Pressure Cooker Cheesecake Recipe

June 13, 2023 Post a Comment

If you’ve ever wanted to make a delicious and moist cheesecake, then a pressure cooker cheesecake is the perfect way to do it. Not only does it require less time and effort than baking in an oven, but it also can help you achieve a perfectly creamy and fluffy texture. This pressure cooker cheesecake recipe is the perfect way to get you started on making a delicious dessert that is sure to please.

Description

This pressure cooker cheesecake recipe is an easy way to make a delicious dessert. It doesn’t require a lot of time or effort, but it does require some basic knowledge of how to use a pressure cooker. The result is a creamy and fluffy cheesecake that is sure to be a hit with everyone. The best part is that you can customize it to your taste by adding different flavors and toppings. This pressure cooker cheesecake recipe is sure to become a favorite dessert in your home.

Ingredients

For this pressure cooker cheesecake recipe, you’ll need: 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 8 ounces graham cracker crumbs; 2 tablespoons butter, melted; 1/4 cup heavy cream; 1/2 cup sour cream; 1/4 cup brown sugar; 1/4 teaspoon salt.

Instructions

1. Begin by greasing the bottom and sides of a 6-inch round baking pan with butter. Place the graham cracker crumbs in a medium bowl and add the melted butter. Stir to combine.

2. Press the graham cracker mixture into the bottom of the baking pan and set aside. In a separate bowl, combine the cream cheese, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Beat with an electric mixer until the mixture is creamy and smooth.

3. Pour the cream cheese mixture into the prepared pan and spread evenly. Set the pan in the pressure cooker, making sure the bottom of the pan is not touching the bottom of the pressure cooker. Add 1 1/2 cups of water to the pressure cooker.

4. Lock the lid and set the pressure cooker to the “Steam” setting. Cook for 25 minutes. Once finished, release the pressure and remove the lid. Allow the cheesecake to cool for 10 minutes before carefully removing it from the pan.

5. In a separate bowl, combine the heavy cream, sour cream, brown sugar, and salt. Mix until smooth and creamy. Spread the cream mixture over the top of the cooled cheesecake.

6. Refrigerate the cheesecake for at least 3 hours before serving. Enjoy!

Equipment

To make this pressure cooker cheesecake recipe, you’ll need a 6-inch round baking pan, an electric mixer, and a pressure cooker. You may also want to have a rubber spatula on hand to help spread the cream cheese mixture and the cream topping.

Notes

This recipe can be doubled if needed. Just make sure to use a larger baking pan and double the ingredients. Also, make sure to check the size of your pressure cooker to make sure it’s big enough to accommodate the baking pan.

Nutrition

One serving of this pressure cooker cheesecake contains approximately 250 calories, 11 grams of fat, 28 grams of carbohydrates, and 5 grams of protein. It also contains a good amount of calcium and iron.