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Instant Pot Peanut Butter Cheesecake


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After drooling over all the Instant Pot cheesecake pictures on Facebook, I finally decided to make my own. My first attempt was this Instant Pot Peanut Butter Cheesecake.

slices of peanut butter cheesecake on a white plate on a brown table with an instant pot and a cloth in the background with title text reading Instant Pot Peanut Butter Cheesecake

The result was so amazing, I think I’m going to have to start running more often to work off all the cheesecake calories I’m going to be eating.

Why Make Cheesecake in an Instant Pot

Despite all the luscious photos of Instant Pot cheesecakes I was seeing online, I put off making one for a long time because of all the IP cheesecake fails I saw pictures of. I’ll be honest. I was intimidated.

It appeared that it was just as easy to create a disaster as it was to create a masterpiece. After reading a lot of comments and articles, I found these helpful tips for making cheesecake in your Instant Pot from Amy & Jacky to be everything I needed to know to tackle this feat.

But why even attempt a cheesecake in your Instant Pot? Unlike other Instant Pot recipes, making cheesecake in an Instant Pot doesn’t free you up any more than if you baked it in your oven.

You still have to mix the ingredients in a separate bowl and construct the cheesecake in a springform pan. The cook time ends up being almost the same too when you account for how long it takes for the pot to come to pressure.

I decided to attempt it mostly out of sheer curiosity. I knew this appliance was a dynamo, and this not-so-obvious item to make in a pressure cooker would really cement its superstar status.

 

slices of peanut butter cheesecake on a white plate on a brown table with an instant pot, plates and forks, and a cloth in the background

Aside from testing the wide variety of Instant Pot uses, another reason you might choose your IP over your oven is cost. As I’ve mentioned before, Instant Pots are remarkably fuel efficient relative to other kitchen appliances.

If you’re cooking in the summer, your cost savings are even higher since your Instant Pot won’t heat up your home while the cheesecake cooks. That means your air conditioner won’t have to work as hard to keep the house cool.

Of course, in cold-weather months, this is actually a reason to oven-bake your cheesecake instead of using your Instant Pot.

How to Make Instant Pot Peanut Butter Cheesecake

As I mentioned above, I followed all of Amy & Jacky’s IP cheesecake-making tips. The two big ones are to work with ingredients that are at room temperature and to use a hand mixer, not a stand mixer.

Don’t ignore this advice! In the online forums, those two things alone account for most of the cheesecake fails.

If you adhere to those two rules, you should be delighted with your results. The steps to make this Instant Pot Peanut Butter Cheesecake are really quite simple.

slices of peanut butter cheesecake on a white plate on a brown table with an instant pot and a cloth in the background

Step One – Make the Crust

First, spray the inside of a 7-inch springform pan with nonstick cooking spray. Then, combine graham cracker crumbs with some sugar and melted butter to make the crust and press it into the bottom of the pan.

Line the edge of the pan with parchment paper.

a springform pan with the cheesecake crust in it, a white bowl with peanut butter cheesecake filling and beaters in it on a white counter next to an instant pot and red and white cloth

If you want to make a Peanut Butter Cup Cheesecake, add some peanut butter cup pieces to the top of the crust before proceeding to the next step.

Step Two – Make the Cheesecake Mixture

Next, cream together cream cheese and sugar in a large bowl. Then, mix in two eggs one at a time.

After that, add vanilla extract and sour cream. Mix until smooth.

a springform pan with the cheesecake crust in it, a white bowl with peanut butter cheesecake filling and a spatula in it on a white counter next to an instant pot

If you want a peanut butter flavored cheesecake, add the peanut butter to the mixture and beat well to incorporate it. Otherwise, set the peanut butter aside until the next step.

Step Three – Prepare Cheesecake to Bake

Pour the prepared cheesecake mixture into the springform pan. If you haven’t already added the peanut butter, swirl it into the cheesecake mixture now.

a fork being used to swirl peanut butter into cheesecake mixture in a springform pan

Step 4 – Cook

Carefully run a fork back and forth over the surface of the cheesecake to remove air bubbles. Cover the pan with foil.

Set the trivet in the bottom of your Instant Pot. Then, pour two cups of water into the pot liner. Craft a sling out of aluminum foil and use it to lower the cheesecake pan into the Instant Pot.

Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes and let the pressure release naturally for 12 minutes after the timer goes off before releasing the rest of the pressure.

Use the foil sling to carefully lift the pan out of the Instant Pot. Let the cheesecake cool completely, then place it in the refrigerator for at least 4 hours to chill before serving.

When ready to serve, release the cheesecake from the pan and peel away the parchment paper. Slice and serve. You can top individual pieces with peanut butter, whipped cream and/or chocolate syrup.

overhead view of slices of peanut butter cheesecake on a white plate on a brown table with an instant pot and a cloth in the background

Instant Pot Peanut Butter Cheesecake Recipe

Here is the recipe card with the exact measurements and detailed instructions so you can make your own Instant Pot Peanut Butter Cheesecake.

Instant Pot Peanut Butter Cheesecake

This sweet treat is to die for!
4.25 from 4 votes
Prep Time 15 mins
Cook Time 35 mins
4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine American
Servings 6
Calories 597 kcal

Ingredients
  

Crust

  • 3/4 cup graham cracker crumbs processed in food processor, crushed
  • 2 tablespoons melted butter
  • 1 tablespoon sugar

Cheesecake

  • 1 pound regular cream cheese softened (2 8-ounce packages)
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • ½ cup peanut butter either mix in with cheesecake batter or swirl it around on top of the batter after you pour the batter into the pan. Soften the peanut butter or slightly melt before swirling
  • peanut butter cup pieces optional

Instructions
 

  • 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. If desired, sprinkle peanut butter cup pieces on top of the crumb layer. Line sides of the pan with parchment paper.
  • Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.
  • Mix in the peanut butter OR set it aside to swirl into the cheesecake.
  • Pour mixture into springform pan on top of the graham cracker crust.
  • If swirling the peanut butter into the cheesecake, this is when you will do that.
  • Run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Cover with foil.
  • Place trivet in bottom of pot. 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.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  • Carefully remove the pan from the Instant Pot. Allow it to cool completely before placing in the refrigerator. Chill for 4 hours or more before serving.

Nutrition

Calories: 597kcalCarbohydrates: 40gProtein: 13gFat: 45gSaturated Fat: 21gCholesterol: 153mgSodium: 473mgPotassium: 296mgFiber: 2gSugar: 31gVitamin A: 1271IUCalcium: 110mgIron: 1mg
Keyword easy dessert, instant pot, peanut butter cheesecake
Tried this recipe?Let us know how it was!

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories:

 Genuine Instant Pot Stainless Steel Inner Cooking Pot - 6 Quart Genuine Instant Pot Sealing Ring 2-Pack - 6 Quart Red/Blue Genuine Instant Pot Silicone Lid 5 and 6 Quart Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Fits 6, 8 Qt Pressure Cooker Hatrigo Steamer Basket for Instant Pot Accessories 6 qt [3qt 8qt Avail] fits InstaPot, Ninja Foodi, Other Pressure Cookers, Strainer Insert for Insta Pot Ultra, Silicone Handle, for Instant Pot 6 Qt Aozita Stackable Steamer Insert Pans with Sling for Instant Pot Accessories 6/8 qt - Pot in Pot, Baking, Casseroles, Lasagna Pans, Food Steamer for Pressure Cooker, Upgrade Interchangeable Lids Aozita Multipurpose Stackable Egg Steamer Rack Trivet for Instant Pot Accessories Aozita Silicone Egg Bites Molds for Instant Pot Accessories - Fits Instant Pot 5,6,8 qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid, Sous Vide Egg Poacher

 

 

5 thoughts on “Instant Pot Peanut Butter Cheesecake”

    • It should! I haven’t made it that way, but there’s no reason making it without the crust should change the way the rest of the cheesecake turns out.

      Reply
    • Hi Debbie, thanks for asking since apparently, I am terrible at making notes of details and that’s an important one! I always use a trivet whenever I insert another pot or dish into the Instant Pot. I will add that detail to the recipe now. Thanks again for asking for clarification!

      Reply
  1. 5 stars
    I made this tonight for my extended family and it was a huge hit! I’d never made a cheesecake in the IP before, so it was an experiment for me. I didn’t use any chocolate, peanut butter only, in a swirl It was outstanding! I”ll make this again for sure. Thanks!

    Reply

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