Description
This Whimsical Peanut Butter Swirl Cheesecake offers a decadent blend of creamy cheesecake with rich peanut butter swirls atop a spiced graham cracker crust. Perfectly baked to achieve a smooth, velvety texture with a marbled peanut butter finish, it’s an irresistible dessert for peanut butter lovers and cheesecake enthusiasts 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 creamy (smooth) peanut butter
- 1/4 cup creamy (smooth) peanut butter
- 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 evenly into the bottom of a 9-inch springform pan to form a firm base.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes. Remove and 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 granulated sugar and vanilla extract, mixing until well combined.
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth mixture.
- Incorporate Creams: Stir in the sour cream and heavy cream until the filling is fully incorporated and smooth. Set aside.
- Make the Peanut Butter Swirl: In a small bowl, whisk together both measures of peanut butter, powdered sugar, and heavy cream, adding cream gradually to create a smooth, slightly runny consistency suitable for swirling.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the peanut butter mixture atop the filling, then use a knife or toothpick to gently swirl it, creating a marbled appearance.
- Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, until the edges are set and the center remains slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
- Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Serve: Remove the cheesecake from the springform pan. Optionally garnish with additional peanut butter swirls or whipped cream, then slice and serve chilled.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Gradually add heavy cream to peanut butter mixture to achieve ideal swirl consistency.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done.
- Allow gradual cooling inside the oven to prevent cracking on the surface.
- Chilling overnight improves flavor and texture.
- Use a water bath if desired to further prevent cracking, though not required for this recipe.
