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Chocolate peanut butter swirl cheesecake

Prep Time 15 mins
Cook Time 1 hr
Additional Time 6 hrs
Total Time 7 hrs 15 mins
Course Dessert
Cuisine Modern
Calories 250 kcal


  • 1 chocolate wafer cookie crumbs
  • 6 tablespoons butter or margarine
  • Sugar (Melted)
  • 8 ounces semisweet chocolate
  • 32 ounces cream cheese (at room temperature)
  • 1/4 cup milk
  • 5 large eggs
  • 2/3 cup creamy peanut butter


  • Heat oven to 350 degrees F. Meanwhile, coat a 10 × 3 springform pan with cooking spray. (Cover the pan with foil)
  • Add cookie crumbs and butter to a pan. Mix until the crumbs are evenly moistened.
  • Press the mixture onto the bottom and ½ inch up the sides of the pan. Bake for 10 minutes. Allow chocolate to cool.

For the filling

  • Set electric mixer at medium speed. In a large bowl, beat cheese cream with electricity. Continue until it becomes fluffy and light.
  • Next, add sugar. Beat in 1 ¼ cups sugar. Set mixer to medium speed and beat in milk and eggs.
  • Remove 1 cup of the batter to a small bowl. Stir in peanut butter until it is well blended.
  • Spoon the remaining peanut butter over the crust in the pan. Top evenly with peanut butter.
  • Add reserved chocolate batter and reserved peanut butter batter on top of the peanut butter cups to cover; swirl batters together with a skewer or a knife.
  • In a large baking pan, place the cheesecake on the oven rack. Pour hot water (carefully) into a larger pan. (Up to 1 inch up the sides of the springform pan.) 
  • Bake for 1 hour or until the cake barely jiggles in the center.
  • Remove the cheesecake from the water bath; remove the foul. Use a thin knife to carefully cut around the top edge of the cake. Remove
  • Allow cooling completely on the wire rack. Cover and refrigerate until cold.
  • Let it stay for 6 hours or overnight.
  • Serve with desired topping
Keyword Chocolate peanut butter swirl cheesecake, Dessert, Modern recipes