-down in the oven helps prevent cracking. Also, avoid overbeating the eggs, and make sure to cool the cheesecake gradually before refrigeration.
Can I substitute the mini peanut butter cups with something else?
Absolutely! You can use chopped full-sized peanut butter cups if minis aren’t available. Just chop them into small pieces to distribute evenly throughout the filling.
Is this recipe suitable for vegetarians?
Yes! This cheesecake is vegetarian-friendly since it contains no meat products. It relies on dairy and eggs for richness and structure.
How long does the ganache topping keep for?
The ganache topping stays fresh and glossy when refrigerated along with the cheesecake and is best consumed within 4 days. It may lose some of its shine over time but will still taste fantastic.
Final Thoughts
If you want a dessert that combines creamy, chocolatey, and peanut buttery goodness in every bite, you absolutely must try this Chocolate Peanut Butter Candy Cheesecake Recipe. It’s indulgent without being intimidating to make, and the happy smiles it brings around the table make all the effort worthwhile. Trust me, once you try this, it will become a beloved classic in your dessert repertoire.
Print
Chocolate Peanut Butter Candy Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy Chocolate Peanut Butter Candy Cheesecake, featuring a crunchy chocolate cookie crust, a luscious peanut butter and cream cheese filling loaded with chopped mini peanut butter cups, and topped with a silky chocolate ganache. This decadent American dessert is perfect for peanut butter and chocolate lovers looking for an impressive yet easy-to-make treat.
Ingredients
Crust
- 24 chocolate sandwich cookies, finely crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 cups mini peanut butter cups, chopped
Ganache Topping
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream (for ganache)
Garnish (Optional)
- Additional chopped peanut butter cups
- Chocolate drizzle
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the finely crushed chocolate sandwich cookies with melted unsalted butter. Mix well, then press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then set it aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add the creamy peanut butter and vanilla extract, mixing until fully combined. Beat in the eggs one at a time, mixing on low speed and scraping the bowl as needed to ensure even incorporation. Stir in the sour cream and heavy cream until the batter is smooth and homogenous. Carefully fold in the chopped mini peanut butter cups for bursts of peanut buttery flavor.
- Bake the cheesecake: Pour the prepared filling over the cooled crust, smoothing the top with a spatula for an even surface. Place the springform pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes, or until the center is just set and still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven after the hour, letting it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Prepare the ganache topping: In a small saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a bowl and let it sit undisturbed for 2 minutes to soften the chocolate. Stir gently until the ganache is smooth and glossy.
- Assemble and garnish: Pour the ganache evenly over the chilled cheesecake and spread it out smoothly with a spatula. Garnish with additional chopped peanut butter cups and a chocolate drizzle if desired. Chill the cake again until the ganache is set before slicing and serving for a perfect finish.
Notes
- For a crunchier crust, bake it for an extra 3–5 minutes before adding the filling.
- If mini peanut butter cups are unavailable, substitute with chopped full-sized peanut butter cups.
- This cheesecake is rich and decadent, so serve smaller slices to satisfy your guests.
- Ensure cream cheese and butter are softened to room temperature for a smooth batter.
- Letting the cheesecake cool gradually in the oven reduces the chance of cracks on the surface.
