Instant Pot Peanut Butter Cup Cheesecake
An amazing cheesecake filled with peanut butter cups, topped with cookie butter on a cookie crust. Cooked in the Instant Pot.
Equipment
- Instant Pot 6 Quart
- 7 inch push pan or springform pan
Ingredients
Speculoos Cookie Crust
- 12 Speculoos cookies finely ground
- 2 tablespoons melted butter
Cream Cheese Filling
- 16 ounces Neufchatel or regular cream cheese room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla
- ¼ cup heavy whipping cream
- 2 large eggs room temperature
- 12 mini milk chocolate peanut butter cups finely chopped
Topping
- ¼ cup Cookie Butter warmed
- 12 mini milk chocolate peanut butter cups coarsely chopped.
Instructions
Speculoos Cookie Crust
- Mix cookie crumbs and melted butter in a small bowl. Pour into greased 7 inch pan. Press crumbs onto bottom and partially on the sides of the pan. Put pan into freezer while you prepare the filling.
Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment, whip together cream cheese, sugar, vanilla and heavy cream till smooth.
- Add eggs, one at a time. Blending till just combined. Do not over mix the eggs into the filling.
- Fold in chopped peanut butter cups into the filling mixture.
- Remove pan with cookie crumb crust from the freezer.
- Pour filling over cookie crumbs crust in pan. Set aside.
Instant Pot Cooking Instructions
- Pour 1 ½ cups of water into inner pot of pressure cooker.
- Place trivet inside the inner pot.
- Use a foil sling to lower the cheesecake into the instant pot. This is a long length of foil folded into thirds, lengthwise with the pan in the middle. Lower the cheesecake pan into the inner pot of the Instant Pot.
- Place the lid on the Instant Pot and close. Set the steam release handle to sealing.
- Use the high pressure setting.Press the manual button then set for 37 minutes.
- When the timer beeps, allow a Natural Release. Do not turn off Instant Pot. During the Natural Release, the cheesecake continues to cook during this time.
- When the float valve has dropped, remove the lid and carefully take out the cheesecake with the trivet.
- Using a paper towel, absorb any water that may be on the top of the cheesecake.
- Test for doneness with an instant read thermometer. It should read 150°F. Place into the middle of the cheesecake for the most accurate reading.
- Allow cheesecake to cool for one hour.
- Run a knife around the inside edge of the pan to loosen the ring. Remove ring.
- Place in the refrigerator for a minimum of 4 hours or overnight to completely chill.
- Warm 1/4 cup cookie butter in a small bowl. Using a spoon, drizzle over chilled cheesecake. Sprinkle chopped peanut butter cups on top of cheesecake.
- Slice and enjoy.
- Store in the refrigerator, tightly covered for 3-4 days.