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Pressure Cooker Cheesecake

A quick way to make a delicious small cheesecake using your pressure cooker.

Course Dessert
Cuisine American, Italian
Keyword Instant Pot Cheesecake, Pressure cooker cheesecake, Quick cheesecake
Prep Time 15 minutes
Cook Time 35 minutes
Refrigerate overnight 12 hours
Total Time 12 hours 50 minutes
Servings 4 people

Ingredients

Crust

  • ¾ cup graham crackers crushed
  • 2 tsp sugar
  • 2 tbsp butter melted

Filling

  • 16 oz cream cheese 2 bars, room temperature
  • 1/3 cup sugar
  • 2 tsp flour**
  • 1 tsp vanilla extract or vanilla paste
  • ½ tsp orange peel freshly grated
  • ½ tsp lemon peel freshly grated
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • ¼ cup heavy whipping cream
  • 1/8 tsp sea salt

Topping

  • ½ cup sour cream
  • 2 tsp sugar
  • OR Use Canned pie filling - strawberry, cherry, blueberry

Instructions

Crust

  1. Add crackers and sugar to a food processor and pulse a few times to grind into small crumbs.
  2. Add the melted butter and pulse to combine.
  3. Turn out into a greased 6” cheesecake (springform) pan. Pat around the bottom and partially up the sides.
  4. Place pan in the fre3ezer to harden while the filling is made.

Filling

  1. Blend together the softened cream cheese, sugar, cream, flour grated citrus, salt and vanilla.
  2. Add the eggs & yolk, one at a time, mixing carefully to just combine. Do not over mix.
  3. Pour into the cold crust.

Cook

  1. Add 1.5 cups of water to the pressure cooker, and use a trivet in the bottom.
  2. Cover the cheesecake with a paper towel (to absorb excess liquid) and then with a piece of foil. Loosely fold foil around the pan.
  3. Place into the pressure cooker on top of the trivet. Using a sling makes it easier.
  4. Lock on the lid; cook on high pressure for 35 minutes. Allow 18 minutes natural release (in other words, just let it cool without venting).
  5. Now that all the pressure has released, open and remove the cheesecake. Take off the foil and the paper towel. Dab off any remaining liquid.
  6. The center should be jiggling but not liquid-y. The residual heat in the cake will finish cooking it.

Topping

  1. If you want the topping, mix sour cream and sugar together which makes a sweet Crème Fraiche like topping, and spread over the cheesecake.

  2. Cool on a rack 1 hour.

  3. Cover with a paper towel or cotton towel and refrigerate overnight.

    If using pie filling, spoon over just before serving.

Recipe Notes

Notes & Alternatives:

** flour – use a little more flour to make a denser heavy cheesecake or half to no flour to make a creamier, lighter cheesecake.

Crust: instead of graham crackers use any of the following for the crust:
Vanilla wafers, shortbread cookies, ginger snaps, Biscoff, Lorna Doon cookies, Oreo cookies.

After setting overnight, use a pie filling (cherry, strawberry or blueberry) on top of the cheesecake instead of the crème fraiche topping.

Individual cheesecakes in wide mouth canning jars can be made. Cook 7 minutes in 8 ounce/ 1 cup jars or 4 minutes in 4 ounce jars. Do not use larger jars.

Recipe can be increased by half or doubled to make larger 7/8” cheesecakes. Increase cooking time by another 5-8 minutes.