Instant Pot Chocolate Peanut Butter Cup Cheesecake

Introduction

This recipe marries the irresistible duo of chocolate and peanut butter into a creamy, dreamy cheesecake with a stunning marbled topping. The Instant Pot creates a perfectly cooked, crack-free dessert with minimal effort. You get a rich, smooth, no-bake-style texture with the convenience of your pressure cooker.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour (plus chilling time)
• Servings: 8

Ingredients

• 1 cup Oreo cookie crumbs
• 2 tbsp butter, melted
• 12 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cu peanut butter, creamy
• 1/4 cup heavy cream
• 1 1/2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tbsp flour
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 6 oz milk chocolate, chopped
• 1/3 cup heavy cream
• 1/2 cup peanut butter cups, chopped

Instructions

1. Combine the Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 7-inch springform pan.
2. In a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy.
3. Beat in the peanut butter, 1/4 cup heavy cream, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and flour until fully incorporated.
4. Pour the cheesecake filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any large air bubbles.
5. Pour 1 cup of water into the Instant Pot liner. Place the cheesecake pan on a trivet with handles and lower it into the pot.
6. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 40 minutes. Allow a 15-minute Natural Pressure Release, then manually release any remaining pressure.
7. Carefully remove the cheesecake using the trivet handles. The center will be slightly jiggly but set. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
8. To make the ganache, place the chopped milk chocolate in a heatproof bowl. Heat the 1/3 cup heavy cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth.
9. Pour the chocolate ganache over the chilled cheesecake. Immediately sprinkle the chopped peanut butter cups over the top. Let the ganache set before serving.

Variations

• Marbled Swirl: Reserve 1/2 cup of the cheesecake batter and mix it with 2 tbsp of cocoa powder. Pour the plain batter into the pan, then dollop the chocolate batter on top and swirl with a knife before cooking.
• Individual Servings: Divide the batter among 4-6 small (4 oz) mason jars or ramekins and reduce the cook time to 15-20 minutes on high pressure.
• Salted Caramel Drizzle: Drizzle the finished cheesecake with store-bought or homemade salted caramel sauce for an extra flavor dimension.
• Lighter Option: Use the same steps but for the final topping, skip the ganache and simply sprinkle with chopped peanut butter cups and a dusting of cocoa powder.

Tips for Success

• Ensure your cream cheese, eggs, and peanut butter are truly at room temperature for a perfectly smooth, lump-free batter.
• Wrap the bottom of your springform pan tightly with foil to prevent any water from seeping in during the pressure cook.
• For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze the chilled, un-topped cheesecake (wrapped tightly in plastic and foil) for up to 2 months. Thaw overnight in the fridge before adding ganache and serving. This cheesecake is best served cold and does not require reheating.

FAQ

Can I use a different nut butter?

Yes, you can substitute the creamy peanut butter with an equal amount of almond butter or cashew butter for a different flavor profile.

My springform pan is 9 inches, can I use it?

It’s not recommended. A 7-inch pan gives the cheesecake the height needed for proper cooking in the Instant Pot. A 9-inch pan will result in a thin cheesecake that may overbake.

Can I use natural peanut butter?

Avoid using natural, runny, or oily peanut butters as they can separate and affect the texture of your cheesecake. Use a standard, stabilized creamy peanut butter.

Why do I need to add flour?

The small amount of flour helps stabilize the cheesecake batter, giving it structure and helping to prevent cracks during the cooking process.

Do I have to use a springform pan?

A springform pan is highly recommended for easy removal. A 7-inch round cake pan can be used if you line it with parchment paper, but unmolding will be more difficult.

What if I don’t have a trivet with handles?

Create a sling by folding a long piece of foil into a thick strip. Place the pan on a standard trivet, then use the foil sling to lower and lift the pan in and out of the pot.