{"id":4191,"date":"2021-12-15T22:21:00","date_gmt":"2021-12-16T05:21:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=4191"},"modified":"2021-12-18T16:39:48","modified_gmt":"2021-12-18T23:39:48","slug":"pressure-cooker-peanut-butter-cup-cheesecake","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-peanut-butter-cup-cheesecake\/","title":{"rendered":"Instant Pot Peanut Butter Cup Cheesecake"},"content":{"rendered":"\n

This <\/em>Instant Pot Peanut Butter Cheesecake<\/em><\/strong> has a crisp Oreo cookie crust and a creamy whipped peanut butter filling. This chocolate-topped treat is one of the best Instant Pot cheesecake recipes!<\/em><\/p>\n\n\n\n

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\u2764\ufe0f Why You\u2019ll Love This Recipe<\/strong>: This treat is made for peanut butter lovers. It features the timeless combination of chocolate and peanut butter, but it\u2019s quick and easy to put together. There\u2019s no water bath or oven necessary when you make your cheesecake in a pressure cooker! <\/p>\n\n\n\n

This recipe is a new riff on my Instant Pot Samoa Cheesecake<\/a>. I added peanut butter and chocolate chips and topped it with chocolate ganache and chopped peanut butter cups.<\/p>\n\n\n\n\n\n\n\n

Update: <\/strong>This is one of our most popular cheesecake recipes, which I make all the time! I\u2019ve updated the post with new tips, tricks and photos to help you make it at home. <\/p>\n\n\n\n

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How to Make Peanut Butter Cheesecake in an Instant Pot<\/h2>\n\n\n\n

This Pressure Cooker Peanut Butter Cheesecake<\/strong> recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

If this is your first time making cheesecake in an Instant Pot, start by reading my guide to Perfect Pressure Cooker Cheesecake<\/a>. <\/p>\n\n\n\n

The key to making smooth and fluffy cheesecake is to use room temperature ingredients. If your ingredients are too cold, your cheesecake may be lumpy. <\/p>\n\n\n\n

Tip: If you forgot to get your ingredients out, place the eggs in a bowl of lukewarm water. Place the cream cheese in a ziplock bag in a bowl of slightly-warmer-than-lukewarm water for about 15 minutes.<\/strong><\/p>\n\n\n\n

In addition, it\u2019s very important not to overmix your ingredients.<\/strong> It should be smooth, but if the cheesecake gets too much air in it, the cake will rise and fall when it cooks.<\/p>\n\n\n\n

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Oreo Cookie Crust<\/h2>\n\n\n\n

The oreo cookie crust for this cheesecake uses just two ingredients and requires no baking. You can use a food processor to make Oreo crumbs. Or simply put them in a Ziploc bag and use a rolling pin to break the cookies down into a sandy texture. <\/p>\n\n\n\n

Adding melted butter to the cookie crust ensures that it holds its shape well when cooked. So you don’t have to worry about anything falling apart!<\/p>\n\n\n\n

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Tips for Making Cheesecake in the Instant Pot<\/h2>\n\n\n\n

We make Instant Pot \/ pressure cooker cheesecakes all the time. Here are some of the best tips for making sure your peanut butter cheesecake comes out perfectly the first time. <\/p>\n\n\n\n

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Cheesecake Pan<\/h3>\n\n\n\n

You can use either a springform pan<\/a> or a push pan<\/a> with a removable bottom to make cheesecakes in the pressure cooker. I prefer to use springform pans for their tight seal.<\/p>\n\n\n\n

A 7-inch pan<\/a> fits nicely inside a 6-quart Instant Pot or other 6-quart electric pressure cooker. The <\/a><\/p>\n\n\n\n

Tip: If you’re using a 3-quart like the Instant Pot Mini, you can just fit a<\/strong> <\/strong>6-inch push pan with no lip<\/strong><\/a>.<\/strong> <\/p>\n\n\n\n

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Will a Springform Pan Leak?<\/h2>\n\n\n\n

No matter what the labels say, I don’t believe any “leak proof” pan is truly leak proof. It\u2019s likely that your pan will leak some melted butter from the crust. When that happens, I just use the corner of a paper towel to absorb any liquid in the trough before I unhook the springform pan.<\/p>\n\n\n\n

If needed, you can always line your springform pan with foil. <\/p>\n\n\n\n

Do I need to cover my cheesecake in the pressure cooker\/Instant Pot?<\/h3>\n\n\n\n

One of the most common questions I get about cheesecakes is whether they should be cooked covered with aluminum foil. Ultimately, it’s completely up to you! <\/em><\/p>\n\n\n\n

I prefer to cook most cheesecakes uncovered because they cook a bit faster. However, for this Instant Pot Peanut Butter Cheesecake, I cook the cheesecake covered. Just stretch the foil tightly across the top and down the sides of the springform pan. (No need to poke a hole for venting.)<\/p>\n\n\n\n

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How do I keep my Instant Pot cheesecake crust from getting soggy?<\/h3>\n\n\n\n

Since the pressure cooker cooks with steam, the crust may become a little softer than an oven-baked crust. However, your Instant Pot cheesecake crusts shouldn’t be soggy or gooey!<\/p>\n\n\n\n

When you’re pressing the crust into the cheesecake pan, don’t press it more than 1\/2 to one inch up the side of the pan. Be sure the crust is firmly pressed to help it keep together when filled.<\/p>\n\n\n\n

And don’t skip the freezing step<\/strong>, either! It helps your crust firm up and stay separate from the rest of the cheesecake.<\/p>\n\n\n\n

If you\u2019re worried about the water from the Instant Pot getting to your crust, place your cheesecake on a taller trivet<\/a>. <\/p>\n\n\n\n

Another way to prevent a soggy cheesecake bottom is to melt a little bit of baking chocolate and use a pastry brush or spoon to spread a very thin layer of chocolate over the crust before freezing. The chocolate will act as a barrier to keep moisture out of the crust.<\/p>\n\n\n\n

If you\u2019re really concerned about a soggy crust, you can prebake your crust to help them set. I’d start with 7 minutes in the oven at 350\u00b0F. (Be sure to let the crust cool before filling.)<\/p>\n\n\n\n

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More Instant Pot \/ Pressure Cooker Cheesecakes You’ll Love<\/h2>\n\n\n\n