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Instant Pot Peanut Butter Fudge Ripple Cheesecake
Ingredients
  • ½ cup of graham cracker crumbs
  • ¼ cup of chopped peanuts (best to pulse in a food processor)
  • 2 tbsp (¼ stick) of salted butter, melted (plus more for greasing the pan)
  • 2 8oz bricks of cream cheese, at room temperature (this is important - have it sit out for at least 3 hours)
  • 2 large eggs, at room temperature (also as important as the cream cheese)
  • ½ cup of natural peanut butter
  • ¾ cup of granulated, white sugar
  • ½ tsp of vanilla extract
  • 11 normal-sized Reese’s Peanut Butter Cups
  • 1 jar of a chocolate or peanut butter chocolate spread
Steps
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