Name: Pressure Cooker Very Vanilla Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Very Vanilla Cheesecake

1. 3/4 cup graham cracker crumbs -

2. 1 tablespoon plus 2/3 cup sugar, divided -

3. 1/4 teaspoon ground cinnamon -

4. 2-1/2 tablespoons butter, melted -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 2 to 3 teaspoons vanilla extract -

7. 2 large eggs, room temperature, lightly beaten -

8. TOPPING (optional): -

9. 4 ounces white baking chocolate, chopped -

10. 3 tablespoons heavy whipping cream -

11. Sliced fresh strawberries or raspberries, optional -

How to cook deliciously - Pressure Cooker Very Vanilla Cheesecake

1. Stage

Grease a 6-in. springform pan. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker.

2. Stage

Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up side of prepared pan.

3. Stage

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. Stage

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. Stage

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. Stage

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.