3/4 cups graham cracker crumbs
2 Tbsp. sugar
3 tablespoons butter, melted
2 (8-ounce) Packages Cream Cheese, Room Temperature
3/4 cups sugar
1 teaspoons vanilla extract
Pinch of salt
2 large eggs
1 egg yolk
¾ salted caramel sauce, Ice Cream Salty Caramel Sauce, divided
2 tablespoons Balsamic Bourbon vinegar
12 pralines, chopped
1/4 cup heavy whipping cream
All my pans are 304 Stainless Steel and fits 5qt. And up.
Made in the USA
Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and butter in bowl of a food processor or stand mixer.
Blend until crumbs stick together. Press crumbs onto the bottom of a 7″ x 3″ push pan. If an outer edge of crust is desired, press crumbs up 2″ on the sides.
Bake crust for 10 minutes. Cool.
In the bowl of a mixer with a paddle attachment, mix cream cheese until soft. Add the sugar, vanilla, heavy whipping cream, bourbon vinegar (1 1/2 Tbsp)and salt, mix on low until very smooth. Remove and scrape the sides. Return the bowl to the mixer. Slowly add eggs 1 at a time just until blended, Carefully add and fold 1/2 cup of salted caramel sauce into the mixture. Pour batter into the crust. Wrap foil over the top of the cheesecake pan. Carefully place the Cheesecake in a Pressure Cooker on a trivet with 1 1/2 cups water. Set pot to 35 minutes on manual high pressure and do a 15 minute NPR. Check cake, It should jiggle in the middle just a little, Cool to room temperature, and then cool completely in the refrigerator overnight is best. When ready to remove from the pan, gently run a knife around the outside edge of the cheesecake. Cover the top with 1/4 cup of caramel sauce, 1/2 Tbsp balsamic bourbon, mixed , add chopped pralines over the top.
Kooking with Keith, LLC