This Instant Pot Reeses Cheesecake is a show-stopper! Perfect for special occasions! If you love homemade cheesecakes but don't love how much work goes into making one and worrying about how it will cook in the oven, this recipe is for you!
The Instant Pot can easily be used for baking, even delicious desserts. If you're not sure how it will turn out- guess what- it's even easier than baking in the regular oven! Check out this cheesecake recipe if you're a die hard peanut butter fan, and need a dessert option for a special occasion or dinner.
This recipe was submitted by our reader Braden Darkins!
Instant Pot Reese's Cheesecake
This Instant Pot Reeses Cheesecake is absolutely gorgeous, and would you believe it can be made in the Instant Pot?? No worrying about oven temps, water bath pans and the usual things that go into making a cheesecake from scratch!
It starts with a cookie crumb crust- and for all of that extra peanut butter flavor we start with Nutter Butter cookies. The nice thing about baking this in the Instant pot is that it all cooks together, so you do not have to preheat the oven and precook the crust.
See below how you can save time and steps by making this in the Instant Pot.
Ingredients and What You Need
The Instant Pot Reeses Cheesecake recipe itself is very traditional.
First, mix up the crust, then prepare the cheesecake filling as usual. One important note for any cheesecake is to have all your dairy ingredients at room temp, to ensure they mix together smoothly.
Most cheesecake recipes call for an optional water bath. This means the springform pan is submerged in a small amount of water. The water keeps the pan baking more evenly, and can help avoid those cracks in the top we see on a lot of homemade cheesecakes. The water bath is a snap in the Instant Pot! Since it's already contained, you don't have to worry about a large pan of water, spilling water around the oven, or keeping it up around your Springform Pan.
I usually wrap the bottom edges of the springform pan with aluminum foil, to keep any water from seeping into the cracks in the bottom of the pan. You don't need much foil for this, and if you have a newer pan you can probably skip this step entirely.
See recipe for steps in order. I love the look of this cheesecake, and any peanut butter dessert is a win around here! Enjoy!
This recipe starts with a package of Nabisco Nutter Butter Cookies. You will use these for the crust instead of graham cracker crumbs. You will also use softened butter to create the cookie crust.
For the filling, you will need two packages of cream cheese, 1 cup of sour cream (light is fine), and 1 cup of creamy peanut butter. For the peanut butter we recommend a recipe friendly brand such as Jif. Avoid natural peanut butters that must be mixed prior to serving. You can use a crunchy peanut butter if that's what you have in the pantry, or you love extra nuts!
Finally, you will slowly add eggs, and then the dry ingredients. A rule of thumb is to add eggs one at a time for cheesecakes. This allows you to avoid over-mixing the eggs. The dry ingredients needed include sugar and all purpose flour.
The toppings of this cheesecake really make the cake! Add them after the cheesecake is done baking in the Instant Pot. You can optionally wait until the cheesecake is cooled, or add the toppings while it's warm. I wait until it's out of the cooker and has cooled off around 5 minutes. This allows the warmth of the cheesecake to soften the candy toppings and keep them in place (rather than falling off as the cake is sliced). You can add the ganache after the cheesecake has fully cooled.
This cheesecake will be a hit with peanut butter lovers and Reese's fans! Keep in mind, if you have a different candy topping you love, you can always switch it out and make this your own. Enjoy!
- 16 Nutter Butter Cookies
- 4 Tbs. Softened/melted Butter
- Peanut Butter Cheesecake Filling:
- 16 oz Cream Cheese, Room temp (Two Packages)
- 1 Cup Sour Cream, Room Temp
- 1 Cup Creamy Peanut Butter
- 1 Cup Sugar
- 1/4 Cup Flour
- 2 Eggs, Room Temp
- 3 oz Chocolate Chips
- 2 oz Heavy Whipping Cream
- 6 Reese's Peanut Butter Cups, Regular size (or equal amount of bite sized cups)
- 3 Dark Chocolate Thin Reese's Cups
Prepare a 7" Springform Pan for water bath: Wrap foil very tightly around bottom and outside edges of the pan, so no water can get into the pan while cooking. I use a heavy duty foil, or two layers of thin aluminum foil.
Pulse Nutter Butters in food processor until they look like course sand/crumbs. Add butter into the crumbs slowly. The crumbs should not be saturated in butter or become a dough.
Press the crust evenly into bottom and lower sides of Springform Pan. Optional: Spray with non-stick cooking spray. Do not bake crust.
In a separate mixing bowl, beat the cream cheese until light and fluffy.
Add Sour Cream and Peanut butter, beat until smooth.
Reduce mixer to lowest setting and slowly add sugar and flour.
Beat in the room temp eggs one at a time, mix just until combined. Turn off mixer and scrape bowl to remove any excess cream cheese from sides of bowl. Mix until no lumps remain.
Spread Cheesecake filling over the Nutter Butter crust. Add minimum amount of water to instant pot, usually 1-2 cups.
Place Springform Pan on trivet in Instant Pot, seal and select high pressure for 45 minutes.
Allow Instant Pot to Natural release pressure for 30 minutes. (Or full NPR)
Remove the Springform pan from Instant Pot using tongs. Allow to cool 10 minutes. While still warm, add toppings.
Make a chocolate drizzle by combining semi sweet morsels and heavy cream to microwave safe bowl. Cook until melted in 30 second intervals in the microwave. Carefully remove and stir until dissolved. Set aside.
Place Reese's peanut butter cups in food processor and pulse 2-3 times to make 1/4"-1/2" chunks. Gently top the cheesecake with Reese's candy. The heat from the cheesecake will soften the candy, but should not melt it entirely.
After chocoalte drizzle has cooled down, drizzle in a zig zag pattern over the top of the cheesecake and Reese's candy. Use a spoon or fork and a small amount of chocolate drizzle at a time.
Place on wire rack until cool. (1.5-2hrs). Do not remove sides of Springform pan until cheesecake has completely set.
When cool place in fridge overnight 12+ hrs. Remove sides of Springform pan before slicing and serving. Enjoy!
This recipe states to use a 7" Springform pan. However, ensure your Instant Pot is large enough to place a Springform pan into the pot without touching the sides.
Disclaimer: See manufacturer's recoomendation for using a dish inside the Instant Pot (or any brand electric pressure cooker) on Manual Setting. Using bakeware inside of an electric pressure cooker can be dangerous if you do not use a pan compatible with your pressure cooker.
Amount Per Serving Calories 1175Total Fat 78gSaturated Fat 37gTrans Fat 1gUnsaturated Fat 32gCholesterol 230mgSodium 677mgCarbohydrates 107gFiber 5gSugar 64gProtein 21g
More Instant Pot Accessories:
- Accessory Bundle Compatible with 5,6 and 8 Qt Instant Pots
- 9-in Tempered Glass Lid
- Stackable Egg Steamer Trivet Compatible with 5,6 and 8 Qt Instant Pots
- Springform Pan Compatible with 6 and 8 Qt Instant Pots
- 3-in-1 Steamer Basket
- Trivet with Heat Resistant Handles
- Bundt Pan and Cheesecake Pan Combo with Trivet/Handles
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