Pressure Cooker Cheesecake with Crock-Pot® Express Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCrockPotSummer #CrockPotRecipes #CollectiveBias This pressure cooker cheesecake turns out perfectly every time! No need to stress out about a water bath, cracks on the top, or baking it until it’s “just right.” Using the Crock-Pot® Express 8-Quart Pressure Cooker makes this recipe a piece of cake… literally! Save $15 on Crock-Pot® Express 8-Quart Pressure Cooker at Target until 7/29/19. The Crock-Pot® 8-Quart Express Crock Pressure Cooker can cook meals up to 70% faster than traditional cooking and has enough capacity to serve nutritious, home-cooked meals for large families or parties of ten people or more. Thanks to convenient one-touch settings for various pressure-cooked meals, you can choose to eat sooner, or you can use the slow cook setting to come back later to a delicious, hot meal. You can also steam, brown, sauté, simmer, boil, or use the Manual Pressure setting, making one-pot meals easier than ever. Ingredients Needed for Pressure Cooker Cheesecake with Crock-Pot® Express cream cheese sugar heavy cream (you could sub sour cream) eggs graham crackers (I used chocolate) butter brown sugar How to Use the Crock-Pot® Express Pressure Cooker to Make a Cheesecake Prepare the cheesecake as your normally would in a springform pan. I used a 9-inch pan, but you could also use an 8-inch (which is a more commonly found pan size). Wrap the bottom of it in foil. Add water to the Crock-Pot® Express so that it can build up pressure. Insert the steam rack. Gently place the prepared cheesecake in it’s pan into the Crock-Pot® Express (on top of the steam rack). Lock the top into place and make sure the steam valve is closed. Cook for 30 minutes using the manual high pressure setting. And that’s it! After a normal cooling and chill time, your cheesecake is perfectly cooked and ready to eat. Yum! Recipe Notes & Tips Pat the top of the cheesecake with a paper towel after cooking to blot excess moisture. Once the cheesecake has cooled to room temperature, loosen the outer ring of the springform pan before chilling to combat a soggy crust. The best way to do this is to run a knife or offset spatula along the outside of the crust while the cake is in the pan, then placing the pan on a shelf in the fridge, then loosening (not removing) the ring and loosely covering with foil or plastic wrap. You can substitute the heavy cream in this recipe with sour cream, greek yogurt, or half-and-half. Check out this IG video to see my NUMBER ONE tip for easily pressing a graham cracker crust into a springform pan. It’s really important to bring the ingredients specified in the recipe to room temperature. Doing this, along with allowing it to cool to room temp before chilling, will prevent cracking and increase creaminess. Don’t forget to head to Target to save $15 on Crock-Pot® Express 8-Quart Pressure Cooker until 7/29/19! Continue to Content Pressure Cooker Cheesecake Yield: 16 slices Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes This pressure cooker cheesecake turns out perfectly every time! No need to stress out about a water bath, cracks on the top, or baking it until it's "just right." Using the Crock-Pot® Express 8-Quart Pressure Cooker makes this recipe a piece of cake... literally! Print Ingredients Graham Cracker Crust 1½ cups graham crackers crumbs (or 9 whole crackers, finely crushed)* 1/4 cup brown sugar 6 tablespoons butter, melted Cheesecake Filling 4 (8 ounce) packages cream cheese**, room temperature 1 cup sugar 1/2 cup heavy cream or sour cream or half-and-half, room temperature or 3 eggs, room temperature 1 tablespoon vanilla Instructions Mix together the graham cracker crumbs, brown sugar, and butter. Press the mixture into the bottom and up the sides of an 8- or 9-inch springform pan. Wrap the bottom of the pan in a single layer of foil. Use a hand mixer set to medium-high speed to whisk together the cream cheese, sugar, cream, eggs, and vanilla until smooth batter forms (some small lumps are okay). Pour the mixture into the crust. Add 1½ cups of water to the pressure cooker pot. Place the steam rack in the pot. Carefully place the springform pan on top of the steam rack. Seal the lid (be sure the steam valve is closed). Set the pressure to high on manual and set the time for 30 minutes. Allow the pressure to naturally release after cooking. Remove the lid and blot the top of the cake with a paper towel. Allow to cool to room temperature in the pot. Once the cake has cooled, chill for at least 4 hours before serving (see Tips & Notes section in the post for tips to avoid a soggy crust). Optional I added a layer of whipped topping to my cheesecake out of personal preference. That's up to you! Notes *any flavor of graham cracker is fine **regular, NOT low fat Obsessed with Cheesecake? Me too! Here are some of my favorite cheesecake recipes. New York Style Cheesecake Coffee Cake Cheesecake Salted Caramel and Chocolate Covered Cheesecake
