Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup chopped peanuts (for topping)
- Chocolate syrup (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers with melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form your crust. Bake for 10 minutes, then allow it to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add in the peanut butter and powdered sugar, mixing until well incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Pour half of the peanut butter mixture into the cooled crust, smoothing it out. Melt the chocolate chips and pour half over this layer.
- Repeat with the remaining peanut butter mixture and the rest of the melted chocolate. Swirl gently with a spatula for a marbled effect.
- Cover and refrigerate for at least 4 hours or overnight for the best texture.
- Before serving, top with chopped peanuts and drizzle with chocolate syrup. Enjoy!
- Prep Time: 30
- Cook Time: 10