Minutes Prep time: 20
Minutes Total time: 300
Servings: 8
Difficulty: Intermediate
2 cups Glutino® Pretzel Twists
3 tablespoons firmly packed brown sugar
3 tablespoons unsalted butter, melted
2 pkgs (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1/3 cup sour cream
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 can (21 oz each) Duncan Hines® Wilderness® More Fruit Strawberry Pie Filling
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 124 mg | 41% |
| Total Fat | 29 g | 45% |
| Iron | 1% | |
| Calories | 479 kcal | 24% |
| Sodium | 487 mg | 20% |
| Protein | 5 g | 11% |
| Saturated Fat | 17 g | 83% |
| Sugars | 37 g | 4% |
| Vitamin C | 0 |
CRUST: Place pretzels and brown sugar in food processor and pulse into fine crumbs. Pour in butter and pulse just until blended. Press crust in bottom and 1/2-inch up the sides of 7-inch springform pan. Freeze 15 minutes.
FILLING: Wipe inside and blade of food processor clean. Place cream cheese, sugar and sour cream in food processor and process until smooth, about 30 seconds. Pour in eggs, vanilla and salt and pulse just until blended. Scrape bottom and sides with rubber spatula and pulse a few more times to remove any lumps. Pour into pan on top of crust. Let sit on the counter for a few minutes to release air bubbles.
Pour 1 cup water into 6-quart electric multicooker pot. Place manufacturer supplied rack in pot. Fold an 18-inch long piece of aluminum foil lengthwise into thirds to create a 4-inch wide strip of foil. Place foil on top of rack and let it hang over the sides of the pot. If you have a silicone sling, you can use that instead.
Cover cheesecake tightly with foil. Place cheesecake on top of foil strip. Fold foil over to create a sling that you can use to lift the cooked cheesecake out of the pot.
Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 35 minutes. When time is up, allow for natural pressure release. Carefully lift cheesecake out of pressure cooker. Cool at room temperature 1 hour.
Remove ring from springform pan. Refrigerate cheesecake until cold, 3 to 4 hours. Top cheesecake with strawberry pie filling. Use a hot knife to slice cheesecake and serve each slice with Reddi-wip®!
Pressure Cooker Cheesecake
