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instant pot cheesecake

This recipe for the Best Instant Pot Cheesecake comes out so thick and delicious. A homemade graham cracker crust and a sweet, creamy filling.





THE BEST INSTANT POT CHEESECAKE

I think I might have found my new favorite way to make a homemade cheesecake! I am totally impressed with how this Instant Pot Cheesecake turned out! It is smaller than the usual cheesecake but it is thick and rich so you really don’t need huge slices for serving. I took my recipe for EASY, CREAMY CHEESECAKE and tweaked it to work for the instant pot. That recipe is hands-down my favorite and it totally works here!




TIPS FOR MAKING INSTANT POT CHEESECAKE:

You will need a springform pan that fits into your Instant Pot. I am using a 6-quart Instant Pot for this recipe. I purchased a 7-inch nonstick springform pan on AMAZON (not an affiliated link) that included a trivet that makes for easier removal from the pot after cooking.
You must line the bottom of your springform pan with parchment paper. This may seem like a pointless extra step, but trust me, once the cheesecake cools completely, it can be hard to cut the bottom crust and remove from the pan so the parchment paper is really going to help with the release.
Cooling time is super important. This cheesecake is thick so it will need a minimum of 4 hours of cooling time in the fridge. Overnight is best.



You can’t rush the process or it just won’t work. You need the full cooking time in the pressure cooker and it must have time to naturally release. It will take about 25-30 minutes for the pressure to naturally release. A natural release is where the pot will slowly release pressure on its own after cooking. You don’t have to do anything. Just let the pot do its thing and wait for the little pressure valve to drop. Once it drops, it’s safe to open the Instant Pot lid.
The added corn starch helps to keep the cheesecake from cracking. If you don’t have cornstarch, you can use all-purpose flour as a substitute.
I have only tested this in a 6-quart pressure cooker. You can use a larger pressure cooker, however, I can’t give you any adjustments on time, etc. because I haven’t properly tested it in a larger Instant Pot.

WHAT YOU’LL NEED:

For the crust:

graham crackers
sugar
salted butter

For the filling:

cream cheese
sugar
cornstarch
sour cream
vanilla extract
eggs

For pressure cooking:

water




HOW TO MAKE INSTANT POT CHEESECAKE:

FOR THE CRUST:



In a food processor, crush graham crackers until finely crumbled. Mix in sugar. Then mix in melted butter.




Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.




FOR THE FILLING:



Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.




Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs.



The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.



Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.




Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)




TO PRESSURE COOK:

Pour one cup water into the bottom of a 6-quart pressure cooker.



Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little ‘feet’ on the bottom of the trivet and you’ll want those sitting in the water instead of the pan. Place handled trivet into the bottom of the pot.



Slide lid into locking position. Turn the pressure release valve to “sealing.”

Press “Manual Cook” and make sure it is set to high pressure. Set time for 32 minutes.

It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.

Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.

Using the trivet handles, carefully remove the cheesecake from the Instant Pot.




Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours


.

When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.




Ingredients

FOR THE CRUST:


  1. 1 1/4 cup graham cracker crumbs (about one sleeve graham crackers)
  2. 3 tbsp sugar
  3. 1/3 cup salted butter, melted


FOR THE FILLING:


  1. 2 (8 oz) blocks cream cheese, softened to room temperature
  2. 1 cup sugar
  3. 1 tbsp cornstarch
  4. 3 tbsp sour cream
  5. 1/2 tbsp vanilla extract
  6. 2 eggs, beaten


FOR PRESSURE COOKING:


  1. 1 cup water




Instructions

FOR THE CRUST:


  1. Cut a piece of parchment paper to fit into the bottom of a 7-inch nonstick springform pan. Place parchment into the bottom of the pan and set aside.
  2. In a food processor, crush graham crackers until finely crumbled. Mix in sugar.
  3. Then mix in melted butter.
  4. Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.


FOR THE FILLING:


  1. Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.
  2. Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs. 
  3. The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.
  4. Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.
  5. Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)




TO PRESSURE COOK:


  1. Pour one cup water into the bottom of a 6-quart pressure cooker.
  2. Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little 'feet' on the bottom of the trivet and you'll want those sitting in the water instead of the pan. 
  3. Place handled trivet into the bottom of the pot.
  4. Slide lid into locking position. Turn the pressure release valve to "sealing."
  5. Press "Manual Cook" and make sure it is set to high pressure.
  6. Set time for 32 minutes.
  7. It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.
  8. Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.
  9. Using the trivet handles, carefully remove the cheesecake from the Instant Pot.
  10. Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours.
  11. When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.


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