Instant Pot Nutter Butter Peanut Butter Cheesecake
I am having so much fun experimenting with my new Instant Pot! Nutter Butter’s are a favorite snack for all the guys in my house, because they love peanut butter so much. I combined the two to create this Instant Pot Nutter Butter Peanut Butter Cheesecake Dessert and it was an “instant” hit (pun intended, haha!). I hope your family enjoys the recipe as much as mine did 🙂
Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round.
Alternatively, you can also line the sides of the pan with parchment paper.
In a food processor, combine Nutter Butter cookies and melted butter and pulse to mix ingredients.
Then, press crust out on the bottom of the pan and ½ way up the sides.
You can use the bottom of a glass to press down the crust.
Place pan in the freezer while making the filling. Freezing will help hold the crust together.
Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
Add in the peanut butter, flour, sour cream, and vanilla and mix to incorporate.
Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
Add 1 ½ cups of water to the inner pot of the Instant Pot.
Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.
Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 131mgSodium: 292mgCarbohydrates: 60gFiber: 2gSugar: 26gProtein: 10g
These are a few items I find helpful in my own kitchen when preparing this Instant Pot Nutter Butter Peanut Butter Cheesecake:
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerReynolds Kitchens Non-Stick Parchment Paper – 60 Square FeetNinja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)OXO 1169600 Good Grips 3-Piece Mixing Set, White Bowls with Blue/Green/Brown Handles, YellowOxo Good Grips 3-piece Silicone Spatula SetInstantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure CookerPotstars Dessert Edition: Electric Pressure Cooker Cookbook for Instant Pot ®Instant Pot® Electric Pressure Cooker Cookbook (An Authorized Instant Pot® Cookbook): Quick & Easy Recipes for Everyday EatingThe Essential Instant Pot Cookbook for Beginners: 550 Easy and Most Delicious Instant Pot Recipes That Save Your Time and Money
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