Domestic Superhero

Simple recipes packing a PUNCH of flavor that any home cook can recreate!

Search Results for: cheese

California Grilled Cheese (Turkey, Avocado, Tomato)

By 11 Comments This post may contain affiliate links. Read my disclosure policy.

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

Grilled cheeses are a staple in my house because they are easy to make and so versatile. Pretty much any ingredients can be turned into a delicious grilled cheese. This California Grilled cheese is full of moist turkey breast, ripe tomatoes, creamy avocado, and delicious melted cheese! This is the perfect sandwich for lunch or dinner!

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

Making this grilled cheese is so easy! Follow these simple steps!

How to make a California Grilled Cheese:

**scroll down for full ingredient list and printable directions**

  • Gather all of the ingredients; turkey breast, tomatoes, avocado slices, cheese, bread slices, butter, and mayonnaise.California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!
  • Assemble the grilled cheese sandwiches: Add butter to the outside slices of the bread, then on the inside add sliced cheese, turkey, tomato, avocado, and another slice of cheese. Slather mayo on inside of top slice of bread, then close sandwich.
  • In a skillet over medium heat, add sandwich and cook for 4-5 minutes over medium heat.
    • DO NOT turn the heat higher as you don’t want the bread to burn while the cheese does not melt. Cooking over a medium heat allows the cheese to melt and bread to be toasted. 
  • Flip the sandwich carefully and cook for 1-3 more minutes, watching carefully not to burn (will cook more quickly on the second side). Remove and cut in half.  EAT!
  • Repeat the above steps for the second sandwich.

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

How to make Low Carb California Grilled Cheese:

Take out the bread! You can make this delicious ‘sandwich’ as a lettuce wrap or with a low carb tortilla!

Like grilled cheese as much as I do?!?! Checkout these other delicious Grilled Cheese options from Domestic Superhero:

  • Turkey Cranberry Grilled Cheese is the ULTIMATE Thanksgiving leftovers meal! Turkey, cranberry sauce, and two cheeses are combined for this tasty sandwich!  Not sure if you’ve heard, but Thanksgiving is NEXT week! Yes, not even
  • Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!
  • Caprese Grilled Cheese is stuffed with fresh tomatoes, mozzarella cheese & fresh pesto! Grilled to perfection & served pipping hot; the BEST fresh lunch!
  • Spinach Pesto Grilled Cheese is stuffed with delicious smoked gouda cheese, spinach, and a homemade spinach pesto – it’s to die for!
  • Heirloom Tomato Spicy Grilled Cheese is the perfect ooey-gooey sandwich! Filled with heirloom tomatoes and tons of cheese- YUM!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter

5 from 9 votes
Print
California Grilled Cheese
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

Course: Main Course
Cuisine: American
Keyword: california grilled cheese
Servings: 2 sanwiches
Ingredients
  • 4 slices sourdough bread, thick sliced
  • 4 slices munster cheese
  • 8 slices low sodium turkey breast
  • 2 large tomato, thinly sliced
  • 1/2 ripe avocado, sliced thinly
  • 1 TBS butter
  • 2 TBS mayonnaise
Instructions

  1. Assemble the California grilled cheese sandwiches: Add butter to the outside slices of the bread, then on the inside add 1 slice of cheese, 4 slices of turkey, 2-3 slices of tomato, 3 slices avocado, and another slice of cheese. Slather mayo on inside of top slice of bread, then close sandwich.

  2. In a skillet over medium heat, add sandwich and cook for 4-5 minutes over medium heat. **DO NOT turn the heat higher as you don't want the bread to burn while the cheese does not melt. Cooking over a medium heat allows the cheese to melt and bread to be toasted.** Flip the sandwich carefully and cook for 1-3 more minutes, watching carefully not to burn (will cook more quickly on the second side). Remove and cut in half.

  3. Repeat the above steps for the second sandwich.
Recipe Notes

Recipe makes 2 sandwiches, but you can easily double and make additional sandwiches. 

California Grilled Cheese is full of turkey breast, tomatoes, creamy avocado and melted gooey cheese! This grilled cheese is perfect for lunch or dinner!

Air Fryer Cheese Fries (2 ingredients)

By 16 Comments This post may contain affiliate links. Read my disclosure policy.

Air Fryer Cheese Fries have only two ingredients and are done in less than 20 minutes! These quick easy fries will be a go-to appetizer or snack!

Air Fryer Cheese Fries in Air Fryer

I am a HUGE fan of the Air Fryer!!It is seriously so awesome and I love how quickly it cooks food! Do you have an Air Fryer yet?! Making cheese fries in the air fryer is so easy and takes less than half the time of a conventional oven! Plus, the air fryer doesn’t heat up the whole house like an oven! Air Fryer Cheese Fries can be loaded with other toppings as well, and if you want to add a healthy side dish, try this Air Fryer Roasted Broccoli or Air Fryer Roasted Asparagus to go with the cheese fries!

Cheesy Air Fryer Cheese Fries

Making Air Fryer Cheese Fries is so simple, you’ll never want to use an oven again!

How to make Air Fryer Cheese Fries:

**scroll down for full ingredient list and printable directions**

  • Using your favorite brand of frozen french fries, add them to the air fryer basket.
    • Don’t pile them too high if you want them to all get cooked evenly.
  • Set the air fryer for 8 minutes. Once it stops, open the basket and shake the fries around. Close and set for 5 more minutes. Open and shake, then sprinkle some salt over the top of the fries, and sprinkle the cheese over the tops of the fries. Close and cook for 1 more minute.
  • Eat them immediately!

Air Fryer Cheese Fries in air fryer basket

What is the best cheese for Air Fryer Cheese Fries?

This is totally up to you! For these specific cheese fries I used pepper-jack cheese because I wanted a little spice! Colby jack cheese is popular as well as medium cheddar! You really cannot go wrong with ANY cheese on these fries!

What toppings or dips are good for Air Fryer Cheese Fries?

What type of Air Fryer should I use for Cheese Fries?

There are many Air Fryers to choose from, but I love my OMORC Air Fryer XL, 5.8QT Air fryer. Here are some great options:

Air Fryer Cheese Fry being pulled up from plate

Serve Air Fryer Cheese Fries alongside your dinner! They go great with Buffalo Chicken Lettuce Wraps, Instant Pot Cilantro Lime Chicken Tacos, or Bang Bang Chicken Rice Bowls!

Make sure you try my other Air Fryer recipes too, such as:

  • Air Fryer Crispy Parmesan Brussels Sprouts are going to be your new go-to side dish. Only a handful of ingredients and only 132 calories per serving!
  • Air Fryer Roasted Broccoli is an incredibly easy, quick, and delicious side dish. This lower calorie air fryer option will become a staple side dish!
  • Air Fryer Roasted Asparagus has only 2 ingredients and takes a fraction of the typical time, this will be your favorite way to cook asparagus from now on!
  • Air Fryer Bang Bang Shrimp are topped with a healthier version of the classic delicious sweet and spicy Bang Bang Sauce. They’re the perfect lightened up appetizer or meal!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter

5 from 13 votes
Print
Air Fryer Cheese Fries
Cook Time
15 mins
Total Time
15 mins
 

Air Fryer Cheese Fries have only two ingredients and are done in less than 20 minutes! These quick easy fries will be a go-to appetizer or snack!

Course: Appetizer
Cuisine: American
Keyword: air fryer cheese fries
Servings: 4
Calories: 271 kcal
Ingredients
  • 16 ounces frozen french fries, any type (about half a bag)
  • 1 cup shredded cheese, pepperjack, colby jack, or cheddar all work well
  • 1/4 tsp salt, optional
Instructions

  1. Add fries to the air fryer basket. Close and set for 400 degrees and the timer for 8 minutes. Open and shake the fries around. Close and set for 5 more minutes. Open and shake the fries. 

  2. Add salt and sprinkle the cheese over the top in an even layer. Cook 1 minute or until cheese is melted. Serve immediately. 

Recipe Notes

Nutritional info (varies based off brands and cheese used): 

  • 4 servings: 272 calories, 14 grams fat, 27 grams carbohydrates, 3 grams fiber, 9 grams protein.
Air Fryer Cheese Fries have only two ingredients and are done in 12 minutes! These quick easy fries will be a go-to appetizer or snack!

Portobello Philly Cheese Steaks

By 22 Comments This post may contain affiliate links. Read my disclosure policy.

Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Super delicious and ready in 20 minutes!

Vegetarian Portobello Philly Cheese Steaks

Vegetarian Portobello Philly Cheese Steaks are the perfect meatless meal. They come together in 20 minutes, and are just as filling as the meat version. Whether you are trying to save money by going meatless, being more health conscious, or a vegetarian, you will LOVE these Portobello Philly Cheese Steaks. If you are a meat lover, this recipe would be perfect for meatless Monday, or you could easily add some chopped steak to the sandwich, but trust me when I say, these Portobello Philly Cheese Steaks are super ‘meaty’ without the meat – insanely delicious and super easy to make! Serve them with some Super Simple Buffalo Potato Wedges, Air Fryer Butternut Squash or a Southwestern Salad and it’s the perfect meal!

Portobello Philly Cheese Steaks with some chips on the side

This is one of those awesome recipes that comes together in under 20 minutes, and you would never be able to tell. The flavor on the vegetables is rich and deep, and it’s a very satisfying sandwich. The following recipe is for 2 sandwiches, but can easily be doubled to make 4 sandwiches. 

How to make Vegetarian Portobello Philly Cheese Steaks

**scroll all the way down for a full ingredient list and printable directions**

  • Get all the ingredients prepped and ready to go. 
  • Add the vegetables to a skillet*, then cook for about a minute, then sprinkle on the seasonings. Continue cooking them until they are tender and the onions are translucent. 
    • I recommend getting the large portobello caps for this recipes, and slicing them thin to mock a steak strip, but you could also use baby portobello (cremini) mushrooms. I’ve used both with success.
  • Sprinkle flour over the veggies and then stir to coat. Add the veggie broth and soy sauce, then stir to disperse. Turn the heat to medium high and cook for about a minute. The liquid should come up to a quick boil and thicken very quickly. Turn the heat off and remove.
  • If you like a crispy roll, toast the rolls for a few minutes, then add the filling and a slice of provolone cheese over the top. Enjoy!

*If you want to add steak steak to the the Portobello Philly Cheese Steaks, cook the steak first and throw the veggies in the skillet when there is about 5 minutes left to cook the steak. Continue with remaining directions. 

Close up Vegetarian Portobello Philly Cheese Steaks

Can I use a different cheese in a cheese steak?

If you don’t care for provolone cheese on a vegetarian Philly cheese steak, there are other options that will work. While not traditional, they are delicious!

  • Havarti, gouda, or mozzarella cheese would all work wonderfully on a vegetarian portobello philly cheese steak!

Is a Vegetarian Cheese Steak Healthy? 

Healthy is subjective, but I do think it’s a good option depending on your diet. I calculated the nutritional information, but it will be subjective on the rolls you buy, so make sure to calculate with your ingredients if needing the information to be accurate.

Each sandwich contains about 394 calories, 9 grams fat, 4 grams saturated fat, 62 grams carbohydrates, 6 grams fiber, 9 grams sugar, and 19 grams protein. They also contain over 100% of your daily Vitamin C!

  • To make it lower carb (South Beach Diet, KETO): Use a cloud bread or low carb roll. The roll could also be left out entirely and the filling could be served over cauliflower rice or a salad. 
  • To make it Gluten Free: Use a gluten free flour in the saute step like almond or coconut flour. Both should work fine. Instead of traditional soy sauce use tamari which is a gluten free soy sauce. Use a gluten free roll for the sandwich or leave the roll out entirely. 

Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Super delicious and done in 20 minutes!

What to serve with Vegetarian Portobello Philly Cheese Steaks:

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter

5 from 12 votes
Print
Portobello Philly Cheese 'Steaks'
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Super delicious and ready in 20 minutes!

Course: Main Course
Cuisine: American
Keyword: vegetarian portobello philly cheese steaks
Servings: 2 sandwiches
Calories: 394 kcal
Ingredients
  • 1/2 onion sliced
  • 2 large portobello mushroom caps stems and gills removed, sliced
  • 1 medium green pepper seeded and sliced
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 TBS white flour
  • 1/4 cup vegetable stock
  • 1 TBS lite soy sauce (reduced sodium)
  • 2 slices provolone cheese
  • 2 medium sub rolls (about 6 inches) warmed and sliced
  • nonstick spray
Instructions

  1. In a large skillet, spray nonstick spray, and add onions, portobello mushrooms, and green peppers; sauté for 1 minutes. Sprinkle oregano and black pepper over the vegetables, and continue cooking for 4-5 minutes or until they are tender.

  2. Sprinkle flour over the vegetables and stir to coat with the flour; continue stirring for 1 minutes. Add vegetable broth and soy sauce to skillet, and turn heat to high. Stir to distribute and dissolve flour. Cook for about another minute, or until sauce has thickened (should be quick).

  3. Place filling into each sub roll, and top with a slice of cheese. Garnish with more oregano if desired. Serve immediately.

Recipe Notes

Nutritional information per sandwich: 394 calories, 9 grams fat, 4 grams saturated fat, 62 grams carbohydrates, 6 grams fiber, 9 grams sugar, and 19 grams protein. Weight watchers points: 12

*Recipe can be doubled to make 4 sandwiches.

Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Ready in 20 minutes!

Instant Pot Mac and Cheese (pressure cooker)

By 57 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!Mac and cheese is such a staple at my house, I feel like I am always cooking it. Well, in the summer I hate heating my oven and stove up, so I love using my instant pot to make these recipes. Using the instant pot saves time, effort, and it’s SO EASY! You literally dump everything in the pot and turn it on; it doesn’t get easier than this! Instant Pot Mac and Cheese will quickly become your favorite easy instant pot recipe!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

I use my Instant Pot for everything these days, and you should too! Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot. If you haven’t tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out!  This instant pot mac and cheese recipe cooks so quickly and is really delicious and creamy in the instant pot! Not only that, but you don’t have to waste time straining the pasta, you just cook everything all together; it’s great!

How to make Instant Pot Mac and Cheese:

**Scroll down for full ingredient list and directions – this is an overview **

  • Add the dry pasta to the instant pot. Add water or broth to the noodles, mustard, and salt. Close the lid, make sure the pressure valve is sealed, and set the instant pot on manual/high for 4 minutes.
    • You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
  • Release the pressure once the time is up, then add milk (or heavy cream/half and half, evaporated milk), cheese, and butter. Mix it all up until it’s smooth and creamy. Serve with your favorite meal!

How to make Mac and Cheese a complete meal:

If you are serving just mac and cheese for dinner, you might want to add some goodies to the dish to make it a more complete meal.

  • Add cubed (bite sized) chicken to the pot when you cook the pasta. The chicken can be raw, just make sure you season it with salt and pepper (cajun seasoning would be good too!). Don’t want to add raw chicken? Stir in left over rotisserie chicken during the cheese/milk/butter step.
  • Add vegetables! Broccoli, cauliflower, mushrooms, and zucchini are all great additions for mac and cheese.
  • Make it cajun style! Add chicken, sausage, red and yellow bell peppers, and cajun seasoning to the pot! Your family will LOVE this meal!
  • Make the instant pot mac and cheese according to directions and serve alongside another main dish such as Chive Mustard Chicken, Easy Italian Meatball Sliders, or Hawaiian Style Hot dogs!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Can I make Instant Pot Mac and Cheese with a different type of milk?

The short answer is yes. I used whole milk for the recipe because I think it provides a better creamy texture. However, using half and half or heavy cream would also be great options. You can also use evaporated milk in place of milk (same amount), but it adds a slightly off putting taste in my opinion. Some people LOVE evaporated milk in mac and cheese, but I like to stick to regular milk. It’s totally your preference!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

My favorite Instant Pot Recipes:

  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
  • Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful!  No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter

4.47 from 13 votes
Print
Instant Pot Mac and Cheese
Prep Time
5 mins
Cook Time
4 mins
time to come to pressure
10 mins
Total Time
9 mins
 

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Course: Main Course
Cuisine: American
Keyword: instant pot mac and cheese
Servings: 8 servings
Ingredients
  • 16 ounces pasta
  • 4 cups water or broth
  • 1/2 tsp salt
  • 1 TBS dijon mustard
  • 1/2 tsp paprika
  • 2 TBS butter
  • 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
  • 4 ounces sharp or extra sharp cheddar cheese, freshly grated
  • 4 ounces monterey cheese, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • black pepper to taste
Instructions

  1. Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.

  2. Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.

Recipe Notes

*If mac and cheese hasn't thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.

 

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Instant Pot Peanut Butter Cheesecake

By 41 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!Now that I’ve had my Instant Pot for a while, I finally worked up the courage to try a recipe that was a little more out of the box. Making this Instant Pot Peanut Butter Cheesecake was such a breeze, and it came out creamy and so delicious! I will admit that I was reluctant to make it because I didn’t know how it would come out, but really, I should have started making these a year ago! 

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!), and they always come out fantastic. I am not sure why, but it took me a while to build up the courage to make cheesecake in the Instant Pot; it seemed intimidating. I think the Instant Pot in general seems intimidating, right? Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

What you need to make Instant Pot Peanut Butter Cheesecake:

How to Make Instant Pot Peanut Butter Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – it’s easy. I used Peanut Butter Cookies (like Nutter Butters), and crushed them in a food processor. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge.
    • Want to mix it up? Use Oreo or graham cracker crumbs as the crust!
  • Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Next you will mix some of the cheesecake filling with creamy peanut butter. 
  • Pour the cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread it carefully. It doesn’t need to be perfect!
  • Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid, make sure the valve is sealed, then cook the cheesecake on manual for 22 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!
  • Make the fudge topping.
  • Remove the cheesecake from the pan and then spread the topping over the cheesecake. Top with cut up Peanut Butter Cups. Slice and serve!Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!
    • Want the perfect slice? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

Now, you HAVE to trust me. This Instant Pot Peanut Butter Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who likes peanut butter is going to go CRAZY over this Peanut Butter Cheesecake! Don’t be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it’s small! Although, with this amount of decadence, probably the smaller amount the better!

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

I can’t wait to try ALL THE CHEESECAKES IN THE INSTANT POT!!! Yes!!!

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
  • Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter


5 from 13 votes
Print
Instant Pot Peanut Butter Cheesecake
Prep Time
10 mins
Cook Time
22 mins
Refridgerate
8 hrs
Total Time
32 mins
 

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Course: Dessert
Cuisine: American
Keyword: instant pot, peanut butter cheesecake
Servings: 8 slices
Calories: 690 kcal
Ingredients
Crust:
  • 10 peanut butter cookies (like Nutter butters) , crushed/processed
  • 3 TBS butter, melted
Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 medium eggs
  • 1/3 cup peanut butter (creamy)
  • 6 peanut butter cups, chopped
Topping:
  • 1/2 cup heavy whipping cream
  • 4 ounces semi-sweet chocolate, chopped
  • 6 peanut butter cups, chopped
Instructions
For the Crust

  1. Grease springform pan. Mix crushed cookies and melted butter. Pour into springform pan, press firmly on the bottom and a little bit on the sides. Refrigerate. 

Cheesecake Filling:

  1. Add softened cream cheese to a large bowl. Using a hand mixer, beat until the cream cheese is smooth with no clumps. Add sugar, beat to combine. Add eggs, one at a time, beating after each one to incorporate completely. Set aside.

  2. In a small bowl, place 1 1/2 cups of the cream cheese mixture and add 1/3 cup creamy peanut butter. Using a fork stir until completely combined. Set aside.

  3. Add chopped peanut butter cups into the plain cheesecake filling bowl, fold to combine. 

  4. Remove the crust from the fridge.  Pour the plain cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread carefully. It doesn't need to be perfect!

Cooking:
  1. Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid and make sure the valve is sealed. Cook on manual for 22 minutes.
  2. Once the time is done, let the pressure release naturally (don't flip the valve) for 10-15 minutes. Release remaining pressure and remove the top.

  3. Use a paper towel to carefully damp any water off the top of the cake. Refrigerate the cheesecake at least 8 hours (preferably over night).

Topping:

  1. In a small saucepan, heat the heavy whipping cream. Bring it to a slow boil, over medium heat, whisking occasionally. Once boiling, remove from heat.

  2. Add chocolate to a small bowl, then slowly pour the heated heavy cream over the chocolate. Let it for 5 minutes, then whisk to combine. Whisk until completely smooth. Let cool 10 minutes.

  3. Pour the chocolate topping into the center of the cake. Spread over the top, letting the chocolate run down the sides. Add chopped peanut butter cups over the top of the cake.

  4. Serve and enjoy! 

Recipe Notes

Refrigerate when not serving. Will keep 1 week in the fridge.

Recipe adapted from Delicious Under Pressure.

Feel free to use 1/3 less fat cream cheese for a reduced fat/calorie version.

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Cheesecake Factory Behind the Scenes Tour and Lunch

By 18 Comments This post may contain affiliate links. Read my disclosure policy.

With over 250 made from scratch items on their menu, Cheesecake Factory has top quality dishes that are incredibly fresh and delicious!

Last week I had the opportunity to visit my local Cheesecake Factory and see how everything is made behind the scenes, as well as experience the top notch service in the dining room. I learned so many things about their business, and how the restaurant runs, that I cannot wait to share them with you! Cheesecake factory sets itself apart with it’s made from scratch approach, and consistently amazing food! This post today is sponsored by Cheesecake Factory, however as always, all opinions are my own. 

Touring Cheesecake Factory’s Kitchen:

Although I had dined at Cheesecake Factory before, I really knew nothing of their approach to cooking, or what goes on behind the doors of the kitchen. Since they invited me to come take a look, I was so excited to meet everyone and see exactly what happens back there! With over 250 menu items, there is A LOT to learn!

  • Everything is homemade!

    • All sauces, marinades and dressings are made from scratch in the restaurant.
      • Witnessing these sauces being made was incredible! There was even a walk in fridge that had tons of sauces made fresh. It was shocking seeing just how many there are!
      • They have more than 160 sauces & dressings all made from scratch!

  • All vegetables are brought in fresh and cut and chopped by hand in the restaurant.
  • Egg rolls, dumplings and pot stickers are made and hand- rolled/formed at the restaurant.
    • It was SO cool being able to see them roll their famous Avocado Egg Rolls! They even let ME make one!
    • The Tamarind Cashew Dipping Sauce that’s served with the Avocado Egg Rolls is made with 18 ingredients and nearly 20 steps! Amazing!

 

  • Every burger is hand-formed and then used for the specific ordered burger. They introduced me to their new Stuffed Cheddar Burger! The Charbroiled Burger Stuffed with Cheddar and American Cheese with Grilled Onions and Special Sauce- it was AMAZING!

  

  • The staff at Cheesecake Factory is humble and hardworking!
    • Meeting several employees was so interesting! There are a few who actually know how to cook ALL 250+ recipes on the menu – how incredible is that?!?! I met one woman who has been working at Cheesecake Factory for years, started at the bottom and worked her way up.  She knew every menu item, how to make it, and now is someone who trains new employees. She won Cheesecake Factory’s employee of the year last year, and it was no shock to see why! She was amazing!
    • The General Manager was on top of everything, and really great to meet and work with! 
    • Hearing about all the different menu items from the chef was so interesting, and it was also interesting hearing how different his experience working at Cheesecake Factory compared to other restaurants is. Sounds like all restaurants need to switch over to Cheesecake Factory’s made from scratch model!

I was also VERY HAPPY to find out that Cheesecake Factory goes out of their way to calculate exactly how much food they will likely use each day. This majorly reduces waste on their end, however, they work with local food pantries and donate extra food that would otherwise be wasted. This is definitely something I LOVE to hear!

Okay, now for more of the fun! Cheesecake Factory offered the VIP experience to me and six of my friends for lunch! We were able to sample all their new menu items (to die for), and our normal favorites! A few of my friends had never been to Cheesecake Factory, and a few love it and frequent it as much as I do! Everyone definitely came hungry and left stuffed!

Lunch at Cheesecake Factory:

Cheesecake Factory has a handful of new menu items that you are going to want to try ASAP! My absolute favorite? The Lasagna Verde! 

This lasagna verde was on a level of deliciousness that I rarely witness at restaurants. I ALWAYS order the same thing when I visit Cheesecake Factory, The Skinny Oriental Chicken Salad (sans chicken), and I am always tempted to try something new, but I always worry about it not being as tasty as my favorite salad…right?!?! Well, I am totally obsessed with this lasagna! It was the most delicious lasagna I have EVER had….seriously!

Cheesecake Factory’s Lasagna Verde:

  • A vegetarian lasagna that even meat eaters will devour!
  • Made with layers of fresh spinach pasta, mozzarella, parmesan, and fontina cheeses (all hand grated in restaurant), then covered in house-made tomato and mushroom marinara sauces. 
  • Flavor pops like you can’t imagine – you HAVE to try this dish.

Favorites off Cheesecake Factory’s New Menu Items:

  • The Egg Roll Sampler – which includes their famous Avocado Egg Rolls, (new) Cheeseburger Spring Rolls, Tex Mex Rolls, and Firecracker Salmon Rolls.
  • Spicy Shanghai Noodles – Spaghetti with chicken, mushrooms, snow peas, bean sprouts, onions and garlic in a sweet-hot sesame ginger sauce. These noodle were SO tasty, not too spicy, and really the perfect blend of ingredients!
  • The Pork Belly Sliders were a HUGE hit! Slices of slow roasted smoked pork belly with barbecue sauce, coleslaw and fried pickles on top! Loved the addition of the fried pickle on top! So yummy!

  

Of course you can’t leave Cheesecake Factory without having a slice of one of their famous cheesecakes! But with over THIRTY cheesecakes available, it’s extremely hard to decide! I spent about 10 minutes eying the cheesecake case and deciding on what I wanted! I ended up with the Snicker’s Cheesecake which was so tasty!

 

We also tried the Strawberry Shortcake at our table, and the fresh strawberries with sugar biscuits, ice cream, and whipped cream was definitely delicious! I can’t wait until summer so I can go sit on Cheesecake Factory’s patio and enjoy this with a delicious cocktail! YUM!

I feel very grateful for the opportunity to learn more about Cheesecake Factory’s made from scratch approach, and also grateful that I am able to share that with you! If you haven’t been to Cheesecake Factory, you need to find the closest location near you and try it out! As you can see, I am obsessed with their flavorful food!

Want to hear more about my amazing time at Cheesecake Factory? Follow me on Instagram and Facebook for more about it!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | Twitter

 

Thanks for visiting!

– Allyson