Peanut butter candy bar cheesecake stacks a chocolate cookie crust, a creamy peanut butter filling dotted with crunchy candy, a glossy chocolate ganache, and a peanut butter whipped topping.
It is a make ahead showstopper that serves 12. Plan on about 7 hours from start to finish, but only about 40 minutes is active, since most of that time is baking, cooling, and chilling.
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Why This Peanut Butter Candy Bar Cheesecake Recipe Works
The crust is made from sandwich cookie crumbs and a little butter, so it bakes into a dark, crisp base that holds up under a heavy filling. Baking it for 10 minutes first keeps it from turning soggy.
Cream cheese, sour cream, and peanut butter make a dense, smooth filling, while a small amount of flour gives it structure so it slices cleanly. Chopped candy bars folded in at the end add crunch in every bite.
The slow bake and the hour of oven cooling help prevent cracks. A chocolate ganache poured over the chilled cake and a peanut butter whipped topping finish it with contrast in both flavor and texture.
Ingredients for Peanut Butter Candy Bar Cheesecake
- 2 1/4 cups chocolate sandwich cookie crumbs (about 27 cookies, filling included)
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3/4 cup sour cream, room temperature
- 1/2 cup creamy peanut butter, for the filling
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups chopped peanut butter crunch candy bars (about 12 fun size bars)
- 6 ounces semi-sweet chocolate chips, for the ganache
- 1/2 cup heavy cream, for the ganache
- 3/4 cup heavy whipping cream, for the topping
- 1/2 cup powdered sugar
- 2 tablespoons creamy peanut butter, for the topping
- 1/4 teaspoon vanilla extract
- 4 fun size peanut butter crunch candy bars, chopped, for decorating
Cookie crumbs. Crush whole sandwich cookies in a food processor until the crumbs look like wet sand, filling included. About 27 cookies gives 2 1/4 cups.
Cream cheese. Use full fat blocks, not spreadable tubs, and let them soften for at least 1 hour so the filling mixes without lumps.
Peanut butter. Creamy peanut butter blends smoothly into the batter. Natural styles that separate tend to make the filling oily.
Candy bars. Chop the fun size bars into small pieces, about 1/4 inch, so they spread evenly and slice cleanly.
How to Make Peanut Butter Candy Bar Cheesecake
1. Make the crust. Heat the oven to 325 degrees F. Mix the cookie crumbs with the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan.
2. Bake the crust. Bake for 10 minutes and set the pan on a rack to cool while you mix the filling.
3. Beat the cream cheese. Beat the cream cheese in a large bowl on medium speed until smooth. Add the sugar and flour and beat until combined.
4. Add the flavor. Mix in the sour cream, 1/2 cup peanut butter, and vanilla until smooth. Beat in the eggs one at a time on low speed, just until each disappears.
5. Fold in the candy. Fold in the chopped candy bars by hand and pour the batter over the cooled crust.
6. Bake slowly. Bake for about 60 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
7. Chill. Refrigerate for at least 4 hours, preferably overnight, until fully firm.
8. Add the ganache and topping. Heat 1/2 cup cream until steaming, pour it over the chocolate chips, wait 1 minute, and stir until smooth. Cool for 10 minutes, then pour over the cheesecake. Whip 3/4 cup cream with the powdered sugar, 2 tablespoons peanut butter, and the vanilla to soft peaks, spread it on top, and finish with chopped candy.
How to Serve Peanut Butter Candy Bar Cheesecake
Slice the cheesecake with a hot knife, wiping the blade between cuts for clean edges. It is rich, so small slices go a long way. Serve it after dinner with a simple espresso martini or a chocolate espresso martini, and add creamy strawberry swirl cake and blueberry crumble muffins for a full dessert table.
How to Store and Reheat Peanut Butter Candy Bar Cheesecake
Cover the cheesecake loosely and refrigerate it for 3 to 4 days. For longer storage, freeze slices without the whipped topping on a tray, wrap them tightly, and keep them frozen for up to 2 months, then thaw in the refrigerator overnight. Add fresh whipped topping after thawing.
Tips and Variations for Peanut Butter Candy Bar Cheesecake
Soften every dairy ingredient. Cold cream cheese, sour cream, and eggs create lumps and lead to overmixing. Set them out 1 hour before you start.
Mix on low. Beating too much air into the batter makes the cheesecake puff and crack as it cools.
Wrap the pan. Wrap the outside of the springform in foil in case of leaks, and set it on a baking sheet.
Test for doneness. The outer 2 inches should look set while the center still wobbles like gelatin.
Cool slowly. The hour in the turned off oven prevents a sudden temperature drop, which is a common cause of cracks.
Add a salty edge. A pinch of flaky salt on the whipped topping balances the sweetness.
Swap the crust. Use graham cracker crumbs if you prefer a lighter, less chocolatey base.
Store food safely. The Purdue Extension guide to storing leftovers covers refrigerating dairy based desserts promptly.
Frequently Asked Questions About Peanut Butter Candy Bar Cheesecake
Can I make Peanut Butter Candy Bar Cheesecake a day ahead?
Yes, and it is better that way. Bake and chill the cheesecake overnight, then add the ganache and whipped topping on the day you serve it.
Why did my Peanut Butter Candy Bar Cheesecake crack?
Overmixing, overbaking, or a sudden temperature drop are the usual causes. Mix on low, pull the cake when the center still jiggles, and cool it in the oven with the door cracked for 1 hour.
Can I freeze Peanut Butter Candy Bar Cheesecake?
Yes. Freeze slices without the whipped topping, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator and add fresh topping before serving.
Do I need a springform pan?
A 9-inch springform pan is the easiest way to release the cake cleanly. A deep 9-inch cake pan lined with parchment also works, but the slices will be harder to remove.
Can I use a different candy bar?
Yes. Any crunchy candy bar chopped into small pieces works, though the flavor will change. Keep the amounts the same so the filling stays creamy.
Peanut Butter Candy Bar Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Saucepan
- Food processor
Ingredients
Main Ingredients
- 2 ¼ cup chocolate sandwich cookie crumbs about 27 cookies, filling included
- 4 tbsp unsalted butter melted
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- ¾ cup sour cream room temperature
- ½ cup creamy peanut butter for the filling
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1 ½ cup chopped peanut butter crunch candy bars about 12 fun size bars
- 6 oz semi-sweet chocolate chips for the ganache
- ½ cup heavy cream for the ganache
- ¾ cup heavy whipping cream for the topping
- ½ cup powdered sugar
- 2 tbsp creamy peanut butter for the topping
- ¼ tsp vanilla extract
- 4 fun size peanut butter crunch candy bars chopped, for decorating
Instructions
Cooking
- Press the crust. Heat the oven to 325 degrees F, stir the cookie crumbs into the melted butter, and press firmly into a 9-inch springform pan.
- Bake and cool. Bake the crust 10 minutes, then cool on a rack.
- Whip the base. Beat the cream cheese smooth, then beat in the sugar and flour.
- Blend in the extras. Mix in the sour cream, peanut butter, and vanilla, then add the eggs one at a time on low speed.
- Fill the pan. Fold in the chopped candy, pour over the crust, and bake about 60 minutes until the center barely jiggles.
- Cool and chill. Turn off the oven and rest the cake inside with the door cracked for 1 hour, then chill at least 4 hours.
- Top it. Pour warm cream over the chips, stir smooth, cool 10 minutes, and spread over the cake. Whip the topping ingredients to soft peaks, spread, and scatter chopped candy.
