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Chocolate-Peanut Butter Pressure Cooker Cheesecake
Chocolate-Peanut Butter Pressure Cooker Cheesecake

Chocolate-Peanut Butter Pressure Cooker Cheesecake

2 Review(s)
Cook Minutes 6 Hr 20 Min
Prep : 20 Min Cook: 6 Hr
This cheesecake combines two of our favourite things - chocolate and peanut butter! Our Chocolate-Peanut Butter Pressure Cooker Cheesecake is a must-try recipe.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
15 vanilla creme-filled chocolate sandwich cookies, finely crushed, divided
2 Tbsp. butter, melted
2-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (625 g), softened, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
1/2 tsp. vanilla
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1/4 cup Kraft Smooth Peanut Butter
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Combine 1 cup cookie crumbs and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.
Step 2
Beat 2 pkg. cream cheese in large bowl with mixer until creamy. Add melted chocolate, vanilla and 1/2 cup sugar; mix well. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with additional foil.
Step 3
Place trivet in electric pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch-long sheet of foil lengthwise into thirds. Place sling in centre of cooker, then carefully place springform pan on middle of sling.
Step 4
Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 1 hour using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Turn pressure cooker off. Slowly remove lid.
Step 5
Remove cheesecake from cooker. (Centre of cheesecake should just have slight movement when pan is gently jiggled.)
Step 6
Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.
Step 7
Beat remaining cream cheese and remaining sugar in medium bowl with mixer until blended. Add peanut butter; mix well. Add Cool Whip; beat just until blended. Spread over cheesecake; sprinkle with remaining cookie crumbs.
Kraft Kitchen Tips!
Easy Microwave Melting of Baker's Chocolate
Microwave Baker's Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
Size Wise
Balance out your choices throughout the day so you can enjoy a piece of this delicious cheesecake.
Calories From Fat
% Daily Value
Fat 28 g
Saturated fat 16 g
80 %
Cholesterol 105 mg
Sodium 320 mg
13 %
Carbohydrate 34 g
Fibre 1 g
Sugars 27 g
Protein 7 g
Vitamin A
2 %
Vitamin C
0 %
0 %
20 %
12 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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