Chocolate-Peanut Butter Pressure Cooker Cheesecake

Prep Time
Cook Time
6h 20m
Ready In


Original recipe yields 10 servings


  • Serving Size: 1 (123.2 g)
  • Calories 463.6
  • Total Fat - 35.3 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 110.3 mg
  • Sodium - 291.7 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 30.7 g
  • Protein - 7.5 g
  • Calcium - 80.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

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 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.

Step 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.

Step 5

Remove cheesecake from cooker. (Center 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.

Tips & Variations

No special items needed.