Instant Pot Peanut Butter Cheesecake
Instant Pot Peanut Butter Cheesecake recipe with a Nutter Butter Cookie crust and chocolate ganache topping is an easy dessert made in the pressure cooker. It's smooth, creamy and perfect for peanut butter lovers!
Servings: 8
Cost: $10
Ingredients
The Crust
- 1 cup crushed Nutter Butter cookies about 10 cookies
- 1 tablespoon sugar
- 2 tablespoons butter, melted
The Filling
- 12 ounces cream cheese at room temperature
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
The Ganache
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
The Crust:
- Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
- Melt the butter and add the crushed cookies and sugar to it. Mix until combined and the consistency of wet sand.
- Press the crust into the bottom of a greased 7 in cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
- Place the crust in the freezer until the filling is ready.
The Filling:
- Beat the room temperature cream cheese and sugar until creamy.
- Add the peanut butter and vanilla, and beat until combined.
- Add the eggs, one at a time, mixing in between until just combined. Or, beat eggs slightly in separate bowl, and mix in until combined
- Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
- Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
- If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
- Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 50 minutes, then do a 10 minute natural release.
- Do a quick release to release the remaining pressure. When pin drops, remove lid, and carefully remove the cheesecake from the pot.
- The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
- Take the corner of a paper towel and soak up any water on the top of the cheesecake.
- Allow the cheesecake to cool slightly before covering. Store covered in the fridge for 4 hours to overnight (recommended) before serving. Top with ganache and mini peanut butter cups if desired
The Ganache
- Add the heavy cream to a small pot, and heat over medium heat until small bubbles start to form, stirring frequently
- Remove from heat, stir in vanilla and chocolate chips, and stir until chips are smooth, glossy and completely melted. Allow to cool slightly, and pour over cheesecake
- Top with mini peanut butter cups, if desired, and store in refrigerator until ready to eat
Notes
This recipe was made in a 6-quart Instant Pot electric pressure cooker.
Recipe uses less cream cheese than other recipes because you're adding in peanut butter.
I don't like to cover the cheesecake with foil while cooking, since it can take longer to cook. Blot any water on top of the cheesecake with a paper towel.
Nutrition
Calories: 528kcal | Carbohydrates: 31g | Protein: 10g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 260mg | Potassium: 319mg | Fiber: 3g | Sugar: 25g | Vitamin A: 984IU | Calcium: 80mg | Iron: 2mg