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Electric Pressure Cooker Cheesecake

6 Hr(s) 5 Min(s)
15 Min(s) Prep
5 Hr(s) 50 Min(s) Cook
Use your new pressure cooker for this Electric Pressure Cooker Cheesecake recipe! You won't believe how easy this Electric Pressure Cooker Cheesecake is.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Tip 2
Serving Suggestion
Top each serving with a sliced large strawberry and fresh mint sprig.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 15g
75%
Trans Fat 1g
Cholesterol 120mg
40%
Sodium 320mg
14%
Total Carbohydrates 28g
10%
Dietary Fibers 0g
Sugars 21g
42%
Protein 6g
12%
Vitamin A
30%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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