Description
A rich and creamy cheesecake infused with peanut butter, complemented by a crunchy graham cracker crust, made effortlessly in an Instant Pot.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your springform pan to create a solid foundation.
- Mix the filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add the 3/4 cup sugar, followed by the eggs one at a time, ensuring to blend well after each addition. Stir in the vanilla extract, mixing until fully incorporated.
- Combine and pour: Carefully pour the luscious filling over the prepped graham cracker crust in the springform pan.
- Set up the Instant Pot: Add 1 cup of water to the Instant Pot’s inner pot and place the trivet inside. Gently position the springform pan on the trivet.
- Cook: Seal the lid of the Instant Pot and set it to cook on high pressure for 60 minutes. When done, allow for a natural pressure release—this is crucial for preventing cracks.
- Chill: Once pressure has released, remove the cheesecake (it will still be warm), and let it cool slightly. Transfer it to the refrigerator and chill for at least 4 hours before serving. For an elegant touch, drizzle with heavy cream just before serving.
Notes
Make-ahead tips: This cheesecake can easily be made a day before your event. Avoid overmixing to prevent cracks and allow it to chill properly for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 16g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 80mg