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

6 Hr(s) 20 Min(s)
20 Min(s) Prep
6 Hr(s) Cook
Enjoy this sweet Chocolate-Peanut Butter Pressure Cooker Cheesecake. It takes only 20 minutes to prep this pressure cooker cheesecake. So, no pressure.
What You Need
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10 servings
Original recipe yields 10 servings
15 vanilla creme-filled chocolate sandwich cookies, finely crushed, divided
2 Tbsp. butter, melted
2-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (20 oz.), softened, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1/2 tsp. vanilla
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1/4 cup creamy peanut butter
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
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Let's Make It
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.
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.
3
Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch-long sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.
4
Close and lock lid in place. Select Manual and cook on HIGH 1 hour. Use natural pressure release for 10 min., then slowly remove lid.
5
Remove cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)
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.
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.
Kitchen Tips
Tip 1
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.
Tip 2
Size Wise
Balance out your choices throughout the day so you can enjoy a piece of this delicious cheesecake.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value*
Total Fat 34g
44%
Saturated Fat 19g
95%
Trans Fat 1g
Cholesterol 105mg
35%
Sodium 350mg
15%
Total Carbohydrates 38g
14%
Dietary Fibers 2g
7%
Sugars 30g
60%
Protein 8g
16%
Vitamin A
25%
Vitamin C
0%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* 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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