Published: by Absolutely Recipes, in the recipes category.

Pressure Cooker Vanilla Cheesecake Recipe.

Ingredients:

3/4 cup graham cracker crumbs
1 TBSP plus 2/3 cup sugar, divided
1/4 TSP ground cinnamon
2-1/2 TBSPs butter, melted
2 packages (8 ounces each) cream cheese, softened
2 to 3 TSPs vanilla extract
2 large eggs, room temperature, lightly beaten
TOPPING (optional):

4 ounces white baking chocolate, chopped
3 TBSPs heavy whipping cream
Sliced fresh strawberries or raspberries, optional

Recipe Instructions:

Grease a 6" springform pan.
Place trivet insert and 1 cup water in a 6 quart
electric pressure cooker.

Mix cracker crumbs, 1 TBSP sugar and cinnamon; stir in butter.
Press onto bottom and about 1" up side of prepared pan.

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.

Cover cheesecake tightly with foil.
Fold and 18x12" piece of foil into thirds, making a sling.
Use the sling to lower the dish onto the trivet.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on low for 1 hour and 5 minutes.
Quick-release the pressure.
The cheesecake should be jiggly but set in center.

Using foil sling, carefully remove springform pan; remove foil cover.
Cool cheesecake on a wire rack 1 hour.
Loosen side from pan with a knife.
Refrigerate overnight, covering when completely cooled.

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, serve with berries.

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