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: 413kcal
Author: Jessica Formicola
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

  • Preheat oven to 350 degrees. 
  • In a medium mixing bowl, combine melted butter, graham cracker crumbs and sugar.
  • Press into the bottom of a 7-inch springform pan.
  • Bake for 8 minutes, or until lightly browned.
  • 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.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy.
  • Add eggs and sugar, beating until combined.
  • Add peanut butter and vanilla extract, beat until just combined.
  • Transfer cheesecake mixture to springform pan, spreading over graham cracker and chocolate crust.
  • Cover tightly with aluminum foil.
  • Place the metal trivet into the Instant Pot and add 1 cup water to the bottom.
  • Place covered springform pan onto the trivet, lock lid in place.
  • Set Instant Pot to manual low pressure for 35 minutes.
  • Allow for natural release. Remove cheesecake, keeping covered, but moving to the refrigerator.
  • Chill for 6-24 hours.
  • Before serving, drizzle with chocolate syrup and top with chocolate and peanut butter chips.
  • Serve, garnishing with whipped cream and maraschino cherries. 
  • If you've tried this recipe, make sure to come back and let us know how it was!

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

Calories: 413kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 234mg | Potassium: 202mg | Fiber: 1g | Sugar: 26g | Vitamin A: 725IU | Calcium: 65mg | Iron: 1.7mg