Very Vanilla Cheesecake


Very Vanilla Cheesecake

Cooker Device: 
Emeril Everyday
Pressure AirFryer


Prep time
Cooking time
Total time


3⁄4 cups
graham cracker crumbs
1 tablespoon
plus 2/3 cup sugar, divided
1⁄4 teaspoon
Ground Cinnamon
2 1⁄2 tablespoons
butter, melted
2 packages
(8 oz. each) cream cheese, softened
2 teaspoons
Vanilla Extract
large eggs, lightly beaten
4 ounces
semisweet baking chocolate, chopped
2 teaspoons
vegetable shortening
sliced almonds


1. Grease a 6-in. springform pan; pour 1 cup water into inner pot.

2. Mix cracker crumbs, 1 Tbsp. sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared springform pan.

3. In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over the crust.

4. Cover cheesecake tightly with foil. Place springform pan on wire rack with handles; lower into inner pot. Lock pressure lid. Press pressure function; select custom setting. Press timer; set to 65 minutes. Start. Cook until center of cheesecake is almost set.

5. Quick-release pressure. Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.

6. For topping, if desired, melt chocolate and shortening in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. Sprinkle with almonds to serve.