Teriyaki Chicken Thighs
Chocolate-Peanut Butter Swirl Cheesecake
|By :Kathleen Phillips|
My Instant Pot (both of them) have been life-changing when it comes to getting dinner on the table on time. I started seeing Instant Pot cheesecakes on social media but didn’t see one with a thick peanut butter layer and swirled on top so I developed one! The Instant Pot’s steamy environment is perfect to make a cheesecake and without heating the oven (and your kitchen) for over an hour. This recipe uses the
6 quart duo Instant Pot with the “pot in pot” method.
|Browse Category||Dessert, Kid-Friendly|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Chocolate, Eggs, Peanut Butter|
|Prep Time||25 minutes|
|Cook Time||50 minutes|
- 15 peanut butter creme Oreo sandwich cookies
- 16 ounces cream cheese room temperature (
- 3/4 cup sugar
- 1 tbsp Cocoa Powder (Hershey's Special Dark)
- 2 large eggs softened
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips half of a
- 1 tsp espresso powder or instant coffee granules (optional)
- 1 cup creamy peanut butter
- Preheat oven to
- Place cookies in the bowl of a food processor and process until finely crushed. 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 inchx 3 inchremovable bottom pan (I use Fat Daddio’s) or spring-form pan with cooking spray. Press cookie crumbs into the bottom and 1 inchup 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).
- 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.
- Add sugar and cocoa 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 cupof 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 teaspoonof 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.
1 cupof water to the pot and place the trivet in the bottom of the pot.
- Wrap a large piece of heavy duty aluminum foil 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 counter top mashing the foil flat on the bottom.
- (Optional) Make a “sling” of aluminum foil to help remove the hot pan when finished by folding a
20 inchlong piece of heavy-duty aluminum foil in half then in thirds. Place this on top of the trivet that fits inside the 6-quartInstant 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.
- Secure the lid of the Instant Pot. Turn the steam vent to sealing position. Press the Pressure Cook button. Press the -/+ buttons to 50 minutes. In about 5 minutes, the countdown will start.
- When the cycle ends and it beeps allow it to release pressure naturally. Mine took about 15 minutes for the pin to drop. Do not use Keep Warm setting or it will keep cooking. I set a timer for 15 minutes to check to see if it was safe to remove the lid. Remove lid and remove pan carefully, using your homemade sling or trivet handles. 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 to 1 1/2 hours or until completely cooled. Cover with foil and refrigerate at least 6 hours before serving.
*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.
Hi! I’m Kathleen Royal Phillips. I’m a food stylist, cookbook author, mom and maker of shortcut recipes loving life in a charming town called Gardendale, Alabama with my husband and two teenage children. I love to cook and laugh…not necessarily in that order. Why Grits and Gouda? I’m Southern with a pinch of gourmet and a dash of healthy and frugal…and so are my recipes. Most of my recipes on the have shortcuts in them but I also love to bake from scratch and make jams and pickles, but I also have a busy schedule-don’t we all! Instagram: gritsandgouda https://www.instagram.com/gritsandgouda/ Facebook: @gritsandgouda https://www.facebook.com/gritsandgouda/ Pinterest: Grits and Gouda https://www.pinterest.com/gritsandgouda/ Twitter: https://twitter.com/Kathlee24411362
All recipes by : Kathleen Phillips
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