[Vegetarian] [Company]
Makes 8 servings
DIRECTIONS
Lightly coat a 6×3-inch springform pan with cooking spray. For crust, in a small bowl stir together crushed wafers, almonds, and the 1 Tbsp. sugar; stir in melted butter. Press onto bottom of the springform pan. In a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in the ½ cup sugar and ½ cup of the dulce de leche until combined. Beat in eggs on low just until combined. Beat in vanilla. Pour over crust in pan. Prepare as directed for desired cooker, below.
Fast 40-minute cook time
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. To prevent crust from getting soggy while steaming, cut a piece foil the same size as a paper towel. Place foil under paper towel; set springform pan on paper towel; bring foil and paper towel up around pan.
Cut three double-thick, 18×3-inch heavy foil strips. Crisscross strips and place pan on top of crisscross. Use foil strips to place pan on rack. Fold strips inside pot. Lock lid in place. Set an electric cooker on high pressure to cook 40 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 40 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Use foil strips to lift pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Loosen and remove sides of pan; drizzle with remaining dulce de leche and chocolate.
Slow 2-hour high cook time
Place a steam rack in a 6-qt. slow cooker. Add warm water to cooker to reach just below rack. Set springform pan on rack. Cover opening of cooker with three layers of paper towels; place lid on top. Cook on high 2 hours. Turn off cooker and let stand, covered, 1 hour. Remove springform pan from cooker. Cool cheesecake on a wire rack 1 hour. Cover; chill 4 to 24 hours. Loosen and remove sides from pan; drizzle cheesecake with remaining dulce de leche and chocolate.
per serving 487 cal., 27 g fat (15 g sat. fat), 135 mg chol., 286 mg sodium, 52 g carb., 0 g fiber, 47 g sugars, 10 g pro.