Peanut Butter Cheesecake

By Wollygator

To make a truly decadent cheesecake, spread a layer of peanut butter over the cooled cake, and sprinkle peanut butter and chocolate morsels over top before serving.

Ingredients

• CRUST:
• Non-stick cooking spray
• 1/2 1/2 1/2 cup graham cracker crumbs
• 1/4 1/4 1/4 cup chopped peanuts
• 2 2 2 tbsp. butter, melted
• FILLING:
• 1 1 1 pound cream cheese, at room temperature
• 2/3 2/3 2/3 cup natural peanut butter
• 3/4 3/4 3/4 cup sugar
• 3 3 3 large eggs
• 3/4 3/4 3/4 tsp. vanilla extract

Preparation

Step 1

1. Spray two 5-inch metal cake pans (springform preferred) with nonstick cooking spray. Combine graham cracker crumbs, peanuts and melted butter to create the crust, and press an equal amount into the bottom of each cake pan.

2. Using an electric beater, mixer, or food processor, beat filling ingredients together on medium speed, just until well combined. Pour an equal amount of the filling over top the crust in each cake pan.

3. For best results, place a small metal rack at the bottom of your pressure cooker. Pour two cups of water into the bottom of the cooker to create a water bath.

4. Stack the 2 cake pans on top of each other, and place on metal rack in cooker. Cover top pan with a metal cover or aluminum foil to keep moisture out.

5. Securely lock the cooker's lid and set for 25 minutes on high.

6. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. Let cool uncovered 1 hour before refrigerating at least 6 hours before serving.