Maple Cinnamon Cheesecake

Categories: cheesecake, cobblers, pies

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 tsp. ground cinnamon, plus more for dusting
• 2 Tbsp. granulated sugar
• 5 Tbsp. butter
• 1 (8oz.) pkg. cream cheese
• 1 (8oz.) pkg. Neufchatel cream cheese
• 1/2 cup maple syrup
• 1 egg plus 2 egg yolks, at room temperature
• 2 Tbsp. all-purpose flour
• 1 tsp. vanilla extract
• 1//4 tsp. salt

Directions

1. Place a metal rack or trivet in the bottom of a 6-quart pressure cooker. Add 2 cups water.
2. In a bowl, combine the graham cracker crumbs, cinnamon, sugar, and butter and mix until crumbs are uniformly moistened.
3. Press mixture into the bottom and halfway up the sides of a deep 7-inch pan with a removable bottom or a high-sided 2-quart soufflé dish; set aside.
4. In a food processor, or with an electric mixer, beat cream cheeses and maple syrup until smooth. Add the egg and yolks, one at a time, beating well between each addition. Scrape sides of bowl or canister as necessary. Add the flour, vanilla and salt and beat or process until mixture is completely smooth and creamy. Pour over graham cracker crust.
5. Using two 24-inch pieces of heavy-duty aluminum foil, create a sling for the cheesecake. Fold each sheet of foil in half lengthwise, then fold each strip in half again. You should have two long strips of 3- to 4-inch wide foil. lay the strips on a work surface to create an X. Place the pan in the center of the X and fold the ends of the foil over and crimp to create loop handles. Carefully lower pan into pressure cooker.
6. Lock lid onto pot. Bring a stove-top cooker to low pressure and cook, reducing heat as low as possible while still maintaining

7. pressure, and cook 35 minutes. if using an electric cooker, cook on high pressure for 25 minutes.

8. Let pressure return to normal naturally, about 15 minutes. Remove lid. Use the sling to carefully transfer the baking dish to a wire cooling rack. Cool at room temperature for 1 hour. If using a soufflé dish, refrigerate for 3 hours before unmolding, then refrigerate for 6 more hours before serving. If using a pan with A removable bottom, remove from pan after 1 hour, then refrigerate for 6 hour before serving. Dust cake with cinnamon before slicing.

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