Pressure cooker cheesecake...pretty neat, huh? It set after 30 minutes of high pressure.
2- 8 oz packages of cream cheese
5 eggs
1/2 cup turbinado sugar
pecans
graham cracker crumbs
2 T butter(melted)
Mix first 3 ingredients in food processor. Chop pecans in mini processor, and add melted butter and ~1/2 -3/4 cup graham cracker crumbs. Press into bottom of 7" springform pan. Place pan in a "basket" made of foil, so that water doesn't leak in. Make 2' foil strips to facilitate pan removal after cooking time is done. I cooked this for 30 minutes under high pressure, with natural pressure release to keep the top from breaking. The results: not very pretty cosmetically, BUT tasty!
