INSTANT POT PEANUT BUTTER CUP CHEESECAKE

Is going. Dessert recipes for amazing instant pots! Cheesecake recipes that have Oreo crust also dig!

WHAT ARE THE INSTANT PRESSURE AND POT COOKERS?
Instant pan is almost the same as an electric pressure cooker, but you also get the function of a slow cooker, stir-frying pan, yogurt maker, etc. So it's like a circus there, a good type, not a scary type of clown.

HOW TO MAKE CHEESECAKE IN INSTANT POTS
To make cheesecake in an instant pan or pressure cooker, you need three things, sash, water bath, and trivet.
Trivet is something that should be included with your instant pot. This allows anything placed on it to sit on the bottom of the pan or get out of the water. This is a small metal rack.
A bathing water is an easier way in an instant pan than an oven because you just pour a little water at the bottom of the pan, lower it in the trivet and then arrange the cheesecake pan with foil on top to top the trivet using a sling.
Now you only need to cook at high pressure and you're ready!

HOW TO MAKE MULTIPLE FOR INSTANT POTS OR COOKER PRESSURE
The sling can be made quickly using tinfoil and often I will keep it and reuse it again because it's not dirty.
Take a long piece of paper and fold it lengthwise, like when you learned hot dogs versus hamburgers at school. Continue folding until the width is about 2. Place the foil under the pan and lift the two ends carefully to arrange the pan in the other pan. This keeps your hands free from the hot side or from dropping awkward food snacks.

Ingredients
For the edges

• 1 Cup Oreo Cookies Crumbs around 12 cookies
• 2 tablespoons of melted butter

To fill

• 12 ounces Soft Creamy Cheese
• 1/2 Sugar Sugar
• 1/2 cup fine peanut butter
• 1/4 Cup of Heavy Cream
• 1 1/2 teaspoons of Vanilla
• 1 Tablespoon Flour
• 2 Large eggs at room temperature
• 1 Large Egg Yolk at room temperature

For Ganache

• 6 ounces about 3/4 Cup of Milk Chocolate, roughly chopped
• 1/3 Cup of Heavy Cream
• 2/3 Cup of Coarse Chopped Peanut Butter

Steps

1. Springform 7 "skillet spray with nonstick spray.
2. Pour 1 cup of water into an instant pan and place the trivet at the bottom.

To make crust

1. In a bowl, stir the cake and butter crumbs.
2. Spread the crust evenly at the bottom and about 1 "on the side of the springform.
3. Freeze for 10 minutes.

To fill

1. In a large bowl, with a handheld mixer, mix cream cheese and sugar at medium speed until smooth.
2. Mix the peanut butter, thick cream, vanilla, and flour.
3. One by one, mix in eggs and egg yolks.
4. Pour the mixture over the crust and cover the baking sheet with tinfoil.
5. Make a sling by folding a long piece of foil lengthwise so it is strong. Place the cheesecake on the sling and gently lower it onto the cloth.
6. Lock the lid and cook under high pressure for 50 minutes.
7. Turn off the pressure cooker and do a natural release for 10 minutes then release quickly.
8. Remove the lid and foil, and using an instant reading thermometer in the middle of the cheesecake, make sure the cheesecake has reached 150 degrees away. If not, reinstall everything and cook an additional 5 minutes, 10 minutes and check the temperature again.
9. Remove to cool and release foil.
10. After a cold, place it in the refrigerator for 3-4 hours or overnight.

To Make a Ganache

1. Place the chocolate in a large bowl.
2. In a small skillet over medium heat, bring to a boil.
3. Pour the hot cream over the chocolate then stir until smooth.
4. Pour over the cheesecake that allows it to drip to the side and sprinkle with a cup of peanut butter.
5. Chill until ready to be served or enjoyed immediately.

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