Description
This Whimsical Peanut Butter Swirl Cheesecake features a creamy, smooth cream cheese filling with delightful swirls of rich peanut butter atop a buttery graham cracker crust. Perfectly baked to achieve a velvety texture with a marbled peanut butter effect, this dessert balances sweetness and nutty flavor, making it an irresistible treat for peanut butter and cheesecake lovers alike.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
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
Peanut Butter Swirl
- 1/2 cup peanut butter, creamy (or smooth peanut butter)
- 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 graham cracker crumbs, sugar, and ground cinnamon. Stir in the melted butter until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 10-12 minutes, then remove from oven and let it cool while prepping the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy. Add granulated sugar and vanilla extract, beating until well incorporated. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until the mixture is fully combined and smooth.
- Prepare the peanut butter swirl mixture: In a small bowl, whisk together the peanut butter, powdered sugar, and heavy cream. Add the cream gradually until the mixture achieves a smooth and slightly runny consistency suitable for swirling.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust. Spoon dollops of the peanut butter mixture on top of the filling. Use a knife or toothpick to gently swirl the peanut butter throughout the cheesecake filling, creating a marbled effect.
- Bake the cheesecake: Bake in the preheated oven for 55-60 minutes, until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve the cheesecake: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Optionally garnish with additional peanut butter swirls or whipped cream before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Use a water bath if possible to minimize cracks, though gradual cooling in the oven helps.
- You can substitute creamy peanut butter with natural peanut butter but make sure it’s well stirred.
- Allow the cheesecake to chill fully for the best texture and flavor.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
