Description
This Pressure Cooker Peanut Butter Cup Cheesecake is a rich and creamy dessert combining the classic flavors of peanut butter, chocolate, and Oreo crust. Made effortlessly in an Instant Pot, this cheesecake features a smooth peanut butter-infused filling studded with chocolate chips, a crunchy Oreo crust, and a luscious chocolate ganache topping crowned with chopped peanut butter cups. Perfect for peanut butter and chocolate lovers, it offers a decadent treat with minimal oven time.
Ingredients
Scale
Crust
- 1 cup crushed Oreo cookie crumbs
- 2 tablespoons butter, melted
Cheesecake Filling
- 12 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup semisweet chocolate chips
Chocolate Ganache Topping
- 6 ounces milk chocolate, finely chopped
- 1/3 cup heavy cream
- 2/3 cup coarsely chopped peanut butter cups
Instructions
- Prepare the pan: Coat a 7-inch springform pan with nonstick spray and optionally place a parchment paper round at the bottom. This will ensure easy removal of the cheesecake later.
- Make the crust: In a small bowl, combine crushed Oreo cookie crumbs with melted butter. Press this mixture evenly into the bottom of the springform pan and up the sides no more than 3/4 inch high. Freeze the crust for 10 minutes to set.
- Mix the filling: In a mixing bowl, beat together cream cheese and sugar on medium speed until smooth and creamy. Blend in peanut butter, heavy cream, vanilla extract, and flour. Add eggs and egg yolk one at a time, mixing just until combined to avoid overbeating. Fold in semisweet chocolate chips gently.
- Assemble in the pan: Pour the cheesecake batter over the set crust in the springform pan. Cover the top of the pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
- Prepare the Instant Pot: Pour one cup of water into the pressure cooker pot and place the trivet inside. Using a foil sling, carefully lower the springform pan onto the trivet ensuring it is stable and the sling does not obstruct lid closure.
- Pressure cook the cheesecake: Lock the lid and select High Pressure. Cook for 50 minutes. After cooking, allow natural pressure release for 10 minutes, then perform a quick release to remove any remaining pressure. Check if the cheesecake center is set at about 150°F with a thermometer; if not, cook for an additional 5 minutes under pressure.
- Cool and chill: Carefully remove the cheesecake from the Instant Pot and transfer it to a wire rack. Remove the foil and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully set.
- Make the ganache: Place half of the chopped milk chocolate in a bowl. Heat heavy cream on medium-high heat until it boils, then pour immediately over the chocolate. Stir until melted. Add the remaining chocolate and continue stirring until fully melted and smooth. Let the ganache cool until slightly thickened but still pourable.
- Decorate and serve: Spoon the ganache over the chilled cheesecake, spreading to the edges and allowing it to drip down the sides. Top with coarsely chopped peanut butter cups. Refrigerate until ready to serve.
Notes
- Allow ingredients like cream cheese, eggs, and egg yolk to come to room temperature for a smoother batter and even baking.
- When adding eggs, mix gently to prevent cracks in the cheesecake.
- Ensure the springform pan is well sealed with foil to prevent water from seeping in during pressure cooking.
- Use an instant-read thermometer to check doneness precisely for best texture.
- Chilling the cheesecake overnight enhances flavor and helps it fully set.
- The foil sling makes it easier and safer to lower and lift the pan from the pressure cooker.
- For a firmer ganache topping, let it cool longer before spreading.
