Instant Pot Cheesecake with Peanut Butter

Instant Pot Cheesecake with Peanut Butter

Easy Instant Pot Cheesecake with Peanut Butter and Chocolate Ganache that you will love! This low carb recipe uses heavy cream to give you a delicious dessert.

Course brunch, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 530kcal

Author Kate Hahnel

Equipment

Ingredients

Instant Pot Cheesecake Crust

¾ cup almond flour
3 tablespoon powdered confectioner's Swerve
3 tablespoon unsalted, melted butter
1 teaspoon vanilla extract
pinch of salt
some cooking spray or melted butter (to grease the parchement paper or springform)

Peanut Butter Filling

1 lbs cream cheese at room temperature about 450 grams
¾ cup peanut butter
1 cup powdered Swerve or any brand of powdered erythritol
2 eggs
½ cup heavy whipping cream
1 teaspoon vanilla extract

Chocolate Ganache (optional)

1 cup heavy whipping cream
1 tablespoon powdered Swerve or your preferred confectioner’s sweetener
1 cup sugar free dark chocolate chips

To pressure cook

1½ cups water (to pressure cook)

Instructions

Instant Pot Cheesecake - Crust

Use cooking spray or butter to grease parchment paper then line a 7-inch baking springform pan with the parchment paper.
Start by making the crust for the Instant Pot Cheesecake. To do this, mix all the dry ingredients (almond flour, sweetener, and salt in a bowl).
Next, add the melted butter together with the vanilla extract and combine with the flour-sweetener mixture, making sure everything is well incorporated.
Use a spatula to transfer the crust mixture into the previously lined baking pan. Spread out evenly, use the bottom of a glass to press the mixture firmly into the baking tin.

Peanut Butter Filling

In a bowl, mix cream cheese, powdered Swerve, whipping cream, eggs and vanilla extract. Make sure everything is well incorporated. You can use your whisk or electric mixer for this.
Warm the peanut butter at 600 watts in the microwave for about 20 seconds. Stir-in the peanut butter into the bowl with the cream cheese mixture. Use an electric mixer or your whisk to process everything together.
Pour the filling on top of the previously prepared crust. Use a spatula or the back of a spoon to smooth it out.
Gently tap the bottom of the springform pan to get rid of air bubbles. Transfer to the fridge and allow to chill.
Pour one and a half cups of water into the Instant Pot. Place the Instant Pot trivet or rack inside, with its handles facing down.
Place a clean kitchen cloth or paper towel on top of the spring form. Roll out aluminum foil and wrap it around the spring form to prevent any moisture from sipping in.
Carefully lower the wrapped spring form and place it on top of the trivet. Close the Instant Pot, set the lid to SEAL and program it to PRESSURE COOK at HIGH for 35 minutes.
Allow the Instant Pot to naturally pressure release once the cooking time is done. When the natural pressure release is over, carefully lift out the spring form and set it on the countertop to cool for at least 30 minutes before chilling it in the fridge.
Refrigerate the Instant Pot cheesecake for at least 3-4 hours, or overnight, so it sets.

Chocolate Ganache - optional

Heat heavy cream in a microwave at 600W for 30 seconds until slightly hot or warm, but not boiling.
Place the dark chocolate chips together with the powdered sweetener in a bowl and pour over the hot heavy cream. Add the powdered Swerve then whisk everything in a bowl, to combine.
Finally, pour the chocolate ganache on top of the Instant Pot Cheesecake (the chocolate topping is optional). Garnish with chopped peanuts if preferred and serve.

Notes

If you do not have a trivet, make a belt or sling using aluminum foil to help you lower and remove the baking tin from the Instant Pot.
moisture - a common concern is about the Instant Pot Cheesecake being too soggy from the pressure cooking. To prevent your cake from ending up soggy, cover the springform with a kitchen cloth or aluminium foil. Simply note that you may have to increase the cooking time by approximately 15 minutes (on high) if covering the springform with a kitchen cloth.
The optional chocolate ganache has not been included in the calorie calculation.

Nutrition