Description
A rich and creamy Instant Pot Peanut Butter Cup Cheesecake combining the smoothness of cream cheese with the indulgent flavors of peanut butter and chocolate cookie crust. Perfectly cooked in an Instant Pot for a moist, dense texture, this cheesecake is topped with chopped peanut butter cups and optional whipped cream for an extra touch of decadence.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 cup creamy peanut butter
- 6–8 mini peanut butter cups, chopped (plus more for topping)
For the Topping (Optional)
- Whipped cream
- Chopped peanut butter cups
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of a 7-inch springform pan to form an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating. Mix in the vanilla extract and sour cream until well combined. Add the eggs one at a time, beating just until incorporated after each addition. Finally, blend in the creamy peanut butter until the batter is uniform.
- Add peanut butter cups: Gently fold in the chopped mini peanut butter cups into the cheesecake batter, distributing them evenly.
- Assemble: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface. Optionally, sprinkle additional chopped peanut butter cups on top.
- Prepare Instant Pot: Add 1 cup of water to the Instant Pot insert. Place a trivet inside and carefully set the springform pan on top of the trivet. Cover the cheesecake loosely with aluminum foil to prevent condensation from dripping onto the cake.
- Cook the cheesecake: Seal the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook setting on high for 35 minutes. Once the cooking cycle completes, allow a natural pressure release for 15 minutes before carefully releasing any remaining pressure.
- Cool and chill: Remove the cheesecake from the Instant Pot and let it cool at room temperature for about 30 minutes. Then refrigerate the cheesecake, still in the pan, for at least 4 hours or overnight to set completely.
- Serve: Before serving, remove the cheesecake from the springform pan. Top with whipped cream and extra chopped peanut butter cups if desired. Slice and enjoy the creamy, decadent dessert.
Notes
- Ensure cream cheese is fully softened for a smooth batter with no lumps.
- Do not overmix the batter when adding eggs to prevent cracking.
- Use a 7-inch springform pan to fit inside most Instant Pots.
- Covering the pan with foil avoids water dripping onto the cheesecake during cooking.
- Natural pressure release helps prevent the cheesecake from cracking and maintains creaminess.
- Cheesecake benefits from chilling overnight to develop flavors and firm texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes pressure cooking + 15 minutes natural release
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
