Pressure Cooker Very Vanilla Cheesecake

“Cinnamon and vanilla give this cheesecake so much flavour, and making it in the pressure cooker creates a silky, smooth texture that’s hard to resist.” —Krista Lanphier, Milwaukee, Wisconsin

Pressure Cooker Very Vanilla Cheesecake
Pressure Cooker Very Vanilla Cheesecake recipeTaste of Home
Pressure Cooker Very Vanilla Cheesecake
Servings Prep Time Cook Time
6servings 20minutes 65minutes
Servings Prep Time
6servings 20minutes
Cook Time
65minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
  2. Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
  3. In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
  4. Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in centre.
  5. Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
  6. For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
Recipe Notes
Test Kitchen tips

  • Cheesecake may be stored in the refrigerator four to six days before serving. Wrap securely before chilling; top just before serving.

Nutrition Facts

1 slice: 484 calories, 34g fat (19g saturated fat), 151mg cholesterol, 357mg sodium, 39g carbohydrate (31g sugars, 0 fibre), 8g protein.