Chocolate Peanut Butter Swirl
Ingredients
Scale
Crust:
- 4 oz graham crackers
- 3 tbsp butter (melted)
Batter:
- 40 oz cream cheese (softened)
- 1 cup sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
- 5 large eggs (at room temperature)
- 1/2 cup peanut butter
- 4 oz dark chocolate (melted)
Magic Shell:
- 4 oz dark chocolate (melted)
- 1 tsp coconut oil
Instructions
- Crush the graham crackers and mix them with melted butter. Press the mixture onto parchment paper to shape the crust. Bake at 350°F for 5 minutes and let it cool.
- Beat softened cream cheese with sugar and vanilla until smooth. Add eggs and heavy cream, beating for 1-2 minutes until well mixed. Be careful not to overbeat the eggs to prevent cracking.
- Split the batter in two. Mix one half with peanut butter and melted chocolate.
- Pour the batters alternately, creating a swirl pattern as shown in the video. Use a spoon to help spread the mixture.
- Wrap the cheesecake in aluminum foil to prevent water from getting inside the springform and making the crust soggy.
- Bake in a water bath at 350°F for about an hour and a half; the center should be slightly jiggly.
- Let it cool at room temperature, then transfer it to the fridge for at least 5 hours or overnight.
- Once completely cooled, melt chocolate with coconut oil. Pour it over the cheesecake, allowing it to drip over the edges for a stunning effect. Now, indulge in the deliciousness of your homemade Chocolate Peanut Butter Swirl Cheesecake!
- Category: Dessert
