(Inside: Tastebuds beware. This recipe for Instant Pot Reeces Cheesecake is without a doubt the most moist, peanut-buttery/chocolatey good treat you can give yourself.)

I shall be frank with you.

The reason that chocolate and peanut butter are served separately is so you can add as much peanut butter as you want–or chocolate, although it’s always “more peanut butter” for me.

And this Instant Pot Reeces Cheesecake is seriously the perfect mix of cheesecake bliss with those two amazing flavors together.

When I imagined this cheesecake, it was with the full intent of eating it myself.

You know, nothing like “eat it all in one sitting” or anything like that–that would be obscene.

But like cutting it up and freezing individual slices.

That did not happen.

No, the Instant Pot Reeces Cheesecake did not last long enough for me to do that–children and all…

So, keep that in mind if you decide to make your own Instant Pot Reeces Cheesecake.

They don’t last long.

So, pin this recipe now so you can make it again and again–since they don’t last long and all…LOL!

Instant Pot Reeces Cheesecake

Tastebuds beware. This recipe for Instant Pot Reeces Cheesecake is without a doubt the most moist, peanut-buttery/chocolatey good treat you can give yourself.

Ingredients

Crust

3/4 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar

Cheesecake

2 8-ounce packages cream cheese, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
½ cup Reese’s peanut butter chips
2 tablespoons chocolate syrup

Instructions

Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the vanilla or almond extract and sour cream and mix until smooth.
Pour into springform pan on top of the graham cracker crust.
Run a fork back and forth through the cheesecake several times to remove air bubbles.
Add Reese’s peanut butter chips and chocolate syrup to the top of the cheesecake.
Cover with foil.
Pour two cups of water into the inner pot of the Instant Pot.
Make a sling out of aluminum foil to lower the pan into the pressure cooker.
Close the lid of the Instant Pot and turn to sealing position.
Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
If desired, add additional toppings before serving.