Basic Loaf Pan Cheesecake You Can Make in Your Pressure Cooker
A creamy, sweet, and simple loaf pan cheesecake with a smooth pressure-cooked texture that melts in your mouth. Quick and beginner-friendly dessert done right.
Equipment
- 1 Mixing bowl Large
- 1 Loaf pan 9x5 inch
- 1 Pressure cooker Well-seasoned with natural release option
Ingredients
Main ingredients
- ¼ cup Butter melted for the crust
- 1 ½ tablespoons Granulated sugar to sweeten the crust
- 1 ¼ cups Graham cracker crumbs for the crust
- 2 blocks Full-fat cream cheese softened at room temperature (8 oz each)
- ⅔ cup Granulated sugar for the batter
- 2 Eggs room temperature
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 325°F (163°C) as part of prep step if needed.
- Grease loaf pan and line with parchment paper with overhang for easy removal.
- Mix graham cracker crumbs with melted butter and sugar. Press into bottom of pan. Set aside.
- Beat cream cheese until smooth. Add sugar and beat until blended.
- Add eggs one at a time, beating after each. Stir in vanilla extract.
- Pour batter over crust in pan and tap gently to level.
- Set pan on trivet in pressure cooker with 1 cup water beneath. Cook on high for 30 min. Naturally release 15 min then quick release the rest.
Notes
Cool completely in pan before refrigerating at least 6 hours. For best slicing, use warm knife. Keeps in fridge 3-4 days or freezer 1 month wrapped well.