Instant Pot Peanut Butter Cheesecake
If you’re looking for a dessert that is certain to please, you’re going to fall head over heels for this Instant Pot Cheesecake! This Instant Pot Peanut Butter Cheesecake is a rich, creamy peanut butter cheesecake stuffed with reese’s peanut butter cups and topped with peanut butter and a chocolate drizzle.
Finding a dessert that you love and adore isn’t unheard of, but it’s something that some people search for all their life. Luckily for you, I’ve got a crazy good Instant Pot Cheesecake recipe that is going to take your taste buds on a ride!
If you love the taste of creamy cheesecake, you’re going to love this dessert recipe even more. Plus, it’s PACKED full of peanut butter flavor and chocolate syrup that you just can’t deny. Literally, every single bit is bursting with flavor!
Instant Pot Cheesecake – Made with Peanut Butter and Chocolate Syrup
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’ll never bake a cheesecake any other way ever again!
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!
Instant Pot Peanut Butter Cheesecake
All you need are a few simple ingredients to make both the crust and the cheesecake filling.
Ingredients to make the crust for this simple cheesecake recipe
- 3/4 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
Ingredients to make the cheesecake portion of this Instant Pot Cheesecake recipe
- 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 mini Reese’s peanut butter cups, quartered
- peanut butter for drizzling
- chocolate syrup for drizzling
Directions to make this creamy cheesecake recipe:
- 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.
- Add Reese’s peanut butter cups.
- Pour the remaining batter on top of the peanut butter cups.
- Cover 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 on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
How do you store the leftover cheesecake?
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.
Enjoy this super simple and delicious homemade cheesecake recipe! You’re tummy and taste buds are certain to love it!
Have you ever had Instant Pot Cheesecake before?
Instant Pot Peanut Butter Cheesecake
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 mini Reese's 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.
- Add Reese's peanut butter cups.
- Pour the remaining batter on top of the peanut butter cups.
- Cover 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 on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
