Dessert

Cheesecake Crust:

1. Place gingersnaps and brown sugar in food processor or blender and blend until fine.

2. Combine melted butter and gingersnap sugar mix in bowl until well combined.

3. Pour crumb mixture into 7-inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.

4. Place in freezer while preparing batter.

Cheesecake batter:

1. (For best results, all ingredients should be room temperature before beginning.) 

   Mix sugar with cornstarch in a small bowl.

2. Combine sugar mixture and cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.

3. Add remaining ingredients to the cream cheese mixture and beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

4. Remove cheesecake pan from freezer and pour batter into pan. 

5. Optional step: Tap pan lightly on counter to help air bubbles rise to surface. Pop bubbles with a toothpick until clear of bubbles. 

Cooking Instructions:

1. Place 3-inch trivet into 6-qt. or larger pressure cooker and add 1 cup water.
   

2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes).

3. Remove pan from cooker and uncover. Allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

4. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.

1. Place room temperature butter in large mixing bowl, along with sugar. Mix until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.
   

3. Pour wet ingredients into bowl with dry ingredients, or vice versa. Gently mix until fully combined. Then, using a rubber spatula, add chocolate chips to batter and mix again.

4. In a small bowl… add cream cheese and milk. Whisk together until smooth and creamy. Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.

5. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. 

6. Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges. Then, using a toothpick (or knife), draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.

7. Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

8. Remove pan from cooker and uncover, but allow brownies to cool in the pan for about 10 minutes before removing.

Cheesecake crust:

1. Crush graham crackers to fine crumbs by pulsing in food processor or blender.

2. Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.

3. Pour crumb mixture into bottom of 7x3" push pan or springform pan. Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

4. Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

Cheesecake Batter:

1. (For best results, all ingredients should be room temperature before beginning.)

   In a large mixing bowl... Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

2. Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

3. Remove crust from freezer and pour batter into pan.

Cooking Instructions:

1. Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).

3. Remove lid and carefully transfer cheesecake to cooling rack. Remove foil, and gently use the corner of a paper towel to dry any water that may have gathered around the edges of cheesecake. (This can leave marks on the cheesecake if not done carefully, and is an optional step.)  

4. Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

5. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Maple Glaze:

1. Prepare glaze after cheesecake has been refrigerated for minimum of six hours and is ready to be served. Add heavy cream and maple syrup to empty and clean pressure cooker.

2. Using sauté setting... Set a timer for five minutes. The cream and syrup will begin to boil and bubble. Stir often. The color will start to change to a light caramel color, and it will thicken slightly.

3. After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature. 

4. Once cooled to room temperature, pour desired amount of glaze over top of prepared cheesecake. Cheesecake can be refrigerated with the glaze, or served immediately.

1. Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

2. In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil. Using a hand mixer, blend them together. Add the egg, and mix again. Add buttermilk and vanilla extract – mix again. Finally, add red food coloring, Kahlua, and vinegar - and mix again. 

3. Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

4. Spray 7-inch push pan with nonstick cooking spray. Pour batter into pan, and cover with aluminum foil.

5. Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

6. Remove push pan, uncover, and let cool for at least 10 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

7. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Lastly, increase to the highest speed until whipped texture is achieved.
   

8. Frost the cakes in the style of your choice. And enjoy!

1. Place butter and sugar in large mixing bowl. Using a hand mixer, mix butter and sugar until fully combined. Add eggs and vanilla extract and mix again. Add peanut butter, mix again. Then add bananas and mash with a potato masher until fully combined.

2. Using a separate large mixing bowl, combine all dry ingredients with a whisk.

3. Pour wet ingredients into bowl with dry ingredients. Using a rubber spatula, fold ingredients together until fully incorporated. But do not overwork. Add chocolate chips and fold them until evenly distributed.

4. Spray 7-inch pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

5. Add 3-inch trivet to pot with 1 1/2 cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

6. Remove lid, take out pan, remove foil, and let cool for at least 10 minutes before slicing.

7. Serve and enjoy!

1. Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going. Add sugar, then “cream” together. Add egg and mix until fully incorporated. Next, add pumpkin and vanilla extract. Mix until fully combined. Will look like it has curdled, but it hasn’t.

2. In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Using a whisk (or fork), mix together.

3. Add all dry ingredients to bowl with the wet. Mix gently until fully combined, making sure to scrape the edges of the bowl.

4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.

5. Add 3-inch trivet and 1 1/2 cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. 

6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

1. Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

3. Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.

4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.

5. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Loosely cover pan with aluminum foil. This will keep out moisture. 

6. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

7. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

8. Serve warm with vanilla ice cream!