Description
Indulge in the rich and creamy delight of an Instant Pot Peanut Butter Cup Cheesecake. This decadent dessert combines the flavors of chocolate, peanut butter, and cream cheese in a perfectly sweet harmony. A show-stopping treat for any occasion!
Ingredients
Scale
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped peanut butter cups
Instructions
- Prepare the crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. Mix chocolate cookie crumbs, sugar, and melted butter. Press into the pan and freeze.
- Make the filling: Beat cream cheese and sugar until smooth. Add peanut butter, sour cream, eggs, and vanilla. Pour over crust.
- Cook in Instant Pot: Cover with foil, place in Instant Pot with water, and cook on high pressure for 40 minutes. Release pressure naturally.
- Add topping: Heat cream, pour over chocolate chips, and spread over chilled cheesecake. Sprinkle chopped peanut butter cups on top.
Notes
- Ensure filling ingredients are at room temperature for a smooth texture.
- You can use mini or full-size chopped peanut butter cups for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 27g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg