Gluten Free Chocolate Peanut Butter Swirl Cheesecake
 
Prep time
Cook time
Total time
 
Chocolate and peanut butter meet for a sinful treat in this mouthwatering Gluten Free Chocolate Peanut Butter Swirl Cheesecake.
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • For the Crust:
  • 1¾ cups finely crushed gluten free graham crackers
  • ¼ cup plus 1 tablespoon granulated sugar
  • 4 tablespoons melted butter
  • 1 tablespoon creamy peanut butter
  • For the Filling:
  • 3 packs cream cheese, softened
  • 1¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 4 eggs
  • ½ cup creamy peanut butter
  • 4 oz. melted semi sweet baker's chocolate
  • ¼ cup cocoa powder
Directions
  1. Preheat oven to 300 degrees. Cover bottom of spring-form pan with double layer of foil, coming up at least 1½" on the sides to seal water from leaking into pan. Lightly grease bottom and sides of pan.
  2. In a small mixing bowl, melt butter for crust. Add peanut butter to melted butter and stir until smooth. Add graham crackers and sugar and stir until incorporated and crumbs are all moistened. press mixture into bottom of pan and slightly up the sides about ½".
  3. Bake crust for 15 minutes. Remove from oven and allow to slightly cool for about 5 minutes.
  4. While crust is baking, make filling.
  5. In a large mixing bowl, cream together cream cheese and sugar until smooth. Add vanilla and lemon juice and mix on low until smooth. Add eggs one at a time, beating on low after each addition until incorporated.
  6. Reserve 2 cups of filling and place in another bowl. To this mixture, add ½ cup peanut butter and stir until well incorporated. Set aside.
  7. With remaining mixture, pour in melted chocolate and mix until smooth. Add cocoa powder and mix until smooth, scraping down sides as needed.
  8. Pour a thin layer of chocolate filling over graham cracker crust. Add scoops of peanut butter filling on top of chocolate. Alternately add scoops of chocolate filling, then peanut butter filling until all batter filling is used.* Take a knife and cut blade through the filling, swirling the flavors together. Be careful not to over swirl or you will lose the marble effect.
  9. Place pan in a large rectangular baking dish with higher sides. Place pan with cheesecake in the oven. Pour ½" of water into baking pan (not cheesecake!). Bake at 300 degrees for 1 hour 15 mins. Turn oven off and leave for additional hour.
  10. Remove cheesecake from oven. Remove foil from bottom of pan. Cool on cooling rack for at least an hour. Cover top with plastic wrap and chill overnight.
  11. Serve cheesecake cold with desired toppings such as whipped cream, peanut butter cups, crushed peanuts, etc.
  12. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Notes
*Do multiple scoops of each flavor before alternating.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-peanut-butter-swirl-cheesecake/