Paula Deen kitchen electrics PDPC8 Instruction Manual & Recipes page 74

Preheat o ven t o 3 50 d egrees.
Crust:
In a m edium s ized b owl, c ombine g raham c racker c rumbs, s ugar a nd
buler.
Mix w ell a nd p lace i n b olom a nd s ides o f 7 " s pring f orm c ake p an.
Make s ure t o p ress a gainst s ides a nd b olom o f p an. P lace i nto o ven
and b ake f or 8 m inutes.
Filling:
Prepare fi lling b y b ea@ng c ream c heese. M ix i n s ugar a nd v anilla w hile
bea@ng u n@l w ell b lended.
Add i n e ggs a nd c ombine. P our m ixture i nto p repared c rust. W rap c ake
pan @ ghtly w ith a luminum f oil.
Pour ½ c up w ater i nto p ressure c ooker. P lace c ake p an i nto p ressure
cooker a nd s ecure l id. S et d ial t o 2 0 m inutes.
When c ook @ me i s c omplete, a nd p ressure i s f ully r eleased, c arefully
open l id.
Remove p an f rom p ressure c ooker a nd l et c ool t o r oom t emperature.
Refrigerate o vernight.
When r eady t o s erve, t op w ith c hocolate g laze, c herries, w hipped
cream a nd o r p owdered s ugar.
Chocolate g laze:
In a m edium s aucepan, m elt b uler o ver m edium-­‐low h eat. A dd
chocolate t o b uler.
Whisk i n s ugar, w hipping c ream. C ocoa p owder, v anilla a nd s alt. W hisk
un@l c ombined.
Cook o ver m edium-­‐low h eat f or 2 m inutes w hile w hisking c onstantly.
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