This chocolate peanut butter cheesecake is sure to make your mouth water just thinking about it. So rich and creamy it is sure to be a hit. Plus you can make it easily in a pressure cooker.
Chocolate Peanut Butter Cheesecake Made In Pressure Cooker
There is just something about that mixed flavor of chocolate and peanut butter. With this chocolate peanut butter cheesecake you get those flavors and cheesecake all rolled onto one. This just soon become a family favorite.
One of the best things about cheesecakes is they freeze really well. That means you can make it ahead of time and pop it out when you need it. Or do like I do and take a pice out at a time to keep yourself from eating the whole cheesecake at once.
Here are a few other pressure cooker cheesecakes you may also want to try.
- Instant Pot Black Forest Cheesecake
- Oreo Cheesecake Made In The Instant Pot
- Instant Pot Nutella Cheesecake Recipe
- Cookie Dough Cheesecake Made In The Instant Pot
How To Make This Instant Pot Cheesecake:
To start we will make the crust first. To do that we need to cut a circle of parchment paper the size of the springform pan.
Place the paper into the bottom of the pan and spray the paper and pan with a non-stick cooking spray. Or butter it.
Next, put the graham cracker crumbs, sugar and butter into a medium bowl. Mix until the consistency of wet sand.
Dump mixture into the greased pan and press into bottom and up the sides about 1-inch.
Put the crust in the freezer while you make the filling.
Next, mix cream cheese, brown sugar, and sour cream until thoroughly combined. You can use a hand mixer or stand mixer for this.
Now add the eggs and mix well.
Add peanut butter and mix until nice and creamy.
In a separate small microwave-safe bowl or measuring cup, combine cream and chocolate chips. Microwave for 20 seconds at 50-percent power. Stir and continue heating in 5-second intervals until melted.
Pour about half of the cheesecake filling into crust. Then drizzle about half of the chocolate across the surface of the cheesecake.
Pull a butter knife or skewer through the chocolate form swirls.
Then pour the rest of the cheesecake filling on top. Then top with the rest of the melted chocolate and swirl over top just as before.
Cover cheesecake with foil, sealing edges.
Add 1½ cups of water into the bottom of the Instant Pot. Set cheesecake on the trivet and lower into the Instant Pot.
Place the lid on and turn the valve to seal. Set to 45 minutes at high pressure.
When time is over, let sit for 10 minutes, then manually release pressure and remove cheesecake.
Remove foil from cheesecake. Allow to cool for one hour, then refrigerate overnight or at least 4 hours.
Making The Icing:
Mix the sour cream, powdered sugar, peanut butter, brown sugar, and butter together in a bowl.
Slowly add milk to thin to desired consistency.
Using a piping tip of choice, put frosting in pastry bag and pipe around the edge of cheesecake. We used a #4B tip. Add mini peanut butter cups around the edge.
Chocolate Peanut Butter Cheesecake Made In Pressure Cooker
Ingredients
Crust:
- ¼ cup granulated sugar
- ¼ cup butter softened
- 1 cup chocolate graham cracker crumbs
Cheesecake Filling:
- 2 cup brown sugar
- 24 oz cream cheese softened
- 3 large eggs
- ¼ cup sour cream
- 6 tbsp heavy whipping cream
- 3 oz dark chocolate chips
- ⅔ cup peanut butter
Peanut Butter Icing:
- ½ cup sour cream
- 1 cup powdered sugar
- 1 cup peanut butter
- 2 tbsp butter softened
- ¼ cup brown sugar
- 12-15 mini peanut butter cups optional for garnish
- ¼ cup milk
Instructions
Crust:
- Cut a circle of parchment paper the size of the springform pan. Place the paper into the bottom of the pan and spray the paper and pan with a non-stick cooking spray. Or butter it.
- Put the graham cracker crumbs, sugar and butter into a medium bowl. Mix until the consistency of wet sand.
- Dump mixture into the greased pan and press into bottom and up the sides about 1-inch.
- Put the crust in the freezer while you make the filling.
Cheesecake Filling:
- Mix cream cheese, brown sugar, and sour cream until thoroughly combined. You can use a hand mixer or stand mixer for this.
- Now add the eggs and mix well.
- Add peanut butter and mix until nice and creamy.
- In a separate small microwave-safe bowl or measuring cup, combine cream and chocolate chips. Microwave for 20 seconds at 50-percent power. Stir and continue heating in 5-second intervals until melted.
- Pour about half of the cheesecake filling into crust. Then drizzle about half of the chocolate across the surface of the cheesecake. Pull a butter knife or skewer through the chocolate form swirls. Then pour the rest of the cheesecake filling on top. Then top with the rest of the melted chocolate and swirl over top just as before.
- Cover cheesecake with foil, sealing edges.
- Add 1½ cups of water into the bottom of the Instant Pot. Set cheesecake on the trivet and lower into the Instant Pot.
- Place the lid on and turn the valve to seal. Set to 45 minutes at high pressure.
- When time is over, let sit for 10 minutes, then manually release pressure and remove cheesecake.
- Remove foil from cheesecake. Allow to cool for one hour, then refrigerate overnight or at least 4 hours.
Peanut Butter Icing:
- Mix the sour cream, powdered sugar, peanut butter, brown sugar, and butter together in a bowl.
- Slowly add milk to thin to desired consistency.
- Using a piping tip of choice, put frosting in pastry bag and pipe around the edge of cheesecake. We used a #4B tip. Add mini peanut butter cups around the edge.
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