Serves: 6
Total Calories: 340

1 (11-ounce) can mandarin orange, well drained, reserving juice
1 (8-ounce) package cream cheese
1 (3-ounce) package cream cheese
1/2 cup sugar
2 eggs
1/2 cup toasted whole wheat bread, crumbs
2 cups water
Orange Sauce:
1/4 cup sugar
1/2 teaspoon orange extract
1/2 cup reserved mandarin orange juice
2 teaspoons cornstarch

Line a soufflé dish or 6-inch spring form pan with aluminum foil. (They should fit inside your cooker easily). Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil.

Place cooking rack or trivet and 2 cups water in at least a 6-quart pressure cooker. Place dish on rack. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 20 minutes. Cool cooker at once by setting in a sink filled with 4-inches cold water. Let sit 1-2 minutes. Remove cheesecake and cool in soufflé dish on wire rack. Loosen edges and unmold. Refrigerate until chilled.

Meanwhile for orange sauce, mix 1/4 cup sugar and cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheesecake.

Nutritional Facts:

Serves: 6
Total Calories: 340
Calories from Fat: 178

More Recipes from the Cook'n Under Pressure Cookbook:
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Blueberry Pudding Cake
Butterscotch Bread Pudding
Chocolate Lover's Pudding
Creamy Rum-Rice Pudding
Creme Caramel
Crimson Pears
Date-Nut Bread
Easy Cheesy Custard Cups
Everything Nice Spiced Apples
Heritage Bread Pudding and Caramel Sauce
Honey Rice Pudding
Lemon Pudding
Mandarin Orange Cheesecake with Orange Sauce
Maple-Banana Pudding Cake
Quick Custard