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Pressure Cooker Very Vanilla Cheesecake

9 reviews
Total Time
Prep: 20 min. Cook: 65 min. + chilling

By Taste Of Home Editorial Team

Recipe by Krista Lanphier, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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Test Kitchen tips
  • Cheesecake may be stored in the refrigerator four to six days before serving. Wrap securely before chilling; top just before serving.
  • Six-inch springform pans are available from Wilton Industries. Visitwilton.com or call 800-794-5866.

    • Watch How to Make Pressure Cooker Very Vanilla Cheesecake

    Test Kitchen Approved

    Pressure Cooker Very Vanilla Cheesecake

    9 reviews
    Prep Time 20 min
    Cook Time 1 hour 5 min
    Yield 6 servings

    Ingredients

    • 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, room temperature, lightly beaten
    • TOPPING (optional):
    • 4 ounces white baking chocolate, chopped
    • 3 tablespoons heavy whipping cream
    • Sliced fresh strawberries or raspberries, optional
    Text Ingredients

    Directions

    1. Grease a 6-in. springform pan. Place trivet insert and 1 cup water in 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 side 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. Fold and 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. Quick-release the pressure. The cheesecake should be jiggly but set in center.
    5. Using foil sling, carefully remove springform pan; remove foil cover. Cool cheesecake on a wire rack 1 hour. Loosen side 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, serve with berries.

    Nutrition Facts

    1 slice: 484 calories, 34g fat (19g saturated fat), 151mg cholesterol, 357mg sodium, 39g carbohydrate (31g sugars, 0 fiber), 8g protein.

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