Chocolate Peanut Butter Swirl Cheesecake
Serves 835 mins prep45 mins cook
Besides the swirls looking pretty it’s a perfect balance between classic vanilla cheesecake and chocolate peanut butter flavor. Oh, and don’t the magic shell that hardens almost immediately once poured on the chilled cake!
0 servings
What you need
Instructions
1. Crush your graham crackers and mix with the melted butter and press to shape the crust over a parchment paper; bake at 350 F for 5 mins; let cool; 2. Beat cream cheese with sugar and vanilla until smooth as you scrape the edges; then add the eggs and heavy whipping cream and beat for 1-2 mins until well incorporated; (don’t overbeat the eggs so cheesecake doesn’t crack); 3. Split batter in two halves and mix one half with the peanut butter and melted chocolate; 4. Start pouring as you rotate the two batters and help spread with a spoon as shown in the video; do a little swirl on top; 5. Wrap cheesecake in aluminum foil to prevent any water getting inside the springform and make the crust soggy; 6. Bake in a water bath at 350 F for about an hour and a half; center should be jiggly; 7. Let cool completely at a room temperature then transfer into the fridge for at least 5 hours or overnight; 8. Once cheesecake has cooled completely, melt some chocolate with coconut oil and pour over, push the chocolate over the edges to create a drip effect and indulge!View original recipe