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Slice of chocolate peanut butter cheesecake on white plate with blue edge blue coffee cup to right side

Chocolate Peanut Butter Cheesecake Made In Pressure Cooker

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.
Prep Time 15 mins
Cook Time 45 mins
Additional Time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 8 slices
Calories 1290 kcal

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
  • 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.
Keyword chocolate peanut butter cheesecake, pressure cooker, Instant Pot