Blend the cream cheese with the eggs, sweetened condensed milk, evaporated milk, and vanilla.
In a container, spread caramel on the sides and bottom of the container.
Then pour the previous mixture into the container and cover with aluminum foil.
Cook in a water bath; in a pressure cooker, place a little water to introduce our container with the mixture, ensuring that water does not reach the top of the mixture container.
Cook for 45 minutes, starting the count when the water begins to boil.
Once removed from heat, let it cool.
Finally, unmold and refrigerate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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