PRESSURE-COOKER PEACHY SUMMER CHEESECAKE

Pressure-Cooker Peachy Summer Cheesecake image

This is a cool and always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you wrap it well so it's airtight, and add the peaches and whipped cream only after it thaws. -Joan Engelhardt, Latrobe, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) reduced-fat cream cheese
4 ounces fat-free cream cheese
1/2 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons unsweetened apple juice
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
3 large eggs, room temperature, lightly beaten
2 medium ripe peaches, peeled and thinly sliced

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 12g protein.