Pressure Cooker Very Vanilla Cheesecake Recipe

Pressure Cooker Very Vanilla Cheesecake Recipe
Pressure Cooker Very Vanilla Cheesecake Recipe photo by Taste of Home
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Pressure Cooker Very Vanilla Cheesecake Recipe

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Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 45 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 45 min. + releasing

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
  • 1/2 cup sour cream
  • 2 to 3 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • miniature peanut butter cups or sliced almonds, optional

Directions

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 sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Place springform pan on a trivet with handles; lower into cooker. Cover cheesecake with foil. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release remaining pressure. The cheesecake should be jiggly but set in center.
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 shortening in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds. Yield: 6 servings.

Test Kitchen tips
  • Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • 6-inch springform pans are available from Wilton Industries. Call 800-794-5866 or visitwilton.com.
  • Originally published as Pressure Cooker Very Vanilla Cheesecake in One Pot Instant Pot Winter 2017

    • 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
    • 1/2 cup sour cream
    • 2 to 3 teaspoons vanilla extract
    • 2 large eggs, lightly beaten
    • TOPPING:
    • 2 ounces semisweet chocolate, chopped
    • 1 teaspoon shortening
    • miniature peanut butter cups or sliced almonds, 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 sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
    4. Place springform pan on a trivet with handles; lower into cooker. Cover cheesecake with foil. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release remaining 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 shortening in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds. Yield: 6 servings.

    Test Kitchen tips
  • Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • 6-inch springform pans are available from Wilton Industries. Call 800-794-5866 or visitwilton.com.
  • Originally published as Pressure Cooker Very Vanilla Cheesecake in One Pot Instant Pot Winter 2017

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