Thanks Barb – so nice to hear you love our site and recipes! We have a post https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ using heart shaped 4″ springform pans, but it would be the same for round pans. You can use a trivet and stack them to cook more than one at a time depending on how tall your pan is. Have fun!

I have an 8qt Duo and love it. But now am also the proud owner of a 3qt Duo. 

I would like to make 4” cheesecakes, one at a time I assume, in the 3qt but have no idea how long. Also any idea how long two, 4” in my 8qt would take? 

I have only made Cheesecake ‘muffins’ in my 8qt. 8oz of creamcheese and 1 egg plus remainder ingredients make 9 standard sized muffins. Sort of 2-bite cheesecakes. But I want to make 4” cakes. Thanks for the advise. 

Love your site and recipes. 

Hi Diane – just soak up any moisture with the corner of a paper towel and it will dry out quickly. I don’t like covering it because it can interfere with the cheesecake rising and falling as it cooks, and it slows down the cook time. So I prefer not to cover the cheesecake.

That’s great – thanks for sharing Ann! I’m sure yours was pretty as well.

Hi Gloria – you can taste the ginger but it’s a nice compliment to the pumpkin. But if you prefer, you can substitute graham crackers.

Hi Claudette – Here’s a baked cheesecake recipe that you could use as a guide https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/. You’ll want to double the ingredients.