12
INGREDIENTS
2 packages (8 ounces each)
each cream cheese, room
temperature
2
/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup water
2 tablespoons butter, melted
1
/2 package (8 ounces)
peanut butter sandwich
cookies or chocolate cream
sandwich cookies
Chocolate, caramel, or
strawberry syrup, to taste
DIRECTIONS
1 In a large mixing bowl or in the bowl of a stand
mixer, mix the cream cheese and sugar on low.
Once incorporated, add eggs and vanilla and
mix on low until combined.
2 Grease a 7-inch springform pan and pour in the
cake batter. Cover pan tightly with aluminum foil.
3 Pour water into the pot. Place pan on steam
rack. Place rack with pan in pot.
4 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to LOW. Set time to
35 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, allow
pressure to natural release for 15 minutes. After
15 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
7 Remove the aluminum foil and allow cheesecake
to cool at room temperature for 30 minutes
before placing in the refrigerator for 2 hours.
8 Make the top crust by pulsing the melted
butter and cookies in a food processor. Once
cheesecake has cooled, cover the top with
cookie crumbs and lightly pack with a rubber
spatula. Drizzle with syrup and return to the
refrigerator for 30 minutes to set the crust.
9 Once crust has set, remove cheesecake from
the pan and serve.
UPSIDE-DOWN
CHEESECAKE
PREP: 15 MINUTES | REST: 30 MINUTES | CHILL: 2
1
/2 HOURS
COOK: 35 MINUTES | MAKES: 1 (7-INCH) CHEESECAKE
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: NATURAL 15 MINUTES
M A I N S &
SIDES
COOKING CHARTS
For more inspiring recipes and cooking charts,
visit ninjakitchen.com.
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