Chocolate Peanut Butter Cheesecake
Pressure cooker chocolate peanut butter cheesecake with an Oreo crust, chocolate frosting, and peanut butter cups on top. Ready in about 5 hr 58 min. Mealthy Tip: A foil sling lets you lower the cake pan into the pressure cooker — tear off a 12 x 12 inch piece of foil and fold it in half three times so it is sturdy.
⏱️ Prep: 20 min🍳 Cook: 28 min
Ingredients
| — | cooking spray (crust) | |
| 16 | Oreo chocolate cookies, crushed (crust) | |
| 2 tablespoons | 30 ml | salted butter, melted (crust) |
| 2 packages | cream cheese (8 ounce packages), room temperature | |
| 2/3 cup | 160 ml | granulated sugar |
| 1/2 cup | 120 ml | sour cream, room temperature |
| 2 | large eggs, room temperature | |
| 1/2 cup | 120 ml | chocolate chips, melted and slightly cooled |
| 1/2 cup | 120 ml | creamy peanut butter |
| 1/4 cup | 60 ml | heavy whipping cream, room temperature |
| 2 tablespoons | 30 ml | cornstarch |
| 2 teaspoons | 10 ml | vanilla extract |
| 1 cup | 240 ml | chocolate chips (frosting) |
| 1/4 cup | 60 ml | heavy whipping cream (frosting) |
| — | chocolate peanut butter cups (topping) |
Instructions
- Line bottom of a 6-inch springform pan with a circle of parchment paper. Spray parchment paper generously with cooking spray.
- Mix crushed Oreo cookies and melted butter together in a bowl until butter is well incorporated. Press crust mixture into the prepared springform pan and place pan in the freezer.
- Beat cream cheese, granulated sugar, and sour cream together in the bowl of a stand mixer on medium-low speed until fluffy; add eggs, 1 at a time, just until incorporated. Add 1/2 cup melted chocolate chips, peanut butter, 1/4 cup heavy cream, cornstarch, and vanilla extract, mixing just until cream cheese mixture is smooth. Do not overmix.
- Remove crust from freezer and pour cream cheese mixture over crust.
- Pour 1 cup water into a pressure cooker and place trivet into pressure cooker. Make a foil sling for the springform pan.
- Carefully center the springform pan on the prepared foil sling. Using sling, lower pan into inner steel pot and place on trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 26 minutes on High Pressure.
- Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Transfer springform pan to a wire rack and dab top with a paper towel to remove any moisture; cool to room temperature for about 1 hour. Transfer pan to refrigerator to completely cool, 4 hours to overnight.
- Combine 1 cup chocolate chips and 1/4 cup heavy cream in the top of a double boiler; heat until chips are melted and frosting is smooth, 2 to 3 minutes.
- Place a wire rack on top of a piece of parchment paper.
- Remove cheesecake from springform pan and place on the wire rack. Pour chocolate frosting over cheesecake and top with chocolate peanut butter cups.