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INGREDIENTS:

3/4 cups graham cracker crumbs

2 Tbsp.  sugar

3 tablespoons butter, melted 

2 (8-ounce) Packages Cream Cheese, Room Temperature

3/4 cups sugar

1 teaspoons vanilla extract

Pinch of salt

2 large eggs

1 egg yolk 

¾  salted caramel sauce,  Ice Cream Salty Caramel Sauce, divided 

2 tablespoons Balsamic Bourbon vinegar

12 pralines, chopped

1/4 cup heavy whipping cream 

All my pans are 304 Stainless Steel and fits 5qt. And up.

Made in the USA 

Kookingwithkeith.com 

Directions:

Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and butter in bowl of a food processor or stand mixer.

Blend until crumbs stick together. Press crumbs onto the bottom of a 7" x 3" push pan. If an outer edge of crust is desired, press crumbs up 2" on the sides.

Bake crust for 10 minutes. Cool.

In the bowl of a mixer with a paddle attachment, mix cream cheese until soft. Add the sugar, vanilla, heavy whipping cream, bourbon vinegar (1 1/2 Tbsp)and salt, mix on low until very smooth. Remove and scrape the sides. Return the bowl to the mixer. Slowly add eggs 1 at a time just until blended, Carefully add and fold 1/2 cup of salted caramel sauce into the mixture. Pour batter into the crust. Wrap foil over the top of the cheesecake pan. Carefully place the Cheesecake in a Pressure Cooker on a trivet with 1 1/2 cups water. Set pot to 35 minutes on manual high pressure and do a 15 minute NPR. Check cake, It should jiggle in the middle just a little, Cool to room temperature, and then cool completely in the refrigerator overnight is best. When ready to remove from the pan, gently run a knife around the outside edge of the cheesecake. Cover the top with 1/4 cup of caramel sauce, 1/2 Tbsp balsamic bourbon, mixed , add chopped pralines over the top.

Enjoy:

Keith Tant 

Kooking with Keith, LLC 

Kookingwithkeith.com