Vanilla Bean Pressure Cooker Cheesecake Recipe

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 Vanilla Bean Cheesecake in the Pressure Cooker!

This is the perfect cheesecake for holiday parties or just for a night in.  This yummy cheesecake takes about 15 minutes to prepare, 25 minutes to cook and then a painstaking 6 hours to chill.  Plan ahead a little and impress your guests with Vanilla Bean Cheesecake!

Let's get cooking!

Crust:

1 1/2 Cup Graham Crackers

3 TBSP Melted Butter

 Pulverize the crackers in a food processor and then add melted butter.  Press the mixture into a 6 inch spring form pan.  

 Press it down firmly with a glass to get a tight crust across the bottom and up on the edges about an inch.  

 Place in the freezer for 10 minutes while mixing filling.

Filling:

16 oz Cream Cheese (I always use neufchatel)

1/2 Cup Sour Cream

1/2 Cup Sugar

2 Eggs

1 teaspoon Vanilla

1 teaspoon Vanilla bean

1 Tablespoon Lemon Juice

Dust out the food processor and add the softened cream cheese.  Process the cream cheese until smooth, then add the sour cream and pulse it together.  Then add the sugar and pulse again.  Then add one egg at a time, combining it thoroughly in between.  Finally add the vanilla bean, vanilla and lemon and pulse together.

Pour filling on top of the crust.  Place 1 cup of water into the pressure cooker, set in the trivet and set the cheesecake on the trivet.  Set the pressure cooker for 25 minutes.

Let it cook and cool down...then place in the fridge for at least 6 hours or overnight.  It's worth the wait! 

Remove sides of the spring form pan and slice and serve.  Eat as is...or top with berries, caramel drizzle, chocolate or whipped cream! 

This post published on Doodlecraft first