Description
Experience the delightful combination of creamy, rich cheesecake swirled with smooth peanut butter in this whimsical peanut butter swirl cheesecake recipe. Perfectly baked with a graham cracker crust and topped with optional whipped cream and chocolate accents, this dessert is a decadent treat for any occasion.
Ingredients
Scale
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the swirl
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 2 tablespoons milk
For garnish (optional)
- Whipped cream
- Chocolate shavings or mini peanut butter cups
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Add eggs one at a time, mixing gently after each just until incorporated to avoid overmixing.
- Prepare the peanut butter swirl: In a small bowl, mix peanut butter, powdered sugar, and milk until smooth. Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the peanut butter mixture on top and swirl gently with a knife or skewer to create a marbled pattern.
- Bake in a water bath: Place the springform pan inside a larger baking dish and add hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Garnish and serve: Before serving, optionally top the cheesecake with whipped cream and decorate with chocolate shavings or mini peanut butter cups for an extra festive touch.
Notes
- To avoid cracks, do not overmix the batter and allow the cheesecake to cool slowly inside the oven.
- Using a water bath helps maintain a gentle, even cooking temperature, preventing cracking.
- For a richer flavor, you can substitute the graham cracker crust with a chocolate cookie crust.
- Ensure all ingredients like cream cheese and sour cream are at room temperature for smoother mixing.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 29g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
