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5 from 3 votes
Vanilla Cheesecake - Pressure Cooker Version
Prep Time
15 mins
Cook Time
20 mins
Release Time
15 mins
Total Time
35 mins
Cheesecake is one of the easiest desserts to make and yet your guests will be so impressed. You can make it in the oven OR in the pressure cooker. Either way, remember to make it a day ahead of time so that it has time to set up.
Course: Desserts/Sweets
Cuisine: American
Keyword: Vegetarian
Servings: 6
Calories: 459 kcal
  • 6 graham crackers crushed
  • 2 tablespoons butter melted
  • 1 pound cream cheese room temperature
  • 2/3 cup sugar
  • ¾ teaspoon pure vanilla extract
  • 2 eggs
  1. Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan. Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
  2. Using the paddle on your stand mixer with low speed, the regular beaters on a hand mixer on low speed, or a food processor blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
  3. Pour the batter into the cake pan with the graham cracker crust. Cover the pan tightly with more greased aluminum foil. Place a rack in the bottom of the pressure cooker. Make a sling with which to lower the cheesecake into the cooker by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Lower the cheesecake into the cooker and onto the rack, and add enough water to cover the bottom by 1 inch. Lock the lid in place, tucking the ends of the sling into the cooker.
  4. Pressure cook on HIGH for 20 minutes.
  5. Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.
  6. Bring the cake to room temperature before serving, and serve with any of the compotes in this book.

Recipe Video

Nutrition Facts
Vanilla Cheesecake - Pressure Cooker Version
Amount Per Serving
Calories 459 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g85%
Cholesterol 147mg49%
Sodium 389mg16%
Potassium 149mg4%
Carbohydrates 36g12%
Sugar 27g30%
Protein 7g14%
Vitamin A 1210IU24%
Calcium 93mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.