Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

December 2, 2019Van
Blog post

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 7

If you’re a peanut butter lover, this is the cheesecake for you! It’s ultra rich and creamy with the most lovely peanut butter flavor. As a child I couldn’t wait to get home from school and unwind with some Nutter Butter Cookies. Now, I loved Oreos too, but the salty sweet combo of the Nutter Butter—especially when dunked in milk—that’s a huge part of my after school bliss. As time goes by, and I have kids of my own, I’ve been thinking of those classic childhood flavor combos that really hold a timeless spot in my heart.

I wanted to create a “grown up” version of my childhood. Those ridges in the cookie shell of the Nutter Butter spoke to the young me so much I decided to make them the crust of a decadent peanut butter cheesecake. I must say, this cheesecake is perfection. The rich cream cheese and peanut butter combination are exactly what I’ve been looking for. Join me in a resurrection of a childhood classic refined perfectly to give you a taste of something completely new—yet familiar.

 

Using a silicone sling makes it easier to load and lift the cheesecake out of the Instant Pot (purchase one here) Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

Print Recipe

Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Serves: 7

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Ingredients

  • 16 oz Cream Cheese, (2 blocks)
  • ½ Cup Creamy Peanut Butter
  • 2 Large Eggs
  • ½ Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • ¼ Cup Heavy Cream

CRUST

  • 15 Nutter Butter Cookies
  • 3 Tablespoons Salted Butter, melted

*EQUIPMENT

Method

  • 1)

    Get the Cream Cheese and Eggs to Room Temp:



    Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside. Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft. 

  • 2)

    Prepare the Cheesecake Pan:



    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  You do not need to line the sides with parchment, use a stick of butter, grease the the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking.


  • 3)

    Prepare the crust: 

    Place 15 Nutter Butter Cookies into a food processor and process the cookies until they turn into fine crumbs. Melt 3 Tablespoons of Salted Butter, mix it very well with the crumbs. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help you even out the crust. 

  • 4)

    Make the Cheesecake batter:

    

I use a KitchenAid stand mixer with a paddle attachment to mix the batter since it incorporates the least amount of air into the batter – avoid overmixing the cheesecake batter.  Place the 16 Oz of soft cream cheese, ¼ Cup of Heavy Cream, 1/2 Cup of Peanut Butter 1/2 Cup of Granulated Sugar and 1 Tablespoon of Cornstarch into your mixer.  Mix on low speed until  it looks smooth and combined. Scrape your bowl half way through with a spatula to ensure an even mixture.  (With my KitchenAid, this took 1 min 30 sec using #3 speed)

  • 5)

    Add the 2 Large room temperature Eggs and mix using the lowest setting until everything is incorporated and looks smooth. While mixing, scrape your bowl 2-3 times with a spatula to ensure an even mixture. (With my KitchenAid, this took 1 min 30 sec using the “Stir” speed) if you still see tiny little specks of cream cheese, that’s ok – it’s better to avoid overmixing then to get it completely smooth. 


  • 6)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter.    Place a paper towel on top of the pan and wrap the entire pan very well & tightly with foil, you want to avoid getting condensation or steam on your cheesecake.  I put one piece of foil on top and seal tightly,  then another on the bottom that wraps up towards the top.

  • 7)

    “Bake” the Cheesecake:

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use a Silicone Sling for easy lifting (purchase here). If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.   Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 15 minutes, switch the knob to “Venting” and when the pin drops open your lid.

  • 8)

    Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. The cheesecake should be solid and the very center should be a little jiggly.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled. Top the cheesecake with homemade Whipped Cream or Cool Whip and garnish with more Nutter Butter Cookies. Enjoy!



    (I used a Wilton 2D tip to pipe the cream)

↓ Supplies to make this recipe ↓

 










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