Description
This Whimsical Peanut Butter Swirl Cheesecake is a dream come true for peanut butter lovers! A creamy, rich cheesecake base is swirled with smooth peanut butter and baked to perfection, making it an indulgent dessert that’s as delightful as it is delicious.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup peanut butter, creamy (or smooth peanut butter)
For the Peanut Butter Swirl:
- 1/4 cup peanut butter, creamy (or smooth)
- 2 tbsp powdered sugar
- 1 tbsp heavy cream (if needed)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined. Press the crust mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10-12 minutes, then set aside to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing after each addition. Stir in the sour cream and heavy cream until fully incorporated. Set aside.
- Make the Peanut Butter Swirl: In a small bowl, whisk together the peanut butter, powdered sugar, and heavy cream (add the cream gradually to achieve the desired consistency). The peanut butter should be smooth and slightly runny for swirling.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the peanut butter mixture onto the top of the cheesecake filling. Use a knife or toothpick to gently swirl the peanut butter into the cheesecake, creating a marbled effect.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually. This helps prevent cracking.
- Cool and Chill: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set completely.
- Serve: Once the cheesecake has fully chilled, remove it from the springform pan and transfer it to a serving platter. Optionally, garnish with additional peanut butter swirls or whipped cream before serving.
Notes
- If you want a stronger peanut butter flavor, you can add a bit more peanut butter to the swirl or filling.
- For a more decadent presentation, drizzle extra peanut butter and chocolate syrup over the top of the cheesecake before serving.
- Make sure the cream cheese is fully softened to avoid lumps in your filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg