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Decadent Chocolate Peanut Butter Candy Cheesecake

A rich and creamy cheesecake that beautifully balances chocolate and peanut butter on a crunchy cookie crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs Use chocolate cookie crumbs for the crust.
  • 1/2 cup unsalted butter, melted Melted before mixing with crumbs.
For the Filling
  • 32 oz cream cheese, softened Use four packages of 8 oz each.
  • 1 cup peanut butter Smooth peanut butter works best.
  • 1 cup sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
  • 4 large eggs Added one at a time into the mixture.
  • 1 cup chocolate candy pieces Could use Reese's or chocolate chips.
For the Topping
  • 1 cup heavy cream For whipping.
  • 2 tablespoons powdered sugar Sweeten the whipped cream.

Method
 

Preparation of Crust
  1. In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  3. Bake at 350°F (175°C) for about 10 minutes. Remove and let it cool.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
  2. Add in the peanut butter, sugar, and vanilla extract. Continue beating until well-blended.
Incorporating Eggs
  1. Add the eggs one at a time, beating well after each addition, until fully combined. Be careful not to over-mix!
Adding Chocolate Candy
  1. Gently fold in the chocolate candy pieces until they’re evenly distributed throughout the creamy mixture.
Baking the Cheesecake
  1. Pour the filling into your cooled crust, smoothing the top.
  2. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still jiggles slightly.
Cooling and Chilling
  1. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
  2. After that, refrigerate it for at least 4 hours, preferably overnight.
Final Touch
  1. Just before serving, whip the heavy cream with the powdered sugar until soft peaks form.
  2. Spread this deliciously sweet topping over the cheesecake.

Notes

The cheesecake can be refrigerated for up to 5 days or frozen for up to 2 months. Thaw in the refrigerator overnight before serving. For the best results, serve warm for about 15-30 seconds in the microwave.