Instant Pot Peanut Butter Cup Cheesecake

Instant Pot Peanut Butter Cup Cheesecake–This recipe is full of all the good things you love–cream cheese, peanut butter, chocolate and Reese’s mini peanut butter cups. Plus this cheesecake is made in the electric pressure cooker which cooks the dessert evenly and produces a perfect result with no cracking on the top of the cheesecake!

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Instant Pot Peanut Butter Cup Cheesecake

I’ve seen so many different recipes across the internet for cheesecake in the Instant Pot. I wanted to try it myself but needed a special occasion so I wouldn’t have a cheesecake hanging out in my house waiting for me to eat the entire thing by myself. I made this Instant Pot peanut butter cup cheesecake this past weekend for Thanksgiving. It went along nicely with the other 30 pies that we had! This is a smaller cheesecake because you will use a 7 inch spring form pan* that fits inside your Instant Pot. It was cooked in 25 minutes in the Instant Pot and no cracks on top! Very cool technique.

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National Cake Day

Don’t all those cakes ^ look amazing? I’ve teamed up with some food blogging friends to bring you cake recipes because today is national cake day. Enjoy!

Cinnamon Chocolate Chip Cake from Ashlee Marie
Gingerbread Spice Cake from Life Made Simple
Fudgy Grasshopper Cake from Creations by Kara
Lemon Curd Cupcakes from The Baker Upstairs
Vegan Ginger Spiced Pear Cake from Namely Marly
Cinnamon Roll Coffee Cake from Foodie with Family
Cranberry Pound Cake from Real Mom Kitchen
Best Chocolate Cake with Coconut Buttercream from Gather For Bread

What Pressure Cooker Did You Use?

To make Instant Pot Peanut Butter Cup Cheesecake I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker*. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

Instant Pot Peanut Butter Cup Cheesecake

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★★★★★

5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus 10 minute NRP)
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Instant Pot

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Description

This recipe is full of all the good things you love–cream cheese, peanut butter, chocolate and Reese’s mini peanut butter cups. Plus this cheesecake is made in the electric pressure cooker which cooks the dessert evenly and produces a perfect result with no cracking on the top of the cheesecake!

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Ingredients

For the crust

• 1 cup graham cracker crumbs
• 2 Tbsp butter

For the cheesecake:

• 16 oz cream cheese (2 bricks)
• 3/4 cup sugar
• 2 Tbsp cocoa powder
• 1/8 tsp salt
• 1/4 cup peanut butter
• 1/2 tsp vanilla
• 2 eggs (at room temperature)

For the chocolate topping:

• 3 oz dark chocolate chips
• 2 Tbsp butter
• 2 tsp milk
• 2 tsp corn syrup
• Mini peanut butter cups, for decorating

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Instructions

1. Melt the butter in a medium bowl. Stir in the graham cracker crumbs. Spray a 7 inch springform pan with non-stick cooking spray. Press the crumb mixture in the bottom of the pan and 1 inch up the sides of the pan. Freeze for 10 minutes.
2. In a bowl combine the cream cheese, sugar, cocoa, salt and peanut butter. Use a hand mixer to mix until smooth. Mix in vanilla. Add in eggs one at a time. Don’t overmix. Pour the batter into the pan.
3. Pour 1 cup of water into the bottom of your Instant Pot. Place your cheesecake on top of a trivet. Carefully lower the trivet into the bottom of the pot. Loosely cover the cheesecake with foil.
4. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 25 minutes (high pressure). When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Open the pot and carefully remove the pan and trivet.
5. Let it the pan cool on the trivet on the counter for an hour. Then cover the pan with foil or plastic wrap and place in the refrigerator for 6 hours or up to 24 hours.
6. Prepare the chocolate topping by melting the chocolate chips and butter in the microwave for one minute. Stir. Microwave in 15 second segments until totally melted. Stirring each time. Stir in the milk and corn syrup until smooth. Pour the mixture over the top of the cheesecake and spread with a spatula over the top and the sides of the cake. Decorate the top of the cake with unwrapped peanut butter cups.

Notes

Click here for the slow cooker version of this recipe.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.