Pressure-Cooker Peachy Summer Cheesecake – a delicious recipe with cream cheese, cream cheese, sugar, sour cream, apple juice, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
2
In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet.
3
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour.
4
Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
549
kcal
Calories
40
g
Fat
34
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (8 ounces) reduced-fat cream cheese, 4 ounces fat-free cream cheese, 1/2 cup sugar, 1/2 cup reduced-fat sour cream, and more.
Yes, Pressure-Cooker Peachy Summer Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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