Just think of that favorite candy when you taste the rich chocolate and peanut butter in this creamy cheesecake. This is made on top of the stove in a pressure cooker.
Prep Time: 4 hours, 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours, 45 minutes
Ingredients:
- Peanut Crust:
- 1 cup ground toasted unsalted peanuts (see Note)
- 1/4 cup firmly packed brown sugar
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons butter, melted
- .
- Cheesecake Filling:
- 1 cup peanut butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup powdered sugar, sifted
- 2 tablespoons cornstarch
- 2 large eggs
- 1/4 cup sour cream
- 1 (12-ounce) package semisweet chocolate chips, melted
- 2 cups water
- Whipped cream to decorate
- Chocolate curls to decorate
Preparation:
Peanut 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. Set aside.
Cheesecake Filling:
Using an electric mixer, blend peanut butter, cream 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 pressure 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 pressure 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.
Note: The unsalted peanuts are available at supermarkets.
Source: The Pressure Cooker Cookbook by Toula Patsalis (HPBooks)
Reprinted with permission.
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. Set aside.
Cheesecake Filling:
Using an electric mixer, blend peanut butter, cream 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 pressure 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 pressure 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.
Note: The unsalted peanuts are available at supermarkets.
Source: The Pressure Cooker Cookbook by Toula Patsalis (HPBooks)
Reprinted with permission.
