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Chocolate Peanut Butter Candy Cheesecake

This decadent dessert combines the rich flavors of chocolate and peanut butter in a creamy cheesecake, topped with irresistible candy pieces. Perfect for special occasions or to satisfy a sweet tooth!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 oven
  • 1 food processor (optional, for crust)
  • 1 parchment paper

Ingredients
  

  • 1 ½ cups chocolate graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup heavy cream
  • 1 cup mini chocolate candies such as Reese's Pieces or M&M's
  • 1 cup whipped cream
  • ¼ cup mini chocolate chips
  • Additional amount peanut butter candies for garnish

Instructions
 

  • Preheat the oven to 325°F (160°C). Grease the springform pan and line the bottom with parchment paper.
  • In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
  • In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and granulated sugar with an electric mixer until smooth and creamy.
  • Add the vanilla extract and mix to combine. Gradually add the eggs, one at a time, mixing well after each addition.
  • Fold in the sour cream and heavy cream until fully incorporated. Be careful not to overmix.
  • Gently fold in the mini chocolate candies.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
  • Once chilled, carefully remove the sides of the springform pan.
  • Top the cheesecake with whipped cream and sprinkle with mini chocolate chips and additional peanut butter candies for garnish.

Notes

For a firmer cheesecake, ensure it cools completely before refrigerating.
You can substitute different candies to customize the topping, such as chopped peanut butter cups or chocolate-covered pretzels.
This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.