Chocolate Peanut Butter Swirl Cheesecake Recipe
Introduction
This Chocolate Peanut Butter Swirl Cheesecake is a decadent dessert that combines rich cream cheese with luscious chocolate and creamy peanut butter. Its beautiful swirls make it as visually appealing as it is delicious, perfect for any special occasion or treat.
Ingredients
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 4 oz chocolate, melted
- 1/2 cup peanut butter, softened
- 1 prepared graham cracker crust (9-inch)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Step 2: Add the eggs one at a time, mixing gently after each addition until fully incorporated.
- Step 3: Pour the cheesecake filling evenly into the prepared graham cracker crust.
- Step 4: Dollop spoonfuls of melted chocolate and peanut butter over the filling. Use a knife or skewer to gently swirl the chocolate and peanut butter into the cheesecake batter, creating a marbled effect.
- Step 5: Bake for 50–60 minutes, or until the edges are set and the center still slightly jiggles when tapped.
- Step 6: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Use smooth peanut butter for a creamy texture or chunky peanut butter for added crunch in the swirls.
- For extra flavor, add a teaspoon of vanilla extract to the cheesecake batter.
- Replace the graham cracker crust with an Oreo crust for a chocolateier base.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow it to come to room temperature or briefly warm slices in the microwave for 10–15 seconds if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter in this recipe?
Yes, natural peanut butter works well but may make the swirls a bit less smooth due to its thinner consistency. Stir well before dolloping.
How do I prevent cracks on my cheesecake?
Avoid overmixing the batter and don’t open the oven door during baking. Cooling the cheesecake gradually at room temperature before refrigeration also helps minimize cracks.
PrintChocolate Peanut Butter Swirl Cheesecake Recipe
A rich and creamy Chocolate Peanut Butter Swirl Cheesecake featuring a smooth cream cheese filling with decadent swirls of chocolate and peanut butter on a buttery crust. This dessert combines two beloved flavors in a luscious baked treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup smooth peanut butter
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a uniform batter.
- Pour Filling into Crust: Pour the cream cheese mixture evenly over the prepared graham cracker crust in the springform pan.
- Swirl Chocolate and Peanut Butter: Warm the peanut butter and melted chocolate separately if needed to make them pourable. Drop spoonfuls of peanut butter and chocolate randomly over the cheesecake filling. Using a knife or skewer, gently swirl the two ingredients through the filling to create a marbled effect without blending them completely.
- Bake the Cheesecake: Preheat your oven to 325°F (163°C). Place the cheesecake on the middle rack and bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and Serve: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing. Serve chilled.
Notes
- For a smoother crust, pulse graham crackers in a food processor to fine crumbs.
- Use room temperature cream cheese and eggs to avoid lumps in the batter.
- Swirling can be customized with more or less chocolate and peanut butter to taste.
- Ensure the cheesecake is fully chilled before slicing to get clean slices.
- Store leftover cheesecake covered in the refrigerator up to 5 days.
Keywords: Chocolate peanut butter cheesecake, swirl cheesecake, baked cheesecake, dessert, peanut butter dessert, chocolate dessert
