Pressure Cooker Very Vanilla Cheesecake Recipe

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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

Read Reviews
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Publisher Photo
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. Cook: 65 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 65 min. + cooling

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
  • TOPPING:
  • 4 ounces white baking chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • Sliced fresh strawberries or raspberries, 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 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 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 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. 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

    Nutritional Facts

    1 slice: 604 calories, 42g fat (25g saturated fat), 160mg cholesterol, 372mg sodium, 51g carbohydrate (43g sugars, 0 fiber), 9g protein.

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    • 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
    • TOPPING:
    • 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. 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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    Reviews forPressure Cooker Very Vanilla Cheesecake

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    MY REVIEW
    sandydent User ID: 937394 286816
    Reviewed Apr. 17, 2018

    "Before I review I want to mention that this recipe appears in the magazine Taste of Home Cook It....Fast or Slow. In this magazine the instructions for cooking are different that what is stated here. I cooked my cheesecake for 45 minutes on High Pressure. Let it naturally release for 10 minutes and then quick release the remaining pressure. After that I proceeded with the recipe as written above. We loved this cheesecake. I also love this cheesecake made in the slow cooker but found the pressure cooker made a denser cake that ate more like an actual baked cheesecake. A definite wining recipe for sure."

    MY REVIEW
    Marie User ID: 9432566 284622
    Reviewed Mar. 4, 2018

    "This recipe did not work out for me. I followed the directions and the ingredients. The texture of the cheesecake was too soft, even after refrigeration. I did not care for the cinnamon flavor in the crust. I also did not care for the VERY vanilla flavor. I used good, pure vanilla extract but to me, it was overpowering.

    If you make this cheesecake you must heed the instructions that say to wait until serving time to add the chocolate topping. The reason you have to serve the cheesecake right after applying the chocolate topping is that the chocolate topping becomes like 'magic shell' and you can't cut through it when you go to cut the cheesecake. For me, this recipe was a fail on many points."

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