Description

This Indulgent Chocolate Peanut Butter Swirl Cheesecake Delight combines a creamy peanut butter cheesecake with a rich dark chocolate swirl, set on a buttery graham cracker crust. Perfectly baked to a smooth and luscious texture, this dessert is topped with a glossy chocolate finish and crunchy chopped peanuts, creating a perfect balance of flavors and textures for an irresistible treat.

Ingredients

Scale

Crust

1.5 cups Graham Crackers (or crushed chocolate cookies as a substitute)
0.5 cups Butter (melted; coconut oil as a dairy-free substitute)

Filling

16 oz Cream Cheese (softened)
1 cup Sugar (or brown sugar for deeper flavor)
0.5 cups Peanut Butter (or almond butter for a twist)
3 large Eggs
1 tsp Vanilla Extract
8 oz Dark Chocolate (or semi-sweet chocolate for a sweeter taste)

Topping & Garnish

1 cup Whipped Cream (for serving)
0.5 cups Chopped Peanuts (for garnish)

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Instructions

Prepare the crust: Crush graham crackers into fine crumbs and combine them with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes until it is set and slightly golden. Remove from the oven and let it cool completely to ensure a firm base for the cheesecake.
Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, beating well, then add the eggs one at a time, stirring after each addition. Fold in the peanut butter and vanilla extract until the mixture is creamy and uniform.
Prepare chocolate swirl: Melt the dark chocolate using a double boiler or microwave. Mix half of the cheesecake filling with the melted chocolate thoroughly to create a chocolate-flavored batter.
Assemble the cheesecake: Pour the plain cheesecake filling into the cooled crust first. Carefully spoon the chocolate filling over the top and use a knife or skewer to swirl the two batters together to create a marbled effect.
Bake the cheesecake: Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 1 hour and 10 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken, indicating a creamy texture.
Cool and chill: Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour to prevent cracking. Then refrigerate for at least 5 hours or overnight to fully set and develop flavors.
Add finishing touches: Melt any remaining dark chocolate and drizzle over the chilled cheesecake to create a glossy finish. Garnish with chopped peanuts and serve with whipped cream on the side.

Notes

For a richer flavor, substitute brown sugar for white sugar in the filling.
Use almond butter instead of peanut butter for a slightly different but delicious twist.
If you prefer a dairy-free version, swap butter with coconut oil and use vegan cream cheese substitutes.
Make sure the cream cheese is at room temperature to avoid lumps in the batter.
Swirling the chocolate and peanut butter batter gently is key to creating an attractive marble effect without fully mixing the layers.
Allowing the cheesecake to cool slowly in the oven and then chilling it thoroughly helps prevent cracks on the surface.