Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Pressure Cooker Peanut Butter Fudge Cheesecake
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- #109462
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup peanut butter
2 packages (8 ounce size) cream cheese, softened
1/2 cup light brown sugar (firmly packed)
1/2 cup powdered sugar, sifted
2 tablespoons cornstarch
2 large eggs
1/4 cup sour cream
1 package (12 ounce size) semisweet chocolate chips, melted
2 cups water
whipped cream, to decorate
chocolate curls, to decorate
PEANUT CRUST
1 cup ground toasted unsalted peanuts
1/4 cup brown sugar (firmly packed)
1 tablespoon unsweetened cocoa powder
3 tablespoons butter, melted
directions
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.
Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, one at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed.
Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal.
Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid.
Cook under high pressure for 22 minutes. Then use rapid pressure release method and remove lid. Lift pan from cooker and place on wire rack.
Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls.
added by
raleighbug
nutrition data
960 calories, 75 grams fat, 63 grams carbohydrates, 23 grams protein per serving.
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