Instant Pot Peanut Butter Cheesecake
This Instant Pot Peanut Butter Cheesecake has a chocolate cookie crust, peanut butter cheesecake filling, topped chocolate ganache and drizzled with peanut butter.
Servings: 6 slices
Ingredients
Crust
- 3/4 cup Oreo cookie crumbs 7 cookies
- 2 tablespoons butter melted
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup creamy peanut butter
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup full-fat sour cream
Ganache
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 1 tablespoon creamy peanut butter for drizzling
Instructions
Crust
- Stir 3/4 cup Oreo cookie crumbs and melted 2 tablespoons butter together until the crumbs are coated with butter.
- Firmly press the cookie crumbs into the bottom of a 7-inch pan. Place into the freezer for 15 minutes or until firm.
Cheesecake
- In a large mixing bowl, beat the 16 ounces cream cheese and 1/2 cup creamy peanut butter until it's creamy.
- Add in the 2/3 cup granulated sugar and beat until smooth. Scrape down the sides of the bowl.
- Add in the 1/2 teaspoon vanilla extract and the 2 large eggs, one at a time. Thoroughly beat in the eggs and scrape down the sides of the bowl after each addition.
- Add in the 1/4 cup full-fat sour cream and beat until smooth.
- Spray the sides of the pan with nonstick cooking spray.
- Pour batter into prepared pan on top of the oreo cookie crust
- Tap the pan on the counter or carefully run a fork back and forth through the cheesecake several times to remove air bubbles.
- Wrap the bottom of the pan with tin foil.
- Cover the top with foil.
- Pour 1 cup of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker.
- Close the lid of the Instant Pot and turn to sealing position.
- Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
- Cool on the counter for an hour and then put in the refrigerator and cool for an additional 6 hours.
Ganache
- In a microwave-safe bowl, add in 1/2 cup milk chocolate chips and 1/4 cup heavy whipping cream. Microwave for 45 seconds and stir. Microwave for an additional 30 seconds and stir until the ganache is smooth.
- You can microwave for an additional 30 seconds if there are still lumps.
- Remove the cheesecake from the pan and pour the ganache on top of the chilled cheesecake.
- Add the 1 tablespoon creamy peanut butter in a sandwich bag. Loosely seal the sandwich bag.
- Microwave for 10 seconds and squish the peanut butter around. Microwave for another 5 seconds.
- Cut a very small hole in one of the corners.
- Drizzle the peanut butter on top of the ganache.
- Cut and serve!
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 763kcal | Carbohydrates: 55g | Protein: 14g | Fat: 56g | Saturated Fat: 26g | Cholesterol: 168mg | Sodium: 521mg | Potassium: 345mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1450IU | Calcium: 130mg | Iron: 2.9mg
