Nesco PC8-25 Care/Use Manual page 17

1-1/2 Tbsp. vegetable oil
1/2 celery stalk, chunked (set aside leaves) 1 lb. carrots, cut 1"to 3" lengths
1 lbs. onions, quartered
1 tsp. black peppercorn
2 Tbsp. chicken flavored soup base
Add oil, chicken thighs and celery leaves into the cooking pot. Select BROWN
button and press the START button, brown until meat is lightly golden brown. Add
the rest of the ingredients. Place lid on cooker and lock it and set regulator knob to
PRESSURE. Press the HIGH pressure button for 30 minutes. Use the natural release
method to release the pressure. Strain the stock using a seive or cheesecloth.
Crust:
1 C Chocolate wafer cookie crumbs
Mix crumbs and butter together. Press into bottom of 8" spring form pan and set aside.
Filling:
2 C. water
1/3 C. packed brown sugar
1/4 C maple syrup
1/2 (15 oz.) can solid-pack pumpkin
2 tsp. vanilla extract
Topping:
1 C heavy whipping cream
1/2 C. chopped pecans, toasted
Blend cream cheese, sugars and maple syrup in bowl until smooth. Adding eggs;
beat on low just until blended. Whisk in the pumpkin, cornstarch, vanilla and
pumpkin pie spice.
Pour into spring form pan over crust. Add water and rack to cooker. Tear off a 20" piece
of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking is
complete.
Place spring form pan on foil strip and lower onto cooking rack. Cover and lock lid
in place. Turn regulator knob to PRESSURE. Program for HIGH pressure and cook
for 20 minutes. Release pressure by using the quick release method. Unlock and
open lid. Remove cheesecake from cooker by lifting up the ends of foil swing. Let
cool to room temperature before refrigerating 2-3 hours. For best results, refrigerate
overnight.
Topping: Toast pecans using BROWN/SAUTÉ function by adding nuts to cooking
pot and stir for 3-5 minutes or until lightly browned. Next, combine whipping
cream and maple syrup in cooking pot; bring to a boil using the BROWN/SAUTÉ
function stirring occasionally until sauce is slightly thiickened about 10-15 minutes.
Refrigerate until well chilled.
RECIPES
CHICKEN STOCK
CHOCOLATE PUMPKIN CHEESECAKE
2 Tbsp butter, melted
2 (8 oz.) pkg. cream cheese, softened
1/3 C granulated sugar
2 eggs, large
4 tsp. cornstarch
1-1/2 tsp. pumpkin pie spice
3/4 C. maple sryup
3 lbs. chicken thighs
1/2 bundle Parsley,
1/2 Bay leaf
13 C. water or 2/3 full
15