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TEST KITCHEN APPROVED

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

TEST KITCHEN APPROVED

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

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 Add your review

Yield:6 servings

Prep:20 min

Cook:1 hour 5 min

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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

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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.