If you have a serious sweet tooth and a passion for indulgent desserts, this Chocolate Peanut Butter Candy Cheesecake Recipe is about to become your new obsession. Combining the rich creaminess of classic cheesecake with the irresistible flavors of chocolate sandwich cookies, velvety peanut butter, and crunchy peanut butter cups, this dessert is a celebration of every good thing chocolate and peanut butter can bring. It’s dense but smooth, decadent but balanced, and perfect for impressing guests or simply treating yourself on a cozy night in. Get ready to dive into layers of flavor and texture that will leave you craving just one more slice.
Ingredients You’ll Need
Whipping up this Chocolate Peanut Butter Candy Cheesecake Recipe is refreshingly straightforward thanks to a handful of carefully chosen ingredients. Each one plays a vital role, whether it’s creating the buttery crust, building the luscious cheesecake filling, or adding that final hit of candy-coated joy.
- 24 chocolate sandwich cookies, crushed: The foundation of your crust, providing a rich chocolatey base that adds texture and depth.
- 5 tablespoons unsalted butter, melted: Binds the cookie crumbs together to form a sturdy and flavorful crust.
- 3 (8 oz) packages cream cheese, softened: The star ingredient that delivers smoothness and tang for that classic cheesecake feel.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering the peanut butter and chocolate.
- 3 large eggs: Adds richness and structure, helping the cheesecake set beautifully.
- 1/2 cup sour cream: Introduces a subtle creaminess and slight tang to brighten the flavors.
- 1 teaspoon vanilla extract: Amplifies the overall flavor with a warm, aromatic touch.
- 1 cup creamy peanut butter: The luscious heart of the recipe, bringing a nutty sweetness and silky texture.
- 1/2 cup heavy cream (for batter): Enhances the smoothness and richness of the cheesecake filling.
- 1 cup chopped peanut butter cups: A delightful candy surprise mixed right into the batter for bursts of chocolate-peanut butter goodness.
- 1/2 cup chocolate chips: Used for the ganache topping to create a glossy, indulgent finish.
- 1/4 cup heavy cream (for ganache): Helps melt the chocolate chips smoothly, making a luscious ganache that cascades over the cheesecake.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. This combination transforms into a rich, crumbly crust as you press it firmly into the bottom of a 9-inch springform pan. Baking the crust for 10 minutes helps it set and develop a slightly crunchy texture that perfectly balances the creamy filling. Once baked, let it cool completely before moving to the next step.
Step 2: Beat the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese until it’s smooth and fluffy — this is key to that melt-in-your-mouth texture classic cheesecakes have. Add the granulated sugar gradually and beat until everything is well combined and silky. Incorporate the eggs one by one, making sure to scrape down the sides after each addition so the batter stays uniform and creamy without lumps.
Step 3: Mix in the Flavor Boosters
Once the eggs are fully blended, mix in the sour cream and vanilla extract for that perfect tang and aroma. Then, add the creamy peanut butter and half a cup of heavy cream. These ingredients work in harmony to create a rich, luscious filling that’s packed with flavor and an incredibly smooth mouthfeel.
Step 4: Fold in the Candy Cups
Gently stir in the chopped peanut butter cups, spreading little bursts of candy charm throughout the batter. This step ensures that every bite of the Chocolate Peanut Butter Candy Cheesecake Recipe surprises you with sweet, chewy chocolate and peanut butter goodness.
Step 5: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top evenly. Bake for 55 to 65 minutes, or until the center is just set but still slightly wobbly — this is when the texture is at its creamiest. After turning off the oven, crack the door open and leave the cheesecake inside for one hour; this slow cooling helps prevent cracks and keeps the surface perfect. Then, refrigerate for at least 4 hours or overnight to let all the flavors meld beautifully.
Step 6: Finish with Ganache and Garnish
To create that unbeatable finish, gently heat a quarter cup of heavy cream until it’s just about to simmer and pour it over the chocolate chips in a small bowl. Let this sit for a minute or two, then stir until glossy and smooth. Spread this chocolate ganache over the chilled cheesecake and top with extra chopped peanut butter cups for that final pop of texture and flavor.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
Topping your cheesecake with a handful of chopped peanut butter cups is a classic move to add color and crunch, but you can also sprinkle with crushed chocolate sandwich cookies or a drizzle of melted peanut butter for an extra visual wow factor. Fresh whipped cream or even a sprinkle of mini chocolate chips works beautifully too!
Side Dishes
This decadent cheesecake pairs beautifully with fresh berries or a dollop of lightly sweetened whipped cream to cut through the richness. A cup of strong coffee or a rich espresso is also an ideal companion to highlight the deep cocoa and peanut butter notes.
Creative Ways to Present
For parties, consider serving slices on individual plates with a drizzle of caramel sauce or a few toasted peanuts sprinkled over the top to add a crunchy contrast. You could also turn this recipe into mini cheesecakes by using cupcake liners and smaller crust portions—perfect for bite-sized indulgences that everyone at your gathering will adore.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, cover your cheesecake tightly with plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 5 days, allowing the flavors to deepen even further. Always slice with a warm knife for the cleanest cuts.
Freezing
This Chocolate Peanut Butter Candy Cheesecake Recipe freezes beautifully. Wrap it securely in plastic wrap and then foil to protect against freezer burn. Frozen cheesecake will keep for up to 2 months and thaw slowly in the refrigerator overnight before serving for best texture.
Reheating
Because of its creamy, rich nature, reheating cheesecake isn’t typically necessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving as this may cause the filling to become grainy or oily.
FAQs
Can I use crunchy peanut butter instead of creamy?
Definitely! Crunchy peanut butter can add a bit more texture and a stronger nutty flavor. Just be aware it might slightly change the smoothness of the cheesecake filling but will still be delicious.
What can I substitute for the chocolate sandwich cookies in the crust?
If you prefer a different flavor or texture, chocolate graham crackers or even crushed pretzels offer tasty alternatives. Just ensure to adjust the butter amount to keep the crust properly bound and flavorful.
Is it necessary to use a springform pan?
While not absolutely required, a springform pan makes it much easier to remove the cheesecake without damaging the edges. If you don’t have one, line a regular pan with parchment paper and be very gentle when slicing and serving.
Can I make this cheesecake gluten-free?
Yes! Simply swap the chocolate sandwich cookies for a gluten-free cookie or graham cracker alternative. Make sure the peanut butter cups and other ingredients are also gluten-free to keep the recipe safe.
How long does the ganache need to set before serving?
Allow the ganache to chill in the refrigerator for at least 30 minutes. This ensures it firms up slightly while staying glossy and rich, providing the perfect finishing touch to your cheesecake.
Final Thoughts
This Chocolate Peanut Butter Candy Cheesecake Recipe is more than just a dessert; it’s an experience wrapped in layers of creamy, chocolatey, and peanut buttery goodness. Whether you’re celebrating a special occasion or simply craving something extraordinary after dinner, this recipe will deliver every time. I can’t wait for you to try it and share the joy of this deliciously comforting treat with your loved ones.
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 this decadent Chocolate Peanut Butter Candy Cheesecake featuring a chocolate sandwich cookie crust, creamy peanut butter-infused cheesecake filling studded with peanut butter cups, and topped with a rich chocolate ganache. Perfect for peanut butter and chocolate lovers seeking a no-fail, creamy, and irresistible dessert.
Ingredients
Crust
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 cup chopped peanut butter cups
Ganache
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- Extra chopped peanut butter cups for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Combine the crushed chocolate sandwich cookies with melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, continuing to beat until well combined. Incorporate the eggs one at a time, ensuring to scrape down the sides of the bowl after each addition for even mixing.
- Add remaining filling ingredients: Mix in the sour cream and vanilla extract until blended. Then add the creamy peanut butter and heavy cream, mixing thoroughly until fully incorporated. Gently fold in the chopped peanut butter cups.
- Bake the cheesecake: Pour the batter evenly over the cooled crust and smooth the top with a spatula. Place the springform pan in the oven and bake for 55 to 65 minutes, or until the cheesecake center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Prepare the chocolate ganache: Heat 1/4 cup heavy cream until just simmering. Pour the hot cream over the chocolate chips in a small bowl, let sit for 1 to 2 minutes, then stir until the ganache is smooth and glossy.
- Assemble and serve: Spread the ganache evenly over the chilled cheesecake surface. Garnish with extra chopped peanut butter cups. Chill the finished cheesecake for another 30 minutes before slicing and serving.
Notes
- For a crunchier crust, bake it an additional 2 to 3 minutes before adding the filling.
- Chocolate graham crackers can be used as a substitute for chocolate sandwich cookies in the crust if preferred.
- Ensure all refrigerated ingredients are at room temperature prior to mixing for a smoother cheesecake batter.
