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Peanut Butter Candy Bar Cheesecake

Peanut Butter Candy Bar Cheesecake

A chocolate cookie crust, creamy peanut butter filling with crunchy candy, ganache, and peanut butter whipped topping.
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Prep Time 5 hours 40 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 845 kcal

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.

Notes

Substitutions: Use graham cracker crumbs for the crust, or another chopped crunchy candy bar for the mix-ins.
Tips: Soften the dairy, mix on low, and cool the cake slowly in the turned off oven to prevent cracks.
Storage: Refrigerate 3 to 4 days. Freeze slices without the whipped topping for up to 2 months.
Keyword Cheesecake, Chocolate, Dessert, peanut butter candy bar cheesecake, Sweet Treat