Peanut Butter Chocolate Cheesecake

Instant Pot Peanut Butter Chocolate Cheesecake Recipe

Do you love cheesecake as much as I do? It is one of my favourite desserts because it’s so decadent and delicious. I don’t know what it is about cheesecake, but it always reminds me of a special occasion. I’m not even sure why that is because they are quite simple to make. This Instant Pot Peanut Butter Chocolate Cheesecake has recently become one of my favourite recipes to make. This is because it is quick and easy and impressive all at once.

So what’s so special about this cheesecake?

Well, I’m glad you asked.  There are actually TWO special things.  First, this cheesecake recipe uses the Instant Pot.  Now we all know what a spectacular appliance the Instant Pot is. There’s no worrying about preheating the oven or heating your house with this recipe.  Nope, just pop it in the Instant Pot. It’s easy and delicious.

What else is great about it?  Well, this particular cheesecake is an Instant Pot Peanut Butter Chocolate Cheesecake.  Yeah, let that sink in. That combination has to equal amazing.

Enough chit chat.  Let’s get on with it.

what ingredients go into the Instant Pot Peanut Butter Chocolate Cheesecake? 

For the crust:

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar

For the cheesecake:

    • 2 (8-ounce) packages cream cheese, softened
    • 2/3 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup sour cream
    • ½ cup Reese’s peanut butter chips
    • 2 tablespoons chocolate syrup

how do we get to a finished cheesecake?  

First up is the crust.  For this combine the graham cracker crumbs with the sugar and melted butter.  Once combined press the mixture into the bottom of a 7-inch springform pan. Don’t forget to spray the pan with non-stick cooking spray.

Instant Pot Peanut Butter Chocolate Cheesecake

Next, in your mixing bowl, cream together the cream cheese and sugar until smooth.  Continue to mix while you add in the eggs one at a time. Finally, add in the vanilla or almond extract, as well as the sour cream, and mix until smooth.

Instant Pot Peanut Butter Chocolate Cheesecake

The Finishing Touches to the Instant Pot Peanut Butter Chocolate Cheesecake

Once the filling is smooth and well combined, pour it into the springform pan on top of the graham cracker crust.  To remove air bubbles run a fork back and forth through the cheesecake several times.

Instant Pot Peanut Butter Chocolate Cheesecake

This step is what separates this recipe from the rest of the cheesecake world.  This part is where we add all the extra goodness. Here is where you add Reese’s peanut butter chips and chocolate syrup to the top of the cheesecake.  Cover the entire cheesecake with foil.

how do we cook a cheesecake in the Instant Pot?

First, pour two cups of water into the inner pot of the Instant Pot.

Make a sling out of aluminum foil to lower the pan into the pressure cooker.  Once this is complete, close the lid and turn the valve to sealing position.

The cheesecake needs to cook on manual high pressure for 35 minutes. When the cooking time is complete, use the natural release method for twelve minutes before releasing the rest of the steam.

When cooking is complete, you still need to cool the finished cheesecake on the counter for an hour.  (I know, this is the hard part.) Once the hour is over, move your masterpiece to the refrigerator for an additional four hours.  Before serving you can add additional toppings to garnish.

So what are you waiting for?  Try this Instant Pot cheesecake today!

Instant Pot Peanut Butter Chocolate Cheesecake
Serves 6
A delicious, creamy and decadent mixture of Peanut Butter and Chocolate inside a cheesecake made quickly in the Instant Pot.
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For the Crust
  1. 3/4 cup graham cracker crumbs
  2. 2 tablespoons melted butter
  3. 1 tablespoon sugar
For the Cheesecake
  1. 2 (8-ounce) packages cream cheese, softened
  2. 2/3 cup sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1/4 cup sour cream
  6. ½ cup Reese’s peanut butter chips
  7. 2 tablespoons chocolate syrup
Instructions
  1. Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  2. Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the vanilla or almond extract and sour cream and mix until smooth.
  3. Pour into springform pan on top of the graham cracker crust.
  4. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  5. Add Reese’s peanut butter chips and chocolate syrup to the top of the cheesecake.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  9. Close the lid of the Instant Pot and turn to sealing position.
  10. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  12. If desired, add additional toppings before serving.
NinjaMommers https://www.ninjamommers.com/

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