• 1 (11-ounce) can mandarin oranges, well drained, reserve 1/2 cup juice
  • 11 ounces cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup crushed vanilla wafers
  • 1 cup water

Cut aluminum foil to fit bottom of 6-inch springform pan. Lightly grease foil. Decoratively arrange orange sections on prepared bottom of springform pan.

Beat cream cheese until smooth using an electric mixer. Beat in sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle top with vanilla wafers. Cover pan securely with aluminum foil.

Add water and cooking rack to cooking pot in Presto® Electric Pressure Cooker Plus. Place pan on cooking rack. Close cover. Place quick pressure release valve on vent pipe. Select DESSERTS and adjust time to 25 minutes. When time is up, allow pressure to drop of its own accord. Remove pan and cool on wire rack. Refrigerate 4 hours or overnight. Loosen edges. Position a 7-inch or larger plate upside down over pan; turn plate and pan over. Remove side of springform pan, remove bottom of pan, and carefully pull off foil.

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Orange Cheesecake