Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 cups heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 eggs
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter to make the crust. Press into a springform pan and bake for 10 minutes. Let cool.
- In a double boiler, melt the chocolate until smooth. Set aside to cool slightly.
- Beat cream cheese and sugar until smooth. Add vanilla, then mixer in eggs one at a time. Divide batter into two bowls.
- Mix melted chocolate into one bowl of batter. Mix peanut butter into the other.
- Pour chocolate batter over crust, followed by peanut butter batter. Swirl gently with a knife for a marbled effect.
- Bake for 60–70 minutes until the center is set. Cool completely, then chill for at least 4 hours before serving.
- OPTIONAL: Top with ganache, peanut butter drizzle, and chocolate shavings before serving.
Notes
- Use room temperature cream cheese for smooth batter.
- Chill cheesecake at least 4 hours for best results.
- Swirl for a beautiful marbled design.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: Thirty grams
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 125 mg