Chocolate Peanut Butter Cheesecake made even easier by cooking it in a pressure cooker.

Get ready to impress your family and friends with a dessert that is both easy and impressive.

Who doesn't love a rich, creamy slice of chocolate peanut butter cheesecake? Add to that the convenience and speed of a pressure cooker and you have a dessert that will make any sweet tooth swoon.

In this article, we'll delve into the world of pressure cooker desserts and show you how to create a mouthwatering chocolate peanut butter cheesecake that will have your taste buds dancing.

So grab a fork and let's get started!

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

The first time I made cheesecake I struggled to judge when it was ready, I overcooked it and it ended up with a huge crack down the center.

It was bad enough I didn't even attempt making cheesecake again for years.

Then someone suggested making it in the pressure cooker. So much easier!

How to make cheesecake in a pressure cooker

You can use a stove top or an electric (e.g. Instant Pot) pressure cooker.

The only special equipment you will need besides the pressure cooker is:

a springform pan that fits in your pressure cooker (I use the 8" from this set)
a trivet to keep the springform pan out of the water (came with my pressure cookers)
a sling of aluminum foil to wrap under and around the pan to remove it (fold over a 16 inch long piece of foil a few times)

collage of photos demonstrating aluminum sling for cheesecake removal

More Cheesecake Recipes for #NationalCheesecakeDay

Happy #NationalCheesecakeDay 2021 hosted by Lynn from Fresh April Flours! Let’s celebrate this delicious day with our favorite cheesecake recipes-- from fruity to chocolatey and mini to InstantPot, we’ve got you covered for your next cheesecake need!

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Peach Cheesecake from Fresh April Flours
Chocolate Chip Cookie Dough Cheesecake from House of Nash Eats
Chocolate Peanut Butter Cheesecake from That Recipe
Easy No Bake Cheesecake from Salt & Baker
Mini Chocolate Cheesecakes from Making Miracles
White Chocolate Raspberry Cheesecake from Devour Dinner
Mini Chocolate Chip Cheesecakes from Cheese Curd In Paradise
Instant Pot Vanilla Cheesecake from Karen’s Kitchen Stories
Easy No Bake Cherry Cheesecake in a Jar from Blogghetti
Strawberry Cheesecake from Life Love and Good Food
Mini Oreo Cheesecakes from Kathryn’s Kitchen Blog
Instant Pot Vanilla Bean Cheesecake with Blueberry Compote from Hezzi-D’s Books and Cooks
No Bake Fresh Mint Cheesecake from A Day in the Life on the Farm
Mini S’mores Cheesecakes from The Freshman Cook
Orange Creamsicle Cheesecake Bars from The Spiffy Cookie
Mocha Cheesecake from The Redhead Baker

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.

Sound fabulous? Share it!

More Cheesecake Recipes

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hocolate peppermint cheesecake on a plate with flocked greens and candy canes on table — Peppermint Bark Cheesecake

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Until next time, happy eating!
~Audrey

Chocolate Peanut Butter Cheesecake in the Pressure Cooker

How to make cheesecake in a pressure cooker