If you’re anything like me, dessert is the perfect excuse to bring a little joy to any day, and this Pressure Cooker Peanut Butter Cup Cheesecake Recipe absolutely delivers that in spades. Imagine the silky richness of cream cheese dancing with smooth peanut butter, nestled on a crispy Oreo crust, and topped off with luscious chocolate ganache and crunchy peanut butter cups. It’s a luscious blend of flavors and textures that feels luxurious yet surprisingly simple to make. Whether you’re impressing guests or treating yourself, this cheesecake is a true showstopper that combines convenience and indulgence in one unforgettable dish.
Ingredients You’ll Need
These ingredients are straightforward yet crucial, each playing a key role in creating the perfect balance of creamy texture, sweet flavor, and that signature peanut butter chocolate harmony. From the crunchy Oreo base to the smooth peanut butter-infused filling and rich ganache topping, every component enhances this cheesecake’s deliciousness.
- Oreo cookie crumbs (1 cup): Provides a chocolatey, crunchy foundation that contrasts perfectly with the creamy filling.
- Butter, melted (2 tablespoons): Binds the crust crumbs together and adds a rich depth of flavor.
- Cream cheese, room temperature (12 ounces): The star ingredient for a smooth, luscious cheesecake filling.
- Sugar (1/2 cup): Sweetens the filling just right without overpowering the peanut butter or chocolate.
- Smooth peanut butter (1/2 cup): Adds that iconic nutty creaminess and essential flavor.
- Heavy cream (1/4 cup): Keeps the filling rich and velvety.
- Vanilla extract (1 1/2 teaspoons): Enhances all the sweet flavors and gives warmth to the dish.
- All-purpose flour (1 tablespoon): Helps with structure and prevents cracking during cooking.
- Eggs, room temperature (2 whole + 1 yolk): Bind the filling together for that classic cheesecake texture.
- Semisweet chocolate chips (3/4 cup): Adds bursts of chocolate throughout the filling.
- Milk chocolate, finely chopped (6 ounces): Used in the ganache for a creamy, sweet topping.
- Heavy cream (1/3 cup) for ganache: Essential for melting the chocolate into a silky glaze.
- Coarsely chopped peanut butter cups (2/3 cup): The perfect crunchy, nutty garnish to finish the cheesecake.
How to Make Pressure Cooker Peanut Butter Cup Cheesecake Recipe
Step 1: Prepare the Crust
Begin by spraying a 7-inch springform pan with nonstick spray and lining the bottom with a parchment round if you want extra insurance against sticking. Combine Oreo cookie crumbs with melted butter until they resemble wet sand, then spread this mixture evenly across the bottom and slightly up the sides of the pan. Freezing the crust for 10 minutes helps it set firmly and keeps that crunchy texture intact during cooking.
Step 2: Make the Filling
In a mixing bowl, use a medium speed to blend the cream cheese and sugar until silky smooth. Then add in peanut butter, heavy cream, vanilla extract, and flour, stirring just until combined. Next, incorporate the eggs one at a time — mixing gently so the batter stays light and creamy without overbeating. Finally, fold in the semisweet chocolate chips to scatter delightful pockets of melted chocolate throughout.
Step 3: Assemble and Cook in the Pressure Cooker
Pour the cheesecake batter over the chilled crust, smoothing the top. Cover the springform pan with foil to protect the cake from moisture during cooking. Place 1 cup of water into the bottom of your pressure cooker along with a trivet. Using a foil sling to carefully lower the cheesecake into the cooker prevents any damage or tipping. Seal the lid, cook on high pressure for 50 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. If your cheesecake center isn’t quite set (aim for 150°F internally), simply cook for a few more minutes wrapped in foil.
Step 4: Cool and Chill
Once cooked, remove the pan onto a wire rack and carefully peel off the foil cover. Let the cheesecake cool at room temperature before covering and refrigerating it for at least 4 hours, or better yet, overnight. This chilling stage is crucial for allowing flavors to meld and the texture to firm up beautifully.
Step 5: Prepare and Add the Ganache Topping
For the richest finishing touch, heat the heavy cream until boiling, then pour it over half of the finely chopped milk chocolate, stirring until fully melted and silky smooth. Add in the remaining chocolate, stirring again to melt completely. Allow the ganache to cool until thickened but still pourable. Spread it gently on top of the cheesecake, letting it drip enticingly down the sides, then sprinkle generously with chopped peanut butter cups for maximum indulgence. Refrigerate until ready to serve.
How to Serve Pressure Cooker Peanut Butter Cup Cheesecake Recipe
Garnishes
The chopped peanut butter cups on top are perfect, but feel free to get creative with toasted peanuts, a drizzle of extra peanut butter, or even a dusting of cocoa powder. Each garnish adds textural contrast or enhances the rich peanut butter and chocolate combo that makes this cheesecake irresistible.
Side Dishes
This cheesecake is so decadent, it pairs wonderfully with something light and fresh. Consider serving it alongside fresh berries, a dollop of whipped cream, or even a scoop of vanilla bean ice cream to balance out the richness.
Creative Ways to Present
For parties, slice the cheesecake into small squares or mini portions and serve them on a platter with garnishes on the side so guests can customize their bites. You can also pipe whipped cream rosettes around each slice or drizzle caramel for an extra fancy touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in plastic wrap or an airtight container in the refrigerator. It stays fresh for up to 4 days, with flavors deepening as it rests.
Freezing
This cheesecake freezes beautifully! Wrap it securely in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw it overnight in the fridge before serving to preserve its creamy texture.
Reheating
Since this is a chilled dessert, reheating isn’t necessary or recommended. Let leftovers come to room temperature for about 15 minutes before enjoying to unlock all those creamy flavors.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter will add a little extra texture and nutty surprise in the filling, making it even more delightful. Just keep in mind it may change the smoothness slightly.
Do I need a special springform pan for pressure cooking?
A standard 7-inch springform pan works perfectly in a pressure cooker. Just be sure to foil-wrap the pan securely to prevent water from leaking into your cheesecake during cooking.
Can I make this cheesecake without a pressure cooker?
Yes, but the ease and speed of the pressure cooker is part of this recipe’s magic. For traditional ovens, bake at 325°F in a water bath for about 60-70 minutes until set, then chill as directed.
Why does the recipe call for natural pressure release and quick release?
The natural release prevents the cheesecake from cracking by letting it cool gradually, while the quick release after 10 minutes releases any remaining pressure quickly to avoid overcooking.
Can I substitute the Oreo crust with graham crackers?
Definitely! Graham cracker crust will create a more classic cheesecake base and pairs just as beautifully with the peanut butter and chocolate flavors.
Final Thoughts
There is something wonderfully comforting and downright irresistible about this Pressure Cooker Peanut Butter Cup Cheesecake Recipe. It brings together simple ingredients into a decadent dessert that feels like a hug in every bite. If you want to impress friends or just indulge yourself, this cheesecake is the perfect way to celebrate peanut butter and chocolate magic without spending hours in the kitchen. Trust me, once you try it, you’ll be reaching for the pressure cooker every time dessert calls!
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Pressure Cooker Peanut Butter Cup Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
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
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.
