This peanut butter and caramel cheesecake is easy to make and tastes totally heavenly! Make sure to bring ingredients to room temperature before using and avoid over mixing the filling.
I used a 6L /Q Instant Pot in this recipe and a 7''/18cm push pan.
Make sure that the ingredients are at room temperature and avoid over mixing the filling, especially once the eggs are added.
You can use store-bought caramel (or salted caramel) or Dulce De Leche. If you want to make your own salted caramel follow this recipe
here. The caramel needs to be totally cool before using so if you are making your own it would be best to make a day ahead and store in the fridge in a sealed jar (once it has cooled down).