Nutty Peanut Butter Cheesecake with Chocolate Swirl is the ultimate indulgent dessert for peanut butter and chocolate lovers alike. This rich, creamy cheesecake features a cocoa-kissed cookie crust, a velvety peanut butter filling, and beautiful swirls of melted chocolate throughout. Topped with ganache, caramel drizzle, or peanut butter frosting, it’s a show-stopping treat perfect for special occasions or whenever you crave something truly decadent.

Why You’ll Love This Recipe

This cheesecake combines the best of several classic desserts in one irresistible slice.

Creamy and rich: A luscious peanut butter filling with just the right amount of tang from sour cream.
Stunning presentation: A chocolate swirl adds visual flair and extra flavor.
Make-ahead friendly: Ideal for preparing a day in advance.
Versatile toppings: Customize with your favorite candies, nuts, or sauces.
Crowd-pleaser: Perfect for holidays, parties, and celebrations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

2 cups graham cracker crumbs (or crushed peanut butter cookies)
¼ cup cocoa powder
6 tablespoons unsalted butter, melted
2 tablespoons sugar (optional)

For the Filling:

24 oz (3 blocks) cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
½ cup heavy cream
½ cup melted chocolate (for swirling into the batter)

Toppings (optional):

Melted chocolate or chocolate ganache
Caramel sauce
Whipped peanut butter frosting (peanut butter + whipped cream + sugar)
Mini peanut butter cups, chocolate bark, or chopped nuts

directions

1. Make the Crust

Preheat oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs (or crushed cookies), cocoa powder, and melted butter. Stir until evenly moistened.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 8–10 minutes. Remove from oven and allow to cool while preparing the filling.

2. Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the peanut butter, granulated sugar, and vanilla extract. Mix until well combined.
Add the eggs, one at a time, mixing on low speed until fully incorporated after each addition.
Stir in the sour cream and heavy cream until smooth.
Pour the batter over the cooled crust. Drizzle the melted chocolate on top and gently swirl it into the batter with a knife or skewer.

3. Bake the Cheesecake

Place the springform pan on a baking sheet. Bake at 325°F for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
Remove and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Add Toppings (Optional)

Before serving, drizzle with melted chocolate or caramel sauce.
Pipe or spread whipped peanut butter frosting on top.
Garnish with mini peanut butter cups, chopped nuts, or chocolate bark if desired.

Servings and timing

This recipe serves 10–12 people.
Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling + Chilling Time: 5 hours
Total Time: 6½ hours

Variations

Chocolate crust: Use crushed chocolate sandwich cookies instead of graham crackers.
Nutty crust: Add finely chopped peanuts or almonds to the crust for texture.
Swirl alternatives: Try caramel or Nutella instead of chocolate for a new twist.
Mini cheesecakes: Use a muffin tin for individual-sized portions.
No-bake version: Use a no-bake crust and substitute the baked filling with a whipped peanut butter cheesecake filling set in the fridge.

storage/reheating

Store the cheesecake in the refrigerator for up to 5 days, covered tightly.
To freeze, wrap the cooled, uncut cheesecake (or individual slices) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Do not reheat. Serve chilled or bring to room temperature for 20 minutes before serving.

FAQs

Can I use crunchy peanut butter?

Yes, but the texture will be slightly less smooth. For best results, stick to creamy if you want a silky filling.

What chocolate works best for the swirl?

Use high-quality semi-sweet or dark chocolate that melts smoothly. Avoid chocolate chips, which may contain stabilizers.

Do I need a water bath for this cheesecake?

It’s not required, but placing a pan of hot water on the lower oven rack helps prevent cracking.

Can I use light cream cheese or sour cream?

Yes, but full-fat versions yield the creamiest texture.

What’s the best way to swirl the chocolate?

Drizzle the melted chocolate in lines or dollops on the surface and gently swirl with a knife or toothpick.

Can I make this recipe gluten-free?

Yes, just use gluten-free graham crackers or cookies for the crust.

How long should I chill the cheesecake?

Chill for at least 4 hours, but overnight is best for full flavor and structure.

Can I make it without a springform pan?

Yes, but removing the cheesecake may be more difficult. Use a deep pie dish or square pan and serve from the dish.

What should I do if my cheesecake cracks?

Cover the top with frosting, ganache, or toppings—no one will notice!

How far in advance can I make this?

You can make it up to 2 days in advance and keep it refrigerated until ready to serve.

Conclusion

Nutty Peanut Butter Cheesecake with Chocolate Swirl is a decadent, show-stopping dessert that’s as stunning as it is satisfying. With a rich, creamy filling and a chocolatey crust, it’s the ultimate indulgence for peanut butter lovers. Whether you serve it for a celebration or just because, this cheesecake is sure to impress with every delicious bite.

Nutty Peanut Butter Cheesecake with Chocolate Swirl

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Author: Olivia
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 5 hours 25 minutes
Yield: 12 slices
Category: Dessert
Method: Baked
Diet: Vegetarian

Print Recipe

Description

This Nutty Peanut Butter Cheesecake with Chocolate Swirl is a rich, creamy, and indulgent dessert layered with chocolatey goodness and topped with all your peanut butter favorites. Perfect for holidays, parties, or whenever you’re craving a truly spectacular treat.

Ingredients

2 cups graham cracker crumbs (or crushed peanut butter cookies)
1/4 cup cocoa powder
6 tbsp unsalted butter, melted
2 tbsp sugar (optional)

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Instructions

Make the Crust:
Preheat oven to 325°F (163°C). Mix graham crumbs, cocoa powder, melted butter, and sugar. Press mixture into the bottom of a springform pan. Bake for 8–10 minutes, then cool completely.
Make the Filling:
In a large bowl, beat softened cream cheese until smooth. Add sugar, peanut butter, and vanilla; mix until well combined.
Add eggs one at a time, mixing on low after each addition. Stir in sour cream and heavy cream.
Pour the filling over the cooled crust.
Add the Swirl:
Drizzle melted chocolate over the filling and swirl gently with a knife or toothpick for a marbled effect.
Bake:
Bake at 325°F for 50–60 minutes, or until center is just set but slightly jiggly. Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Top and Serve:
Before serving, drizzle with melted chocolate or ganache, add caramel sauce, and top with whipped peanut butter frosting and your favorite candy or nuts.

Notes

For best results, use full-fat cream cheese and don’t overmix the batter.
A water bath helps avoid cracking. Wrap the pan in foil if using one.
Make ahead and store chilled—flavors get even better overnight!