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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.



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


  • 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


  1. 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.
  2. 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.
  3. Pour into springform pan on top of the graham cracker crust.
  4. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  5. Add Reese’s peanut butter chips and chocolate syrup to the top of the cheesecake.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  9. Close the lid of the Instant Pot and turn to sealing position.
  10. 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.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  12. If desired, add additional toppings before serving.