Peanut Butter Chocolate Cheesecake
Cooking MethodPressure Cooker
Ingredients
- 1 cup ground toasted unsalted peanuts
- 1/4 cup firmly packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoon butter, melted
- 1 cup peanut butter
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup powdered sugar, sifted
- 2 tablespoon cornstarch
- 2 large eggs
- 1/4 cup sour cream
- 1 (12-ounce) package semisweet chocolate chips, melted
- 2 cup water
- Whipped cream to decorate
- Chocolate curls to decorate
Instructions
Prepare crust, set aside. To make crust, combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 7-inch springform pan, covering bottom and 1 inch of sides. Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal. Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 minutes. Release pressure according to manufacturer's directions. Remove lid. Lift pan from cooker and place on wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls. Yield: 6 to 8 servings.