I’ve made a lot of cheesecakes in my time, but this Candy-Studded Chocolate Cheesecake might just take the cake—literally! It’s the kind of dessert that turns heads at a party and disappears in minutes. Imagine a rich, creamy chocolate cheesecake nestled on a buttery Oreo crust, studded with chunks of your favorite candy bars, and topped with a silky chocolate ganache. Every bite is a decadent mix of smooth, velvety cheesecake and crunchy, chocolatey surprises.
Whether you’re celebrating a special occasion or just need a dessert that will blow everyone away, this cheesecake is guaranteed to be a winner. It’s rich, indulgent, and ridiculously easy to customize with your favorite candies. Let’s get into it!
Why You’ll Love This Candy-Studded Chocolate Cheesecake
- Ultra-rich and creamy – Thanks to cream cheese, sour cream, and melted chocolate, the texture is luxuriously smooth.
- Loaded with candy pieces – Every bite has chunks of Snickers, Reese’s, M&Ms, or whatever you love!
- Silky ganache topping – Because more chocolate is always a good idea.
- Make-ahead friendly – Perfect for parties, since it tastes even better the next day!
Ingredients You’ll Need
(Serves 10-12 | Prep Time: 20 mins | Bake Time: 50-55 mins | Chill Time: 4+ hours)
For the Crust:
- 2 cups crushed Oreo cookies (or chocolate graham crackers)
- ¼ cup melted butter
For the Chocolate Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 8 oz melted semi-sweet chocolate
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped candy bars (Snickers, Reese’s, M&Ms, Twix—your call!)
For the Chocolate Ganache Topping:
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish:
- Extra chopped candy pieces
- Whipped cream (optional)
How to Make Candy-Studded Chocolate Cheesecake
1. Preheat & Prep the Pan
I start by preheating my oven to 325°F (163°C). Then, I grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
2. Make the Crust
In a bowl, I mix crushed Oreos with melted butter until the crumbs are evenly coated. Then, I press the mixture firmly into the bottom of my prepared pan. A quick 8-10 minutes in the oven helps it set before I add the filling.
3. Prepare the Cheesecake Filling
In a large mixing bowl, I beat the softened cream cheese and sugar together until smooth and fluffy. Then, I mix in the sour cream, vanilla extract, and melted chocolate, blending until fully combined.
Next, I add the eggs one at a time, beating just until combined after each one—this helps keep the cheesecake smooth and prevents cracks. Finally, I fold in the chopped candy pieces, making sure they’re evenly distributed throughout the batter.
4. Bake the Cheesecake
I pour the batter over my pre-baked Oreo crust, smoothing the top with a spatula. The cheesecake bakes for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.
Pro Tip: To prevent cracks, I bake the cheesecake with a water bath (placing a pan of hot water on the oven rack below the cheesecake).
5. Cool Slowly, Then Chill
Once baked, I turn off the oven and let the cheesecake cool inside the oven with the door cracked open for 1 hour. Then, I transfer it to the fridge and let it chill for at least 4 hours, preferably overnight. This step is key for that rich, creamy texture!
6. Make the Chocolate Ganache
While the cheesecake chills, I prepare the ganache:
- I heat the heavy cream in a small saucepan until it’s warm but not boiling.
- Then, I pour it over the semi-sweet chocolate chips and let it sit for 2 minutes before stirring until smooth and glossy.
7. Garnish & Serve
Once the cheesecake is fully chilled, I spread the silky ganache over the top and sprinkle on more chopped candy bars for a fun, colorful finish. If I’m feeling extra indulgent, I pipe on some whipped cream for a bakery-style touch.
Then, it’s time to slice, serve, and enjoy the most decadent chocolate cheesecake ever!
My Best Tips for Cheesecake Success
- Use room temperature ingredients – This ensures the smoothest cheesecake filling.
- Don’t overmix the batter – Too much air can cause cracks while baking.
- Chill overnight – The flavors develop beautifully, and the texture becomes ultra-creamy.
- For perfect slices – Run a knife under hot water, wipe it dry, then slice for clean, smooth cuts.
Fun Variations & Topping Ideas
Want to mix things up? Try these fun twists:
- Peanut Butter Lover’s Cheesecake – Use peanut butter cups and peanut butter chips instead of regular candy bars.
- Cookies & Cream Cheesecake – Fold in crushed Oreos instead of candy bars and top with cookie crumbles.
- Triple Chocolate Cheesecake – Use dark chocolate instead of semi-sweet and drizzle white chocolate on top.
What to Serve with This Cheesecake
Since this cheesecake is rich and indulgent, I like to serve it with:
- Fresh berries – A tart contrast to the sweetness.
- Coffee or espresso – The bitterness balances the chocolate perfectly.
- A scoop of vanilla ice cream – Because more dessert is never a bad thing!
FAQs (Because I Know You’ll Ask!)
Q: Can I make this ahead of time?
A: Absolutely! This cheesecake actually tastes better the next day, so feel free to make it 24 hours in advance.
Q: How do I store leftovers?
A: Keep it covered in the fridge for up to 5 days. You can also freeze slices for up to 3 months!
Q: Can I use milk chocolate instead of semi-sweet?
A: Yes! If you prefer a sweeter cheesecake, milk chocolate works great.
Q: What’s the best way to prevent cracks?
A: Use a water bath, don’t overmix, and cool slowly in the oven before refrigerating.
Why This Candy-Studded Chocolate Cheesecake Will Be Your New Favorite
This cheesecake is everything a dessert should be—rich, creamy, chocolatey, and loaded with candy for an extra fun twist. The Oreo crust, velvety chocolate cheesecake, silky ganache, and crunchy candy toppings make it irresistible.
If you try this recipe, let me know what candies you used! I love seeing creative versions of this cheesecake. Happy baking!
Candy-Studded Chocolate Cheesecake – A Chocolate Lover’s Dream Come True
Ingredients
- 24 oz cream cheese
- 1 cup granulated sugar
- 8 oz melted semi-sweet chocolate
- 1 tsp vanilla extract
- 1 cup chopped candy bars (Snickers, Reese's, etc.)
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine Oreo cookie crumbs and melted butter; mix until well combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the melted chocolate and vanilla extract; mix until fully incorporated.
- Fold in the chopped candy bars and chocolate chips.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 30 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream and spread it over the cheesecake, then drizzle with extra melted chocolate if desired.
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