- 8
Ingredients
- Crust
- 1/2 cup crushed shortbread toffee cookies, about 6 cookies
- 1/3 cup pecans, chopped
- 2 tablespoons butter melted
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
- 3 eggs, room temperature
Preparation
Step 1
Prepare a 7 inch springform pan by greasing it or coating it with a non-stick spray.
In a bowl combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, and flour. Mix in eggs one at a time just until incorporated; don't over mix. Pour the batter into the prepared crust.
Place a trivet in the bottom of the pressure cooker, add one cup water, and lower your springform pan with a sling * on to the trivet. Lock the lid in place, set pressure cooker to high, and timer to 30 minutes. Allow ten minutes of natural release then perform a quick release.
Let cool one to two hours before placing in the refrigerator for an additional two to three hours, or overnight.
If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans and grated chocolate.