Quick Cooker Cheesecake
Patriotic Challenge
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1/2 cups
Crushed Graham Cracker
4 tbsp
Unsalted Butter - Melted
Pinch
Salt
1 1/2tbsp
Light brown sugar
1/4 c
AP Flour
16 ounces
Cream Cheese, room temperature
2
Eggs, room temperature
2/3 Cup
White Sugar
1/2 c
Sour cream, room temperature
2 tbsp
Cornstarch
2 tsp
Vanilla Extract
2 punches
Sea Salt, Cream Cheese Batter
Pampered Chef Quick Cooker
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1 pint
Strawberries, Diced
1/3 Cup
Sugar
1/2 tsp
Vanilla Extract
Pampered Chef Deluxe Cooking Blender
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CRUST: Combine the graham crackers, melted butter, salt, brown sugar & APF
1
Line the bottom & sides of the pan with parchment paper
2
Gently press down the crumbs for an even layer. Turn on your oven for 325•
3
Bake for 15 minutes at 325•
4
Mix sugar mixture: cornstarch, salt, white sugar
5
Best cream cheese for 10 seconds with a hand mixer at low speed
6
Mix in sugar mixture
7
Add sour cream & vanilla
8
Blend in eggs one at a time
9
Add 1 cup water & steamer rack
10
Add cheesecake batter to your baked crust
11
Let the water boil
12
High pressure cook for 28 minutes & full natural release for 9 minutes
13
Allow cheesecake to cool at room temperature with the lid open in the pressure cooker
14
15 minutes later run a pairing knife between sidewalk & parchment paper to release cheesecake
15
Chill cheesecake in the fridge for 4-8 hours preferably overnight
16
Strawberry topping
17
Add your toppings and enjoy!
18
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