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36
CHEESECAKE
1 8-ounce package cream cheese
1 3-ounce package cream cheese
½ cup sugar
2 eggs
½ cup vanilla wafer crumbs
2
1
⁄
2
cups water
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.
Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with
one of the following sauces, if desired.
Nutrition Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine ¼ cup soft cream cheese,
1
4
cup brown sugar, 1 tablespoon
cheesecake. Garnish with pecans. Refrigerate until serving.
FRUIT SAUCE
serving.
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