Peanut Butter Chocolate Marble Cheesecake

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One of our readers requested this recipe which is pure decadence in a spring-form pan. Swirled with chocolate, laden with peanut butter, and topped with sour cream, this cake is rich upon rich. Awesome texture and taste

Makes 10-12 servings


  • 3 cups graham cracker crumbs
  • 1 cup, 7 Tbsp sugar
  • ¾ cup melted butter
  • 2 lbs cream cheese
  • 3 eggs
  • 2 tsp. vanilla
  • 1 tsp fresh lemon juice
  • 1 ¾ cups sour cream
  • 1 cup natural peanut butter
  • 8 ounces semisweet chocolate


  1. Mix crumbs with 3 Tbsp sugar and butter. Pat into buttered 9-inch springform pan.
  2. Mix cream cheese and ¾ cup sugar in a blender at medium speed until well blended. Then blend in eggs, one at a time, with lemon juice and one tsp. vanilla.
  3. Warm peanut butter until soft and add to blender Pour about ¼ of the cheese mixture into the pan and spread evenly.
  4. Melt the chocolate (can do in microwave, stirring often) swirl into the cheese in the pan. Alternate cheese and chocolate until all is used.
  5. Wrap bottom of pan in foil to keep fat from dripping down onto the oven racks during first portion of baking.
  6. Bake at 450 degrees for 10 minutes. Then 250 degrees for 30 minutes.
  7. Combine sour cream with ½ cup sugar and remaining tsp. of vanilla. Pour mixture over and bake for 10 more minutes at 250 degrees.

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