Instant Pot Peanut Butter Fudge Ripple Cheesecake

by | May 23, 2017

Instant Pot Peanut Butter Fudge Ripple Cheesecake

by | May 23, 2017

Well, here it is. The one so many have asked me to do: a cheesecake. But not just any cheesecake, no siree! This is the Peanut Butter Fudge Ripple cheesecake! (Okay so it’s a peanut butter flavored cheesecake with peanut butter cups cooked inside – but still!)

It will take a lot of patience to employ, but when the hardest part of a recipe is having to wait for the finished product to set for 6-10 hours (overnight is even better), I’d say that’s a good sign of how easy this really is to make! So invite over Dorothy, Rose, Blanche and Sophia and dig up some gossip, because this smooth, creamy and decadent cheesecake is going to make you want to love life a little more!

  • 1/2 cup of graham cracker crumbs
  • 1/4 cup of chopped peanuts (best to pulse in a food processor)
  • 2 tbsp (1/4 stick) of salted butter, melted (plus more fore greasing the pan)
  • 2 8oz bricks of cream cheese, at room temperature (this is important – have it sit out for at least 3 hours)
  • 2 large eggs, at room temperature (also as important as the cream cheese)
  • 1/2 cup of natural peanut butter
  • 3/4 cup of granulated, white sugar
  • 1/2 tsp of vanilla extract
  • 11 normal-sized Reese’s Peanut Butter Cups
  • 1 jar of a chocolate or peanut butter chocolate spread

I think that the longer you let a cheesecake sit in the fridge, the better – so try and plan ahead!  If you have the will, TRY and let it set for a FULL 24 HOURS for the absolute best result!  You can resist the temptation by having something else for dessert while waiting 😉

  1. Grease a 6” x 3” springform (or push) aluminum pan very well with some butter. Then, line with a 6” parchment paper round and grease the top of the parchment paper as well
  2. Mix together the graham cracker crumbs, chopped peanuts and melted butter to form the crust. Add the crust mixture to the bottom of the greased pan and, using the bottom of a drinking glass, flatten the crust so it’s even on the bottom and slightly climbs the sides of the pan. Pop in the freezer when done
  3. Using a stand mixer with the paddle attached or a strong hand mixer (don’t bother trying this by hand, kids) prepare the batter by mixing together the cream cheese, peanut butter, sugar, vanilla and eggs (one at a time). Mix until SUPER creamy and no lumps remain
  4. Take out the pan from the freezer. Pour half the batter into it so all of the crust is totally covered. Add 6 of the peanut butter cups and arrange in a circle with one in the middle like in the video. Pour the remaining patter on top and smoothen with a spatula
  5. Add the trivet to the Instant Pot with the side handles folded on top of it with 2 cups of water. Carefully lower the pan into the trivet. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 60 minutes and allow a natural release (which will take about 30 more minutes – I told you you need to be patient for this one!)
  6. Carefully remove the pan from the Instant Pot and let sit on the counter to cool for 1 hour. DO NOT skip this step and pop it right into the fridge. It MUST cool for one hour at room temperature as the heat is still cooking and firming up the inside. Just before you place in the fridge, take a sharp knife and CAREFULLY glide along the edges to remove the cheesecake from the sides of the pan
  7. When done cooling for an hour on the counter, pop into the fridge again for AT LEAST 6 hours. Seriously, don’t even think of touching it before then as it will be like pudding otherwise. Better yet, make this at night and have it sit in the fridge to set overnight so you aren’t tempted to try cutting in too early!
  8. When taken from the fridge, carefully frost the entire top of the cheesecake with the spread and take the 5 remaining peanut butter cups, halve them and place on top for decoration (see the photo at the top of this recipe for example)
  9. Enjoy and keep refrigerated immediately after serving!

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