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Very Vanilla Cheesecake

Very Vanilla Cheesecake

Very Vanilla Cheesecake

Recipe Type: Emeril Pressure AirFryer

Servings: 6


  • 0.75 cup graham cracker crumbs
  • 1 tablespoon plus 2/3 cup sugar, divided
  • 0.25 teaspoon Ground Cinnamon
  • 2.5 tablespoon butter, melted
  • 2 package (8 oz. each) cream cheese, softened
  • 2 teaspoon Vanilla Extract
  • 2 large eggs, lightly beaten
  • 4 ounce semisweet baking chocolate, chopped
  • 2 teaspoon vegetable shortening
  • 0 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.