Chocolate-Peanut Butter Cheesecake

By: The Kraft Heinz Company

Chocolate-Peanut Butter Cheesecake
cuisine icon Cuisine
American
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 servings, american, baker's semi-sweet chocolate, butter, contributed, cook 1 hour, creamy peanut butter, dessert, easy, eggs, more than 2 hours, philadelphia cream cheese, plus 3 tbsp sugar, prep 20 min, pressure cook, thawed cool whip whipped topping, The Kraft Heinz Company, vanilla, vanilla creme-filled chocolate sandwich cookies

prep icon Prep Time
20 min
cook icon Cook Time
1 hour

serving icon Servings
10 servings
Ingredients
  • 15 vanilla creme-filled chocolate sandwich cookies
  • 2 Tbsp butter
  • 20 ounces PHILADELPHIA Cream Cheese
  • 4 ounces BAKER'S Semi-Sweet Chocolate
  • 1/2 tsp Vanilla
  • 1/2 cup plus 3 Tbsp sugar
  • 2 eggs
  • 1/4 cup creamy peanut butter
  • 1 cup thawed COOL WHIP Whipped Topping
Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • REMOVE cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)
  • 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.
  • 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.
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