So I’ve jumped on the Instant Pot bandwagon – peer pressure (wink, wink). My friends convinced me, and this gem sold me when I saw it on a foodie page. I can make cheesecake in this device? Okay, get me this thing. It didn’t hurt that Amazon had a super sale during Black Friday.
I’m a huge fan of my slow cooker and I had been wanting to buy a rice cooker and a pressure cooker as well – turns out this device can do all three. Why have all the devices when one can do the trick? So then this pops up in my Pinterest feed (sorry I cannot find the original poster) and it is this delightful combo of peanut butter and chocolate…They might as well put this image on the box. I think they would sell twice as many.
The texture of this cheesecake is so smooth and it actually is not too sweet. I’m impressed and cannot wait to try more desserts. This one was made by Tanya C – I just got to eat it.
From Pressure Cooking Today
Yields 8 servings
1 Cup cookie crumbs, chocolate (Oreo)
2 Tbls butter melted
12 Ounce(wt)s cheese, cream regular room temperature
1/2 Cup sugar, white
1/2 Cup peanut butter, creamy
1/4 Cup cream, heavy
1/2 Tbls extract, vanilla
1 Tbls flour, all-purpose
2 Large egg, whole room temperature
1 Large egg yolk room temperature
3/4 Cups chocolate chips, semisweet
6 Ounce(wt)s chocolate, baking, milk finely chopped
1/3 Cup cream, heavy
2/3 Cups candy, peanut butter cups coarsely chopped
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 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; don’t 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 cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, prepare topping:
Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat 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 ganache is thickened but still thin enough to drip down the sides of the cheesecake.
Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Pile coarsely chopped peanut butter cup chocolates on top. Refrigerate until ready to serve.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.