Pressure Cooker White Chocolate Peanut Butter Cheesecake

• Prepare a 7 inch springform pan by coating it with a non-stick spray- This is the springform pan we purchased for $10.99!
• In a bowl, combine the cookie crumbs (after you smash them up) and butter.

• Spread evenly in the bottom and up the side of the pan.
• Place in the freezer for 15 minutes.
• In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
• Blend in peanut butter, heavy cream, vanilla, and flour. 

• Mix in eggs one at a time just until blended.  Make sure not to over mix.
• Stir in chocolate chips.
• Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
• Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
• Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise) 
• Fold the foil sling down so that it doesn’t get in the way when closing the lid. 
• Lock the lid in place and select High Pressure. Set timer for 50 minutes.
• When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
• Remove cheesecake and make sure the middle is cooked. 
• Remove the springform pan to a wire rack to cool.
• When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours 

• Place half of the chocolate in a mixing bowl.
• Heat heavy cream on medium high heat until it comes to a boil.
• Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
• Add remain chocolate and stir until chocolate is completely melted.
• Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
• Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.

Here are some other awesome things about pressure cooker meals:

• Reduces cooking time by 70%.
• Make sure you stay out of the way of the steam when you release the pressure. 
• Less dirty dishes, because it is all prepared in the same pan. 

Pressure Cooker White Chocolate Peanut Butter Cheesecake

2017-04-05 12:26:54

Serves 12

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Prep Time

10 min

Cook Time

50 min

Prep Time

10 min

Cook Time

50 min

Ingredients

1. Ingredients
2. 1 cup crushed Vanilla Cookies (Oreo or generic brand)
3. 2 tablespoons butter melted
4. Filling
5. 12-ounces cream cheese, room temperature
6. 1/2 cup sugar
7. 1/2 cup peanut butter
8. 1/4 cup heavy cream
9. 1 1/2 teaspoons vanilla extract
10. 1 tablespoon all purpose flour
11. 2 eggs, room temperature
12. 1 egg yolk, room temperature
13. 3/4 cup white chocolate chips
14. Topping
15. 3/4 cup white chocolate chips
16. 1/3 cup heavy cream
17. 2/3 cup chopped white peanut butter cups

Instructions

1. Prepare a 7 inch springform pan by coating it with a non-stick spray.
2. In a bowl, combine the cookie crumbs (after you smash them up) and butter.
3. Spread evenly in the bottom and up the side of the pan.
4. Place in the freezer for 15 minutes.
5. In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
6. Blend in peanut butter, heavy cream, vanilla, and flour.
7. Mix in eggs one at a time just until blended. Make sure not to over mix.
8. Stir in chocolate chips.
9. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
10. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
11. Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise)
12. Fold the foil sling down so that it doesn't get in the way when closing the lid.
13. Lock the lid in place and select High Pressure. Set timer for 50 minutes.
14. When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
15. Remove cheesecake and make sure the middle is cooked.
16. Remove the springform pan to a wire rack to cool.
17. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours
18. Place half of the chocolate in a mixing bowl.
19. Heat heavy cream on medium high heat until it comes to a boil.
20. Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
21. Add remain chocolate and stir until chocolate is completely melted.
22. Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
23. Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.
24. Cover with chopped peanut butter cup chocolates on top.
25. Refrigerate until ready to serve.

Notes

1. If your family loves peanut butter, then this dessert is sure to be a hit

By Joni

Adapted from http://www.pressurecookingtoday.com

Adapted from http://www.pressurecookingtoday.com

Free Tastes Good! https://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!