Menu
Pressure Cooker Very Vanilla Cheesecake Pressure Cooker Very Vanilla Cheesecake
Pressure-Cooker Peachy Summer Cheesecake Pressure-Cooker Peachy Summer Cheesecake
Lime Cheesecake Pie Lime Cheesecake Pie
Lime Coconut Cheesecake Lime Coconut Cheesecake
No-Bake Lime Cheesecake No-Bake Lime Cheesecake
Refrigerator Lime Cheesecake Refrigerator Lime Cheesecake
Cool Lime Cheesecake Cool Lime Cheesecake
Key Lime Cheesecake Key Lime Cheesecake
Pressure-Cooker Chocolate-Apricot Dump Cake Pressure-Cooker Chocolate-Apricot Dump Cake
Pressure-Cooker Lava Cake Pressure-Cooker Lava Cake
Frozen Lime Cake Frozen Lime Cake
Pressure-Cooker Carrot Cake Oatmeal Pressure-Cooker Carrot Cake Oatmeal
Pressure-Cooker Spicy Lime Chicken Pressure-Cooker Spicy Lime Chicken
Pressure-Cooker Molten Mocha Cake Pressure-Cooker Molten Mocha Cake
Very Vanilla Slow-Cooker Cheesecake Very Vanilla Slow-Cooker Cheesecake
Lemon Dream Cheesecake Lemon Dream Cheesecake
Homemade Lemon Cheese Pie Homemade Lemon Cheese Pie
Lemon Surprise Cheesecake Lemon Surprise Cheesecake
Lemon Cheesecake Pies Lemon Cheesecake Pies
Lime Angel Food Cake Lime Angel Food Cake

Pressure-Cooker Lime Cheesecake

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 50 min. + chilling

Makes

8 servings

Updated: Sep. 30, 2023
I love my pressure cooker and get a kick out of creating recipes for it. When I wanted to try a cheesecake, I did some research and put together my own version. Success! It not only was beautiful with no cracks but also tasted absolutely scrumptious. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker Lime Cheesecake
Pressure-Cooker Lime Cheesecake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup sour cream
  • 2 to 3 teaspoons grated lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • Optional: Lime slices and whipped cream

Directions

  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 small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the side of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice 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 50 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 side from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.

Nutrition Facts

1 piece: 292 calories, 18g fat (10g saturated fat), 88mg cholesterol, 187mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 4g protein.