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Sweet Potato Tagine
Chocolate-Peanut Butter Cheesecake
| By : |
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
10 servings
|
Ingredients
- 15 vanilla creme-filled chocolate sandwich cookies finely crushed, divided
- 2 Tbsp butter melted
- 20 ounces PHILADELPHIA Cream Cheese (
2-1/2 pkg ) softened, divide - 4 ounces BAKER'S Semi-Sweet Chocolate (
1 pkg ) melted - 1/2 tsp Vanilla
- 1/2 cup plus 3 Tbsp sugar divided
- 2 eggs
- 1/4 cup creamy peanut butter
- 1 cup thawed COOL WHIP Whipped Topping about 1/3 of
8 ounce . tub
Ingredients
|
Instructions
- COMBINE
1 cup cookie crumbs and butter; press onto bottom of7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan. - BEAT
2 pkg cream cheese in large bowl with mixer until creamy. Add melted chocolate, vanilla and1/2 cup sugar; mix well. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with additional foil. - PLACE trivet in pressure cooking pot. Add
1 cup water. Make foil sling by folding24-inch -long sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling. - CLOSE and lock lid in place. Select Manual and cook on HIGH 1 hour. Use natural pressure release for 10 min., then slowly remove lid.
- REMOVE cheesecake from cooker. (Center of cheesecake should just have slight movement when pan is gently jiggled.)
- TRANSFER cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.
- BEAT remaining cream cheese and remaining sugar in medium bowl with mixer until blended. Add peanut butter; mix well. Add COOL WHIP; beat just until blended. Spread over cheesecake; sprinkle with remaining cookie crumbs.
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These directions are not easy to follow. I’m already lost at the foil wrapping and where it goes. Now the trivet and tent is confusing.
Turned out to look exactly like the picture. The foil is there so it is easier to remove from the pot. If you follow the instruction step by step, it works out. A recipe worth trying if you love chocolate and peanut butter.
It’s alright.
Made this for the first time and huge hit!
I usee parchment paper instead of foil to line my springform pan and put foil loosely over the top to keeo moisture out. Paper towel will work just as good.
Cool in pan for about an hour on a rack then put in the refrigerator for an hour before removing from the pan and adding the peanut butter topping.
Just great. Rich so the small cake goes far
I made this and it turned out great! It was rich and tasted really good! I definitely will make this again
Super rich, but it is really good. Small pieces will do.
Why 1 hour if New York Cheesecake is 25 mins? I just set 35 minutes (just in case)
I want to make this but im not clear on spraying the pan and covering with foil. Doesnt make sense to me. Can someone clarify this step?
Excellent! Didn’t change a thing. Easy and delicious.
Delicious! Very rich, so you only need to serve small pieces. Made this for my peanut butter-loving husband, it was such a big hit that I’m remaking it for Thanksgiving dessert! The only part I’m confused on is the bottom if the springform pan, how do I remove it before serving???
Omg this recipe is so easy. I forgot to put the foil on the top before cookin but, it came out fine. I’m so excited for my husband to see it. It is his Valentines present. He love peanut butter chocolate.
Excellent! I used half chocolate and half peanut butter chips melted in microwave. Turned out perfect.