Instant Pot Peanut Butter Cheesecake
This Instant Pot Peanut Butter Cheesecake is a creamy peanut butter cheesecake, stuffed with peanut butter cups and finished with a decadent peanut butter and chocolate drizzle.
Instant Pot Chocolate Peanut Butter Cheesecake
This recipe is for all of our peanut butter fans! This mini cheesecake is packed with peanut butter and chocolate flavor, for the perfect sweet and salty combo and it is SO easy to “bake” in the Instant Pot.
I know what you’re thinking…is there anything the Instant Pot can’t make? I can guarantee you this. The Instant Pot makes one of the best cheesecakes that I’ve ever had in my life.
And when you find a kitchen appliance that takes over and creates a cheesecake, you know you’ve found an appliance to keep for life. I might never bake a cheesecake any other way ever again!
Ingredients
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For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- ½ cup peanut butter
- 10 miniature peanut butter cups, quartered
- peanut butter for drizzling
- chocolate syrup for drizzling
Helpful Kitchen Tools
- Instant Pot
- 7-inch springform pan for Instant Pot
- Stand Mixer or Electric Hand Mixer
Instructions
- Combine graham cracker crumbs with sugar and melted butter and pat down in the bottom of a 7-inch springform pan that has been coated with non-stick cooking spray.
- In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.
- Mix in the peanut butter.
- Pour half of the batter into springform pan, on top of the graham cracker crust.
- Scatter the peanut butter cup pieces on top of the batter.
- Pour the remaining batter on top of the peanut butter cups.
- Cover the springform pan with foil.
- Pour two cups of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker.
- Close the lid of the Instant Pot and turn to sealing position.
- Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
- Cool the cheesecake in the springform pan on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
Prep Tips
- Garnish – When you’re ready to serve, top each slice with a drizzle of chocolate sauce and/or peanut butter. Warming the peanut butter in the microwave can help make it easier to drizzle or spread. However, make sure to transfer the peanut butter to a microwave-safe bowl and DO NOT microwave it in the can. If there is any remnants of the foil seal, it can be a fire hazard. You can also garnish with peanut butter cups, whipped cream, or chocolate and peanut butter chips.
- Storage – If you have some of this amazing cheesecake leftover, cover, and store in the fridge. Not only will it keep for a few days without an issue, but it will remain just as flavorful as the first day. Some people freeze cheesecake as well, which is totally up to you. You can freeze it but just know that there’s a possibility that the texture may change a bit when it’s unthawed.
Can you use a store-bought crust for this Instant Pot Cheesecake recipe?
For this recipe, the answer is no. The directions include the making of the crust because it’s part of adding it into the Instant Pot. And trust me on this one…you don’t want to vary this delicious recipe!
Are you ready to get starting on creating this delicious homemade cheesecake? I can assure you it’s 100% worth it!
All you need are a few simple ingredients to make both the crust and the cheesecake filling.
More Instant Pot Cheesecake Recipes
- Instant Pot Mint Chocolate Chip Cheesecake
- Oreo Instant Pot Cheesecake
- Instant Pot Caramel Apple Cheesecake
- Piña Colada Instant Pot Cheesecake
- Instant Pot Carrot Cake Cheesecake
- Eggnog Instant Pot Cheesecake
Instant Pot Peanut Butter Cheesecake Recipe (Printable Recipe Card)
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Instant Pot Peanut Butter Cheesecake
Equipment
- Instant Pot
- 7-inch springform pan or Instant Pot springform pan
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake
- 16 ounces cream cheese softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- ½ cup peanut butter
- 10 miniature peanut butter cups quartered
- peanut butter for drizzling
- chocolate syrup for drizzling
Instructions
- Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
- Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.
- Mix in the peanut butter.
- Pour half of the batter into springform pan on top of the graham cracker crust.
- Scatter the peanut butter cup pieces on top of the batter.
- Pour the remaining cheesecake batter on top of the peanut butter cups.
- Cover the springform pan with foil.
- Pour two cups of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker.
- Close the lid of the Instant Pot and turn to seal position.
- Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
- Cool the cheesecake in the pan on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
Notes
Nutrition
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