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Electric Pressure-Cooker Hazelnut Cheesecake
Electric Pressure-Cooker Hazelnut Cheesecake

Electric Pressure-Cooker Hazelnut Cheesecake

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Cook Minutes 3 Hr
Prep : 15 Min Cook: 2 Hr 45 Min
Looking for a new recipe using your electric pressure cooker? Try this Electric Pressure-Cooker Hazelnut Cheesecake recipe today. You won't believe how easy it is to make! And oh so delicious.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup chocolate wafer cookie crumbs
3 Tbsp. butter, melted
1/2 cup sugar
1 Tbsp. corn starch
1 tsp. vanilla
2 eggs
1/4 cup chopped hazelnuts
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Step 1
Combine cookie crumbs and butter; press onto bottom of 7-inch springform pan sprayed with cooking spray. Wrap foil around bottom and slightly up side of pan.
Step 2
Beat cream cheese in large bowl with mixer until creamy. Add sugar, corn starch, vanilla and 1/2 cup hazelnut spread, mix well. Add eggs, one at time, mixing on low speed after each just until blended. Pour over crust; cover with foil.
Step 3
Place trivet in electric pressure cooker. Add 1 cup water. Make foil sling by folding 24-inch-long sheet of foil lengthwise into thirds. Place sling on centre of trivet, then carefully place springform pan on prepared rack. Close and lock lid, folding back ends of foil sling if necessary.
Step 4
Cook 45 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Turn pressure cooker off. Remove lid.
Step 5
Remove cheesecake from pressure cooker. Centre of cheesecake should just have slight movement when pan is gently jiggled. If not, cook cheesecake an additional 5 min.
Step 6
Transfer cheesecake to wire cooling rack. Remove and discard foil from bottom of springform pan. Run knife around rim of pan to loosen cake. Remove rim. Cool cheesecake completely.
Step 7
Microwave remaining hazelnut spread in microwaveable bowl on HIGH 20 sec. or just until warmed; drizzle over cheesecake. Top with nuts.
Step 8
Refrigerate 1 hour.
Kraft Kitchen Tips!
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Note
This delicious cheesecake can be refrigerated up to 2 days before serving. Drizzle with warmed hazelnut spread and top with chopped nuts, then refrigerate 1 hour before serving.
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Size Wise
Enjoy a serving of this rich-and-indulgent dessert on special occasions.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Fat 31 g
Saturated fat 14 g
70 %
Cholesterol 115 mg
Sodium 330 mg
14 %
Carbohydrate 36 g
Fibre 2 g
Sugars 31 g
Protein 7 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
4 %
Iron
10 %
Servings
10 servings, 1 slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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