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    Chocolate Peanut Cheesecake

    Uploaded by

    Deedra Rama
    This document provides a recipe for a chocolate peanut cheesecake. It involves making a batter of cream cheese, peanut butter, sugar, eggs and melted chocolate. The batter is poured into a springform pan and cooked in a pressure cooker for 22 minutes. It is then topped with more peanut butter and a mixture of peanuts and crushed chocolate wafers. The cheesecake is refrigerated overnight before serving.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Chocolate Peanut Cheesecake

    Uploaded by

    Deedra Rama
    32 views2 pages
    This document provides a recipe for a chocolate peanut cheesecake. It involves making a batter of cream cheese, peanut butter, sugar, eggs and melted chocolate. The batter is poured into a springform pan and cooked in a pressure cooker for 22 minutes. It is then topped with more peanut butter and a mixture of peanuts and crushed chocolate wafers. The cheesecake is refrigerated overnight before serving.

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    This document provides a recipe for a chocolate peanut cheesecake. It involves making a batter of cream cheese, peanut butter, sugar, eggs and melted chocolate. The batter is poured into a springform pan and cooked in a pressure cooker for 22 minutes. It is then topped with more peanut butter and a mixture of peanuts and crushed chocolate wafers. The cheesecake is refrigerated overnight before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views2 pages

    Chocolate Peanut Cheesecake

    Uploaded by

    Deedra Rama
    This document provides a recipe for a chocolate peanut cheesecake. It involves making a batter of cream cheese, peanut butter, sugar, eggs and melted chocolate. The batter is poured into a springform pan and cooked in a pressure cooker for 22 minutes. It is then topped with more peanut butter and a mixture of peanuts and crushed chocolate wafers. The cheesecake is refrigerated overnight before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chocolate Peanut Cheesecake

    1/4 cup(s) turbinado (coarse) sugar


    1 package(s) (8-ounce) cream cheese, softened
    1 cup(s) creamy peanut butter, slightly warmed
    3 tablespoon(s) creamy peanut butter
    1/2 cup(s) confectioners' sugar, sifted
    1/4 cup(s) light brown sugar
    2 tablespoon(s) cornstarch
    3 large eggs
    1/4 cup(s) sour cream
    1 teaspoon(s) vanilla
    8 ounce(s) quality bittersweet chocolate, melted
    2/3 cup(s) chopped toasted peanuts
    4 1/2 ounce(s) chocolate wafers, crushed
    1/4 cup(s) butter, melted
    1/8 teaspoon(s) salt

    Directions
    Make the batter: Lightly butter a 7-inch springform pan, coat it with
    the turbinado sugar, and tightly wrap the outer bottom and
    sides of the pan with foil to prevent water seepage; set aside.
    Using an electric mixer set on low speed, beat the cream
    cheese and 1 cup peanut butter in a medium bowl until
    combined. Add confectioners' sugar, brown sugar, and
    cornstarch. Beat in the eggs, one at a time. Add the sour cream
    and vanilla and beat until incorporated. Add the melted
    chocolate and mix well.

    Prepare the cake: Pour the batter into the prepared pan and
    spread evenly. Place two sheets of paper toweling across the
    top of the pan and cover with 1 sheet of foil. Create a foil
    handle by scrunching a 32-inch-long piece of foil and place it
    under pan, then bring up each side to create the handle.

    Cook the cake: Place the pressure cooker's trivet accessory in the
    bottom of the pan and add 2 cups water. Using the foil handle,
    lower the cake pan into the pressure cooker. Seal the pressure
    cooker lid and bring the cooker to high pressure. Reduce heat
    just enough to maintain high pressure and cook for 22 minutes.
    Quick-release the pressure and carefully remove lid. Remove
    cake pan and place on a wire rack to cool completely.
    Refrigerate overnight.

    Top the cake: Combine the peanuts, chocolate wafers, melted


    butter, and salt in a small bowl; set aside. Spread the melted 3
    tablespoons peanut butter on top of cake and top with peanut and
    chocolate-wafer mixture.
    CHOCOLATE PUDDING
    Mix the cornstarch with 1/4 cup of the milk until smooth in a small bowl and
    set aside.
    2
    Mix sugar, cocoa, and 1/4 cup of the milk until smooth in a pot.
    3
    Add the rest of the milk and the cornstarch mixture to the pot.
    4
    Heat over medium heat, stirring, until the mixture comes to a boil.
    5
    Boil for one minute.
    6
    Remove from heat and add vanilla.
    7
    Ladle pudding into four small serving bowls and chill in refrigerator until
    set, about two hours.

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