Peanut Butter Swirl Cheesecake

Cheesecake can be daunting. But in actuality, it's a few ordinary ingredients. For this particular recipe, I swirled in a bit of creamy peanut butter if cheesecake wasn't already decadent enough.

It's all about getting the temperature just right. Start with room-temperature ingredients. This will ensure the cream cheese and sour cream mix evenly into the batter. Who wants a lumpy cheesecake anyways? Baking the cheesecake in a water bath helps to control the temperature in the oven, and ensure an even bake. Finally, I encourage you to practice patience when cooling your cheesecake. Once you've finished baking, allow the cheesecake to cool for a bit in the oven with the door propped open before allowing it to come to room temperature on the counter. This little trick will keep your cheesecake from cracking while chilling in the fridge.

When all else fails just slather it with whipped cream and no one will be the wiser!

Your dinner guests will be wow-ed when this Peanut Butter Swirl Cheesecake hits the table. Though you and I both know cheesecake isn't overly complicated - that can be our little secret.

Peanut Butter Swirl Cheesecake

Ingredients

For the Crust

· 2 cups finely ground graham crackers (about 30 squares)

· 1/2 teaspoon ground cinnamon

· 1 stick unsalted butter, melted

For the Filling

· 1 pound cream cheese, two 8-ounce blocks, softened

· 3 eggs

· 1 cup sugar

· 1 pint sour cream

· 1 tbsp vanilla extract

· ½ cup peanut butter

For the Cheesecake

· 1/3 cup semisweet chocolate

Preheat the oven to 350 degrees F.

For the Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake for 10 minutes to set the crust. Allow to cool.

Reduce oven temperature to 325F.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour two-third of the filling into the crust-lined pan and smooth the top with a spatula.

Return the bowl to the stand mixer. Add the peanut butter and beat until fully combined with the cheesecake mixture. Dollop the peanut butter mixture randomly across the top of the cheesecake. Using a butter knife gently swirl the peanut butter into the cheesecake.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.

Bake for 45-55 minutes. The cheesecake should still jiggle in the middle (it will firm up after chilling), so be careful not to overcook. Turn off the heat, open the oven door and allow the cheesecake to cool in the roasting pan for 30 minutes. Remove the cheesecake from roasting pan and cool on the counter until room temperature – roughly an hour. Chill in the refrigerator, loosely covered, for at least 4 hours.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

In a small bowl, melt the semisweet chocolate in the microwave stirring every 15 seconds. Pour the chocolate into a piping bag. Drizzle the chocolate over the top of the cheesecake. Chill for another 10-15 minutes to allow the chocolate to set before serving.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Serves 12

Notes

It’s heavy, so think small slices! But boy is it delightful!

I chose a classic PB and chocolate combo when decorating this cake, but this would pair very nicely with a drizzle of thick strawberry syrup. Very reminiscent of those childhood PB&Js!

Gluten Free Friendly!

Substitute the graham crackers with your favorite gluten free brand. We prefer Pamela’s Honey Grahams. In fact, I think these may be better than your typical Nabisco cracker!