4.62 from 21 votes
Pressure Cooking Time: 20 minutes
Course Dessert
Servings 5
Calories 549 kcal


  • 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: 549kcalCarbohydrates: 35gProtein: 10gFat: 41gSaturated Fat: 22gCholesterol: 246mgSodium: 442mgPotassium: 198mgSugar: 30gVitamin A: 1595IUCalcium: 123mgIron: 1.3mg
Food Group Dairy, Eggs
Cooking Method Pressure Cooking
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