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
Scale
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.
