Instant Pot Chocolate Peanut Butter Cup Cheesecake
User Reviews
4.0
147 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
501 kcal
-
Course
Dessert
Instant Pot Chocolate Peanut Butter Cup Cheesecake
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One taste of this Chocolate Peanut Butter Cup Cheesecake and you'll be in love. Best part, its made entirely in the Instant Pot!
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Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoon butter, melted
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cu peanut butter, creamy
- 1/4 cup heavy cream
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 6 oz milk chocolate, chopped
- 1/3 cup heavy cream
- 1/2 cup peanut butter cups, chopped
Instructions
- Spray a 7 inch springform pan evenly with spray.
- In a small bowl, combine the oreo crumbs and melted butter.
- Once combined, spread mixture evenly using a fork, onto bottom of prepared springform pan.
- Place pan into freezer for about 10 minutes.
- While crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand held mixer.
- Once smooth, add in the peanut butter, heavy cream, vanilla, and flour. Stir until just combined.
- Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
- Remove pan (crust) from freezer and spread cream cheese mixture evenly on crust.
- Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around sides of pan if needed. This will absorb any extra moisture when baking.
- Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
- Pour 1 cup water onto bottom of Instant Pot liner and place the metal trivet inside.
- Lower the springform pan onto the trivet using the sling.
- Place the lid on top of Instant Pot and bake manual, high pressure, for 50 minutes.
- Once timer goes off, allow a 10 minute natural pressure release followed by a quick release.
- Remove the lid and use the sling to take the cheesecake out from pot.
- Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours, best if overnight.
- Once fully chilled, place the chopped chocolate in a small bowl.
- Pour the heavy cream into a saucepan and heat until boiling.
- Pour boiling cream over milk chocolate and stir until smooth.
- Pour over cheesecake and sprinkle chopped peanut butter cups on top.
- Keep refrigerated if not serving right away! Enjoy!
Equipments used:
Notes
- Recipe from: Pressure Cooking Today
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
43g
(14%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
478mg
(20%)
Potassium
369mg
(11%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
467IU
(9%)
Vitamin C
1mg
(1%)
Calcium
198mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 478mg | 20% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
147 reviews
Good
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