Prep 35 mins
Cook 35 mins
Entered for safe-keeping, from Karen Harris, savorytable.com, for Eggland's Best, with tweaks and adapted by me for 6-quart or larger 15 psi pressure cooker. (Check p.c. owner's manual for recommended cheesecake cooking time.) I use either a 7-inch x 3-inch Kaiser Noblesse springform pan or a 6-inch x 3-inch Magic Line cheesecake pan. I couldn't believe how a circle of parchment paper covering the pan bottom made removal and slicing so much easier, but it is much better than using non-stick spray! (If you prefer a 9- or 10-inch cheesecake, you can probably double these amounts, but it probably will not fit into your pressure cooker.) I prefer to use whole-fat, full-sugar ingredients; to fit a diet, I simply make the slice smaller. (A bite can satisfy my craving.)
- 1 cup graham cracker crumbs or 1 cup almond cookie, finely processed
- 1⁄3 cup granulated sugar
- 4 tablespoons butter, melted
- 12 ounces Philadelphia Cream Cheese, softened to room temperature
- 1⁄2 cup granulated sugar
- 2 large eggs, at room temperature and gently whisked (Eggland's Best are very good eggs)
- 1 teaspoon vanilla extract
- 2⁄3 cup eggnog, at room temperature
HONEY BOURBON PRALINE SAUCE
- 1⁄2 cup pecans, coarsely chopped
- 4 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1⁄4 cup honey
- 1 cup heavy cream
- 1⁄2 teaspoon kosher salt
- 1 tablespoon Bourbon or 1 tablespoon dark rum or 1 tablespoon brandy
- Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
- In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
- Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
- When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
- Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
- Add eggs one at a time, blending well after each addition.
- Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
- Pour filling into the cooled crust.
- IF BAKING IN OVEN.
- Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
- Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
- Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
- Continue with Step 24.
- IF STEAMING IN PRESSURE COOKER.
- Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
- Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
- Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
- Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
- Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
- Allow cheesecake to rest 10 minutes while still in the pressure cooker.
- Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
- Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
- To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
- Serve cheesecake with praline sauce.
- HONEY BOURBON PRALINE SAUCE.
- In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
- In a shallow pan over medium-high heat, melt butter.
- Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
- Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
- Cool sauce to room temperature. Pour over chilled cheesecake.