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
| Servings | Prep Time | Cook Time |
| 6servings | 20minutes | 65minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 65minutes |
Ingredients
- 1 cup water
- 3/4 cup graham cracker crumbs
- 1 tablespoon, plus 2/3 cupcup sugar divided
- 1/4 teaspoon ground cinnamon
- 2-1/2 tablespoons butter melted
- 2 packages cream cheese 8 ounces each, softened
- 2 to 3 teaspoons vanilla extract
- 2 large eggs lightly beaten
- TOPPING (optional):
- 4 ounces white baking chocolate chopped
- 3 tablespoons heavy whipping cream
- sliced fresh strawberries or raspberries optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
- Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
- 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.
- 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.
- 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.
- 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
