Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Peanut butter

  2. 2 Cream cheese - (8 oz ea) - softened

  3. 1/2 cup 80g / 2.8oz Light brown sugar - (firmly packed)

  4. 1/2 cup 99g / 3 1/2oz Powdered sugar - sifted

  5. 2 tablespoons 30ml Cornstarch

  6. 2 tablespoons 30ml Eggs (large)

  7. 1/4 cup 59ml Sour cream

  8. 1 Semisweet chocolate chips - (12 oz) - melted

  9. 2 cups 474ml Water Whipped cream - to decorate Chocolate curls - to decorate Peanut Crust

  10. 1 cup 237ml Ground toasted unsalted peanuts

  11. 1/4 cup 40g / 1.4oz Brown sugar - (firmly packed)

  12. 1 tablespoon 15ml Unsweetened cocoa powder

  13. 3 tablespoons 45ml Butter - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.) Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, 1 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. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 minutes. Release pressure according to manufacturer's directions. 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. This recipe yields 6 to 8 servings.


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