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Instant Pot Peanut Butter Chocolate Cheesecake Recipe

Instant Pot Peanut Butter Chocolate Cheesecake Recipe

I never would have imagined making a cheesecake in my Instant Pot, but I’ve made two! My first experiment was an Oreo Cheesecake (I’ll share that recipe soon), and just yesterday, I made this Instant Pot Peanut Butter Chocolate Cheesecake Recipe for Thanksgiving. The recipe is adapted from this one at Pressure Cooking Today and was shared by a friend.  As I learned after making the first cheesecake and eating almost all of it by myself, I decided to make another for a family event where others could share in it ‘s deliciousness.  It’s a very rich cheesecake, so a small slice will suffice.   I didn’t add all of the chocolate ganache topping called for in the original recipe because it was already a pretty thick layer on top and I didn’t want to completely cover the sides of my beautiful peanut butter cheesecake.  I did, however, spread a little on some Oreos and indulge while the cheesecake was cooking.  My husband “cleaned up” the bowl and spoon, so I can assure you nothing went to waste.

I encourage you to try this Instant Pot Peanut Butter Chocolate Cheesecake Recipe and any other cheesecake recipes that you think you’ll love.  It’s easier than you might imagine, and such a treat to eat.

If you don’t have a spring form pan, this is the spring form pan that I’ve used without fail. If you prefer a silicone version, check our Instant Pot Accessories page.

Enjoy!

Instant Pot Peanut Butter Chocolate Cheesecake Recipe

Instant Pot Peanut Butter Chocolate Cheesecake Recipe

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Serves: 12 Prep Time: Cooking Time:

Ingredients

  • 1 cup crushed Oreo cookie
  • 2 tablespoons melted butter
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon all purpose flour
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup semisweet chocolate chips
  • 4 ounces milk chocolate chips
  • 1/4 heavy cream
  • 2/3 cup mini peanut butter cups, cut in half

Instructions

  1. Prepare a 7 inch spring form pan by coating it with nonstick spray or oil and wrapping the bottom in foil.
  2. In a small bowl, combine the Oreo crumbs and butter then spread it into the bottom of your pan. Set in refrigerator or freezer while you make the filling.
  3. In a mixing bowl, combine cream cheese and sugar until smooth. Add in peanut butter, heavy cream, vanilla, and flour and blend until smooth. Mix in eggs, one at a time. Don’t over mix. Stir in chocolate chips.
  4. Pour the filling into the spring form pan over your prepared crust. Cover the top of the pan in foil.
  5. Pour one cup of water into the Instant Pot and place the trivet in the bottom. Carefully lower the spring form pan down into the inner pot.
  6. Lock the lid into place and seal the steam release handle.  Cook on high pressure, manual, 60 minutes.  Natural pressure release 10 minutes. Quick release.
  7. If the middle of the cheesecake is still wobbly and gooey (not set), cook an additional 5 minutes.
  8. Carefully remove the spring form pan to a wire rack to cool. Remove aluminum foil.  When cooled, cover with plastic wrap and refrigerate 4 hours or overnight.
  9. To make the ganache, melt the milk chocolate chips on the stove in a double boiler. Add cream and stir until smooth.
  10. Remove the cheesecake from the refrigerator and take off the plastic wrap. Run a knife along the outside of the cheesecake and along the inside of the spring form pan.  Remove the outer spring and the bottom and place the cheesecake on a plate or cake stand.
  11. Spoon the ganache over the cheesecake, spreading to the edges to let it drizzle over the side. Place the peanut butter cups on top. Refrigerate until you’re ready to serve.