Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted
- ½ cup heavy cream
- Peanut butter cups, for topping
- Chocolate shavings or sprinkles, optional for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press evenly into a springform pan and bake for 8–10 minutes. Cool completely.
- In a large bowl, beat cream cheese and sugar until smooth. Mix in peanut butter and vanilla. Add eggs one at a time, beating well after each addition. Divide batter into two bowls.
- Stir melted chocolate into one bowl. Pour the chocolate layer into the crust. Spoon the peanut butter batter on top and gently swirl to create a marbled effect.
- Bake for 45–50 minutes until the edges are set but the center slightly jiggles. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the ganache, heat heavy cream until boiling, pour over chopped chocolate, let sit 5 minutes, then stir until smooth. Pour over the chilled cheesecake and spread evenly.
- Garnish with peanut butter cups and chocolate shavings. Let set before serving.
Notes
- For best results, ensure all ingredients like cream cheese are at room temperature before mixing.
- If using natural peanut butter, stir well to achieve a uniform texture in the batter.
- Use a water bath when baking if you want an ultra-smooth texture and to avoid cracking.
- Allow cheesecake to come to room temperature before slicing for clean cuts.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal Kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg