Paula Deen Peanut Butter Candy Cheesecake

Paula Deen peanut butter candy cheesecake is a creamy, dense dessert with a chocolate graham crust, peanut butter filling and candy bars, ready in 2 hours 45 minutes. This make-ahead peanut butter cheesecake fits potluck tables, holiday gatherings and Sunday dinner, since it chills overnight.

Switch the oven off and leave the cheesecake inside with the door shut for a full hour, because that slow cooldown keeps the top from cracking. Pull it out early and the sudden temperature drop splits the surface and leaves the center sunken.

Paula folds chopped candy bars right into the batter, so every slice has crunchy bits instead of just a sprinkle on top. She also bakes the crust for 6 minutes first, which keeps the chocolate graham base crisp under all that heavy filling.

Paula Deen Peanut Butter Candy Cheesecake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

21

minutes

Calories

650

kcal

A chocolate graham crust holds a dense brown sugar and peanut butter filling studded with crunchy candy pieces. Once it chills for at least 4 hours, it slices clean and tastes rich and smooth.

Ingredients

• 1 1/2 cups crushed chocolate graham crackers
  

• 1/4 cup granulated sugar
  

• 5 tablespoons melted Butter
  

• 4 (8 oz) packages softened cream cheese
  

• 1 3/4 cups firmly packed brown sugar
  

• 1 cup creamy peanut butter
  

• 3 large eggs
  

• 2 egg yolks
  

• 1/2 cup heavy whipping cream
  

• 10 fun-size chopped chocolate-covered crispy-crunchy peanut-buttery candy bars
  

Directions

• Mix the crust: Preheat the oven to 300°F, then stir 1 1/2 cups crushed chocolate graham crackers and 1/4 cup granulated sugar together in a small bowl. Pour in 5 tablespoons melted butter and stir until the crumbs look evenly damp.
• Press and bake crust: Press the crumbs into the bottom and 1 inch up the sides of a 10-inch springform pan. Bake it for 6 minutes, then leave the oven on for the filling.
• Beat the filling: Beat 4 softened packages of cream cheese, 1 3/4 cups brown sugar and 1 cup creamy peanut butter at medium speed until creamy. Keep the mixer on medium, because beating too fast whips in air that can crack the top later.
• Add eggs and yolks: Add the 3 eggs and 2 egg yolks one at a time, beating just until each one is combined. Then stir in 1/2 cup heavy whipping cream and the chopped candy bars by hand.
• Fill the pan: Spoon the batter into the warm crust and smooth the top with a spatula. Make sure it reaches the edges of the crust so the slices come out even.
• Bake the cheesecake: Bake for 1 hour and 15 minutes. Then turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
• Cool and chill: Take the cheesecake out and let it cool completely on the counter. Cover it and chill for at least 4 hours before serving.
• Garnish and serve: Top the chilled cheesecake with extra chopped candy bars if you like. Then run a knife around the edge, release the springform and slice.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different candy bar in the cheesecake?

Any chopped chocolate candy with a crunchy or peanut butter center works here. Choose one that stays crisp, since soft, gooey candy melts into the batter and disappears.

How long does peanut butter candy cheesecake keep in the fridge?

Covered tightly, it keeps in the fridge for about 4 days. Add the candy garnish just before serving so it stays crunchy.

Can I make this cheesecake a day ahead?

Yes, and it actually tastes better that way. Bake it, cool it completely and chill it overnight, then garnish right before you slice it.

What if I don't have a springform pan?

A springform pan makes it easy to release the cheesecake, so I would borrow one if you can. A deep 9-inch cake pan lined with parchment can work, but the slices won't come out as neat.

Why did my cheesecake crack on top?

Cracks usually come from overbeating the batter or pulling the cheesecake out of the oven too fast. Beat on medium speed and keep the hour-long rest in the closed oven to help prevent it.