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cheesecake (Recipe)
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Pressure Cooking Time:20 mins
Course: Dessert
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Dairy, Eggs
Servings: 5
Calories: 549kcal


  • oil spray non-stick
  • ½ cup graham cracker crumbs
  • 2 tablespoons butter melted

Filling Ingredients

  • 16 ounces cream cheese softened
  • 3 tablespoons sour cream
  • 1/2 cup granulated sugar plus 2 extra tablespoons
  • 4 eggs
  • 1 teaspoon vanilla extract
  • orange zest of 1 orange


  • Add 3 cups water, place an interior rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil.
  • Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan.
  • Using a mixer blend the cream cheese, sour cream, sugar and orange zest together.
  • One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil.
  • Lower the cheesecake into the pressure cooker with a wire or piece of foil, carefully. Close and lock. Bring to pressure on high. Lower heat to medium and cook for 20 minutes at high pressure.
  • Release pressure using natural release method. Carefully remove the pan, being very careful remove foil; there will be a lot of steam. Cool the cheesecake in the fridge.


Calories: 549kcal | Carbohydrates: 35g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 246mg | Sodium: 442mg | Potassium: 198mg | Sugar: 30g | Vitamin A: 1595IU | Calcium: 123mg | Iron: 1.3mg

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