Instant Pot Butterfinger Cheesecake
Creamy, rich, and packed with Butterfinger flavor—this easy Instant Pot cheesecake is a chocolate lover’s dream dessert.
Servings: 8 slices
Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tbsp butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup crushed Butterfinger candy bars
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Additional crushed Butterfinger for topping
Instructions
- Grease a 7-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs with melted butter, press into the pan, and set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix well.
- Add eggs one at a time, beating gently. Fold in crushed Butterfingers.
- Pour the batter over the crust. Cover the pan tightly with foil.
- Place trivet in Instant Pot with 1 cup of water. Lower the pan onto the trivet.
- Cook on high pressure for 35 minutes. Let it naturally release for 10 minutes, then remove.
- Let cheesecake cool, then chill for 4+ hours or overnight.
- For the ganache, heat cream until just simmering, pour over chocolate chips, and stir until smooth.
- Spread ganache over chilled cheesecake and top with more crushed Butterfinger.