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
Pressure Cooker Very Vanilla Cheesecake
Test Kitchen tips
Watch How to Make Pressure Cooker Very Vanilla Cheesecake
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
- Grease a 6-in. springform pan. Place trivet insert and 1 cup water in 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 side 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. 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.
- 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.
- 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.
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