Mini Pressure Cooker Cheesecakes

https://ohsodelicioso.com/mini-pressure-cooker-cheesecakes/

Ingredients

• 1 1/2 c graham cracker crumbs
• 6 T melted butter
• 3 T sugar
• 1 t cinnamon
• 8 oz. cream cheese completely room temperature
• 1/2 c sugar
• 1 t vanilla
• 1 T lemon juice
• 2 eggs completely room temperature
• 1/2 c canned pitted cherries
• 1/2 c cherry juice from canned cherries
• 1/2 c sugar
• 2 1/2 T flour
• 1/8 t salt
• 2 T butter

Instructions

1. For crust, combine all ingredients and press into bottoms of ramekins (I used five 3 1/2" ramekins).
2. For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
3. Beat just until combined. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Set to steam vegetables, adjust time to 3 minutes.
4. Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.
5. When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.
6. Let cool to room temperature, then chill in fridge. Top with cherry topping when ready to serve.

Recipe Notes

These can be baked in the oven at 350 degrees. Remove from oven after about 15 minutes, or once the edges have puffed up.

Nutrition Facts

Mini Pressure Cooker Cheesecakes

Amount Per Serving

Calories 674 Calories from Fat 342

% Daily Value*

Total Fat 38g 58%

Saturated Fat 21g 105%

Cholesterol 164mg 55%

Sodium 584mg 24%

Potassium 189mg 5%

Total Carbohydrates 77g 26%

Dietary Fiber 1g 4%

Sugars 57g

Protein 7g 14%

Vitamin A 25.4%

Vitamin C 1.7%

Calcium 8.4%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.