Instant Pot Peanut Butter Cheesecake is a rich and creamy cheesecake with a graham cracker crust, layer of chocolate and topped with peanut butter and chocolate chips. #instantpotcheesecake #peanutbuttercheesecake www.savoryexperiments.com

Instant Pot Peanut Butter Cheesecake

Course: Dessert
Cuisine: American
Keyword: instant pot cheesecake, peanut butter cheesecake
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill: 6 hours
Total Time: 1 hour
Servings: 10
Calories: 413 kcal

Instant Pot Peanut Butter Cheesecake is a rich and creamy cheesecake with a graham cracker crust, layer of chocolate and topped with peanut butter and chocolate chips.

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Ingredients

Graham Cracker Crust:

  • 2 tablespoons unsalted butter , melted
  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 cup semi sweet chocolate chips

Peanut Butter Cheesecake:

  • 16 ounces cream cheese , softened*
  • 2 eggs
  • 2/3 cup sugar
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons vanilla extract

Topping:

  • 2 tablespoons chocolate syrup
  • 1/4 cup semi sweet chocolate chips
  • 1/4 cup peanut butter chips
  • Whipped Cream
  • maraschino cherries

Instructions

  1. Preheat oven to 350 degrees. 

  2. In a medium mixing bowl, combine melted butter, graham cracker crumbs and sugar.
  3. Press into the bottom of a 7-inch springform pan.
  4. Bake for 8 minutes, or until lightly browned.
  5. Immediately after removing, spread semi sweet chocolate chips over graham cracker crust. Return to the oven 1-2 minutes so chocolate gets melty. Remove and set aside.
  6. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy.
  7. Add eggs and sugar, beating until combined.
  8. Add peanut butter and vanilla extract, beat until just combined.
  9. Transfer cheesecake mixture to springform pan, spreading over graham cracker and chocolate crust.
  10. Cover tightly with aluminum foil.
  11. Place the metal trivet into the Instant Pot and add 1 cup water to the bottom.
  12. Place covered springform pan onto the trivet, lock lid in place.
  13. Set Instant Pot to manual low pressure for 35 minutes.
  14. Allow for natural release. Remove cheesecake, keeping covered, but moving to the refrigerator.
  15. Chill for 6-24 hours.
  16. Before serving, drizzle with chocolate syrup and top with chocolate and peanut butter chips.
  17. Serve, garnishing with whipped cream and maraschino cherries. 

  18. If you've tried this recipe, make sure to come back and let us know how it was!

Recipe Notes

*Use at least one full fat cream cheese. You can use 8 ounces reduced fat or fat-free cream cheese if you like. 

Nutrition Facts
Instant Pot Peanut Butter Cheesecake
Amount Per Serving
Calories 413 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 90mg 30%
Sodium 234mg 10%
Potassium 202mg 6%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 26g
Protein 7g 14%
Vitamin A 14.5%
Calcium 6.5%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.