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Peanut Butter Swirl Cheesecake

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Ingredients

  • INGREDIENTS:
  • 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 finely ground graham crackers
  • 4 tablespoons melted butter
  • 3 tablespoons granulated sugar
  • -
  • Filling:
  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • 4 large eggs

Details

Servings 12

Preparation

Step 1

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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