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Homemade Instant Pot Peanut Butter Cheesecake photo

Instant Pot Peanut Butter Cheesecake

This Instant Pot Peanut Butter Cheesecake is a creamy, chocolatey delight that’s quick to make and absolutely irresistible!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup crushed Oreo cookie crumbs Provides a delicious, chocolatey crust.
  • 1/4 cup unsalted peanuts finely crushed
  • 2 tablespoons unsalted butter melted
For the Filling:
  • 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

Equipment

  • Instant Pot
  • Springform Pan
  • Food Processor
  • Mixing Bowls
  • Spatula
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour into the Pan - Pour the cheesecake filling over the prepared crust in the springform pan. Spread it evenly with a spatula.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Notes

  • Make sure the cream cheese is at room temperature to prevent lumps.
  • Allow the cheesecake to cool completely before serving for the best texture.
  • Store leftovers wrapped in plastic wrap for up to 5 days in the fridge.