Using the Instant Pot, fans of peanut butter can make this easy peanut butter cheesecake that tastes just like it came from a fancy bakery!
Get that creamy texture combined with tangy cheesecake and rich, nutty peanut butter cooked over a peanut butter crust that’s indulgently Insta-worthy in a simple Instant Pot cheesecake!
Instant Pot Peanut Butter Cheesecake!
- Why wait in line at the Cheesecake Factory when with just a few ingredients and the Instant Pot, you can make this freshly baked peanut butter cheesecake recipe that’s customizable?
- Using the Instant Pot to make cheesecake will result in a perfectly cooked cheesecake every time due to the even heating and pressure cooking process. It also prevents cracking so cheesecakes come out smooth with no cracks.
- For big gatherings or the holidays when the stove and oven are busy, the Instant Pot is a versatile appliance that saves time and cleanup and once you’ve tried Instant Pot cheesecake, you’ll be hooked!
- Perfect your Instant Pot cheesecake skills and try this classic cheesecake recipe, this Oreo mint recipe, and this Fall favorite pumpkin chocolate chip version.
Ingredients and Variations
Crust – Go full Nutter Butter or switch them out for Oreo cookies or buy pre-made graham cracker crumbs or chocolate cookie crumbs. Cheesecake filling can easily be made keto but the crust can’t; so just make an easy keto crust using 1 ½ cups almond flour, ¼ cup granulated keto sugar substitute of your choice, and ¼ cup of melted butter. Easy peasy!
Cheesecake – This isn’t a time to go low-fat or no-fat on the cream cheese! Use full-fat cream cheese and let it soften to room temperature so it’s easier to mix in Step 4.
Toppings – Once your peanut butter cheesecake is ready to serve, top it with fun pieces of mini peanut butter or chocolate chips, a grated chocolate bar, brownie bites, Reese’s pieces, or mini peanut butter cups. The possibilities are endless!
PRO TIP: A dash of peanut butter extract added to the batter will give an extra flavor boost! Sour cream can be switched out for Greek yogurt if you prefer.
How to Make Instant Pot Peanut Butter Cheesecake
- Prepare crust per recipe directions and press into prepared pan. Chill the pan in the freezer while making the filling.
- Using an electric mixer, cream the cream cheese and sugar together and beat in one egg at a time until the mixture is smooth. Add remaining ingredients and mix until everything is incorporated.
- Pour into prepared pan. Cover with foil and cook on manual HIGH for 30 minutes, allowing for a natural pressure release.
- Remove the cheesecake from the Instant Pot and take off the foil. Cool or chill in the refrigerator. Gently release the peanut butter cheesecake from the pan and serve as desired.
Tips for Instant Pot Cheesecake
- Freezing the cheesecake crust is an essential step in keeping it whole.
- Soak up any condensation that might have occurred on the finished cake with a paper towel before chilling.
- Keep leftover Instant Pot peanut butter cheesecake covered in the refrigerator for 5 – 7 days.
- Freeze whole cheesecake or portions by wrapping tightly in plastic wrap and then placing it in zippered bags for up to 3 months. Thaw in the refrigerator overnight.
Instant Pot Peanut Butter Cheesecake
- 15 Nutter Butter cookies crumbled
- ¼ cup unsalted butter melted
- 2 packages cream cheese softened (8 ounces)
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅔ cup peanut butter
- 4 tablespoons all-purpose flour
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine Nutter Butter cookies and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
- Add in the peanut butter, flour, sour cream, and vanilla and mix to incorporate.
- Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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