There is something magical about the combination of chocolate and peanut butter. When you blend that duo into a rich and creamy cheesecake, you get a dessert that is impossible to resist. This chocolate peanut butter candy cheesecake is everything a dessert should be – indulgent, smooth, and packed with layers of flavor.
With a buttery chocolate cookie crust, a silky peanut butter cheesecake filling, and a luscious chocolate ganache topping, this is the kind of treat that disappears quickly at any gathering. Whether you are celebrating a special occasion or simply craving something sweet, this cheesecake is guaranteed to satisfy.
Let’s dive into why this recipe works and how you can make it at home.
Why This Recipe is a Must-Try
- Chocolate and peanut butter are a classic pairing that never disappoints.
- The creamy peanut butter cheesecake filling is rich and smooth.
- A chocolate ganache topping adds an extra layer of indulgence.
- Chopped peanut butter candy adds a satisfying crunch.
- This cheesecake is perfect for birthdays, holidays, or a weekend treat.
If you love Reese’s peanut butter cups or anything chocolate-peanut butter, this dessert is a dream come true.
Ingredients You Will Need
(Serves 12 | Prep Time: 20 minutes | Cook Time: 55 minutes | Chill Time: 4 hours+)
For the Crust
- 2 cups crushed chocolate cookies (Oreos or chocolate graham crackers)
- ¼ cup melted butter
For the Peanut Butter Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish
- Chopped peanut butter cups
- Drizzle of melted peanut butter
- Whipped cream (optional)
How to Make Chocolate Peanut Butter Candy Cheesecake
Step 1: Prepare the Crust
- Preheat the oven to 325°F.
- In a bowl, mix the crushed chocolate cookies with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 to 10 minutes, then set aside to cool.
Step 2: Make the Peanut Butter Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the peanut butter and continue mixing until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined. Overmixing can lead to cracks in the cheesecake.
- Stir in the sour cream and vanilla extract until the batter is smooth.
Step 3: Bake the Cheesecake
- Pour the peanut butter cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan into a larger baking dish and fill the outer dish with hot water until it reaches about halfway up the sides of the cheesecake pan. This water bath helps prevent cracking.
- Bake for 50 to 55 minutes, or until the center is slightly jiggly but mostly set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour.
- Transfer to the refrigerator and chill for at least four hours or overnight for the best texture.
Step 4: Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until warm but not boiling.
- Pour the warm cream over the chocolate chips in a bowl and let sit for two minutes.
- Stir until the mixture is smooth and glossy.
- Spread the chocolate ganache evenly over the chilled cheesecake.
Step 5: Garnish and Serve
- Sprinkle the chopped peanut butter cups over the ganache.
- Drizzle melted peanut butter across the top for extra flavor.
- Add whipped cream if desired.
- Slice and serve.
Pro Tips for the Best Cheesecake
- Use full-fat ingredients for the best texture and flavor.
- Do not overmix the batter, as too much air can cause cracks in the cheesecake.
- Baking in a water bath helps keep the cheesecake moist and prevents cracking.
- Let the cheesecake chill overnight for the best results.
- Run a knife under hot water before slicing for clean, smooth slices.
What to Serve with Chocolate Peanut Butter Cheesecake
This cheesecake is delicious on its own, but if you want to take it to the next level, try pairing it with:
- A scoop of vanilla or chocolate ice cream.
- A drizzle of warm caramel or extra melted peanut butter.
- A cup of strong coffee to balance the sweetness.
- A side of fresh berries for a fruity contrast.
FAQs
Can I make this cheesecake ahead of time?
Yes. In fact, this cheesecake tastes even better the next day. You can make it up to two days in advance and keep it refrigerated.
Can I freeze this cheesecake?
Absolutely. Wrap it tightly in plastic wrap and freeze for up to three months. Thaw in the fridge overnight before serving.
How do I prevent cracks in my cheesecake?
Use a water bath, avoid overmixing the batter, and let it cool slowly in the oven before transferring to the fridge.
Can I use crunchy peanut butter instead of creamy?
Yes, but it will add a bit of texture to the filling. If you prefer a completely smooth cheesecake, stick with creamy peanut butter.
Final Thoughts
This chocolate peanut butter candy cheesecake is the ultimate dessert for anyone who loves rich, creamy, and indulgent treats. With its chocolate cookie crust, peanut butter cheesecake filling, and smooth chocolate ganache topping, every bite is packed with flavor.
Whether you are making this for a holiday gathering, a birthday, or just a special treat for yourself, this cheesecake is guaranteed to impress.
Have you tried this recipe? Let me know how it turned out. I would love to hear about your experience and any creative toppings you added. Happy baking.
Rich, Creamy & Irresistible: Make This Chocolate Peanut Butter Cheesecake Today
Ingredients
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup chocolate syrup
- 1/4 cup crushed graham crackers (for crust)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the crushed graham crackers with melted butter and press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the creamy peanut butter, vanilla extract, and powdered sugar to the cream cheese and mix until well combined.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl and allow to cool slightly before adding to the peanut butter mixture. Mix until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture until fully incorporated.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Drizzle chocolate syrup over the top and use a knife to create swirls.
- Bake in the preheated oven for 55 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to cool slowly.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
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