Chocolate Peanut Butter Candy Cheesecake

Chocolate Peanut Butter Candy Cheesecake Recipe

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Hello, dessert lovers! If you’re a fan of rich chocolate, creamy peanut butter, and decadent cheesecake, this recipe is for you. Chocolate Peanut Butter Candy Cheesecake is a dreamy dessert that combines all the flavors you love into one delicious slice. Perfect for celebrations or a treat-yourself moment, this cheesecake is sure to impress. Let’s get started!

Introduction

This Chocolate Peanut Butter Candy Cheesecake brings together the ultimate dessert flavors—smooth cream cheese, chocolate, and peanut butter—layered with a chocolate cookie crust and topped with chopped peanut butter cups for added crunch. If you love Reese’s peanut butter cups or similar chocolate-peanut butter candies, this cheesecake will be a dream come true! Plus, baking it in a springform pan ensures the perfect, sliceable dessert every time.

Ingredients

To create this indulgent Chocolate Peanut Butter Candy Cheesecake, you’ll need:

Crust

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, melted
  • 1/2 cup creamy peanut butter
  • 1 cup chopped peanut butter cups or your favorite candy bars

Instructions

Follow these steps to make your own Chocolate Peanut Butter Candy Cheesecake:

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
  2. Make the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing well. Press this mixture evenly onto the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
  3. Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Stir in the vanilla extract.
  • Pour the melted chocolate into the cream cheese mixture and fold gently until fully incorporated.
  1. Layer the Cheesecake Batter:
  • Pour half of the cheesecake batter over the chilled crust in the springform pan.
  • In a microwave-safe bowl, heat the peanut butter until softened. Drop spoonfuls of the softened peanut butter over the cheesecake batter layer.
  • Sprinkle half of the chopped peanut butter cups or candy bars over the peanut butter layer.
  1. Add Remaining Layers and Bake:
  • Pour the remaining cheesecake batter over the peanut butter cups, smoothing the top with a spatula for an even surface.
  • Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is almost set.
  1. Cool Gradually: Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks on the surface.
  2. Chill and Serve: Remove the cheesecake from the oven, and refrigerate it for at least 4 hours or until completely chilled. Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Helpful Tips

  • Prevent Cracks: Allowing the cheesecake to cool slowly in the oven helps reduce the chance of cracks on the top.
  • Easy Release: Run a knife around the edges of the cheesecake before removing it from the springform pan to ensure a smooth release.
  • Decorate: Add extra chopped peanut butter cups on top before serving for a fun presentation.

Cooking Tips

Here are a few additional tips to perfect your Chocolate Peanut Butter Candy Cheesecake:

  • Smooth Chocolate Melt: Melt the chocolate chips over low heat to avoid burning, or microwave in short bursts, stirring each time.
  • Softened Cream Cheese: Ensure the cream cheese is fully softened before mixing to achieve a creamy, lump-free texture.
  • Adding a Water Bath: To prevent any potential cracks, consider placing the springform pan in a water bath while baking.

Serving Suggestions

Serve Chocolate Peanut Butter Candy Cheesecake as a show-stopping dessert at any gathering. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A sprinkle of sea salt on top can add a delightful contrast to the sweet and creamy layers.

Nutritional Information (per serving)

  • Calories: 460
  • Carbohydrates: 38g
  • Protein: 8g
  • Fat: 34g
  • Saturated Fat: 18g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 95mg
  • Sodium: 260mg
  • Potassium: 180mg
  • Fiber: 2g
  • Sugar: 27g
  • Vitamin A: 15%
  • Vitamin C: 0%
  • Calcium: 6%
  • Iron: 10%

Storage and Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: To freeze, wrap individual slices in plastic wrap and store in an airtight container. Defrost in the fridge overnight before serving.

Leftover cheesecake is also fantastic served chilled or warmed slightly in the microwave.

Frequently Asked Questions (FAQs)

Can I use a different type of chocolate?
Yes! Dark chocolate or milk chocolate chips can be used instead of semisweet for a customized flavor.

What if I don’t have a springform pan?
A standard 9-inch cake pan can work, but it may be harder to remove the cheesecake neatly.

Can I make this cheesecake ahead?
Absolutely. Cheesecake actually tastes better the next day as the flavors meld together, so feel free to make it a day or two in advance.

Here are some other decadent desserts you may enjoy:

Conclusion

And there you have it—the perfect Chocolate Peanut Butter Candy Cheesecake recipe! This dessert combines all the flavors of chocolate, peanut butter, and creamy cheesecake in a rich, delightful treat. Perfect for any occasion, it’s bound to become a crowd-pleaser. We hope you enjoy making (and eating) this delicious cheesecake. Happy baking!

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