Pressure Cooker Cheesecake
This recipe for Pressure Cooker Cheesecake will change the way you make cheesecake. This makes the usual water bath in the oven so much easier.
- 1/2 cup shortbread toffee cookies, crushed, about 6 cookies
- 1/3 cup pecans, chopped
- 2 tablespoons butter melted
- 2 (8 ounce) packages cream cheese, room temperature
- 3/4 cup sugar
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
- 3 eggs, room temperature
Adapted from pressurecookingtoday.com
Pulse the cookies and pecans together in food processor.
Combine the cookie crumbs, chopped pecans and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, and flour. Mix in eggs one at a time just until incorporated; don't over mix. Pour the batter into the prepared crust.
Place a trivet in the bottom of the pressure cooker, add two cups water, and lower your springform pan with a sling * on to the trivet. Lock the lid in place, set pressure cooker to high, and timer to 30 minutes. Allow ten minutes of natural release then perform a quick release.
Let cool one to two hours before placing in the refrigerator for an additional two to three hours, or overnight.
* Using a 18 to 20 inch piece of aluminum foil, folded three times length wise to make a sling to lower and raise your pan.
I also changed a couple of other things in the recipe. I didn’t have any half and half, so I substituted heavy cream. My cheesecake wasn’t done at 25 minutes, the middle was still liquidy, so I cooked it 5 minutes longer, and it was perfect. I also change the directions below to cook the cheesecake uncovered. My cheesecake stuck to the tin foil covering and I pulled some of the cheesecake top off when I removed the tin foil, so I would cook it uncovered next time.