Description
This Instant Pot Peanut Butter Cup Cheesecake combines rich, creamy cheesecake with a crunchy Oreo crust and decadent peanut butter cups, all prepared quickly using a pressure cooker. The luscious chocolate ganache topping with additional peanut butter cup garnish makes it an irresistible dessert perfect for peanut butter and chocolate lovers.
Ingredients
Scale
Crust
- 1 1/2 cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup chopped peanut butter cups
Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Additional chopped peanut butter cups for garnish
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. In a small bowl, combine Oreo cookie crumbs with melted butter and mix well. Press the mixture firmly into the bottom of the pan to create an even crust layer.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the peanut butter and beat until combined. Add eggs one at a time, mixing gently after each addition. Then add sour cream, vanilla extract, and all-purpose flour, mixing until just combined. Carefully fold in the chopped peanut butter cups.
- Assemble and cook: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent moisture from seeping in. Pour 1 1/2 cups of water into the Instant Pot and place the metal trivet inside. Carefully lower the prepared springform pan onto the trivet.
- Pressure cook: Seal the Instant Pot lid and set it to high pressure for 35 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes. Then carefully perform a quick release to release any remaining pressure.
- Cool and chill: Remove the cheesecake from the Instant Pot and let it cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to set and develop flavors.
- Prepare the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
- Finish the cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake and garnish with additional chopped peanut butter cups. Slice and serve chilled for the best texture and flavor.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth and lump-free cheesecake batter.
- This cheesecake is rich and indulgent; smaller slices are recommended to enjoy without overindulging.
- Make sure to cover the springform pan tightly with foil to prevent water from the Instant Pot from leaking into the cheesecake.
- You can substitute regular peanut butter cups with mini or chopped versions for easier folding into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 36g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
