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  • Fudgy Peanut Butter Cheesecake

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    Fudgy Peanut Butter Cheesecake
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. peanut butter
    • 2 pkt cream cheese - (8 ounce ea) softened
    • 1/2 c. light brown sugar - (firmly packed)
    • 1/2 c. powdered sugar sifted
    • 2 Tbsp. cornstarch
    • 2 lrg Large eggs
    • 1/4 c. lowfat sour cream
    • 1 pkt semisweet chocolate chips - (12 ounce) melted
    • 2 c. water Whipped cream to decorate Chocolate curls to decorate
    • 1 c. grnd toasted unsalted peanuts
    • 1/4 c. brown sugar - (firmly packed)
    • 1 Tbsp. unsweetened cocoa pwdr
    • 3 Tbsp. butter melted

    Directions

    1. Prepare Peanut 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 aside. (Note: The unsalted peanuts are available at supermarkets.)
    2. Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl till smooth. Beat in Large eggs, 1 at a time, and blend in lowfat sour cream. Pour in melted chocolate and blend on low speed till thoroughly mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal.
    3. Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or possibly use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid.
    4. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 min. Release pressure according to manufacturer's directions. Remove lid. Lift pan from cooker and place on wire rack. Chill at least 4 hrs. Remove cover. Decorate with whipped cream and chocolate curls.
    5. This recipe yields 6 to 8 servings.

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