Gluten-Free Pressure Cooker Cheesecake

Make an easy cheesecake in the pressure cooker that can be made gluten-free. It can be topped with your favorite toppings like cherry, strawberry, or blueberry!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 serving

Calories: 601 kcal per serving

Ingredients

1 Cup - Gluten-Free Graham Crackers
2 Tsps - Sugar
1 Tsp - Cinnamon
3 Tbsps - Butter
16 ounce - Cream Cheese (Room Temp)
⅔ Cups - Sugar
¼ Tsps - Salt
1 tsp - vanilla
Lemon
2 - Eggs
⅔ Cups - Sour Cream
1 ½ Cups - Water
21 ounce - Canned Pie Topping Cherry

Instructions

Combine gluten-free graham crackers, sugar, cinnamon, and butter.
Press this into the bottom of a 7-inch springform pan.
Freeze in the freezer for about 10-15 minutes to set.
While this is freezing, cream together the cream cheese, sugar, salt, vanilla, zest from a lemon, eggs, and sour cream.
Mix this well until smooth.
Pour into the frozen crust.
Pour 1 1/2 cups of water into the pot of the pressure cooker.
Place the prepared cheesecake on the wire trivet in the lowest position, then place it in the pressure cooker.
Secure the pressure cooker lid and set the nozzle to SEAL.
Pressure cook on high for 35 minutes.
Let it fully naturally release (DO NOTHING).
Carefully remove the cheesecake and place it in the fridge for at least 4 hours to fully chill.
Once fully chilled, top evenly with the cherry topping or your preferred topping and crushed gluten-free graham crackers.
Serve.

Nutrition