Creamy and sweet cheesecakes are always a classic dessert. I love the flavor combination of peanut butter and chocolate together. I’m a huge Reese’s fan! This Instant Pot Peanut Butter Cheesecake is one of my favorite easy desserts to make. It’s fancy enough to serve to guests, but quick enough to whisk together in a pinch.

Cheesecakes are one of my favorite desserts, but I’m not a huge fan of baking one. Sign me up for one that you don’t have to bake (like my No-Bake Almond Cheesecake), but it’s too much trouble to make a traditional one. They’re a lot of effort with water baths and ensure the top doesn’t crack.

I love my Instant Pot for so many other types of desserts, why not try a cheesecake? After some trial and error, I developed a creamy and decadent cheesecake that comes together without any fuss – thanks to the Instant Pot.

This version is for the PB & Chocolate fans in all of us. If you can’t get enough of Reese’s peanut butter candies, then you’re going to go nuts over this cheesecake too.

Looking for even more great Instant Pot desserts to try? It’s a great tool for simple and quick desserts. Here are a few others to make:

• Instant Pot Banana Bread
• Instant Pot Chocolate Cake
• Instant Pot Funfetti Cake

How To Make Instant Pot Chocolate Peanut Butter Cheesecake

Obviously, you’ll need to use your Instant Pot to make this cheesecake. You’ll be make a graham cracker crust on the inside of a 7-inch springform pan that fits into the Instant Pot. Those are the two biggest kitchen tools you’ll need to make your cheesecake!

When To Make This Cheesecake

I don’t think this is a seasonal dessert. Make it throughout the year when you’ve got a special occasion, but you’re short on time. The bottom of the springform pan separates from the sides. I think that makes it easy to transport. I just cover the top of the springform pan with plastic wrap and then remove the pan sides (with plastic wrap) after transporting. Kids love this dessert just as much as the adults too!

Sour Cream In Cheesecake? Here’s Why…

I get some weird looks when I tell people that I bake a lot with sour cream. The tangy flavor compliments the sweet and actually assists in the texture. Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of moisture to the cheesecake.

How To Store Leftover Peanut Butter Cheesecake

Once the cheesecake has been served, cover it with plastic wrap or transfer it to an airtight food storage container. Keep the cheesecake refrigerated. It can thaw for a few minutes before serving again. For best freshness, enjoy the cheesecake within 4-5 days of making it.

Can You Freeze The Leftovers?

Yes! Cheesecake freezes so well. I like to keep my cheesecake covered in plastic wrap and aluminum foil. Store the cheesecake towards the back of your refrigerator where the temperatures are more stable. The cheesecake can stay frozen for up to 3 months. Let it thaw on the countertop for several hours before enjoying again.

What You’ll Need From The Grocery Store:

• Graham Cracker Crumbs
• Granulated Sugar
• Unsalted Butter
• 2 Packages of Cream Cheese
• Eggs
• Vanilla Extract
• Sour Cream
• Reese’s Peanut Butter Chips
• Chocolate Syrup

Directions To Make Your Instant Pot Chocolate Peanut Butter Cheesecake

Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.

With a stand mixer or electric hand mixer, cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time.

Add in the vanilla or almond extract and sour cream and mix until smooth. Pour into springform pan on top of the graham cracker crust. Run a fork back and forth through the cheesecake several times to remove air bubbles.

Add Reese’s peanut butter chips and chocolate syrup to the top of the cheesecake. Cover with foil.

Pour two cups of water into the inner pot of the Instant Pot. Make a sling out of aluminum foil to lower the pan into the pressure cooker.

Close the lid of the Instant Pot and turn to sealing position. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.

Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours. If desired, add additional toppings before serving.