Creamy Cheesecake with Caramel Sauce & Biscoff Cookie Crust -- Pressure Cooker Style in 15 minutes!

I made this cheesecake in my pressure cooker, and it "baked" in 15 minutes. That's 75% faster than using a conventional oven. The beauty of making cheesecakes in a pressure cooker, is that the steam mimics using a water bath-- which yields a moist and creamy cheesecake. This recipe is adaptable, in that you can flavor this anyway that you like. I chose to use only vanilla, and used Biscoff (speculoos) cookies instead of graham crackers, for the crust. You do need a 7-inch Springform pan, to bake cheesecakes in a pressure cooker. That's a smaller size, but it also means you won't be tempted to eat quite as much. The slices were just right, and yielded six servings. Please click on the recipe source to see how I made this, on my Food Blog.

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