Peanut Butter Swirl Cheesecake
A rich and velvety vanilla bean cheesecake base featuring deep, marbled ribbons of creamy peanut butter on a buttery graham cracker crust. This show-stopping dessert strikes the perfect balance between salty and sweet with a dense, New York-style texture.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 5 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream full fat, room temperature
- 1 tbsp vanilla extract
- 3 large eggs room temperature
- 0.5 cup creamy peanut butter melted slightly for easier swirling
- 2 tbsp powdered sugar to mix with peanut butter
- 0.25 tsp salt
Notes
For the best results, ensure all dairy ingredients are at room temperature before mixing to prevent lumps. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a clean slice, dip your knife in hot water and wipe it dry between every cut.