Instant Pot Cheesecake
Creamy cheesecake made easily in your Instant Pot
Check out this recipe
Cheesecake Instant Pot

Instant Pot Cheesecake

Right before Thanksgiving of this crazy 2020 pandemic ridden year, I got got engaged. Also, earlier in the year, I found out I was having another baby, finally getting my boy. Well, I decided that I wanted to learn how to cook before we get into our own home, so, why not start with a delicious cheesecake for Thanksgiving. So, I did some research on the internet and came across a recipe on thekitchn.com for what looked to be delicious cheesecake, but it was made in an Instant Pot. I happen to own an Instant Pot, though I have rarely used it, so, I decided to give it a shot. The instructions called for a food processor and a 7″ springform pan, which necessitated a trip to the grocery store to get food and equipment. I didn’t even know what springform pan was.

Unfortunately, I didn’t make a video of me making the cheesecake or take any pictures the first time I tried it, but I will when I make it for Christmas and post those pictures here afterwards.

I hope you enjoy this recipe just as much as my family and I did!

Cheesecake Instant Pot

Instant Pot Cheesecake

Creamy cheesecake made easily in your Instant Pot
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Instant Pot, Pie
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 419kcal

Equipment

  • Instant Pot
  • Food Processor
  • 7-inch wide, 3-inch deep springform pan
  • Measuring Cups
  • Measuring Spoons

Ingredients

For the Crust:

  • Cooking Spray
  • 3/4 cup Graham Cracker Crumbs about 8 whole crackers
  • 1/4 cup All-Purpose Flour
  • 1 tbsp Granulated Sugar
  • 2 tbsp Unsalted Butter melted

For the Filling:

  • 2 (8 oz) packages Philadelphia Cream Cheese at room temperature
  • 1/2 cup Granulated Sugar
  • 1/4 cup Heavy Cream
  • 2 Large Eggs at room temperature
  • 1/4 cup All-Purpose Flour
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Sour Cream Topping:

  • 1/2 cup Sour Cream
  • 2 tsp Granulated Sugar
  • 1 tsp Vanilla Extract

Instructions

  • Make the crust. Place the graham cracker crumbs, flour, and sugar in the bowl of food processor fitted with the blade attachment. Pulse 2 to 3 times to combine. Add the butter and pulse until the crumbs are moist and press together easily, 10 to 12 pulses. Transfer the crust to the prepared pan and use a heavy-bottomed glass to tightly press it into the bottom of the pan.
  • Make the filling. Wipe out the bowl of the food processor with a paper towel or clean kitchen towel. Add the cream cheese, sugar, cream, eggs, flour, vanilla, and salt. Pulse, scraping down the sides of the bowl as needed, until smooth, 12 to 14 pulses. Pour the filling into the pan and smooth out the top with a spatula.
  • Cover the pan with paper towels and foil. Cover the pan with a paper towel. Cover the paper towel with a piece of aluminum foil, crimping the foil tightly around the edges of the pan. Add 1 cup of water into Instant Pot. If you’re using foil as a sling, place the sling under the pan and then place the pan in the pressure cooker.
  • Cook on high for 25 minutes. Lock the lid into place and make sure the valve is set to seal. Use the manual setting to set the pressure cooker on HIGH pressure for 25 minutes. It should take 10 to 15 minutes to come to pressure.
  • Natural release for 20 minutes. When the cook time is complete, let the pressure cooker naturally release pressure for 20 minutes, then do a quick release of the remaining pressure. Gently remove the pan from the pressure cooker and uncover. The cheesecake should be mostly set with a jiggly, not wiggly, center — just the center (about an inch) should move like jello when gently shaken.
  • Top with a sour cream mixture. Whisk together the sour cream, sugar, and vanilla in a small bowl. Pour onto the cheesecake and let cool in the pan for 1 hour.
  • Refrigerate for 12 to 24 hours. Refrigerate the cheesecake for 12 to 24 hours before removing from the pan and slicing to serve.

Notes

Storage: Refrigerate leftovers uncovered to avoid condensation building up for several days.
This recipe was originally seen at thekitchn.com

Nutrition

Calories: 419kcal

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating