How to Make an Amazing Peanut Butter Cheesecake in an Instant Pot

Creating a delightful dessert that impresses everyone is easier than you might think, especially when it involves two beloved flavors: peanut butter and chocolate.

In this article, we’ll walk you through the steps to make an amazing peanut butter cheesecake with a chocolate topping using an Instant Pot. This recipe is straightforward, even for beginners, and the results are extraordinarily delicious.

Equipment and Ingredients

Necessary Equipment:

  • Instant Pot (6-quart duo recommended)
  • 6 inch by 3 inch Fat Daddio cheesecake pan with a removable bottom
  • Food processor
  • Microwave
  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Drinking glass
  • Paper towels

Ingredients:

  • 12 peanut butter cookies (Nutter Butters recommended)
  • 4 tablespoons melted butter
  • 16 ounces of cream cheese (room temperature)
  • 1 cup creamy peanut butter
  • ¼ teaspoon salt
  • ½ cup powdered sugar
  • 2 tablespoons cornstarch
  • 2 well-beaten eggs
  • 1 cup of water for the Instant Pot
  • ½ cup dark chocolate chips
  • ⅔ cup heavy whipping cream

Preparing the Crust

Step 1: Setting Up the Cheesecake Pan

Begin by peeling the bottom out of your cheesecake pan and wrapping it in fresh parchment paper. Reattach the base with the parchment paper properly in place. This step helps ensure that the cheesecake lifts out easily after baking.

Step 2: Coating the Pan

Lightly coat the inside of the pan with either non-stick spray (like Pam), olive oil, or butter. This prevents the cheesecake from sticking to the sides.

Step 3: Making the Crust

For an extra peanut buttery crust, blend 12 Nutter Butter cookies in a food processor until finely ground. If preferred, you can substitute these with Teddy Grahams for a milder flavor or Oreos for a chocolaty twist. Combine the crushed cookies with 4 tablespoons of melted butter and mix until the texture resembles wet sand. Pour the mixture into the cheesecake pan, pressing it down evenly with a drinking glass. Place the pan in the freezer to solidify the crust while preparing the filling.

Preparing the Cheesecake Batter

Step 1: Cream Cheese and Peanut Butter

Using 16 ounces of room temperature cream cheese, blend until smooth. If the cream cheese isn’t soft enough, microwave it for 1 minute to achieve the right consistency. Add 1 cup of creamy peanut butter to the cream cheese and mix until thoroughly combined.

Step 2: Adding Dry Ingredients and Eggs

Integrate ¼ teaspoon of salt, ½ cup of powdered sugar, and 2 tablespoons of cornstarch into the mixture. These ingredients help in achieving the perfect texture and flavor for the cheesecake. Finally, whisk in 2 well-beaten eggs until the batter is smooth and creamy.

Step 3: Filling the Pan

Retrieve the cheesecake pan from the freezer and pour the batter on top of the crust. Spread it evenly to ensure a uniform thickness.

Cooking the Cheesecake

Step 1: Setting Up the Instant Pot

Pour 1 cup of water into the base of the Instant Pot. Regardless of the pot size, this is a constant requirement for creating the necessary steam. Place the trivet inside the pot, which comes with the Instant Pot 6-quart duo, and lower the cheesecake pan onto the trivet.

Step 2: Pressure Cooking

Seal the lid and lock it into position, ensuring the valve is in the lock position. Select the pressure cook setting, keep it on normal, and set it to high pressure for 28 minutes. Allow the pressure to build up; the cheesecake will steam and cook within that timeframe.

Step 3: Natural Release

Once the 28-minute cooking time is up, do not immediately open the valve. Instead, let the cheesecake sit in the pot for an additional 10 minutes for a natural slow release, which helps prevent cracks on the surface.

Step 4: Removing and Drying

Carefully lift the cheesecake out of the Instant Pot using the trivet handles, and gently tilt to remove excess water. Pat the edges with paper towels to remove any lingering moisture. Some people might use foil to cover the pan during cooking, but it’s not necessary if you prefer the texture without the foil.

Preparing the Chocolate Topping

Step 1: Melting the Ingredients

Combine ½ cup of dark chocolate chips with ⅔ cup of heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until fully melted. Typically, it takes about 1.5 minutes for a smooth, combined mixture.

Step 2: Pouring Over the Cheesecake

Pour the melted chocolate and cream mixture over the top of the cooled cheesecake. Smooth it out to create a glossy, even layer.

Cooling and Serving

Step 1: Setting in the Refrigerator

Place the cheesecake in the refrigerator for it to set. The cheesecake improves with time, adhering to the good, better, best rule. While it will be sliceable after 4 hours, it tastes better after 8 hours, and best if left overnight to allow flavors to meld perfectly.

Step 2: Removing from the Pan

Once fully set, remove the cheesecake from the pan by pushing the base upward. Use a slender spatula to separate the cake from the base parchment paper and transfer it onto a serving plate.

Step 3: Enjoying the Cheesecake

Finally, slice your peanut butter cheesecake. Admire its dense texture, creamy fill, and of course, indulgent chocolate topping. Enjoy this delightful dessert knowing it’s the product of straightforward techniques and quality ingredients.

Final Thoughts

Taste Test

As one might expect, a peanut butter cheesecake topped with a rich dark chocolate ganache is nothing short of divine. The creator of this recipe assures us that it’s creamy, dense, and irresistible. Some kitchen experimentation went behind perfecting this recipe, making it a standout, first-place winner that you’ll want to make time and time again.

Conclusion

Whether you’re new to baking or a seasoned pro looking to try something new, this Instant Pot peanut butter cheesecake is a must-try. Its smooth texture and harmonious blend of peanut butter and chocolate will quickly make it one of your favorite desserts to prepare and share.

Happy baking, and enjoy your deliciously sweet masterpiece!

Instant Pot Peanut Butter Cheesecake with Chocolate

instant pot peanut butter chocolate cheesecake

Whip up this easy Instant Pot Peanut Butter Cheesecake with a chocolate crust and creamy peanut butter filling, topped with smooth chocolate ganache.

Prep Time 20 minutes
Cook Time 28 minutes
Additional Time 4 hours 10 minutes
Total Time 4 hours 58 minutes

Ingredients

  • 12 Nutter Butter cookies
  • 4 tablespoons melted butter
  • 16 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • ¼ teaspoon salt
  • ½ cup powdered sugar
  • 2 tablespoons cornstarch
  • 2 well-beaten eggs
  • 1 cup water (for steaming in the Instant Pot)
  • ½ cup dark chocolate chips
  • ⅔ cup heavy whipping cream

Instructions

  1. Line the bottom of a 6x3 cheesecake pan with parchment paper and grease the sides.
  2. Blend 12 Nutter Butter cookies until finely ground and mix with 4 tablespoons melted butter.
  3. Press cookie mixture into the bottom of the pan and freeze.
  4. Blend 16 ounces of room temperature cream cheese until smooth.
  5. Mix in 1 cup creamy peanut butter.
  6. Add ¼ teaspoon salt, ½ cup powdered sugar, and 2 tablespoons cornstarch to the cream cheese mixture.
  7. Whisk in 2 well-beaten eggs until smooth.
  8. Pour the batter over the crust and smooth the top.
  9. Add 1 cup of water to the Instant Pot and place the trivet inside.
  10. Set the cheesecake pan on the trivet, seal the lid, and set to high pressure for 28 minutes.
  11. After cooking, allow a natural release for 10 minutes.
  12. Remove the cheesecake and pat dry any moisture.
  13. Microwave ½ cup dark chocolate chips and ⅔ cup heavy whipping cream for 1.5 minutes, stirring every 30 seconds.
  14. Pour melted chocolate over the cooled cheesecake.
  15. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  16. Remove the cheesecake from the pan, transfer to a plate, and serve.

Nutrition Information:

Serving Size:

per serving

Amount Per Serving: Calories: 450Total Fat: 35gSaturated Fat: 18gCholesterol: 115mgSodium: 350mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 10g

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