Pressure Cooker Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons unsalted butter, melted
• 12 oz. cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/2 cup sour cream, room temperature
• Optional peach topping *

Directions

1. Grease a 6-inch springform pan. Combine the graham cracker crumbs, brown sugar, and butter in a bowl and mix until it resembles the texture of wet sand. Press the mixture into the bottom of the pan.
2. In a large bowl, mix the cream cheese, vanilla extract, and sugar. Add the eggs and mix to combine. Add the sour cream and whisk to combine. Pour the cheesecake mixture into the pan.
3. Wrap the pan in aluminum foil and use another piece of foil to cover the top. Add a cup of water to your pressure cooker. Place the cheesecake on the steamer rack. Close the lid and pressure cook for 31 minutes, then do a full natural release. Chill in the fridge for 2 hours before serving.

*Optional peach topping:
Set your Proctor Silex pressure cooker to sauté mode. Add 2 tablespoons of butter, 2 sliced peaches, and 1 tablespoon of sugar. Sauté for 5 minutes.