Peanut Butter Swirl Cheesecake

Peanut Butter Swirl Cheesecake

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  • Prep Time


  • Total Time


  • Servings




  • Peanut Butter Swirl:

  • ½

    cup peanut butter

  • cup evaporated milk or half-and-half

  • 3

    tablespoons light corn syrup

  • cup light brown sugar, packed

  • -

  • Crust:

  • cups finely ground graham crackers

  • 4

    tablespoons melted butter

  • 3

    tablespoons granulated sugar

  • -

  • Filling:

  • 4

    packages (8 ounces each) cream cheese, at room temperature

  • cups granulated sugar

  • 2

    teaspoons vanilla extract

  • pinch salt

  • 4

    large eggs


Combine all peanut butter swirl ingredients in a small saucepan; heat over low heat, stirring, until smooth & sugar dissolved. Set aside cool to room temperature. Heat oven to 350°. Combine crust ingredients & stir with a fork until well blended. Press into the bottom of a 9-inch springform pan. Place pan on a large square of heavy duty foil & wrap the outside, up to but not over rim. The foil is to cover the seams, since cheesecake will finish baking later in a pan of water. Place the prepared crust in the 350° oven. Bake for 9 minutes; remove to a rack & lower oven temperature to 325°. Meanwhile, in large mixing bowl, beat cream cheese until light & fluffy. Slowly beat in 1 1/2 cups of sugar, vanilla & salt. Beat in eggs, one at a time, beating after each addition. Beat just until well blended. Pour filling into prepared crust. Put little dollops of peanut butter swirl all over the cheesecake, then swirl in with a small spatula or butter knife. Note: if dollops sink into the batter before you're able to spread, thin the peanut butter mixture with a little milk or cream, & drop smaller amounts. Repeat until all of swirl mixture is used. Set cheesecake in a roasting pan. Put pan with cheesecake on the oven rack then slowly add boiling water to the larger pan to a depth of about 2 inches. Bake cheesecake for 1 hour to 1 hour & 10 minutes or until set. The middle will still be a little jiggly. Remove springform pan to a rack & let cool completely. Refrigerate for at least 4 hours. Run a knife around edge of cheesecake & carefully remove the rim.


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