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.
2. Then I mixed the cheesecake filling according to the instructions and poured it onto the frozen crust.
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.
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.
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.
7. I set the Instant Pot for 50 minutes of high pressure and went back to work.
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.
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.
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