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Instant Pot Butterfinger Cheesecake

This Instant Pot Butterfinger Cheesecake is a decadent peanut butter cheesecake on a graham cracker crust packed with crushed Butterfinger candy, and topped off with a chocolate ganache. This cheesecake will soon become your new obsession!
Prep Time 10 mins
Cook Time 40 mins
set time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Crust

  • 1 1/2 cups Graham cracker crumbs
  • 4 Tablespoons Butter melted

Filling

  • 2 8 oz. packages cream cheese room temperature
  • 1/4 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream room temperature
  • 2 eggs
  • 1/2 cup crushed Butterfinger candy

Topping

  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup heavy whipping cream
  • whipped cream
  • crushed Butterfinger candy

Instructions
 

Crust

  • Preheat your oven to 350 degrees F. and prepare a 7" springform pan by spraying generously with non-stick spray and set aside.
  • Add graham crackers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7" springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake for 10 minutes then remove to a wire rack to cool.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese and peanut butter for 5-6 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and mix until smooth and combined.
  • Slowly pour in heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold in crushed Butterfinger candy with a spatula.
  • Pour the filling into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping

  • Add the chocolate and heavy cream to a microwave safe bowl and microwave on 20 second increments, stirring in between, until the chocolate is melted and smooth.
  • Let the ganache cool for about 5 minutes then pour over the cold cheesecake. Top with whipped cream and crushed Butterfingers and serve!
  • Store in an air tight container in the refrigerator for up to three days.
Keyword Butterfinger cheesecake, Cheesecake recipes, Instant Pot Butterfinger Cheesecake, Instant Pot Cheesecake