Quick Cooker Cheesecake
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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
1/2 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
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Line the bottom & sides of the pan with parchment paper
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Gently press down the crumbs for an even layer. Turn on your oven for 325•
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Bake for 15 minutes at 325•
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Mix sugar mixture: cornstarch, salt, white sugar
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Best cream cheese for 10 seconds with a hand mixer at low speed
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Mix in sugar mixture
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Add sour cream & vanilla
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Blend in eggs one at a time
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Add 1 cup water & steamer rack
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Add cheesecake batter to your baked crust
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Let the water boil
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High pressure cook for 28 minutes & full natural release for 9 minutes
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Allow cheesecake to cool at room temperature with the lid open in the pressure cooker
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15 minutes later run a pairing knife between sidewalk & parchment paper to release cheesecake
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Chill cheesecake in the fridge for 4-8 hours preferably overnight
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Strawberry topping
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Add your toppings and enjoy!
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