Do you like peanut butter? This cheesecake has it all, and is perfect dessert for peanut butter lovers. It’s at the top of my list of Nutter Butter desserts because it is full of peanut butter flavor. Not only does it have creamy peanut butter, it also has Nutter Butter cookies.
How Long Does Peanut Butter Cheesecake Last?
Nutter Butter Cheesecake is a dessert that is easy to store. If you put it in the refrigerator, it will last about 4-6 days. If you don’t plan to eat it within that time-frame, a good plan is to freeze part of the cheesecake.
Frozen cheesecake will last between 6 and 8 months. Freezing Instant Pot cheesecakes is a great way to make a dessert ahead of time. Especially when you can serve half a cheesecake and then freeze half of it for later.
Is Cheesecake Gluten Free
This recipe isn’t gluten-free as it is written. However, Peanut Butter Cheesecake can be made gluten-free with a few adjustments.
First, make gluten-free peanut butter cookies. You can also buy gluten-free peanut butter cookies. Enjoy Life’s peanut butter cookie, available for sale on Amazon, is a nice alternative if you need a cookie without gluten.
You could also make a crust with gluten-free graham crackers and add in some peanut butter to the graham cracker crumbs where you would normally add melted butter.
Also, this Peanut Butter Cheesecake recipe does call for flour. It’s just a couple tablespoons, but the flour in the recipe can be substituted for a gluten-free flour mix.
Make sure to check individual product labels to ensure they are gluten-free.
How Many Carbs in Cheesecake
The number of carbs in cheesecake vastly varies. It depends on the individual recipe. We have a low-carb cheesecake recipe that is delicious. That recipe has just 11g of carbs.
This Instant Pot Peanut Butter Cheesecake has 60g of carbs, and that is without adding an optional frosting or cookie topping. If you’re on a low-carb diet, you could get away with half a slice of this peanut butter cheesecake on your cheat day. Maybe.
Of course, you could also freeze the peanut butter cheesecake and slice it into really small pieces to get down to the amount of carbs you are allowed to have. And then, savor each and every bite.
Can I Substitute Almond Butter for Peanut Butter in Peanut Butter Cheesecake
Yes, you can use almond butter in this recipe. Any nut butter that is the same basic consistency of peanut butter will work well in most peanut butter desserts. Luckily, it is an easy substitution in this case.
However, you will also need to find an alternative crust. For the crust, you could still make homemade peanut butter cookies. You would just need to substitute almond butter in the cookies too.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
How to Make Homemade Cheesecake
To make homemade cheesecake, follow a few easy steps.
First, prepare the pan. For this recipe, I use a 6-inch push pan. You can use a springform pan, but I’ve been using my push pan for a while now and I love the way it works.
A push pan is a pan that has a removable bottom. It also has a hole in the middle of the bottom of the pan. An insert fits on top of the hole. When the cheesecake has finished chilling, put the pan on top of a can, and push the sides of the pan down. This releases the cheesecake from the pan.
Grease the push pan really well with shortening. You can also use parchment paper in addition to the shortening. It can act as an extra step of precaution to ensure the cheesecake doesn’t stick to the bottom of the pan.
If needed, process graham crackers in the food processor beforehand to make fine crumbs. Mix the ingredients for the crust in a bowl or food processor. Then pat the crust down on the bottom of the pan.
How to Make Cheesecake Filling
The filling for this Instant Pot cheesecake recipe is easy to make, as shown in the photos above. Before you get started, make sure to leave the cream cheese and eggs out on the counter for an hour or so.
The cream cheese needs to be softened so it mixes easily, and the eggs need to be room temperature so they incorporate into the filling right.
Once you are ready to make the filling, follow the recipe instructions and mix the cream cheese with the sugar. Then add in the eggs, one at a time.
After that, add in vanilla, sour cream, peanut butter and flour. Pour the filling over the cheesecake crust. Then, spray a piece of aluminum foil with nonstick cooking spray and cover the cheesecake.
Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake. Then, there’s our Peanut Butter Cheesecake and Peppermint Cheesecake. And our Creme Brulee Cheesecake…WOW!
What is the Cooking Time for Instant Pot Peanut Butter Cheesecake
This cheesecake has a cooking time of 30 minutes on high pressure. That is followed by a natural pressure release, which takes about 12 minutes. Allow 7-10 minutes for the Instant Pot to come to pressure.
HELPFUL SUPPLIES FOR MAKING INSTANT POT CHEESECAKE RECIPES
- 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
- Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
- Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
- Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
- Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.
Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!
- 15 Nutter Butter cookies, crumbed
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2/3 cup peanut butter
- 4 tablespoons all-purpose flour
- 1/4 sour cream
- 1 teaspoon vanilla extract
- Grease the sides and bottoms of a 6-inch push pan and line the pan
with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine Nutter Butter cookies and melted
butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and half way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth,
and then add in one egg at a time while mixing in between adding the eggs.
- Add in the peanut butter, flour, sour cream, and vanilla and mix
- Pour the filling into the push pan and tap the pan several times
on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to
prevent condensation from accumulating on the top of the cheesecake.
- Add 1 1/2 cups of water to the inner pot of the Instant Pot.
- Use a sling to lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.
To lower the cheesecake into the Instant Pot, use a sling. It can be made from aluminum foil, or a purchased silicone sling.
Optional topping ideas: Peanut Butter Buttercream Frosting and broken up Nutter Butter Cookie pieces.
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Amount Per Serving: Calories: 536 Total Fat: 30g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 131mg Sodium: 292mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 10g