Instant Pot Chocolate Peanut Butter Cup Cheesecake
User Reviews
4
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
501 kcal
-
Course
Dessert
Instant Pot Chocolate Peanut Butter Cup Cheesecake
Description
The recipe starts with a crust made of Oreo cookie crumbs mixed with melted butter, pressed into a springform pan and chilled. The filling is a mixture of softened cream cheese, sugar, peanut butter, heavy cream, vanilla, and flour, carefully combined to avoid overmixing. Eggs and an extra yolk are folded in gently, preserving the creamy texture. Chopped milk chocolate and peanut butter cups are added to provide bursts of chocolate and peanut butter flavor throughout.
Cooking in the Instant Pot with foil wrapped and a paper towel underneath helps absorb moisture during the steaming process and creates a smooth finish. The resulting cheesecake is dense yet creamy, with a balanced sweet and nutty profile. The crust adds a crumbly base contrasting the fluffy filling. This dessert suits gatherings or special occasions where a rich, indulgent cheesecake is desired.
The recipe notes emphasize the need to prepare the pan with spray, freeze the crust briefly before adding the filling, and properly wrap the pan with foil to prevent water intrusion. Using room temperature ingredients promotes even mixing and prevents lumps. Careful measuring and gradual mixing help achieve the desired texture without overbeating.
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 egg room temperature
- 1 egg yolk, room temperature
- 6 oz milk chocolate chopped
- 1/3 cup heavy cream
- 1/2 cup peanut butter cup 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!
Notes
- Chill the crust in the freezer for about 10 minutes before adding the filling to help set the base.
- Use room temperature cream cheese and eggs for smoother mixing and better texture.
- Wrap the springform pan with foil and use a paper towel underneath during Instant Pot cooking to prevent excess moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
You'll Also Love
