CHEESECAKE

18-ounce package cream cheese

13-ounce package cream cheese ½ cup sugar

2 eggs

½cup vanilla wafer crumbs 212 cups water

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 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. 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, 14 cup brown sugar, 1 tablespoon granulated sugar, and ¼ 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.

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Presto 1241, 1282, 1362, 1264, 1341 manual Cheesecake

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