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!
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.
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.
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.
Add chopped peanut butter cups into the plain cheesecake filling bowl, fold to combine.
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!
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).
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.
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.
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.
Serve and enjoy!
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.