Fudgy Peanut Butter Cheesecake - Pressure Cooker

By jlwoodruff

If you like cheesecake you'll love this Fudgy Peanut Butter Cheesecake adorned with whipped cream and chocolate curls made simple using your pressure cooker.

Ingredients

• PEANUT CRUST:
• 1 cup peanut butter
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup light brown sugar, firmly packed
• 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
• 1 cup unsalted toasted peanuts, ground
• 1/4 cup brown sugar, firmly packed
• 1 tablespoon unsweetened cocoa powder
• 3 tablespoons butter, melted

Details

Servings 6

Preparation

Step 1

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 crust aside.

Filling:

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 mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal.

Pour water into the bottom of a pressure cooker. Insert steam basket. Prepare foil harness and 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 for 22 minutes. Release pressure and 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.