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Instant Pot Peanut Butter Cheesecake

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
Prep Time 10 minutes
Cook Time 22 minutes
Refridgerate 8 hours
Total Time 32 minutes
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
  • ⅔ cups granulated sugar
  • 2 medium eggs
  • ⅓ cup peanut butter (creamy)
  • 6 peanut butter cups, chopped

Topping:

  • ½ 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 ½ cups of the cream cheese mixture and add ⅓ 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 Video

Recipe Notes

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

Recipe adapted from Delicious Under Pressure.

Feel free to use ⅓ less fat cream cheese for a reduced fat/calorie version.