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)
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.
Notes
- For clean slices, wipe the knife between cuts.
- You can freeze the cheesecake (without topping) for up to 1 month.
- Thaw in the fridge overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 30 g
- Sodium: 290 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
