Chocolate 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
Scale
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
