Instant Pot Peanut Butter Cheesecake
User Reviews
5
Instant Pot Peanut Butter Cheesecake
Description
This recipe begins with a crust of crushed peanut butter cookies mixed with melted butter, pressed firmly into a greased springform pan. The cheesecake filling combines beaten cream cheese, sugar, eggs, and peanut butter in two separate mixtures—one plain with chopped peanut butter cups folded in, the other mixed with additional peanut butter. These layers are poured into the crust and smoothed.
Cooking the cheesecake in the Instant Pot with water below the pan creates gentle steam heat that sets the filling evenly while retaining moisture. The topping of whipped cream, chopped semi-sweet chocolate, and extra peanut butter cups enhances texture and chocolate-peanut flavor contrast once chilled.
Serve chilled as a rich dessert showcasing peanut butter's creamy and sweet qualities. The Instant Pot method allows baking without a conventional oven, making the cheesecake accessible to cooks with limited tools.
For storing, refrigerate leftovers and consume within a week. Using reduced-fat cream cheese is an option for a lighter version. This recipe is adapted from Delicious Under Pressure and balances indulgence with straightforward preparation.
Ingredients
Crust:
- 10 peanut butter cookie crushed/processed, like Nutter Butters
- 3 TBS butter melted
Cheesecake Filling
- 16 ounces cream cheese softened
- ⅔ cups granulated sugar
- 2 medium egg
- ⅓ cup peanut butter (creamy)
- 6 peanut butter cups chopped
Topping:
- ½ cup heavy whipping cream
- 4 ounces semi-sweet chocolate chopped
- 6 peanut butter cups chopped
Instructions
For the Crust
Cheesecake Filling:
Cooking:
Topping:
Notes
- Keep the cheesecake refrigerated and consume within one week for best freshness.
- Reduced-fat cream cheese can be used to lower fat and calories without major texture changes.
- This recipe is adapted from Delicious Under Pressure for Instant Pot preparation.
User Reviews
Overall Rating
5
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