slice of cheesecake on a white plate
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Instant Pot Peanut Butter Cheesecake

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Cheesecake, Instant pot peanut butter cheesecake, peanut butter cheesecake
Servings: 6 slices
Author: mmirnanda



  • 3/4 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar


  • 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


  • 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.