Who doesn’t love a classic cheesecake? With this cherry cheesecake recipe, you can have dessert prepped quickly. This does need to chill in the refrigerator for at least 4 hours, so plan ahead!
TIP: Don’t have graham crackers? You can subsite any cookies or cereal you have kicking around – the sweeter the better.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Utensils
Large Bowl
Stand or Hand Mixer
Medium Bowl
Plastic Wrap
Silicone Tipped Spatula
Step 1
In a large bowl, combine the cream cheese, sugar, cornstarch, eggs, egg yolks, cream, and salt. Use an electric mixer to mix until smooth and velvety.
Step 2
In a medium bowl, combine the graham crackers and melted butter until it resembles wet sand.
Step 3
Line the inside of the Ninja Multi–Purpose pan or another 9-inch round baking dish with plastic wrap. Ensure the wrap is flush to the bottom of the dish and comes fully up the sides of the pan.
Step 4
Place the graham cracker mixture in the center of the dish. Use a silicone-tipped spatula to press the mix outward. The mix should lay completely and evenly across the bottom of the dish.
Step 5
Pour the cheesecake batter over the crust, then use the spatula to evenly smooth it out. Tightly wrap the top of the baking dish with a new piece of plastic wrap so that the cheesecake is completely covered.
Step 6
Place the cheesecake on Reversible Rack, making sure it is in the lower steam position. Place rack with pan in pot. Pour the water into the pot. Assemble pressure lid, making sure the pressure release valve is In the SEAL position.
Step 7
Select PRESSURE and set to HI. Set time to 30 minutes. Select START/STOP to begin.
Step 8
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
Step 9
Remove top layer of plastic wrap from the cheesecake. Refrigerate the cheesecake. Refrigerate the cheesecake to completely cool, at least 4 hours.
Step 10
When ready to serve, remove the cheesecake from the refrigerator and place on a serving dish or cutting board. Use top edges of the remaining plastic wrap to remove cheesecake from the pan. Pull the plastic wrap out from underneath cheesecake. Top the cheesecake with the cherries in syrup as desired and serve.
In a large bowl, combine the cream cheese, sugar, cornstarch, eggs, egg yolks, cream, and salt. Use an electric mixer to mix until smooth and velvety.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 2 of 10
In a medium bowl, combine the graham crackers and melted butter until it resembles wet sand.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 3 of 10
Line the inside of the Ninja Multi–Purpose pan or another 9-inch round baking dish with plastic wrap. Ensure the wrap is flush to the bottom of the dish and comes fully up the sides of the pan.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 4 of 10
Place the graham cracker mixture in the center of the dish. Use a silicone-tipped spatula to press the mix outward. The mix should lay completely and evenly across the bottom of the dish.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 5 of 10
Pour the cheesecake batter over the crust, then use the spatula to evenly smooth it out. Tightly wrap the top of the baking dish with a new piece of plastic wrap so that the cheesecake is completely covered.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 6 of 10
Place the cheesecake on Reversible Rack, making sure it is in the lower steam position. Place rack with pan in pot. Pour the water into the pot. Assemble pressure lid, making sure the pressure release valve is In the SEAL position.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 7 of 10
Select PRESSURE and set to HI. Set time to 30 minutes. Select START/STOP to begin.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 8 of 10
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 9 of 10
Remove top layer of plastic wrap from the cheesecake. Refrigerate the cheesecake. Refrigerate the cheesecake to completely cool, at least 4 hours.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
1 cup
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
1/4 cup
heavy (whipping) cream
1 teaspoon
kosher salt
1 1/2 cups
crushed graham crackers
1/2 cup (1 stick)
unsalted butter, melted
1 cup
water
1 (14-ounce) jar
cherries in syrup
Step 10 of 10
When ready to serve, remove the cheesecake from the refrigerator and place on a serving dish or cutting board. Use top edges of the remaining plastic wrap to remove cheesecake from the pan. Pull the plastic wrap out from underneath cheesecake. Top the cheesecake with the cherries in syrup as desired and serve.
4 (225g) packages
cream cheese, at room temperature
200g
granulated sugar
3 tablespoons
cornstarch
3
whole eggs
2
egg yolks
55g
heavy (whipping) cream
1 teaspoon
kosher salt
140g
crushed graham crackers
113g (1 stick)
unsalted butter, melted
237ml
water
1 (420g) jar
cherries in syrup
4 (8-ounce) packages
cream cheese, at room temperature
