Peanut Butter Cheesecake

Instant Pot Peanut Butter Cheesecake with a Kiss of Chocolate

This peanut butter cheesecake was a huge hit at our house because three of my husband’s favorite things are cheesecake, peanut butter and chocolate. This is another recipe from dessert creating days at Millard’s at the Summit restaurant.

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This is taking the Simple Instant Pot Cheesecake recipe to new heights with peanut butter and sugar free Lily’s Chocolate Baking Chips. Once you get down the basics of making a cheesecake in your Instant Pot you will find these cheesecakes are so creamy and easy to do.

If you like more chocolate you can make the chocolate crust from the Instant Pot Raspberry Cheesecake with Chocolate Crust recipe and use that as your crust. Another great idea is to top with a chocolate ganache.

Ingredients and Accessories used for Peanut Butter Cheesecake

Here are a few of the accessories and ingredients used for the Peanut Butter Cheesecake.

Peanut Butter Cheesecake

 

Author: Carey

Nutrition Information

• Serves: 12

• Calories: 282

• Fat: 24g
• Carbohydrates: 9g
• Sodium: 241mg
• Fiber: 4g
• Protein: 11g
• Cholesterol: 74mg

Recipe type: Dessert

Cuisine: American

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

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Taking the Simple Instant Pot Cheesecake recipe to new heights with peanut butter and sugar free chocolate chips

Ingredients

Crust:

• ½ cup THM Baking Blend
• 2 tablespoons De-Fatted Peanut Flour
• 1 tablespoon THM Gentle Sweet
• 1/16 teaspoon THM Himalayan High Mineral Salt
• ¼ cup unsalted butter (melted)
• ¼ teaspoon vanilla extract

Cheesecake Batter:

• 16 ounces Neufchatel cheese (low fat cream cheese, room temperature)
• 2 eggs (room temperature)
• ⅜ cup THM Gentle Sweet (6 tablespoons)
• ½ cup peanut butter, natural
• 1 tablespoon THM De-Fatted Peanut Flour
• 1 teaspoon vanilla extract
• ½ cup Lily's Dark Chocolate Baking Chips

Topping:

• ¼ cup peanut butter, natural
• 2 tablespoons Lily's Dark Chocolate Baking Chips
• 2 tablespoons peanuts, dry-roasted unsalted

Instructions

Prep Work:

1. Set out all of the cheesecake ingredients to bring them to room temperature for best results.
2. Preheat oven to 350 degrees.
3. Prepare your cheesecake pan. My cheesecake pan of choice is the Fat Daddio 6 x 3 inch Cheesecake pan. Remove the center plate and set on top of parchment paper to trace a circle. Cut out the circle; place removable center plate back into the cheesecake pan; spary very lightly with a refined coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle into your pan, smooth out. Now you are ready to have some IP fun!

Crust:

1. Mix all of the crust dry ingredients (THM Baking Blend, peanut flour, Himalayan salt and THM Gentle Sweet) thoroughly in a medium bowl using a whisk.
2. Add the melted butter and vanilla; mix with a fork until you get a nicely coated, crumbly consistency.
3. Pour mixture into your prepared 6-inch Fat Daddio cheesecake pan and press evenly into the bottom and out to the edges of the pan,
4. Bake in preheated oven for 7-9 minutes. Remove from oven and allow to cool on a cooling rack while you prepare the filling.

Cheesecake Batter:

1. Place room temperature cream cheese in a mixing bowl with the peanut butter, vanilla and THM Gentle Sweet; mix until smooth.
2. Add one room temperature egg; mix on low until incorporated; add second egg and mix until incorporated. Do not over beat. Stir in Lily's Baking chips.
3. Lightly spray the sides of the pan with refined coconut oil spray being careful not to spray the crust. Pour filling onto your cooled crust.
4. Tightly cover with aluminum foil.
5. Add 1½ cups of water to your Instant Pot liner; place trivet in the liner; place liner in the Instant Pot.
6. Set your cheesecake pan on an aluminum foil sling and lower it onto the trivet inside the liner.
7. Put the lid on the Instant Pot, lock, set pressure release to sealing. Press{Manual]; adjust time [+/-] to 25 minutes. When the cycle has completed allow the pot to naturally release the pressure for 10 minutes; then release remaining press by turning the pressure release to venting.
8. Lift the cheesecake from the liner and place on a cooling rack. Remove the aluminum foil cover; soak up any water spots with the corner of a paper towel. Gently run a butter knife around the edge to free the cheesecake. This will help prevent cracks as it cools. Cool on the counter for 2 hours, then cover the pan with plastic wrap and refrigerator for at least 4 hours or overnight.
9. Once thoroughly chilled run a knife along the edge to release and push the base upward to unmold the cheesecake. Transfer to a serving platter.

Topping:

1. Spread natural peanut butter over the top of the cheesecake; sprinkle with Lily's Baking Chips and dry roasted peanuts. Serve and enjoy!

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