Pressure Cooker Peanut Butter Cup Cheesecake
A peanut butter chocolate chip cheesecake with an Oreo cookie crust, dripping with milk chocolate ganache and crowned with chopped peanut butter cups.
Connie, a Pressure Cooking Today and a Barbara Bakes reader asked if I could change my Peanut Butter Cheesecake Chocolate Cake in to a pressure cooker cheesecake recipe. I thought that was a great idea.
I used my Pressure Cooker Samoa Cheesecake recipe as a starting point adding peanut butter and chocolate chips to the cheesecake batter. Then I topped it the way the chocolate cake was topped, with chocolate ganache and peanut butter cups.
The result was fabulous. This Pressure Cooker Peanut Butter Cup Cheesecake is super smooth, rich, and creamy. Just a little slice is all you need to satisfy your peanut butter cup cravings.
Connie said her two other favorite cheesecakes are Toffee Coffee Cheesecake and Dulce de Leche Cheesecake. I guess I’ll have to try those flavors soon.
Before you get started, be sure and read my Making Perfect Pressure Cooker Cheesecake posts for additional tips.
Pressure Cooker Peanut Butter Cup Cheesecake
Ingredients:
- 1 cup crushed Oreo cookie crumbs
- 2 tablespoons butter melted
Filling
- 12-ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup semisweet chocolate chips
Topping
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- 2/3 cup coarsely chopped peanut butter cups
Directions:
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in peanut butter, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don’t over mix. Stir in chocolate chips.
Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, prepare topping:
Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Pile coarsely chopped peanut butter cup chocolates on top. Refrigerate until ready to serve.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.
I made this but used mason jars. It is delicious but very rich. I could only eat a half of an 8 oz. jar at a time. Yum!
Hi Roxanna – How fun to make it in mason jars. What cook time did you use? It is very rich. Glad you enjoyed it 🙂
I lucked out and didn’t find a springform the right size, so it’s going in the oven in a 10.5″, eeks! I upped the crust and added about 1/3 more of everything. It’ll be an experiment but I at temp and duration should I bake this?
Is the 7 inch pan a 7×2 or 7×3?
Hi Tami – 7×3
what is the recipe for the oven so it turns out the same? using a 9 in pan
Made this awesome recipe yesterday…. SO GOOD!!
I had enough ganache to cover the entire cheesecake & still had a spoonful of that lusciousness to enjoy while sipping my coffee *wink*
Thank you!!!
My 6″ inch cheesecake pan has removable bottom but not springform. Will that work?
Hi Steve – yes, others have used a removable bottom pan for pressure cooker cheesecake successfully. Enjoy!
Would 10 minutes be enough for three 4″ pans?
I might start with 8 minutes and see if they’re done enough. Let me know 🙂
So if you do 5 more minutes, should you do a quick release right after or still natural pressure release?
Hi Leslie – a natural pressure release each time. Cheesecake especially likes a slow release. Enjoy!
how many minutes would do you think I should change it to if I have a 6 inch pan?
Hi Sophia – probably an additional 5 minutes.
Longer for a smaller pan?
For a 6 inch pan you may need longer, but I would probably check it first and then cook it longer if needed.
Would this recipe work in a regular oven?
Hi Mary – yes, you can. Are you going to make a 7″ one or a full size 9″ one?
I am brand new to pressure cooking. I just got my Instant Pot and have only made one meal so far…..pork ribs, and they were amazingly tender.
So when I saw the picture of your beautiful peanut butter cup cheesecake I wanted to make it right away. But I have a question. You say a 7″ spring form pan is needed. So I went and checked my pans, since I had bought a 3 pan set a long time ago. My smallest pan is a 8 inch. I tried to fit it in my Instant Pot. I found that the 8″ will fit in it if I fold the trivet handles under the trivet. I had to fold them under the trivet, because if I tried to fold them on top the trivet then the spring form pan sat tilted a little bit. So do you think the 8″ would work OK if I folded my trivet handles under neath and used a foil sling to lower the pan in and pull it out? Since you are experienced, I thought it would save me having to buy a one inch smaller pan if you thought this way would work OK. and if I would have to cook it a minute or two less . My other question is about you saying to cover the pan with foil. Is the foil just sat on top the pan lose or should the foil be sealed tightly on the spring form pan? Thank you so much for any advice you can give me on this.
Hi Kathy – if the pan fits, there’s no problem folding down the handles. Yes, unless you increase the batter, you’ll need to decrease the cook time for an 8″ pan. I haven’t tried it, but my guess would be reduce it by 1/3. The foil is just loosely covering the pan. Sounds like you’re doing great. Have fun!
What would be the time to cook in two 4 inch pans?
Thanks, sounds great!
Hi Jenny – I’m not sure all the batter will fit in two 4-inch pans. Just be sure and not fill them more than 2/3 full and start with a 10 minute cook time. Let me know how it goes 🙂
Jenny- did you do this yet? How did it turn out?
Hello,
Looks delicious! For the crushed cookies, do you keep the the middle cream or do you scrape it off and then crush?
Thank you!!
Hi Julia – I don’t usually remove the middle. You can if you prefer a less sweet crust, but it doesn’t seem to make a big difference. Enjoy!
Thank you!! Can’t wait to try it!
Can I replace the tablespoon of flour with a half tablespoon of corn starch? I want to make this for a friend who cannot have gluten. I have found gluten free chocolate sandwich cookies.
Hi Carrie – yes, that will work just fine. You can even just eliminate the flour if you’d rather.
It came out great with the corn starch. I also changed to Oreos to a gluten free version. I did mess up when adding the peanut butter. I doubled it. The cake still turned out, it was just peanutier.