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YIELD 6-8 SERVINGS
PREP TIME 10 MINUTES
COOKING TIME 28 MINUTES*
NON-ACTIVE COOKING TIME 10 MINUTES + CHILLING
TOTAL TIME 48 MINUTES+ CHILLING
INGREDIENTS
Pressure Cooker 11
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1 CUP CRUSHED GRAHAM CRACKERS
4 TABLESPOONS MELTED BUTTER,
PLUS EXTRA TO BUTTER THE PAN
1 POUND CREAM CHEESE,
ROOM TEMPERATURE
3 ⁄ 4 CUP SUGAR
2 LARGE EGGS, ROOM TEMPERATURE
1 CUP HEAVY CREAM
1 ⁄ 8 TSP SALT
1 TEASPOON VANILLA EXTRACT
1 1 ⁄ 2 CUPS WATER
3 TABLESPOONS BUTTER
1⁄3 CUP DARK BROWN SUGAR
1⁄3 CUP HEAVY CREAM
1 TEASPOON VANILLA EXTRACT
1⁄4 TEASPOON SALT
Butter the bottom and sides of a clasped and locked 6” springform pan. Combine
the graham crackers and melted butter until the mixture looks like wet sand. Press
into the bottom of the pan, pressing it up the sides of the pan about 1” high. In a
large bowl, blend together the cream cheese and sugar with a hand mixer on a low
setting. Add the eggs one at a time, blending well in between each one. Add the
heavy cream, salt and vanilla and continue to beat until smooth. Pour the cheese-
cake batter into the prepared springform pan, smoothing the top if necessary. Make
a foil sling: fold about two feet of foil in half, then fold the sides in until they meet in
the middle. Lay the foil in the pressure cooker pot, folding down the top edges so
the sling fits just inside the pot. Place the metal trivet on top of the sling. Place the
cheesecake in the pot on top of the trivet, and carefully pour the water around the
pan. Close and lock the lid, making sure the pressure gauge is set to “Airtight.”
Cook for 28 minutes and allow the pressure to release naturally.
While the cheesecake is cooking, make the butterscotch sauce. Melt the butter over
medium heat, then add the brown sugar and whisk until the sugar has melted and is
smooth. Slowly add the heavy cream, whisking carefully to keep down any foaming
that may occur. Allow the sauce to come to a boil, stirring often. Let the sauce cook,
still stirring, for about 3 or 4 minutes. Remove the sauce from the heat and stir in the
vanilla and salt. Set the sauce aside and let it cool until the cheesecake is finished
cooking. When the cheesecake is done, carefully remove from the pot, using the
sling to lift it up. Once the pan is cool enough to handle, open the pan by unbuckling
the clasp and carefully opening and removing the side piece. Place the cheesecake
on a serving plate and drizzle with the sauce.
*Cooking time may vary between pressure cooker models.