Instant Pot Peanut Butter Cup Cheesecake Recipe

In a medium-size bowl, mix together graham cracker crumbs, melted butter, salt, and sugar until combined.

Press the mixture evenly into the bottom of a 6-inch springform pan.

In a large mixing bowl, beat together cream cheese, peanut butter, heavy cream, and vanilla extract.

Add in the eggs, one at a time, beating well after each addition.

Fold in the chopped peanut butter cups.

Pour cheesecake mixture over the crust and smooth it out using a spatula.

Cover the cheesecake with aluminium foil and seal it tightly.

Add 1.5 cups of water to the Instant Pot and place the trivet inside.

Place the cheesecake in the Instant Pot on top of the trivet.

Press the manual button and set on high pressure for 25 minutes.

Allow the pressure to release naturally before removing the cheesecake.

Let the cheesecake cool to room temperature before refrigerating for at least an hour.

Serve chilled.