Pressure Cooker Very Vanilla Cheesecake Recipe

Name: Pressure Cooker Very Vanilla Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 3/4 cup graham cracker crumbs; 1 tablespoon plus 2/3 cup sugar, divided; 1/4 teaspoon ground cinnamon; 2-1/2 tablespoons butter, melted; 2 packages (8 ounces each) cream cheese, softened; 2 to 3 teaspoons vanilla extract; 2 large eggs, lightly beaten; 4 ounces white baking chocolate, chopped; 3 tablespoons heavy whipping cream; Sliced fresh strawberries or raspberries, optional

Servings: persons

1 cup water
3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cup sugar, divided
1/4 teaspoon ground cinnamon
2-1/2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 to 3 teaspoons vanilla extract
2 large eggs, lightly beaten
4 ounces white baking chocolate, chopped
3 tablespoons heavy whipping cream
Sliced fresh strawberries or raspberries, optional

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 center.
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.

1198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup water, 3/4 cup graham cracker crumbs, 1 tablespoon plus 2/3 cup sugar, divided, 1/4 teaspoon ground cinnamon, and more.

Yes, Pressure Cooker Very Vanilla 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.

Pressure Cooker Very Vanilla Cheesecake

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