Go Back
+ servings
Chocolate Peanut Butter Swirl Cheesecake from GritsAndGouda.com
Print Recipe
5 from 4 votes

Instant Pot Chocolate-Peanut Butter Swirl Cheesecake

This is the BEST Chocolate Peanut Butter Cheesecake made in an Instant Pot! I added the swirl of peanut butter in the middle and on top to gild the lily! The Instant Pot’s steamy environment is perfect to make a cheesecake that never cracks! Not heating the oven (and your kitchen) for over an hour is a bonus!
Prep Time25 minutes
Cook Time32 minutes
Resting and chilling8 hours
Total Time8 hours 57 minutes
Servings: 8 servings
Calories: 500kcal
Cost: 12

Ingredients

  • 15 peanut butter creme Oreo sandwich cookies (regular Oreos are fine)
  • 2 8-oz packages cream cheese, softened See microwave tip in notes
  • 3/4 cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs, room temperature See quick tip in notes
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips [half of (12-oz bag)]
  • 1 teaspoon espresso powder or instant coffee granules (optional)
  • 1 cup creamy peanut butter divided

Instructions

  • Preheat oven to 350 ° for the crust only.
  • Place cookies in the bowl of a food processor and process until finely crushed (1 1/4 cups). You can also crush them in a zip top bag and a rolling pin but the peanut butter filling tends to stick to the bag.
  • Coat a 7”x3” removable bottom pan (I use Fat Daddio’s) or springform pan with cooking spray. Press cookie crumbs into the bottom and 1-inch up the sides of the pan with your fingertips or the bottom of a glass. Bake for 8 minutes. Let crust cool while you prepare the filling (about 10 minutes). It is possible to make this crust without baking it, but the crust will be slightly soggy.
    Just freeze it for 30 minutes after letting it cool while you prepare the filling.
  • Meanwhile, place cream cheese in a large mixing bowl and beat on medium-low speed with a hand mixer until creamy. A stand mixer is more powerful and tends to incorporate too much air in cheesecake. Scrape down sides of bowl.
  • Combine sugar and cocoa in a very small bowl. This will help the cocoa incorporate into the cream cheese mixture without lumps. Add sugar mixture to cream cheese mixture and beat at medium-low speed until combined. Scrape down sides and bottom of bowl.
  • Add eggs, one at a time, and beat on medium-low speed just until each egg is incorporated.
  • Combine whipping cream and chocolate chips in a glass measuring cup or microwave safe bowl. Microwave on HIGH (1100) watts for 40 seconds. Stir until mixture is smooth. It will look like it won’t come together but it will suddenly and be silky smooth. Stir in espresso powder for a more intense chocolate flavor, but it’s not crucial. Add chocolate mixture, sour cream, and vanilla to cream cheese mixture and beat on medium-low speed just until incorporated.
  • Microwave on HIGH (1100 watts) peanut butter in a glass measuring cup or microwave safe bowl 16 seconds or until slightly thinner.
  • Spoon half of chocolate filling into the prepared crust. Spoon 3/4 cup of the peanut butter in dollops over the chocolate filling, then spread almost to the edges of the pan. Pour the remaining half of chocolate filling over the peanut butter, spreading it to the edges of the pan. Dollop 1 teaspoonfuls of remaining peanut butter randomly onto the chocolate filling. Run a table knife through the peanut butter but not through to the middle peanut butter layer.
  • Wrap a large piece of heavy duty aluminum foil (about 20"x 18") by placing it on top of the pan, slightly tenting it so it doesn’t touch the filling. Press the foil down the sides of the pan and around the bottom. Press the pan down on the countertop mashing the foil flat on the bottom.
  • Pour 1 cup of water in the 6-quart Instant Pot and place the trivet on the bottom of the pot.
  • (Optional) Make a “sling” of aluminum foil to help remove the hot pan when finished by folding a 20” long piece of heavy-duty aluminum foil in half then in thirds. Place this on top of the trivet that fits inside the 6-quart Instant Pot pan. I don’t have any trouble removing the cheesecake pan with the handles on my trivet but if your brand trivet doesn’t have handles or are hard to reach with potholders, the sling will make it easy to remove. Just fold the ends of the sling over the covered pan.
  • Place the covered cheesecake on the trivet (and sling if using) in the insert pot.
  • Seal the lid and pressure cook on HIGH for 50 minutes. (Be sure the valve is set to "sealing" if using a 6-quart Duo model.)
  • The pressure will naturally release in about 15 minutes after pressure cooking. The lid will open easily when all pressure is released. Remove the lid and let it cool a few minutes and give it time for the steam to evaporate.
  • Remove pan carefully, using the trivet handles (or sling if using) and pot holders. Place it on a wire rack. Let stand 5 minutes for foil to cool down. 
    Remove foil carefully. I tore it from the bottom up the sides in a couple of pieces. Let cool completely on a wire rack 1 1/2 hours or until room temperature.
  • Cover with plastic wrap making sure it doesn't touch the cheesecake. Refrigerate at least 8 hours or overnight before serving.

Notes

Tip: To bring the cream cheese to room temperature (softened) quickly, place both unwrapped packages on a plate and microwave it on HIGH (1100 watts) for 40 seconds.
Tip: To bring eggs to room temperature, place eggs in a small bowl of very warm (not hot) water for 10 minutes.)
Tip: If any droplets of water drip on the top of the cheesecake when removing the aluminum foil, gently lay a paper towel on it and it will immediately soak it up.

Nutrition

Calories: 500kcal