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Instant Pot Cheesecake

Instant Pot Cheesecake
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This Instant Pot Cheesecake is a luscious and creamy dessert that combines the rich, classic flavor of traditional cheesecake with the convenience and speed of the Instant Pot. It features a smooth, crack-free texture and a buttery graham cracker crust, ready in under an hour of cooking time plus chilling. Perfect for every occasion, it offers versatility with customizable toppings and ingredient substitutions.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 5 tablespoons melted butter
  • 2 tablespoons granulated sugar

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Mix crushed graham crackers, melted butter, and sugar until the mixture is evenly moistened. Press this firmly into the bottom of a 7-inch springform pan to form a compact and even crust layer.
  2. Mix the Filling: Beat softened cream cheese with sugar until smooth and creamy. Slowly add eggs one at a time, mixing gently after each addition to avoid overbeating. Blend in sour cream and vanilla extract until well combined and silky smooth.
  3. Assemble and Cover: Pour the cream cheese mixture over the prepared crust inside the springform pan. Cover the top with aluminum foil to prevent condensation during cooking in the Instant Pot.
  4. Cook in the Instant Pot: Place a trivet with a handle inside the Instant Pot and add 1 cup of water. Carefully set the springform pan on the trivet. Seal the lid and cook on high pressure for 35 minutes. Allow a natural pressure release for approximately 15 minutes before opening the lid.
  5. Chill and Serve: Remove the cheesecake from the Instant Pot and cool on a wire rack. Refrigerate for at least 4 hours, preferably overnight, to fully set before slicing and serving.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
  • Avoid overmixing the batter to keep it airy and prevent cracking during cooking.
  • Covering the pan with foil prevents water droplets from marring the cheesecake surface.
  • Allow natural pressure release and gradual cooling to prevent sinking or cracking.
  • A 7-inch springform pan fits best in most Instant Pots and ensures even cooking.

Nutrition

Keywords: Instant Pot cheesecake, creamy cheesecake, pressure cooker dessert, quick cheesecake, easy cheesecake recipe

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