Instant Pot® Cheesecake
I’ve had my Instant Pot for quite some time now. I decided that it was time to tackle my favorite dessert of all time. This Instant Pot® Cheesecake is truly a crowd pleaser and you can make it for any occasion. For those of you who have forgotten how delicious cheesecake can be, this recipe is for you. It’s creamy and so delicious! I can’t wait to walk you through how to make this yummy dessert. Keep in mind that you can also turn this into an Instant Pot® Cherry Cheesecake.
Kitchen Items Needed
In order to make a delicious dessert, you’re going to need the right kitchen items. While you don’t need a lot of fancy kitchen gadgets, you are going to need a few items. Of course, to make Instant Pot® Cheesecake, the Instant Pot is the star of the show. This Instant Pot® is going to help you create a cheesecake-like you’ve never tasted before.
- 6-quart Instant Pot® or another pressure cooker
- Springform pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Hand Mixer
- Pressure cooker Baking Sling
Instant Pot® Cheesecake
I made my first cheesecake as a young woman and I always remembered the process of it is fairly easy. The Instant Pot® really takes easy to a whole new level. There are steps you don’t have to do when you’re making Instant Pot® Cheesecake, which makes creating this dessert a whole lot easier.
You’re going to start by crushing these graham crackers into an oblivion. Once you think they are small enough, you can move onto the next step.
Mix graham cracker crumbs, melted butter, and sugar until it is the consistency of sand. Press into the bottom of a greased spring pan.
You will want to press the mixture down firmly into the pan as you see here.
Cream cheese can be tough to work with, but using your hand mixer you’ll be able to get it into a good consistency.
Mix together cream cheese, sugar, flour, and vanilla until well blended.
Add in eggs and sour cream and mix until smooth.
You can see how creamy this looks. When I’m at this step I can’t wait to try it because it looks so creamy and smooth. I used a red “Sling” to make it easier to lift the cheesecake out of the Instant Pot® after baking it. This is the one I used: OXO Good Grips Pressure Cooker Bakeware Sling
Pour into the pan. Add a cup and a half of water to the Instant Pot®. Place spring pan into a pressure cooker sling and place in Instant Pot®.
Cook on high pressure for 30 minutes. Let it vent for 15 minutes (slow release), and then release the valve. Let cool for 1 hour and refrigerate for 2 hours. Serve and enjoy!
As you can see, you get this beautifully put together cheesecake. The consistency is just right and I could eat the whole cheesecake if I don’t exercise self-control.
Instant Pot® Cheesecake Recipe
- 1-1/2 cups Graham crackers (crushed)
- 4 tablespoons melted butter
- 3 tablespoons of sugar
- 2- 8 ounce packages of cream cheese (softened)
- 1/2 cup of sugar
- 1-1/2 tablespoons flour
- 1/2 tablespoon of vanilla
- 2 eggs
- 1/2 cup of sour cream
Mix graham cracker crumbs, melted butter, and sugar, until it is the constantcy of sand. Press into the bottom of a greased spring pan.
Mix together cream cheese, sugar, flour, and vanilla until well blended. Add in eggs and sour cream, and mix until smooth. Pour into pan. Add a cup and a half of water to Instant Pot®. Place spring pan into a pressure cooker sling and place in Instant Pot®. Cook on high pressure for 30 minutes. Let vent for 15 minutes (slow release), and then release valve. Let cool for 1 hour and refrigerate for 2 hours. Serve and enjoy!
How Do I Know When My Instant Pot® Cheesecake Is Done?
I know it can be scary to make an Instant Pot® cooked Cheesecake and not know when it’s supposed to be done. My recipe for the Instant Pot® is going to help you time things just right so you know that the cheesecake is done. A cheesecake should be firm and not runny.
How Do I Store the Cheesecake after it’s Baked?
You need to store the cheesecake in the refrigerator after serving to be safe because it’s made with cream cheese, eggs, butter, and sour cream. Cover it with plastic wrap or in an airtight container before placing it in the refrigerator.
Can You Use Any Springform Pan in an Instant Pot®?
You should use a springform pan that is food-grade silicone. You can also use springform pans that are made from stainless steel or anodized aluminum. In the end, you want to choose a springform pan that will keep the food from sticking to the sides of the pan.
Can You Freeze Instant Pot® Cheesecake?
After you have made the cheesecake, it’s more than okay to freeze it. My advice is to press a piece of wax paper in between each piece of cheesecake that you want to freeze. I will tell you that you can unfreeze a slice of cheesecake in 30 minutes or less.
As you can see, making an Instant Pot® Cheesecake is easier than ever. You can store this cheesecake in the freezer and enjoy it when you’re ready. I am excited for you to have the opportunity to make this and enjoy it with your family. Cheesecake is one of life’s most special desserts. Go ahead and top it with anything you’d like. May God bless this world, Linda. Oh, and don’t forget you can make this into an Instant Pot® Cherry Cheesecake.
2 thoughts on “Instant Pot® Cheesecake”
I had to chuckle with the question: How Do I Store the Cheesecake after it’s Baked?!! My first thought was store it in your stomach!!! Eat it!
Since I am single, I bought a 3 quart Instant Pot and have a small springform pan for it. I am going to try cutting the recipe in half and see if that will work for me. I love cheese cake but I am going to make one change: I am going to use erythritol in place of the sugar. That will lower the calorie count slightly but I rarely ever use regular sugar anymore. I have all the ingredients to make this so might even get it done today!
Hi Leanne, I have the small too!! That’s a great idea! You can use foil to make a sling to lift it out if you don’t have a plastic sling. I bet the foil (put it in before placing the springform pan) would work for the smaller cheesecake. How fun, and making sugar free is awesome! Linda