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Instant Pot Peanut Butter Chocolate Cheesecake

A chocolate graham cracker crust with a peanut butter cream cheese filling, and topped with a chocolate ganache. This Instant Pot Peanut Butter Chocolate Cheesecake is quick to put together and much easier to make than a traditional cheesecake!
Prep Time17 mins
Cook Time36 mins
Chilling Time6 hrs
Course: Dessert
Cuisine: dessert
Keyword: Instant Pot Peanut Butter Chocolate Cheesecake


  • Pressure Cooker



  • 16 ounces cream cheese softened
  • 1/2 cup smooth peanut butter
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp all purpose flour
  • 1/3 cup sour cream room temperature
  • 1/3 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 2 large eggs room temperature


  • 1 1/4 cups chocolate graham cracker crumbs
  • 1 tbsp sugar
  • 5 tbsp butter melted

Ganache and Decor

  • 1/4 cup dark chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 Hershey chocolate bar



  • Stir together chocolate graham cracker crumbs, sugar, and melted butter. Press into the sides of a 7" springform pan so that the crust goes about half way up the sides.


  • Use an electric mixer to beat cream cheese and peanut butter smooth, and no clumps remain. Then mix in sugar, cornstarch, and flour until well combined.
  • Next beat in sour cream, heavy cream, and vanilla.
  • Finally, break eggs in a bowl and pierce yolks with a fork or toothpick a few times. Stir eggs into cream cheese mixture, stirring as little as possible to incorporate eggs.
  • Pour batter over crust. If batter does not fully cover crust, remove the crust that you can see (any crust over the batter will get soggy).
  • Place 1 cup of water in the bottom of Instant Pot. Place pan on metal Instant Pot rack and lower into base. Cook on high pressure for 36 minutes. Let natural release for 20 minutes.
  • Allow cake to cool at room temperature for 1 hour, the transfer to refrigerator for at least 6 hours before serving.


  • Once cake has cooled in refrigerator, use a knife to loosen sides of cake from pan, then gently remove side of springform pan.
  • Place dark chocolate chips in a heat safe bowl. In a microwave safe bowl, heat heavy cream until boiling, about 45 seconds. Pour heavy cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and whisk until smooth.
  • Use a spoon or offset spatula to spread ganache over top of cheesecake (take the ganache slowly to the edges unless you want to let ganache drip down the sides).
  • Use a grater to grate Hershey bar and sprinkle over top of ganache as desired.