Peanut Butter Crunch Candy Cheesecake
Creamy peanut butter cheesecake on a chocolate cookie crust, loaded with chopped crunchy peanut butter candy bars.
A creamy peanut butter cheesecake on a chocolate cookie crust, studded with chopped crispy peanut butter candy bars and finished with more candy and a drizzle of melted peanut butter. A water bath keeps the texture smooth and crack-free.
Peanut Butter Crunch Candy Cheesecake
Creamy peanut butter cheesecake on a chocolate cookie crust, loaded with chopped crunchy peanut butter candy bars.
Ingredients
Tick the ingredients as you go
Crust
Filling
Instructions
- 1
Position a rack in the lower third of the oven and heat it to 350°F (177°C). Lightly grease the springform pan.
- 2
Crust: blitz the whole cookies, filling included, to fine crumbs (about 2 cups / 250 g). Stir in the melted butter and press firmly over the base and up the sides of the pan. Wrap the outside and bottom of the pan in foil.
- 3
Bake the crust for 10 minutes and let it cool slightly, keeping the oven on.
- 4
Filling: beat the cream cheese and sugar on medium for about 3 minutes, until smooth. Beat in the sour cream, peanut butter and vanilla. Turn the mixer to low and add the eggs one at a time, mixing only until each is incorporated. Fold in three quarters of the chopped candy, keeping the rest for the top.
- 5
Bring a kettle of water to a boil. Set the springform pan inside the roasting pan, pour the filling into the crust and smooth the top. Pour the hot water into the roasting pan to a depth of about 1 inch and transfer to the oven (or put the roasting pan in the oven first and add the water there).
- 6
Bake for 50 to 60 minutes, until the center is nearly set. Switch the oven off, prop the door open a crack, and leave the cheesecake inside for 1 hour. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- 7
Release the pan sides, scatter the remaining candy on top, and drizzle with melted peanut butter. Slice and serve cold.
Tips & tricks
- Pans: 9-inch springform pan, plus a large roasting pan for the water bath.
- Use creamy, processed (no-stir) peanut butter; natural, homemade or chunky peanut butter is not recommended.
- Peanut butter-filled chocolate sandwich cookies can be used for the crust.
- Alternative water bath: set a metal (not glass) pan with 1 inch of boiling water on the bottom rack and close the oven straight away. No foil wrap is needed with this method.
- Do not overbake: a 2- to 3-inch area in the center should still wobble when you take it out; it sets as it cools.
- Leftovers keep, covered, in the fridge for up to 4 days.
- Freezing: wrap well and freeze for up to 2 months; thaw overnight in the refrigerator.
Fresh & Fusion · https://freshandfusion.com/recipes/peanut-butter-crunch-candy-cheesecake
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