Instant Pot Cheesecake with Peanut Butter

Instant Pot Cheesecake - Crust

1. Use cooking spray or butter to grease parchment paper then line a 7-inch baking springform pan with the parchment paper.
2. Start by making the crust for the Instant Pot Cheesecake. To do this, mix all the dry ingredients (almond flour, sweetener, and salt in a bowl).
3. Next, add the melted butter together with the vanilla extract and combine with the flour-sweetener mixture, making sure everything is well incorporated.
4. Use a spatula to transfer the crust mixture into the previously lined baking pan. Spread out evenly, use the bottom of a glass to press the mixture firmly into the baking tin.

Peanut Butter Filling

1. In a bowl, mix cream cheese, powdered Swerve, whipping cream, eggs and vanilla extract. Make sure everything is well incorporated. You can use your whisk or electric mixer for this.
2. Warm the peanut butter at 600 watts in the microwave for about 20 seconds. Stir-in the peanut butter into the bowl with the cream cheese mixture. Use an electric mixer or your whisk to process everything together.
3. Pour the filling on top of the previously prepared crust. Use a spatula or the back of a spoon to smooth it out.
4. Gently tap the bottom of the springform pan to get rid of air bubbles. Transfer to the fridge and allow to chill.
5. Pour one and a half cups of water into the Instant Pot. Place the Instant Pot trivet or rack inside, with its handles facing down. Place a clean kitchen cloth or paper towel on top of the spring form. Roll out aluminum foil and wrap it around the spring form to prevent any moisture from sipping in.
6. Carefully lower the wrapped spring form and place it on top of the trivet. Close the Instant Pot, set the lid to SEAL and program it to PRESSURE COOK at HIGH for 35 minutes.
7. Allow the Instant Pot to naturally pressure release once the cooking time is done. When the natural pressure release is over, carefully lift out the spring form and set it on the countertop to cool for at least 30 minutes before chilling it in the fridge.
8. Refrigerate the Instant Pot cheesecake for at least 3-4 hours, or overnight, so it sets.

Chocolate Ganache - optional

1. Heat heavy cream in a microwave at 600W for 30 seconds until slightly hot or warm, but not boiling.
2. Place the dark chocolate chips together with the powdered sweetener in a bowl and pour over the hot heavy cream. Add the powdered Swerve then whisk everything in a bowl, to combine.
3. Finally, pour the chocolate ganache on top of the Instant Pot Cheesecake (the chocolate topping is optional). Garnish with chopped peanuts if preferred and serve.