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Pressure Cooker Chocolate Peanut Cheesecake

Pressure Cooker Chocolate Peanut Cheesecake is a modern American recipe for a classic chocolate and peanut cream cheese and egg cheesecake that's cooked by steaming in a pressure cooker and finished with a peanut, chocolate wafer and melted butter topping. The full recipe is presented here and I hope you enjoy this classic American version of: Pressure Cooker Chocolate Peanut Cheesecake.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+cooling)

Serves:

10

Rating: 4.5 star rating

Tags : Cheese RecipesCake RecipesUSA Recipes


Ingredients:

50g raw cane sugar
240g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
240ml creamy peanut butter, warmed to soften
3 tbsp creamy peanut butter
100g icing sugar, sifted
50g light brown sugar
2 tbsp cornflour
3 large eggs
60ml soured cream
1 tsp vanilla extract
240g dark chocolate (high percentage cocoa solids), melted
95g toasted peanuts, chopped
140g chocolate wafers, crushed
50g butter, melted
1/8 tsp salt

Method:

Lightly butter an 18cm diameter springform cake tin. Cover the outside with kitchen foil (to prevent seepage) then scatter the cane sugar over the base and sides before setting aside.

Beat together the cream cheese and warmed peanut butter with an electric mixer until thoroughly combined. Work in the icing sugar, brown sugar and cornflour then beat in the eggs, adding them one at a time and mixing thoroughly to combine after each addition. Now add the soured cream and vanilla extract. Beat thoroughly to combine then add the melted chocolate and mix well.

Pour the resultant batter into the prepared cake tin. Cover the top with two sheets of paper towel then cover the top with foil to prevent any steam from entering. Place on a trivet in your pressure cooker and add 500ml water.

Seal the pressure cooker lid and bring to high pressure. Cook for 20 minutes then quickly release the pressure and open the lid. Remove the cake tin (use a cloth) and place on a wire rack to cool completely then set in the refrigerator and chill over night.

The following day, prepare the topping. Combine the peanuts, chocolate wafers, melted butter and salt in a bowl. Melt the 3 tbsp peanut butter and spread this over the top of the cake. Top with the peanut and chocolate wafer mix then slice and serve.