Chocolate Chocolate-Peanut Butter (pb) Cheesecake…
…Baked in a Pressure Cooker!
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| *this photo was taken in my garage, where the cake was left to refrigerate…hence the strange scenery. |
…you will need:
1/4 c. turbinado sugar
8 oz. softened cream cheese
1 c. creamy pb (I used chocolate peanut butter! see previous post on chocolate fuel)
1/2 c. sifted powdered sugar
1/4 c. light brown sugar
2 T. cornstarch
3 lg. eggs
1/4 c. sour cream
1 tsp. vanilla
8 oz. melted bittersweet chocolate
(For Topping)
1/8 tsp. salt
2/3 c. chopped roasted peanuts
Chocolate wafer cookies(crushed)
3 T. creamy pb
1/4 c. melted butter
For batter/cake:
Lightly coat a 7 ” springform pan (I used 6″ but adjusted cook time below to about 30 minutes!!) with butter and then top with turbinado sugar.
Tightly wrap outside of pan (bottom and sides) w/ foil to prevent water seepage; set aside.
Mix (electric) on low, the cream cheese, 1 c. melted pb…in medium bowl, to combine.
Add powdered sugar, brown sugar, and cornstarch.
Beat in egg, one at a time.
Add sour cream and vanilla and beat to combine.
Add melted chocolate and mix thoroughly.
Pour batter into prepped pan and spread evenly.
Top pan w/ two paper towel sheets, and then with one foil sheet.
* (optional) Create a handle w/ foil…scrunch a long piece of foil ~2.5 feet, and place under pan and along sides to form two “handles”
Place “trivet” accessory in the bottom of pressure cooker, and add 2+ cups water to cooker.
Lower the cake pan into cooker using *foil handle.
Seal cooker lid and bring to high pressure on stovetop over heat, then reduce heat enough to maintain high pressure and cook for ~22 minutes.
Quick release pressure and carefully remove lid.
Remove cake pan and put on wire rack to completely cool before Refrigerating Overnight.
For topping:
Combine nuts, cookies, melted butter and salt in small bowl and set aside.
Spread 3 T. (melted) pb on top of cake and top with cookie/nut mix.
source: “Country Living“