Chocolate-Peanut Butter Pressure Cooker Cheesecake
Recipe: #30502
October 02, 2018
Categories: Desserts, Cakes, Baby Shower, Birthday, Christmas, Easter, Thanksgiving Vegetarian, Cheesecake, more
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Ingredients
Nutritional
- Serving Size: 1 (123.2 g)
- Calories 463.6
- Total Fat - 35.3 g
- Saturated Fat - 17.7 g
- Cholesterol - 110.3 mg
- Sodium - 291.7 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 1.9 g
- Sugars - 30.7 g
- Protein - 7.5 g
- Calcium - 80.1 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine 1 cup cookie crumbs and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.
Step 2
Beat 2 pkg. cream cheese in large bowl with mixer until creamy. Add melted chocolate, vanilla and 1/2 cup sugar; mix well. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with additional foil.
Step 3
Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch-long sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.
Step 4
Close and lock lid in place. Select Manual and cook on HIGH 1 hour. Use natural pressure release for 10 min., then slowly remove lid.
Step 5
Remove cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)
Step 6
Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.
Step 7
Beat remaining cream cheese and remaining sugar in medium bowl with mixer until blended. Add peanut butter; mix well. Add COOL WHIP; beat just until blended. Spread over cheesecake; sprinkle with remaining cookie crumbs.
Tips
No special items needed.