Instant Pot Peanut Butter Cheesecake is pure decadence in every bite! The nutty cheesecake rests on an Oreo crust and finished off with a luscious chocolate drip. No need to turn on the oven for this phenomenal dessert!
Be sure to serve this dessert with an equally stunning entrée! For example, this mouthwatering Red Wine Beef Roast, Balsamic Pork Tenderloin, and Apple Cider Pork Chops are all made in the IP for an easy and special meal.
Peanut Butter Cheesecake Recipe from Instant Pot
Instant Pot Peanut Butter Cheesecake will inspire you to make more desserts in the pressure cooker! “Baking” this in the IP gives you fabulously smooth, velvety cake packed with nutty peanut butter flavor. Also, this dessert is super easy to make that comes together in no time!
Best of all, no preheating and no worrying about a separate water bath! As for the desert itself, it has three of the yummiest things ever— chocolate, the creamiest peanut butter, and Oreos!
Now, we don’t just blend PB into the filling. There are also mini PB cups inside, plus a ton more on top. As if that’s not enough, it’s also covered with a silky ganache drip made of chocolate and pure cream. Heaven in a slice!
How to Make Instant Pot Peanut Butter Cheesecake?
- Freeze the Oreo crust
First, mix up the butter along with your peanut crumbs and the crushed Oreo. Then, blend until all of it is moistened. For peanut butter cheesecake, press it well into a prepared springform that will fit in your IP. Freeze for around 10 minutes.
- Prepare the filling
Next, beat your sugar and softened cheese. Once it’s smooth, blend in the sour plus heavy cream, creamy peanut butter, flour, and pure vanilla. Finally, you’ll add your eggs, blending after reach one. Take your chocolate chips and carefully stir them in to avoid overmixing.
Carefully pour half of the filling into the frozen Oreo crust. Top it with PB cups, then the remaining batter. Wrap the top with foil.
For gentle and even cooking, pour a little water into the IP before putting the trivet inside. Gently lower the springform to avoid spilling the batter. Seal and cook for about 50 mins on High. Afterward, let the steam release naturally for 10 minutes. Finally, end with a quick release.
- Let it sit and firm up
Leave the cake on the rack first. Once it’s completely cool, transfer to the fridge and chill for a minimum of 4 hrs. to overnight.
- Get the chocolate ganache ready
Divide your chocolate into half, and place half of it in a bowl. Boil the cream, then pour immediately onto the chocolate. Carefully blend until everything is melted, then add the rest of the chocolate and continue melting and mixing. Cool until thick but still pourable.
- Finish the cake
Get your chilled cake. Spoon the ganache carefully on the surface. It doesn’t have to be very neat; just let it drip over the edge. Then, chop more PB cups and pile them on top. Enjoy!
How long should you cook a cheesecake in the Instant Pot?
It generally takes 50 mins, gives or take. Also, if after the cooking is over, and the center still looks too jiggly, then cook 5 mins more.
Do I need to cover my cheesecake in the Instant Pot?
Not necessarily, but I highly encourage you to do so. This will stop any condensation or water from soaking your cake.
How to prevent the crust from getting soggy in the Instant Pot?
It is important to maintain the height of the crust at ¾ inch. Higher than that, and the crust tends to absorb moisture and turn soggy.
How to store Peanut Butter Cheesecake?
Cover every inch really tight with foil or plastic wrap so it doesn’t dry out after placing in the fridge.
Consume within 3 days.
Can you freeze it?
Yes! Frozen, it will stay fresh for up to 3 months. Similar to fridge storage, wrap it tightly before stowing away in the freezer.
To serve, simply thaw in the fridge overnight to enjoy.
More delicious Instant Pot Cheesecakes:
- Carrot Cake Cheesecake
- Key Lime Cheesecake
- Pressure Cooker Pumpkin Cheesecake
- Instant Pot Keto Cheesecake
- Oreo Cheesecake
Instant Pot Peanut Butter Cheesecake Recipe Tips:
- Try other cookies such as chocolate Grahams for the crust!
- Also, it is highly recommended to use room temp ingredients, so the batter comes together easily without having to mix too much.
- Use store-bought, creamy PB instead of oily natural peanut butter.
- Do NOT overbeat when adding the eggs, because it will increase the chance for cracking as more air is added in.
- I highly recommend chilling it overnight so that the flavors meld and the filling firms up really well.
- Feel free to top it with some homemade caramel sauce.
Instant Pot Peanut Butter Cheesecake
- 1 cup crushed Oreo cookie crumbs
- 1/4 cup unsalted peanuts (finely crushed in the food processor)
- 2 tablespoons unsalted butter (melted)
- 12 ounces cream cheese (room temperature)
- 1/2 cup white granulated sugar
- 1/2 cup smooth peanut butter
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs (room temperature)
- 1/2 cup semisweet chocolate chips
- Reese’s cups (about 6-7)
- 6 ounces milk chocolate (finely chopped)
- 1/3 cup heavy cream
- 1 cup mini peanut butter cups (coarsely chopped)
- Coat a 7-inch springform pan with a non-stick spray and set it aside.
- In a medium bowl, combine the Oreo cookie crumbs, peanut crumbs and melted butter. Stir to combine and press the mixture evenly in the bottom and 1-inch up the side of the prepared pan. Place in the freezer for 10 minutes.
- In a mixing bowl, beat cream cheese and sugar at medium speed until smooth, add in the peanut butter, sour cream, heavy cream, vanilla, and flour. Beat until just combined and scrape once the sides and bottom of the bowl.
- Mix in the eggs one at a time, don't over mix.
- Stir in the chocolate chips.
- Pour half of the batter into the prepared springform pan on top of the chilled crust.
- Arrange the peanut butter cups on top of the batter, and add the rest of the batter. Smooth the top with a spatula.
- Cover the springform pan with aluminum foil.
- Pour 1 cup of water into the inner pot. Place the springform pan on a trivet with handles and carefully lower it on the bottom of the pot.
- Lock the lid in place, point the valve to sealing. Select High Pressure and set the timer for 50 minutes.
- When the cooking time ends, allow the pressure to release naturally for 10 minutes, then use a quick pressure release to release any remaining pressure.
- When the valve drops, carefully remove the lid and remove the cheesecake, check to see if the middle is set (150°F on an instant read thermometer). If needed, cover again with foil and pressure cook for another 5 minutes.
- Place the springform pan onto a wire rack to cool, and remove the foil. Once cooled, cover with plastic and refrigerate for at least 4-6 hours or overnight.
- After the cheesecake has been properly chilled, add the chocolate to a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil or microwave it. Pour the hot cream over chocolate immediately and stir until chocolate is completely melted. Cool a bit and pour on top of the cheesecake, spreading to the edges and letting it drip down the sides.
- Pile coarsely chopped mini peanut butter cups on top. Refrigerate until ready to serve.