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cheesecake slice on a plate with text overlay "chocolate peanut butter cheesecake"

Recipe

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Ingredients
 

Crust

  • 2 cups chocolate cookie crumbs
  • ¼ cup butter (melted)

Filling

  • ¼ cup peanut butter
  • 16 ounces cream cheese (two 8 ounce packages) (room temperature)
  • ¾ cup brown sugar, packed
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 2 tablespoons flour

Topping

  • 7 ounces sweetened condensed milk (½ can)
  • ¾ cup dark chocolate chips
  • chocolate peanut butter cups or bars (chopped)

Instructions
 

  • Combine cookie crumbs and melted butter in a medium bowl. Press into the bottom of an 8 inch springform pan.
  • In a large mixing bowl, beat together the filling ingredients until smooth. Pour on top of the prepared crust in the pan.
  • Place trivet in the bottom of a pressure cooker, add 1 cup of water.
  • Fold a 16 inch piece of aluminum foil in thirds lengthwise to make a long strip. Place the springform pan in the middle of the foil and fold the ends up along the sides.
  • Lower the pan with sling underneath into the pressure cooker. Fold the foil down so the lid can close, but there is enough foil to grab to remove the pan.
  • Pressure cook on high for 20 minutes. Allow pressure to release naturally.
  • Remove the cheesecake by grabbing the foil to lift it to the top of the cooker then slide hands under the pan.
  • Refrigerate uncovered for 3 hours. Cover and cool overnight to set.
  • In a microwavable dish, combine sweetened condensed milk and chocolate chips. Heat for 30 seconds then stir. If chocolate is not melted, heat in 10 second intervals stirring for a few seconds each time until melted.
  • Pour sauce over cheesecake and top with chopped chocolate peanut butter candy. Remove ring before serving. (or for a rustic look, remove the ring first then add the sauce and candy topping.