Category
Desserts
Servings
8 servings
Ingredients
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8 oz plain cream cheese
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⅔ c Sugar
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2 large eggs
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½ t vanilla extract
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¼ c sour cream
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2 T unsalted butter, melted
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¾ c graham crackers (ground)
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Cooking spray
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Cherry, blueberry, or favorite pie filling
Batter for Cheesecake
Crust
Topping
Directions
Mix melted butter and graham cracker crumbs.
Take a 6-inch springform pan and spray with cooking spray.
Press the graham cracker/butter mixture into pan.
For the filling, make sure cream cheese is soft. Mix softened cream cheese in a mixing bowl and beat with sugar for 3 to 5 minutes.
Add eggs, one at a time while mixing. Add sour cream and then add vanilla extract.
Pour cream cheese mixture into pan with crust.
Tap the pan on table to release any air pockets.
Cover with foil and place in pressure cooker. Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use “START/PAUSE” dial to set to “Grains” and adjust for 35 minutes.
When done, natural release for 10 minutes. When done, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure. Remove cheesecake. Cool overnight in refrigerator or for 4-5 hours.
Remove cheesecake from pan: Run a knife around the wall of pan between wall and crust to release cake from pan. Next, unlatch springform pan and lift up, using both hands.
Place cheesecake on serving platter and garnish with fruit filling topping.
Recipe Note
TIP
Cut cheesecake with a sharp kitchen knife to easily adjust portions.
