Cinnamon and vanilla give this cheesecake so much flavor, and making it in the electric pressure cooker creates a silky, smooth texture that’s hard to resist.
—Krista Lanphier, Milwaukee, WI
Prep: 20 min. • Cook: 65 min. + cooling • Makes: 6 servings
1 cup water
3/4 cup graham cracker crumbs
1 Tbsp. plus 2/3 cup sugar, divided
1/4 tsp. ground cinnamon
2 1/2 Tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
2 to 3 tsp. vanilla extract
2 large eggs, lightly beaten
TOPPING (optional)
4 oz. white baking chocolate, chopped
3 Tbsp. heavy whipping cream
Sliced fresh strawberries or raspberries, optional
1. Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
2. Mix cracker crumbs, 1 Tbsp. sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of the prepared pan.
3. In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
4. Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low and set time for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center.
5. Carefully remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
6. For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.
1 SLICE: 484 cal., 34g fat (19g sat. fat), 151mg chol., 357mg sod., 39g carb. (31g sugars, 0 fiber), 8g pro.
TEST KITCHEN TIP
Find 6-inch springform pans at Wilton Industries. Visit wilton.com or call 800-794-5866.