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Instant Pot Cheesecake Recipe

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4.3 from 2 reviews

This Instant Pot Cheesecake recipe offers a creamy, rich dessert with a perfectly baked texture. Utilizing the pressure cooking method, it delivers a smooth cheesecake with a buttery graham cracker crust in just over an hour, making it an efficient and delicious alternative to traditional oven-baked cheesecakes.

Ingredients

For the Crust

  • 1 1/4 cups graham cracker crumbs (about one sleeve graham crackers)
  • 3 Tablespoons sugar
  • 1/3 cup salted butter, melted

For the Filling

  • 2 (8-ounce) blocks cream cheese, softened to room temperature
  • 1 cup sugar
  • 1 Tablespoon cornstarch
  • 3 Tablespoons sour cream
  • 1/2 Tablespoon vanilla extract
  • 2 large eggs, beaten
  • 1 cup water (for the Instant Pot)

Instructions

  1. Prepare the Crust: Cut a piece of parchment paper to fit the bottom of a 7-inch nonstick springform pan and place it inside. In a food processor, crush the graham crackers until finely crumbled, then mix in the sugar. Add the melted butter and combine until evenly mixed. Pack the mixture firmly into the bottom and halfway up the sides of the pan. Chill in the refrigerator while preparing the filling.
  2. Make the Filling: Using an electric or stand mixer, beat together the softened cream cheese, sugar, and cornstarch until smooth. Scrape down the bowl sides, then add sour cream, vanilla extract, and beaten eggs. Mix well for 3 to 4 minutes until the mixture is thick, smooth, and creamy, scraping sides as needed.
  3. Assemble the Cheesecake: Pour the filling into the prepared crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Cover the pan with aluminum foil to protect the top from excess moisture during cooking.
  4. Pressure Cook the Cheesecake: Pour 1 cup of water into the bottom of a 6-quart Instant Pot. Place the cheesecake on top of the trivet, ensuring the trivet handles cradle the springform pan and are pointed upwards. The trivet's feet should sit in the water, not the pan. Place the trivet inside the Instant Pot. Lock the lid and set the pressure valve to "sealing." Select "Manual Cook" on high pressure and set the time for 32 minutes. It will take 8-10 minutes for the pot to come to pressure, then begin counting down.
  5. Release Pressure and Cool: Once cooking is complete, allow the Instant Pot to naturally release pressure for about 25-30 minutes until the valve drops. Remove the lid carefully. Using the trivet handles, lift the springform pan out of the Instant Pot. Let the cheesecake cool on the counter for about an hour, then refrigerate for at least 4 hours until completely chilled and set.
  6. Serve: When ready, release the cheesecake from the springform pan, slice, and serve with your favorite toppings.

Notes

  • Ensure cream cheese is fully softened to room temperature to avoid lumps in the filling.
  • Mix the filling thoroughly to achieve a smooth and creamy texture.
  • Covering the pan with foil prevents condensation from dripping onto the cheesecake.
  • Natural pressure release is crucial for a creamy texture and to prevent cracking.
  • Chilling the cheesecake for at least 4 hours helps it set firmly and improves the flavor.
  • You can add toppings like fresh fruit, chocolate sauce, or whipped cream before serving.

Find it online: https://cookedbygrace.com/instant-pot-cheesecake-recipe/