Are you a peanut butter lover? If not, one taste of this Instant Pot Chocolate Peanut Butter Cup Cheesecake and you’ll be in love. Say goodbye to traditional cheesecake and hello to this decadent dessert!
Have you tried my BEST EVER Instant Pot Cheesecake yet? I posted the recipe last week and since then, I have received several emails/messages from people saying it was amazing! Something about the instant pot cooking it versus the oven, but it turns out perfect! Texture on point, flavor, and simplicity!
Yesterday, I decided to try my hand at yet another cheesecake (see original recipe here). My kids were off school for President’s Day, so I had my daughter home to help aka taste test, he he! My family has a slight obsession with anything chocolate peanut butter, so I knew this would be a hit! I had planned on using graham cracker crumbs for the crust, but my daughter convinced me to use Oreo’s instead. Good thinking on her part because that was a PERFECT compliment to the peanut butter cheesecake and chocolate topping!
After getting this cheesecake prepped and ready, we set it into the instant pot and were able to move on with things around the house without having to worry about it over baking. Once the timer beeped and the 10 minute natural release opened, we removed the lid and this cheesecake looked/smelled incredible. We had a hard time letting it cool off and chill because we all wanted to dive in!
We made a chocolate ganache frosting to pour on top followed by chopped Reese’s peanut butter cups. Not the most diet friendly dessert around, but hey, you only live once, right?! Trust me, this cheesecake is well worth the extra few miles you’ll need to run to burn it off!
After yet another cheesecake turning out phenomenal, I deem the instant pot my new go to method for baking! This perfect cheesecake is so full of flavor, simple to prepare, and the texture can’t be beat! This easy dessert is full of delicious peanut butter flavor with hints of chocolate and vanilla!
Staples You’ll Need
Instant Pot: https://amzn.to/2EkDttj
7 inch Springform Pan: https://amzn.to/2EkDwW1
Chocolate Peanut Butter Cup Cheesecake Ingredients
- Oreo cookie crumbs
- Melted butter
- Softened cream cheese
- Sugar
- Creamy peanut butter
- Heavy cream
- Vanilla extract
- Flour
- Eggs
- Egg yolk
- Milk chocolate
- Peanut Butter Cups
Chocolate Peanut Butter Cup Cheesecake Directions
- Spray the bottom of a 7-inch springform pan evenly with cooking spray.
- Ensure you have Oreo cookies crushed up to create your Oreo crust. In a small bowl, combine the Oreo crumbs and melted butter.
- Once combined, spread the mixture evenly using a fork, onto the bottom of the prepared springform pan to create an Oreo cookie crust. Then place the pan into the freezer for about 10 minutes.
- While the crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand mixer.
- Once smooth, add in the peanut butter, heavy cream, vanilla, and flour into your mixing bowl. Stir until just combined.
- Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
- Remove pan (crust) from freezer and spread cheesecake batter mixture evenly on crust.
- Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around the sides of the cheesecake pan if needed. This will absorb any extra moisture when baking.
- Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
- Pour 1 cup water onto the bottom of Instant Pot liner and place the metal trivet inside.
- Lower the springform pan onto the trivet using the sling.
- Place the lid on top of the Instant Pot and bake with manual, high pressure, for 50 minutes.
- Once the timer goes off, allow a 10 minute natural pressure release followed by a quick release.
- Remove the lid and use the sling to take the cheesecake out of the pot. Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours—best if overnight.Â
- Once fully chilled, place the chopped chocolate (or even chocolate chips) in a small bowl.
- Pour the heavy cream into a saucepan and heat until boiling.
- Next, pour boiling cream over milk chocolate and stir until smooth.
- Then pour over top of the cheesecake and sprinkle chopped peanut butter cups on top.
- Â Keep refrigerated if not served right away! Enjoy your creamy cheesecake!
Other Delicious Desserts
Can’t get enough of these dessert recipes? Check these out!
- No Bake Banana Pudding Cheesecake
- Mini Cheesecake Cups
- Inside Out S’mores Brownies
- Strawberry Lemon Shortbread Bars
More Instant Pot Recipes
Looking for new recipes to serve before this delicious cheesecake?
- Instant Pot Stuffed Shells
- Tasty Instant Pot Chicken Spaghetti
- Instant Pot Chicken Noodle Casserole
- Easy Instant Pot Cajun Pasta
What do you think about this instant pot peanut butter cheesecake with chocolate? This is truly the best cheesecake! Be sure to try it and let me know what you think about this instant pot dessert recipe! And follow me over on Instagram and tag #thecookinchicks so I can see what you made!
Instant Pot Chocolate Peanut Butter Cup Cheesecake
Equipment
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoon butter, melted
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cu peanut butter, creamy
- 1/4 cup heavy cream
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 6 oz milk chocolate, chopped
- 1/3 cup heavy cream
- 1/2 cup peanut butter cups, chopped
Instructions
- Spray a 7 inch springform pan evenly with spray.
- In a small bowl, combine the oreo crumbs and melted butter.
- Once combined, spread mixture evenly using a fork, onto bottom of prepared springform pan.
- Place pan into freezer for about 10 minutes.
- While crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand held mixer.
- Once smooth, add in the peanut butter, heavy cream, vanilla, and flour. Stir until just combined.
- Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
- Remove pan (crust) from freezer and spread cream cheese mixture evenly on crust.
- Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around sides of pan if needed. This will absorb any extra moisture when baking.
- Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
- Pour 1 cup water onto bottom of Instant Pot liner and place the metal trivet inside.
- Lower the springform pan onto the trivet using the sling.
- Place the lid on top of Instant Pot and bake manual, high pressure, for 50 minutes.
- Once timer goes off, allow a 10 minute natural pressure release followed by a quick release.
- Remove the lid and use the sling to take the cheesecake out from pot.
- Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours, best if overnight.
- Once fully chilled, place the chopped chocolate in a small bowl.
- Pour the heavy cream into a saucepan and heat until boiling.
- Pour boiling cream over milk chocolate and stir until smooth.
- Pour over cheesecake and sprinkle chopped peanut butter cups on top.
- Keep refrigerated if not serving right away! Enjoy!
Notes
Nutrition
