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Instant Pot Peanut Butter Cups Cheesecake
Course
Dessert
Cuisine
American
Keyword
cream cheese, Oreo cookies, Peanut Butter Cups Cheesecake
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
547
kcal
Author
Corrie
Ingredients
1
cup
Oreo cookies
crushed
2
tablespoon
butter
12
ounce
cream cheese
½
cup
peanut butter
1
tablespoon
all purpose flour
3
eggs,2 whole and 1 yolk
½
cup
sugar
¼
cup
heavy cream
6
ounce
finely chopped milk chocolate
⅓
cup
heavy cream
⅔
cup
peanut butter cups
coarsely chopped
Instructions
Select a cheese cake pan according to the size of an instant pot.
Make a crumbled mixture of Oreo cookies and butter in a food processor.
Take a spring foam pan and grease its bottom with the butter.
Evenly press the cookie mixture on the bottom.
The crust mixture should be 1 inch high form all sides.
Beat the cream cheese in a stand mixer, add remaining ingredients and make a creamy mixture.
Pour the mixture on the crust.
Put the trivet and add 2-3 cups of water in an instant pot.
Cover the pan with foil to avoid condensation, place on the trivet.
Shut the lid and cook for 15 minutes on manual “high” pressure.
Release the pressure naturally.
Mix the milk chocolate and heavy cream and pour it over the cake serve with the peanut butter on top.
Nutrition
Calories:
547
kcal