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
Scale
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.
