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!