Description

This Instant Pot Peanut Butter Cup Cheesecake is a luscious and creamy dessert combining the rich flavors of peanut butter and chocolate in a smooth cheesecake texture. Perfectly cooked in an Instant Pot, it boasts a chocolate cookie crust, a peanut butter-infused cream cheese filling, and a decadent ganache topping adorned with chopped mini peanut butter cups. Ideal for peanut butter and chocolate lovers seeking a quick yet indulgent treat.

Ingredients

Scale

For the crust:

1 cup chocolate cookie crumbs (such as Oreos, finely crushed)
3 tablespoons unsalted butter (melted)

For the filling:

16 oz cream cheese (softened)
½ cup creamy peanut butter
½ cup granulated sugar
¼ cup sour cream
2 large eggs
1 teaspoon vanilla extract
pinch of salt

For the topping:

½ cup heavy cream
½ cup semi-sweet chocolate chips
½ cup chopped mini peanut butter cups

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Instructions

Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the pan to form an even crust. Place the pan in the freezer while preparing the filling to set the crust.
Make the filling: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, and granulated sugar until the mixture is smooth and creamy. Add sour cream, vanilla extract, and a pinch of salt, stirring to combine. Add the eggs one at a time, mixing on low speed just until incorporated, being careful not to overmix.
Assemble and cook in Instant Pot: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top evenly. Cover the pan tightly with foil to prevent moisture from dripping onto the cheesecake. Pour 1 cup of water into the bottom of the Instant Pot and place the trivet inside. Lower the foil-covered pan onto the trivet. Seal the Instant Pot lid and set it to cook at high pressure for 35 minutes.
Release pressure and cool: After cooking, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Remove the springform pan from the Instant Pot, discard the foil, and let the cheesecake cool at room temperature for 30 minutes before refrigerating.
Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set and develop full flavor and texture.
Prepare the ganache topping: In a small saucepan or microwave, heat the heavy cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let stand for 1–2 minutes, then stir gently until the ganache is smooth and glossy.
Decorate and serve: Spread the ganache evenly over the chilled cheesecake. Sprinkle the chopped mini peanut butter cups over the ganache as a decorative topping. Chill the cheesecake until ready to serve, ensuring the ganache firms up slightly for easy slicing.

Notes

Do not overmix the cheesecake filling to avoid cracks on the surface.
For easier slicing, run a warm knife under water before cutting each slice.
This cheesecake tastes best when made a day in advance to allow flavors to meld and texture to set.