Peanut Butter Swirl Cheesecake

Chocolate peanut butter cheescake on a plate next to chocolate chips


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  • Total: 5 hrs 45 mins
  • Prep: 15 mins
  • Cook: 5 hrs 30 mins
  • Yield: 1 cake (12 servings)
Nutritional Guidelines (per serving)
604 Calories
39g Fat
55g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cake (12 servings)
Amount per serving
Calories 604
% Daily Value*
Total Fat 39g 50%
Saturated Fat 20g 101%
Cholesterol 166mg 55%
Sodium 412mg 18%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 4%
Protein 11g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this delicious cheesecake with a dollop of whipped cream or whipped topping and some chopped peanuts, chocolate curls, or any other chocolate topping.


  • Peanut Butter Swirl:
  • 1/2 cup peanut butter
  • 2/3 cup evaporated milk or half-and-half
  • 3 tablespoons light corn syrup
  • 1/3 cup light brown sugar, packed
  • Crust:
  • 1 1/2 cups graham crackers (finely ground) 
  • 4 tablespoons melted butter
  • 3 tablespoons granulated sugar
  • Filling:
  • 4 packages (8 ounces each) cream cheese (at room temperature)
  • 1 1/2 cups sugar (granulated)
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 4 large eggs

Steps to Make It

Combine all peanut butter swirl ingredients in a small saucepan; heat over low heat, stirring, until smooth and sugar has dissolved. Set aside to cool to room temperature.

Heat oven to 350 F.

  1. Combine crust ingredients and stir with a fork until well blended.

  2. Press into the bottom of a 9-inch springform pan.

  3. Place the pan on a large square of heavy-duty foil and wrap the outside, up to but not over the rim. The foil is to cover the seams since the cheesecake will finish baking later in a pan of water.

  4. Place the prepared crust in the 350 F oven. Bake for 9 minutes; remove to a rack and lower oven temperature to 325 F.

  5. Meanwhile, in a large mixing bowl, beat cream cheese until light and fluffy. Slowly beat in 1 1/2 cups of sugar, the vanilla, and salt. Beat in eggs, one at a time, beating after each addition. Beat just until well blended.

  6. Pour filling into the prepared crust. Put little dollops of peanut butter swirl all over the cheesecake, then swirl in with a small spatula or butter knife.

  7. Repeat until all of the swirl mixture is used.

  8. Set the cheesecake in a roasting pan. Put the pan with the cheesecake on the oven rack then slowly add boiling water to the larger pan to a depth of about 2 inches.

  9. Bake the cheesecake for 1 hour to 1 hour and 10 minutes or until set. The middle will still be a little jiggly.

  10. Remove the springform pan to a rack and let cool completely.

  11. Refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake and carefully remove the rim.

  12. Serve this delicious cheesecake with a dollop of whipped cream and chopped peanuts for garnish.