Two delicious desserts in one! In addition the fact that this cheesecake is baked in your pressure cooker means there is no fiddling with hot water bathes in your oven.
This creamy vanilla and brown sugar cheesecake sits on a oatmeal and brown sugar crust. It is coupled with a warm butter tart sauce that is incorporated both in the cheesecake and to be drizzled on top for serving.
When you release the steam on your cooker you are hit with the aroma of both fresh homemade cheesecake and butter tarts. Enjoy!
Ingredients:
1/2 C + 2 ½ Tbsp. melted butter, (1/2 C in sauce and 2 ½ Tbsp. in crust)
1 C + 1Tbsp brown sugar (1/2 C in sauce, 1 Tbsp. in crust & 1/2 C in cheesecake)
1/3 C Quick Oats
1/3 C All Purpose Flour
2 8oz. packages of cream cheese, brought to room temperature
2 eggs, brought to room temperature
½ tsp. Vanilla
1 C water
Butter Tart Sauce:
Mix ½ C of brown sugar into ½ C of melted butter. Make sure the butter is very warm to liquify the sugar (otherwise you are crunching on sugar crystals), mixing with a fork or small whisk works well. Set aside. Some of this sauce will be incorporated into the cheesecake the remainder is to drizzle on top of the completed cheesecake. Heat the sauce up and mix before you use it.
Crust:
Add 1/3 C of oats, 1/3 C flour and 1 Tbsp. of brown sugar to the 2 ½ Tbsp of melted butter. Mix together and press lightly into a 7-inch spring-form pan. Using the bottom of a flat bottomed glass works well, as pictured. Set aside.
Filling:
Beat the cream cheese until smooth, add in the ½ C of brown sugar and vanilla and beat again until smooth. Add in the eggs and beat until just incorporated. Pour over crust in spring-form pan. Drizzle across the top about 3 to 4 Tbsp. of your butter tart sauce. Gently run a toothpick or cake tester through the filling mixture to swirl the butter tart sauce throughout the filling. Note: the sauce will completely disappear into the cheesecake during the cooking process but it gives it a wonderful butter tart flavour.
Place a trivet in the inner port of your pressure cooker followed by 1 C of water. Cover your cheesecake with aluminum foil (or a silicone cover if you have one). Lower the cheesecake onto the trivet, use a sling if you have one for easier removal after cooking, one can easily be fashioned out of folded aluminum foil. Put the lid on your cooker and set it for 28 minutes. Allow for 10 minutes of natural release and then release any remaining pressure.
Blot any water from the cover of your cheesecake with paper towel. Remove cheesecake and leave it to cool on your counter for 1 hour, then refrigerate for at least an hour.
To serve heat up the butter tart sauce (give it a good stir to ensure the sugar and butter are well combined) and either drizzle it over the whole cheesecake or over each individual piece.
I would like to say a big thank you to Paradise Butter Tarts for providing inspiration to me for this recipe not to mention the butter tarts pictured. https://paradisetarts.ca/
Brent
On the ingredient list you have butter listed first but what is the second line ingredient? 1 Cup & 1 Tbspn of what??? Thnxs
Marie
Thank you so much for catching this. The ingredient is brown sugar and the post has been updated.