Peanut Butter Cheesecake in the Instant Pot

Still working on the “must try” list of recipes for the Instant Pot.  Various types of cheesecake are routinely recommended by the participants in the Instant Pot Facebook Community.  I have a bit of a thing for peanut butter.  Perhaps bordering on obsession?  I really, really, really like peanut butter!  So, it is only fitting that the first cheesecake recipe I would try in the magic pot would be a peanut butter one!  I found this recipe here.  I have found the recipes on Pressure Cooking Today to be great ones!  I had to wait until my order for this 7″ Springform Pan arrived before I could make this recipe.  It seemed like a really long wait!  But it finally happened and it was a beautiful thing.  Here we go.

  1. I used generic chocolate sandwich cookies and smashed them in a Ziploc bag with a rolling pin.  It’s a great way to get out a little frustration!  Then mixed it with the butter and pushed it into the bottom of the pan and halfway up the sides.  The pan then went into the freezer while I made the filling.wp-1470754862584.jpg
  2. Then I mixed the cheesecake filling according to the instructions and poured it onto the frozen crust.wp-1470494633337.jpgwp-1470494546893.jpgwp-1470494578966.jpg
  3. I made the foil sling described by folding a piece of aluminum foil into thirds.  The point of this sling is to give me a stable platform for lowering and raising the pan down on to the trivet in the pot.
  4. After I poured the filling in, I covered the pan tightly with foil.wp-1470494528334.jpg
  5. I poured 1 cup of water into the bottom of the pot and added the trivet that came with the pot and then lowered the pan onto it using the sling.wp-1470494595108.jpgwp-1470494512685.jpg
  6. I need to stop here for a second and talk about the seal that goes into the top of the lid of the Instant Pot.  After I’ve cooked several highly-flavored savory meals, the seal has retained the smells, even after going through the dishwasher and even being soaked in vinegar.  Research has shown me that I can place it in the sun for the day and that will take care of it, but who wants a whole day of no Instant Pot?!  So, I solved the problem by purchasing extra seals so I have one to be used exclusively for sweet meals.  Problem solved.wp-1470494492648.jpg
  7. I set the Instant Pot for 50 minutes of high pressure and went back to work.wp-1470494475912.jpg
  8. When I heard the pot beeping to let me know the pressure cycle was done, I set my timer for 10 minutes.  At the end of the 10 minutes, I released what was left of the pressure and removed the cheesecake.  It was still pretty jiggly in the middle, so I returned it to the pot and set for another 5 minutes of high pressure.  It didn’t take long since everything was already hot.  At the end of the 5 minutes, I released the pressure and removed the cheesecake from the pot and the foil from the top of the pan.  After it cooled on a cooling rack, I returned the foil and put it into the fridge overnight.wp-1470494455871.jpgwp-1470494439614.jpg
  9. The next day, I made the chocolate ganache, removed the lovely cheesecake from the fridge and poured the ganache on top.  I topped it with some coarsely chopped mini Reeses Cups and cut a slice.wp-1470494290224.jpgwp-1470494318852.jpgwp-1470494116106.jpgwp-1470494152924.jpgwp-1470755773864.jpgwp-1470755794534.jpg
  10. Once again–the texture of something made in the magic pot was DIVINE!  This is a very rich and very good cheesecake!
  11. Click here for the full recipe: Pressure Cooking Today

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