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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:
Cheesecake Filling
Topping:
Instructions
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:
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 ½ cups of the cream cheese mixture and add ⅓ 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!
Cooking:
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.
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.
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:
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!