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

Line 1-quart bowl with aluminum foil. Butter the foil lining. Decoratively arrange orange sections in bottom of bowl. Beat cream cheese until smooth. Beat in sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with vanilla wafers. Cover bowl securely with aluminum foil. Place cooking rack and 2 cups water in Presto® 6- or 8-quart Pressure Cooker. Place bowl on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 35 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove cheesecake and cool in bowl on wire rack. Unmold cheesecake, carefully removing aluminum foil. Refrigerate until chilled.

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Orange Cheesecake