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Chocolate Peanut Butter Swirl Cheesecake Recipe

4.5 from 65 reviews

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.

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

  1. 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.
  2. 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.
  3. Pour Filling into Crust: Pour the cream cheese mixture evenly over the prepared graham cracker crust in the springform pan.
  4. 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.
  5. 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.
  6. 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