If there’s one dessert that sums up pure joy and indulgence, it’s the Chocolate Peanut Butter Candy Cheesecake. This showstopper combines the silky richness of classic cheesecake, a dreamy peanut butter swirl, a chocolate cookie crust, and a generous layer of ganache, all finished with irresistible chocolate peanut butter candies on top. Every bite is a creamy, crunchy, chocolatey celebration—a true labor of love that always draws a crowd!

Chocolate Peanut Butter Candy Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how basic kitchen staples transform into this dramatic dessert. Every ingredient in our Chocolate Peanut Butter Candy Cheesecake has a purpose—whether that’s adding creaminess, creating crunch, or building big, unforgettable flavors and textures.

Chocolate cookie crumbs: Go for your favorite chocolate sandwich cookies, finely crushed—they create that deep, chocolatey base that holds everything together.
Unsalted butter: Melted butter binds the crust and gives it a decadent, melt-in-your-mouth finish.
Cream cheese: Full-fat and softened to room temperature, this is the heart and soul of that classic, velvety cheesecake texture.
Creamy peanut butter: Opt for a smooth, mainstream variety (not natural or oily types) for the perfect blend with the cream cheese.
Granulated sugar: Sweetens the filling just enough without overshadowing the peanut butter or chocolate flavors.
Sour cream: Adds a subtle tang and extra smoothness, making each bite fluffier and more refreshing.
Vanilla extract: Just a splash perks up all the other flavors and rounds out the richness.
Large eggs: Three eggs bring everything together and give you that perfect, creamy set.
Heavy cream: Needed for a luscious, glossy ganache that crowns the entire cheesecake.
Semi-sweet chocolate chips: The perfect balance for ganache—deep chocolate flavor that’s not too bitter.
Chopped chocolate peanut butter candies: Scatter over the top for bursts of nutty, chocolatey delight in every slice.
Extra candies and crushed peanuts (optional): Sprinkle on for next-level garnish, showstopper looks, and an extra bit of crunch.

How to Make Chocolate Peanut Butter Candy Cheesecake

Step 1: Prep Your Pan and Crust

Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan, greasing the inside and wrapping the outside in foil—this guards against leaks during the water bath. In a mixing bowl, stir the chocolate cookie crumbs with the melted butter until evenly moistened. Press this mixture into the bottom of the pan, packing it firmly for a solid, uniform crust. Pop it into the oven to bake for 10 minutes. Remove and let it cool while you prepare the filling. The kitchen will already start to smell like pure chocolate heaven at this stage!

Step 2: Make the Peanut Butter Cheesecake Filling

In a large bowl, beat together the softened cream cheese and creamy peanut butter until you have a perfectly smooth, lump-free mixture. Add the sugar, sour cream, and vanilla extract, then blend thoroughly to combine. Next, incorporate the eggs one at a time. This is the secret to a super-luxurious texture—mix until each egg just disappears, then stop. Over-mixing means cracks, so treat the batter gently! Pour this glorious filling over the cooled crust and smooth out the top with a spatula.

Step 3: Bake in a Water Bath

Place your springform pan inside a big roasting pan. Slowly fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This step makes a world of difference for even baking and prevents unwanted cracking or dryness. Gently slide it into the oven and bake for 55 to 65 minutes, until the center is just barely set and the edges look a touch puffy. When the baking is done, turn off the oven, crack the door, and let the cheesecake rest inside for an hour—this smooth, slow cool keeps everything creamy. Refrigerate for at least 4 hours or, even better, overnight. The flavors deepen, and your Chocolate Peanut Butter Candy Cheesecake will slice beautifully.

Step 4: Whip Up the Chocolate Ganache Topping

For the crowning glory, heat the heavy cream in a saucepan until it just begins to simmer—no boiling needed. Pour it over the chocolate chips in a mixing bowl. Wait two minutes (patience is a virtue here!), then stir until you have a glossy, silky ganache. Pour this goodness over your chilled cheesecake and spread to the edges. Now, shower the top with those chopped chocolate peanut butter candies and extra garnishes if you wish. Pop it back in the fridge for at least 30 minutes to set the ganache before slicing into what might be the greatest dessert moment of your life.

How to Serve Chocolate Peanut Butter Candy Cheesecake

Garnishes

The best part of serving Chocolate Peanut Butter Candy Cheesecake? Getting creative with the garnishes! Try a flourish of whipped cream, extra chopped candies, or a handful of crushed peanuts. Even tiny chocolate curls transform each slice into a celebration. Don’t be shy; more is definitely more with this dessert!

Side Dishes

A cake this intensely flavorful stands tall on its own, but it also pairs wonderfully with light accompaniments. Offer mugs of strong coffee, tall glasses of icy milk, or a scoop of vanilla bean ice cream for contrast. Sliced strawberries or raspberries add a dazzling pop of color and tartness that cuts the richness, too.

Creative Ways to Present

For your next party, slice the cheesecake into slim wedges and arrange them on a platter, each standing tall with a drizzle of extra ganache. Alternatively, for a grab-and-go dessert table, cut the cheesecake into tidy squares and nestle each one in a cupcake liner. Decorate with mini candies for that “holiday candy box” vibe. However you serve it, this cheesecake always steals the show.

Make Ahead and Storage

Storing Leftovers

Cover leftover Chocolate Peanut Butter Candy Cheesecake tightly with plastic wrap or transfer slices to an airtight container. It will keep beautifully in the fridge for up to five days, meaning you can savor a little slice of happiness all week long. Bring it to room temperature for 10-15 minutes before serving for maximum creaminess.

Freezing

If you want to make ahead, you’re in luck: You can freeze the cheesecake (without the ganache or candy topping) for up to one month. After baking and chilling, wrap the cheesecake well in plastic and foil. Thaw overnight in the refrigerator, then add the ganache and candies just before serving for optimal freshness and texture.

Reheating

This dessert is meant to be enjoyed cold or just slightly cool. There’s no need to reheat Chocolate Peanut Butter Candy Cheesecake, but if you prefer a slightly softer texture, let your slice sit at room temperature for 20-30 minutes before eating. The flavors will shine!

FAQs

Can I use crunchy peanut butter instead of creamy?

While creamy peanut butter gives the filling its luxurious, silky texture, you can absolutely swap in crunchy peanut butter if you’re a fan of little bursts of nutty crunch. Just be aware the end result will be a bit less smooth, but equally delicious!

What kind of chocolate cookies work best for the crust?

Store-brand or name-brand chocolate sandwich cookies (like Oreos) are perfect. Just remove the filling first for a firmer, less sweet base, or include it for extra richness and sweetness. Graham crackers with a bit of cocoa powder also work in a pinch!

How do I prevent cracks in my cheesecake?

The water bath is key for a smooth top, as is gentle mixing (especially with the eggs) and letting the cheesecake cool slowly in the oven before moving it to the fridge. Don’t skip the slow cool-down; it makes all the difference!

Can I make this recipe gluten-free?

Absolutely! Use gluten-free chocolate sandwich cookies for the crust and double-check that your candies are gluten-free. The filling itself is naturally gluten-free, so it’s just a simple swap.

Is this recipe kid-friendly?

Between the chocolate, candy, and peanut butter, this cheesecake is a home run with kids of all ages. Just be mindful of peanut allergies, and maybe use smaller slices for little ones—it’s super rich!

Final Thoughts

If there’s ever a time to treat yourself or wow your friends, now’s your chance—go ahead and bake this Chocolate Peanut Butter Candy Cheesecake. It’s everything you love about dessert rolled into one unforgettable treat. You’ll end up with a masterpiece that looks stunning and tastes even better, so give it a try and watch every crumb disappear!

Chocolate Peanut Butter Candy Cheesecake Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the decadent goodness of this Chocolate Peanut Butter Candy Cheesecake. A rich and creamy peanut butter filling atop a chocolate cookie crust, topped with a luscious ganache and chopped candies.

Ingredients

Scale

For the crust:

1 ½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
4 tablespoons unsalted butter, melted

For the filling:

24 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs

For the topping:

1 cup heavy cream
1 cup semi-sweet chocolate chips
1 cup chopped chocolate peanut butter candies (such as Reese’s)
Extra candies and crushed peanuts for garnish (optional)

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Instructions

Preheat the oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil.
Make the crust: Mix cookie crumbs with melted butter. Press into pan and bake for 10 minutes.
Prepare the filling: Beat cream cheese and peanut butter, add sugar, sour cream, vanilla, and eggs. Pour over crust.
Bake: Place in a water bath and bake for 55–65 minutes. Cool, then refrigerate.
Make the ganache: Heat cream, pour over chocolate, stir, and pour over cheesecake.
Chill and serve: Top with candies, chill, and slice to serve.