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!
Get the SLOW COOKER version of the recipe here
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.
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.
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Instant Pot Peanut Butter Cup Cheesecake
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus 10 minute NRP)
- Total Time: 40 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Category: Dessert
- Method: Instant Pot
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Vicky says
November 22, 2018 at 1:04 pmMade this recipe and awaiting the taste of it after our Thanksgiving meal. So far I have to say that the sauce for on top was so nasty we tossed it and use Ghiradelli chocolate sauce from a squeeze bottle. I hope this cake turns out, but I’m a bit worried. The Instant Pot Facebook group used a completely different recipe from another source and nearly all were successful. 🤞
Lindsey says
January 12, 2018 at 3:00 pmHi! First time I’ve made anything remotely sweet in my instant pot. Followed directions exactly, but my cheesecake came out undercooked and watery after first 25 minutes. After another 15 it looked ok, but still not quite firm. Not sure what I may have done wrong–over mixed batter? Any thoughts are appreciated!
Karen says
January 12, 2018 at 10:09 pmOh gosh I’m sorry Lindsey. I am not sure because when I did it it turned out perfectly. Are you at high elevation?
Michelle says
December 8, 2018 at 1:20 pmI had the same problem. Center was only 120 degrees F. Cooked for another 10 minutes and center was at 160 degrees. I’m a newbie and not sure what to expect.
Gayle says
January 3, 2018 at 2:20 amKaren, Looks to die-for, thank you!
Just an FYI though, I think you meant to say ’15 second intervals’ instead of ’15 minute intervals’ in step #6.
Can’t wait to try this cheesecake recipe!
Gayle
★★★★★
Karen says
January 3, 2018 at 10:47 pmYikes!! Good catch. Sorry about that 🙂
Lisa says
November 30, 2017 at 9:31 amCan you adapt this recipe to an 8” pan for the 8 quart pot? If so, what to do.
Karen says
November 30, 2017 at 10:06 amHi Lisa, yes you can do that. I would put a bit of extra water in the bottom of the pot so that it will come to pressure. The cooking time will remain the same.
Sarah says
February 4, 2018 at 2:10 amLooks amazing! How would you adapt for an 8-quart IP and a 6″ pan…I just made a key lime cheesecake using my IP and it was To Die For so now I’m finding more cheesecakes to try! Less water, same ingredients?
Karen says
February 5, 2018 at 6:22 pmHi Sarah, the 8 quart needs at least 2 cups of liquid to come to pressure. So just increase the liquid. And the pan should work fine!