ELECTRIC PRESSURE COOKER CHEESECAKE

Electric Pressure Cooker Cheesecake image

Use your new pressure cooker for this Electric Pressure Cooker Cheesecake recipe! You won't believe how easy this Electric Pressure Cooker Cheesecake is.

Provided by My Food and Family

Categories Recipes

Time 6h5m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup graham cracker crumbs
1/2 cup plus 2 Tbsp. sugar, divided
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cornstarch
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
2 eggs

Steps:

Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom of pan.
Beat cream cheese in large bowl with mixer until creamy. Add cornstarch and remaining sugar; mix well. Blend in sour cream and vanilla. Add eggs, 1 at time, mixing on low speed after each just until blended. Pour over crust; cover with foil.
Place trivet in pressure cooking pot. Add 1 cup water. Make foil sling by folding 24-inch sheet of foil lengthwise into thirds. Place sling in center of cooker, then carefully place springform pan on middle of sling.
Lock lid in place, folding back ends of foil sling if necessary. Select High Pressure, then set timer for 40 min. When timer goes off, turn off pressure cooker. Use natural pressure release for 10 min., then do a quick pressure release to release any remaining pressure. When valve drops, slowly remove lid.
Remove cheesecake from cooker. Center of cheesecake should just have slight movement when pan is gently jiggled. If not, cook cheesecake an additional 5 min.
Transfer cheesecake to wire rack. Remove and discard foil. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely. Refrigerate 4 hours.

Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 21 g, Protein 6 g