The Best Instant Pot Peanut Butter Cheesecake

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

Instant Pot Peanut Butter Cheesecake

Recently I have been on a huge Instant Pot Cheesecake kick ever since I discovered the best tips for making Instant Pot Cheesecakes. Since then I have been going crazy with making Instant Pot funfetti cheesecake, Instant pot Creme Brulee Cheesecake and so many more!

So this week I decided to tackle Ty’s favorite! He is a huge fan of Cheesecake Factory’s Peanut butter cheesecake, so it was time to give it a try!

Let me tell you this Instant Pot Peanut Butter Cheesecake is a winner!

Peanut Butter Cheesecake in the Instant Pot

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

 

Makes 8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 75 minutes + cooling time

Ingredients:

 

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

Instant Pot Chocolate Crust:

20 Chocolate cream-filled cookies

6 TBS butter

1 Tbs sugar

¼ tsp. Salt

Peanut Butter Cheesecake Ingredients:

2 blocks of cream cheese (room temperature)

½ cup sugar

½ cup sour cream

2 tsp vanilla extract

2 eggs

½ cup Smooth Peanut Butter

 

Peanut Butter Whipped Cream Ingredients:

2 cups of heavy whipping cream

¼ cup of powdered sugar

2 TBS of Smooth Peanut Butter

1 tsp. Vanilla extract (optional)

How to Make a Peanut Butter Instant Pot Cheesecake

 

Making a Peanut Butter Instant Pot Cheesecake is super easy and pretty failproof with these simple directions!

*Before you begin making your Instant pot peanut butter cheesecake you will want to make sure you set out your cream cheese, sour cream, and eggs and let them get to room temperature. This is a very important step you don’t want to rush.*

To begin you will want to prepare your chocolate crust in your springform pan.

Once the crust is prepared, you will want to start mixing your Peanut Butter cheesecake batter.

In a large mixing bowl, or in your stand mixer, mix the cream cheese really good. You want to get it to a point where it is light and really fluffy.

Once it is to that point, add in the sugar and mix until it is well blended.

Add in your sour cream and vanilla and peanut butter and mix to combine.

Next, fold in your eggs very gently. You just want to get them combined at this step. Be sure to not overmix.

Gently fold in your sprinkles. DO NOT OVERMIX them.

 

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

 

Pour the batter into your prepared springform pan with the crust.

Cover the entire springform pan with aluminum foil. Be sure it is covered tightly because you do not want steam to get in there.

Add 1 cup of water to your Instant Pot.

Place the springform pan on your trivet and place it in your Instant Pot.

Be sure to make sure the vent is set to sealed.

Set your Instant Pot to high pressure with a manual timer of 40 minutes.

Once the timer goes off, let your cheesecake naturally release for at least 15 minutes before releasing the pressure.

After you can open your Instant Pot, you will want to remove the foil from the cheesecake. If there is some water on the top of the cheesecake you can dab it off with the edge of a paper towel.

At this point, the cheesecake will be pretty wiggly, but don’t worry! It will set up quite nicely.

Let the peanut butter cheesecake sit on a cooling rack for at least 4 hours.

Once cooled, then place in the fridge overnight.

When you are ready to enjoy your cheesecake, prepare your peanut butter whipped cream, spread a layer on top, drizzle with chocolate if desired and enjoy!

 

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

Tips and Tricks for making Instant Pot Peanut Butter Chocolate Cheesecake

  1. Be sure to mix your cream cheese really well before adding other ingredients. This allows your cheesecake to be smooth.
  2. Always use room temperature ingredients for your cream cheese, sour cream, and eggs.
  3. When you pour your cheesecake filling into your springform pan, take your pan and tap it on the counter. This helps release air out of the cheesecake filling.
  4. Whipped cream is your friend! If your cheesecake has a little bit of an imperfection then add a small layer of whipping cream to the top of the cheesecake.
  5. Folding in the eggs and the sprinkles is key. You do not want to overmix the cheesecake batter.

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

How to store cheesecake?

You will want to store your cheesecake in the fridge in an airtight container for up to three days.

Can you freeze cheesecake?

You can freeze cheesecake. You can wrap individual pieces in aluminum foil then place them in an airtight freezer bag.

Or

You can freeze an entire cheesecake by wrapping it in aluminum foil and then putting it in a freezer bag. This will store in the freezer for up to 4 months.

 

Ready to make your easy Instant Pot Peanut Butter Cheesecake?! Let us know how it goes, share in the comments how yours turns out!

 

Also, be sure to tag us on Instagram with the finished product! I can’t wait to see them!

For other Instant Pot Cheesecakes, check out these great options!

Yield: 8

The Best Instant Pot Peanut Butter Cheesecake

The Best Instant Pot Peanut Butter Cheesecake

Looking for a new twist on the Instant Pot Cheesecake? Check out this delicious foolproof Instant Pot Peanut Butter Cheesecake! You will have everyone begging for more!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 1 days
Total Time 1 days 1 hour

Ingredients

  • Instant Pot Chocolate Crust:
  • 20 Chocolate cream-filled cookies
  • 6 TBS butter
  • 1 Tbs sugar
  • ¼ tsp. Salt
  • Peanut Butter Cheesecake Ingredients:
  • 2 blocks of cream cheese (room temperature)
  • ½ cup sugar
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 2 eggs
  • ½ cup Smooth Peanut Butter
  • Peanut Butter Whipped Cream Ingredients:
  • 2 cups of heavy whipping cream
  • ¼ cup of powdered sugar
  • 2 TBS of Smooth Peanut Butter
  • 1 tsp. Vanilla extract (optional)

Instructions

    Making a Peanut Butter Instant Pot Cheesecake is super easy and pretty failproof with these simple directions!

    *Before you begin making your Instant pot peanut butter cheesecake you will want to make sure you set out your cream cheese, sour cream, and eggs and let them get to room temperature. This is a very important step you don’t want to rush.*

    To begin you will want to prepare your chocolate crust in your springform pan.

    Once the crust is prepared, you will want to start mixing your Peanut Butter cheesecake batter.

    In a large mixing bowl, or in your stand mixer, mix the cream cheese really good. You want to get it to a point where it is light and really fluffy.

    Once it is to that point, add in the sugar and mix until it is well blended.

    Add in your sour cream and vanilla and peanut butter and mix to combine.

    Next, fold in your eggs very gently. You just want to get them combined at this step. Be sure to not overmix.

    Gently fold in your sprinkles. DO NOT OVERMIX them.

    Pour the batter into your prepared springform pan with the crust.

    Cover the entire springform pan with aluminum foil. Be sure it is covered tightly because you do not want steam to get in there.

    Add 1 cup of water to your Instant Pot.

    Place the springform pan on your trivet and place it in your Instant Pot.

    Be sure to make sure the vent is set to sealed.

    Set your Instant Pot to high pressure with a manual timer of 40 minutes.

    Once the timer goes off, let your cheesecake naturally release for at least 15 minutes before releasing the pressure.

    After you can open your Instant Pot, you will want to remove the foil from the cheesecake. If there is some water on the top of the cheesecake you can dab it off with the edge of a paper towel.

    At this point, the cheesecake will be pretty wiggly, but don’t worry! It will set up quite nicely.

    Let the peanut butter cheesecake sit on a cooling rack for at least 4 hours.

    Once cooled, then place in the fridge overnight.

    When you are ready to enjoy your cheesecake, prepare your peanut butter whipped cream, spread a layer on top, drizzle with chocolate if desired and enjoy!

Save this recipe on Pinterest so you can find it easily!

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