Best Instant Pot Peanut Butter Cheesecake

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For the Best Instant Pot Nutter Butter Peanut Butter Cheesecake I start by combining a Nutter Butter cookie crust with a rich and creamy peanut butter filling. The whole cheesecake is cooked in the pressure cooker and tastes absolutely delicious.

Best Instant Pot Peanut Butter Cheesecake

I am having so much fun experimenting with my new Instant Pot and want to try it out not just with savory dishes, but with sweets and desserts too.

Nutter Butter cookies are a favorite snack for all the guys in my house, because they love peanut butter so much. So I decided to combine both flavors in this Instant Pot Nutter Butter Peanut Butter Cheesecake Dessert.

The cookie crust is combined with a smooth and creamy peanut butter center for one of the best cheesecakes I’ve ever eaten.

It would be fair to say it was an “instant” hit (pun intended, haha!). I hope your family enjoys the recipe as much as mine do.

How to make Instant Pot Peanut Butter Cheesecake:

Genuine Instant Pot Silicone Springform Cake Pan

• 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.
• For ease I like to use a silicone spring-form cake pan (see link above).
• 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 the pan in the freezer to set while you make 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.

• 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 – see link below – or make one out of foil), lower the pan into the inner pot.
• Close the 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.

OXO Good Grips Pressure Cooker Bakeware Sling, Red

• 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 (see link below) 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.

Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling – Heavy Duty Commercial Quality

Recipe ingredients & substitutions:

• COOKIE CRUST: To make the crust I combine Nutter Butter cookies with melted butter. You could use any other similar cookie, like Oreo Cookies or Graham’s crackers.
• BUTTER: I combine unsalted butter with the cookies to form the cheesecake crust, but you can also use salted butter. Don’t use margarine or other spreads, it will not set hard like butter.
• CREAM CHEESE: For the cream cheese I use 2 x 8-ounce packages of cream cheese.
• SUGAR: I use white granulated sugar to sweeten the cheesecake batter.
• EGGS: I use 2 large eggs, ensure they are at room temperature.
• PEANUT BUTTER: Use any variety of peanut butter, just make sure you go for smooth, so that it combines well for a smooth cheesecake batter.
• FLOUR: I use all-purpose flour in the cheesecake batter.
• CREAM: Sour cream is also added to the cheesecake batter to add creaminess with just a slight sour tang which balances out the other rich flavors.
• VANILLA: I flavor the cheesecake batter with vanilla extract. You can use vanilla essence, but I find the extract has far more flavor.

Flavor variations:

• Swap the cookies, eg use Chocolate Oreo cookies for a chocolate flavored crust. You could also use a plainer cookie or Graham’s Crackers.
• I like to top my cheesecake with a swirl of peanut butter buttercream frosting and crushed Nutter Butter cookie pieces. However, you could also scatter over some Reese’s pieces or mini peanut butter cups.
• Swap the peanut butter buttercream for a drizzle of melted chocolate.

Recipe hints & tips:

• Only use butter to set the cheesecake cookie crust, as butter sets hard and stops the crust from cracking.
• Freeze the cookie crust to help it set before adding the peanut butter filling. This helps to firm up the crust and will help stop cracks forming.
• Take the cream cheese out of the refrigerator 30 minutes before baking and allow it to come to room temperature. This will make it a lot easier to mix to a smooth consistency.
• Ensure that you tap the pan a few times to remove any excess air bubbles in the cheesecake batter.

FAQs

How do I know when my instant pot cheesecake is cooked?

I set my instant pot to a manual high-pressure cooking time of 30 minutes which gives perfect results every time. However, a good test is to shake the cheesecake just a little to test that the middle has set.

What do I do if the cheesecake is under-cooked?

If the cheesecake still looks liquid in the center, pop it back into the pressure cooker for a further 5 minutes.

Why do you need to remove excess air from a cheesecake?

Unlike other bakes, you want to get rid of as much excess air from the cheesecake batter as possible. Too much air causes the cheesecake to rise, fall and then crack.

How long should cheesecake cool before being removed from pan?

Do not remove cheesecake from the pan until it has cooled in the refrigerator for at least 12 hours, or ideally overnight. Chilling the cheesecake ensures that it is set and stops it from breaking when being removed from the pan.

Don’t miss these other delicious Instant Pot Desserts featured here at When Is Dinner:

• Easy Instant Pot Peach Crisp
• Instant Pot Apple Pie Filling
• Instant Pot Reese’s Fudge

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