Name: Chocolate-Peanut Butter Cheesecake
Prep time: 20 min
Cook time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 15 vanilla creme-filled chocolate sandwich cookies (finely crushed, divided); 2 Tbsp butter (melted); 20 ounces PHILADELPHIA Cream Cheese ((2-1/2 pkg) softened, divide); 4 ounces BAKER'S Semi-Sweet Chocolate ((1 pkg) melted); 1/2 tsp Vanilla; 1/2 cup plus 3 Tbsp sugar (divided); 2 eggs; 1/4 cup creamy peanut butter; 1 cup thawed COOL WHIP Whipped Topping (about 1/3 of 8 ounce. tub)

Chocolate-Peanut Butter Cheesecake

By :Kraft

Course

Dessert

Cuisine

American

Difficulty

Easy

Browse Category

Dessert

Duration

more than 2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Cream Cheese, Sugar

Prep Time

20 minutes

Cook Time

1 hour

Servings

10 servings

Ingredients

15 vanilla creme-filled chocolate sandwich cookies finely crushed, divided
2 Tbsp butter melted
20 ounces PHILADELPHIA Cream Cheese (2-1/2 pkg) softened, divide
4 ounces BAKER'S Semi-Sweet Chocolate (1 pkg) melted
1/2 tsp Vanilla
1/2 cup plus 3 Tbsp sugar divided
2 eggs
1/4 cup creamy peanut butter
1 cup thawed COOL WHIP Whipped Topping about 1/3 of 8 ounce. tub

Course

Dessert

Cuisine

American

Difficulty

Easy

Browse Category

Dessert

Duration

more than 2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Cream Cheese, Sugar

Prep Time

20 minutes

Cook Time

1 hour

Servings

10 servings

Ingredients

15 vanilla creme-filled chocolate sandwich cookies finely crushed, divided
2 Tbsp butter melted
20 ounces PHILADELPHIA Cream Cheese (2-1/2 pkg) softened, divide
4 ounces BAKER'S Semi-Sweet Chocolate (1 pkg) melted
1/2 tsp Vanilla
1/2 cup plus 3 Tbsp sugar divided
2 eggs
1/4 cup creamy peanut butter
1 cup thawed COOL WHIP Whipped Topping about 1/3 of 8 ounce. tub

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.