Description
Decadent chocolate peanut butter swirl cheesecake with a buttery graham cracker crust and a glossy dark chocolate magic shell. Creamy, indulgent, and a total showstopper.
Ingredients
Scale
- 4 oz graham crackers
- 3 tbsp butter, melted
- 40 oz cream cheese, at room temperature
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 5 large eggs, at room temperature
- 1/2 cup peanut butter
- 4 oz dark chocolate, melted (for swirl)
- 4 oz dark chocolate, melted (for magic shell)
- 1 tsp coconut oil
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
- Crush graham crackers and mix with melted butter. Press into pan to form crust. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar, heavy cream, and vanilla. Mix well.
- Add eggs one at a time, mixing on low until just combined. Do not overmix.
- Pour half the batter into the crust. Drizzle with half the melted peanut butter and chocolate. Add remaining batter and drizzle the rest of the swirls.
- Use a skewer or knife to gently swirl the peanut butter and chocolate into the batter.
- Bake for 60–70 minutes until set at the edges and slightly jiggly in the center. Cool in oven with door cracked for 1 hour, then chill for at least 4 hours or overnight.
- Once chilled, melt chocolate with coconut oil and pour over the top to form a magic shell. Let it set before slicing.
- Serve chilled and enjoy.
Notes
- Use room temperature ingredients for a smooth, lump-free batter.
- Swirl gently to avoid muddying the pattern.
- A water bath helps prevent cracks but is optional.
- Chill overnight for best flavor and texture.
- Run a warm knife through the shell for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 280mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 135mg