Pressure Cooker Blackberry Cheesecake is a rich and dense New York Style Cheesecake with bursts of ginger and blackberries.

Pressure Cooker Blackberry Cheesecake

Cheesecake is my very favorite dessert. The ginger in the crust combined with the blackberry jam, makes this cheesecake really special.

It’s creamy and very smooth and oh so heavenly. I love making cheesecakes in my Pressure Cooker, as they always come out perfect and I don’t have to pay much attention.

Cast of Ingredients for Pressure Cooker New York Cheesecake

Cast of Ingredients for Pressure Cooker Blackberry Cheesecake

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

Add graham crackers and sugar into the bowl of a food processor.

If you don’t have a food processor, take a large baggie and put the graham crackers inside, seal it and take a rolling pin and crush the crackers.

Just make sure you read my Perfect Pressure Cooker Cheesecake Tips & Guide first.

Pulse until small crumbs form. Add melted butter and combine.

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

Grease your Cheesecake Pan and then cut a piece of parchment paper and place it inside. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.

Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides.

It is helpful to put the pan with the crust into the freezer while preparing the filling.

Mix the cream cheese, sugar, vanilla, peels together well.

Add the eggs, one at a time. Just mix in until combined. You may see some yellow from the yolk in the batter, and that is fine.

Fold the cream in just to combine.

For grating the lemon and orange, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.

You won’t taste the peels, but they will enhance the flavor of this Pressure Cooker Blackberry Cheesecake.

Smush the jam between your fingers to avoid chunks and gently place tiny dollops on top of the filling, at least one to two inches a part.

Using a butter knife, carefully swirl the jam into the top part of the filling.

I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake.

If any moisture gets on the cake, just dab it off with a paper towel.

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking.

If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well.

Lower Cheesecake into Pressure Cooker

Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling. If you have an 8 quart or larger Pressure Cooker, you could use an 8 Inch Cheesecake Pan and just double the recipe. Add 5 minutes to the cook time.

Pressure Cooker Blackberry Cheesecake

Any jar that will fit into the opening of the Push Pan will work. Don’t try to take it out of the pan, until at least after a couple of hours in the refrigerator!

A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Pressure Cooker Blackberry Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.

It will taste much, much, much, better. Really, I am not joking. Your Cheesecake will taste good on the same day, but will taste incredible the next day.

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.

Pressure Cooker Blackberry Cheesecake Slice

A small amount of the fruit from the jam will sink a bit in places, so don’t over do the chunky part.

This Pressure Cooker Blackberry Cheesecake is awesome topped with Pressure Cooker Lemon Curd. Lemons and Blackberries, ummmmm, it is so good.

Kitchen Equipment and Essentials

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

PIN this Pressure Cooker Blackberry Cheesecake (Or Any Fruit)!

Pressure Cooker Blackberry Cheesecake

Pressure Cooker Blackberry Cheesecake (Or Any Fruit)

Kitchen Equipment and Essentials