ottawa foodies

Just made a pumpkin cheesecake in the IP. Really good !

www.pressurecookingtoday.com

If you don't like pumpkin . . . .

www.pressurecookingtoday.com

That looks amazing!

Maybe I will try this with tofu or cream cheese subsitute-not a fan of cream cheese.
This has to be a sign, I just bought 1lb pecans and have homemade caramel in the fridge.

Francis, I had a look t the recipe. Does the caramel set up firmly or is it really sticky/soft?

@felinefan, I read that melted caramels can set up hard, so I used caramel topping for ice cream instead. I only had a 9" spring form pan, so mine couldn't fit in the Instant Pot (8" barely fits, 7" is good). I used a regular pressure cooker and gave it 15 minutes. Ingredients were increased by 50%. Sooo . . . delicious is the way it turned out. But the center of the cheesecake was a bit soft. The circumference was perfect. Next time for such a large cake I would do 30 min. Alternatively I could try a heating cire in the center. The Winners in Gatineau has a nice assortment of good quality spring form pans, under $10. I plan to make two more of these soon for my workplace Christmas pot luck.