Peanut Butter Swirl Cheesecake Recipe

Peanut Butter Swirl Cheesecake
Photo: Diana Rattray
  • 5 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 5 hrs 30 mins
  • Yield: 1 cake (12 servings)

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

What You'll Need

  • 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

How 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°.

  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.
  1. Place the prepared crust in the 350° oven. Bake for 9 minutes; remove to a rack and lower oven temperature to 325°.
  2. 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.
  3. 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.*
  4. Repeat until all of the swirl mixture is used.
  5. 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.
  6. Bake the cheesecake for 1 hour to 1 hour and 10 minutes or until set. The middle will still be a little jiggly.
  7. Remove the springform pan to a rack and let cool completely.
  8. Refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake and carefully remove the rim.
  9. Serve this delicious cheesecake with a dollop of whipped cream and chopped peanuts for garnish. 

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Nutritional Guidelines (per serving)
Calories 604
Total Fat 39 g
Saturated Fat 20 g
Unsaturated Fat 12 g
Cholesterol 166 mg
Sodium 412 mg
Carbohydrates 55 g
Dietary Fiber 1 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)