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    Home » Recipes » Desserts

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    Chocolate Peanut Butter Cheesecake in the Pressure Cooker

    July 30, 2021 Filed Under: Cheesecake, Desserts

    Jump to Recipe Print Recipe
    Creamy Chocolate and Peanut Butter Cheesecake is made even easier when you cook it in a pressure cooker.

    The classic combination of chocolate and peanut butter in cheesecake form, made easier with the pressure cooker.

    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. And I didn't try again for years.

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

    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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    • Mini S’mores Cheesecakes from The Freshman Cook
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    Chocolate Peanut Butter Cheesecake

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

    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!

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    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Sheila Thigpen

      July 30, 2021 at 1:19 pm

      I definitely need to experiment with making cheesecake in my instant pot — thanks for the inspiration!!

      Reply

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