Instant Pot Reese's Cheesecake
Make this Instant pot Reese's cheesecake tonight! This instant pot dessert has a chocolate cookie crust with a peanut butter cheesecake filling topped with chocolate ganache and chopped peanut butter cups.
Servings: 6 servings
Calories: 1074kcal
Equipment
- Fat Daddio's PCC-73 Cheesecake Pan 7 x 3 Inch
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Ingredients
- 1 cup water
- 16 cream filled chocolate sandwich cookies
- 2 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 3/4 cup packed light brown sugar
- 1/2 cup cream divided
- 1/2 cup creamy peanut butter
- 1 1/4 teaspoon vanilla extract divided
- 2 large eggs room temperature
- 24 mini peanut butter cups divided and chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Place water and trivet inside Instant Pot®. Grease a (7-inch) cheesecake pan and set aside.
- Place 16 chocolate cookies in a gallon-sized zip-top and seal. Roll with a rolling pin until small crumbs are formed.
- Mix crushed cookies and melted butter together.
- Press cookie crust into bottom and 1/2 way up sides of greased cheesecake pan. Place pan in freezer while preparing cheesecake batter.
- With an electric mixer, cream together cream cheese and brown sugar. Beat until light and fluffy, about 2 minutes.
- Mix in 1/4 cup cream, peanut butter, and 1 teaspoon vanilla. Mix an additional 2 minutes.
- Add in eggs, one at a time, beat until just combined. Do not over mix.
- Fold in 1/2 chopped peanut butter cups.
- Pour batter into cheesecake pan.
- Create a foil sling and carefully lower pan into Instant Pot®.
- Close lid and set pressure release to sealing.
- Press manual or pressure cook button and set to 40 minutes.
- Allow pressure to naturally release. Remove lid.
- Carefully remove pan from Instant Pot® using foil sling.
- Place on a cooling rack and let cool to room temperature.
- Heat remaining 1/4 cup cream until steaming.
- Pour cream over chocolate chips and remaining 1/4 teaspoon vanilla extract and stir. Let sit 5 minutes, until chocolate is melted. Stir until combined.
- Pour ganache over cheesecake.
- Refrigerate for a minimum of 8 hours.
- Top cheesecake with remaining chopped peanut butter cups and serve.
- Serve chilled and refrigerate any leftovers.