CHEESECAKE1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1⁄2 cup sugar
2 eggs
1⁄2 cup vanilla wafer crumbs
2 1⁄2 cups water
Caramel Sauce or Fruit Sauce (optional, recipes follow)
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil.
Pour 2 1/2 cups water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).
Cool cheesecakes. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces before refrigerating, if desired.
CARAMEL SAUCE:Combine 1⁄4 cup soft cream cheese, 1⁄4 cup brown sugar, 1 tablespoon granulated sugar, and 1⁄4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans. Refrigerate until serving.
FRUIT SAUCE:Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until serving.
CAUTION:FOR DESSERTS, DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.
*NOTE:If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.
Makes 6 servings
From: Recipelink.com
Source:
Presto 4 or 6 quart Pressure Cooker Manual, 2006