Name: Instant Pot Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup crushed Oreo cookie crumbs (Provides a delicious, chocolatey crust.); 1/4 cup unsalted peanuts (finely crushed); 2 tablespoons unsalted butter (melted); 12 ounces cream cheese (room temperature); 1/2 cup white granulated sugar; 1/2 cup smooth peanut butter; 1/4 cup heavy cream; 1/4 cup sour cream; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 2 eggs room temperature; 1/2 cup semisweet chocolate chips; 6-7 Reese's cups (for a fun, chocolatey surprise); 6 ounces milk chocolate (finely chopped); 1/3 cup heavy cream (for ganache); 1 cup mini peanut butter cups (coarsely chopped for topping)

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If you’re in the mood for a dessert that combines creamy decadence with the irresistible flavors of peanut butter and chocolate, look no further than this Instant Pot Peanut Butter Cheesecake. With a rich, velvety texture and a crust that adds a delightful crunch, this cheesecake is a showstopper perfect for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this recipe is sure to impress. The best part? It’s made in the Instant Pot, making it easier and faster than traditional baking methods.

Why This Recipe Works

This Instant Pot Peanut Butter Cheesecake is a game changer for several reasons. First, the Instant Pot creates a moist environment that prevents the cheesecake from cracking and drying out, ensuring a smooth and creamy texture. Second, the combination of peanut butter and chocolate is a classic pairing that never fails to satisfy. Finally, the use of crushed Oreo cookies for the crust adds a touch of indulgence and flavor that enhances the overall experience. This recipe balances richness with the perfect amount of sweetness, making it a delightful treat for any peanut butter lover.

Ingredient Rundown

1 cup crushed Oreo cookie crumbs – Provides a delicious, chocolatey crust.
1/4 cup unsalted peanuts, finely crushed – Adds a bit of crunch and enhances the peanut flavor.
2 tablespoons unsalted butter, melted – Binds the crust ingredients together.
12 ounces cream cheese, room temperature – The base for a rich and creamy cheesecake.
1/2 cup white granulated sugar – Sweetens the filling perfectly.
1/2 cup smooth peanut butter – Infuses the cheesecake with that classic nutty flavor.
1/4 cup heavy cream – Adds creaminess to the batter.
1/4 cup sour cream – Contributes to the cheesecake’s tangy flavor.
1 teaspoon vanilla extract – Enhances the overall flavor profile.
1 tablespoon all-purpose flour – Helps stabilize the cheesecake.
2 eggs, room temperature – Binds the ingredients together and provides structure.
1/2 cup semisweet chocolate chips – Melts to create a luscious chocolate layer.
Reese’s cups, about 6-7 – For a fun, chocolatey surprise in each slice.
6 ounces milk chocolate, finely chopped – For a smooth chocolate ganache topping.
1/3 cup heavy cream – To make the ganache silky and rich.
1 cup mini peanut butter cups, coarsely chopped – For topping, adding texture and flavor.

Appliances & Accessories

Instant Pot – Essential for making this cheesecake quickly and evenly.
Springform pan – Perfect for shaping the cheesecake and easy to remove.
Food processor – For crushing the Oreo cookies and peanuts smoothly.
Mixing bowls – To combine the cheesecake filling ingredients.
Spatula – For scraping down the sides of the bowl and mixing.
Measuring cups and spoons – To ensure accurate ingredient portions.

Stepwise Method: Instant Pot Peanut Butter Cheesecake

Step 1: Prepare the Crust

In a medium bowl, combine the crushed Oreo cookie crumbs, finely crushed peanuts, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased springform pan, creating an even layer.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and peanut butter, mixing until well combined. Then, add the heavy cream, sour cream, vanilla extract, all-purpose flour, and eggs one at a time, mixing until fully incorporated.

Step 3: Add Chocolate Chips and Reese’s Cups

Gently fold in the semisweet chocolate chips and chopped Reese’s cups into the cheesecake mixture. This will ensure that every bite is loaded with delicious chocolate and peanut butter goodness.

Step 4: Pour into the Pan

Pour the cheesecake filling over the prepared crust in the springform pan. Spread it evenly with a spatula.

Step 5: Prepare the Instant Pot

Add 1 cup of water to the Instant Pot. Place the trivet inside and carefully lower the springform pan onto the trivet. Secure the lid on the Instant Pot.

Step 6: Cook the Cheesecake

Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then perform a quick release for any remaining pressure.

Step 7: Cool and Chill

Carefully remove the springform pan from the Instant Pot. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight for best results.

Step 8: Make the Ganache Topping

In a small saucepan, heat the chopped milk chocolate and heavy cream over low heat, stirring until smooth and combined. Once the cheesecake is fully chilled, pour the ganache over the top, spreading it evenly.

Step 9: Garnish and Serve

Top the cheesecake with coarsely chopped mini peanut butter cups for an extra layer of flavor and texture. Slice, serve, and enjoy your Instant Pot Peanut Butter Cheesecake!

How to Make It Lighter

Use reduced-fat cream cheese to cut down on calories.
Substitute natural peanut butter for a healthier option.
Replace heavy cream with Greek yogurt in the filling.
Use a sugar substitute like stevia or erythritol for a lower-sugar version.

Frequent Missteps to Avoid

Not allowing the cream cheese to reach room temperature can lead to a lumpy batter. Make sure to soften it before mixing.
Overmixing the filling can incorporate too much air, causing the cheesecake to crack. Mix just until combined.
Not releasing the pressure naturally can result in a dense cheesecake. Always allow some time for the pressure to release on its own.
Skipping the chilling step can affect the texture and flavor. It’s crucial to let the cheesecake cool completely before serving.

Prep Ahead & Store

This Instant Pot Peanut Butter Cheesecake can be made ahead of time. It holds up well in the refrigerator for up to 5 days. Just ensure it’s well covered to prevent it from absorbing any odors from the fridge. It can also be frozen for up to 3 months. To freeze, wrap the cheesecake tightly in plastic wrap and then aluminum foil. When ready to serve, let it thaw in the refrigerator overnight.

Questions People Ask

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter for added texture, but it may slightly alter the creaminess of the cheesecake.

What can I substitute for sour cream?

You can use Greek yogurt or a non-dairy yogurt as a substitute for sour cream in this recipe.

Can I make this cheesecake without an Instant Pot?

Yes, you can bake it in a traditional oven. Set the oven to 325°F and bake for about 50-60 minutes or until set.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set but the center has a slight jiggle. It will firm up as it cools.

Keep Cooking

Hungry for More?

If you loved this Instant Pot Peanut Butter Cheesecake, you might also enjoy other decadent desserts that highlight the rich flavors of chocolate and peanut butter. From brownies to cookies to layered cakes, the possibilities are endless. Baking is an adventure, and there’s always something new to try!

Indulging in this Instant Pot Peanut Butter Cheesecake is an experience that will leave your taste buds dancing with joy. So grab your Instant Pot and get ready to create a dessert that’s not only easy to make but also incredibly delicious!