Pressure Cooker Very Vanilla Cheesecake

Name: Pressure Cooker Very Vanilla Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 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

TOTAL TIME: Prep: 20 min. Cook: 65 min. + chilling YIELD: 6 servings.

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

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

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.