If you’re looking for more cheesecake recipes, this pumpkin cheesecake is another favorite we love. You’ll also want to check out our lemon cheesecake and red velvet cheesecake.
Instant Pot Cheesecake
An old-fashioned, homemade cheesecake is one of my favorite desserts. I’ve baked plenty of cheesecakes in my day and I think this Instant Pot cheesecake is just about perfect. Plus, it’s incredibly easy to make!
A from-scratch crust made from crushed graham crackers, butter, and sugar is filled with a classic filling made from cream cheese, sugar, eggs, vanilla, and heavy whipping cream before baking in the Instant Pot.
(Psst, check out these recipes for your Instant Pot for even more inspiration!)
Ingredients Needed to Make Instant Pot Cheesecake:
For the Crust
2 cups graham cracker crumbs 4 tablespoons butter, melted 1 tablespoon white sugar 1 tablespoon brown sugar
For the Filling
16 ounces cream cheese, room temperature ½ cup sugar 2 eggs, room temperature 1 ½ tablespoon cornstarch Pinch of salt 2 teaspoons vanilla extract ¼ cup heavy whipping cream
PRO TIP: Don’t skip the cornstarch in this recipe, it helps prevent cracking!
You can stick with classic cheesecake for a traditional dessert, but one thing I love about baking from scratch is how many versatile flavors you can easily create. While I topped this recipe with cherry pie filling, we also love blueberry, lemon, apple and strawberry pie filling — as well as topping with caramel, chocolate and Oreos, nutella or dulce de leche.
Special Tools you Need for this recipe: 8 quart Instant Pot 7-inch springform pan
How to Make Instant Pot Cheesecake
Set out cream cheese and eggs to bring to room temperature before you get started.
Prepare parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan — then put it in place.
Combine crushed graham crackers, sugars and butter in a medium bowl. Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.
PRO TIP: Don’t press your graham cracker mixture too high up the sides or you’ll end up with a soggy crust.
In a small bowl, mix together sugar, cornstarch and a pinch of salt.
In a large bowl, combine cream cheese and sugar mixture with a hand mixer, scraping the sides periodically. Mix on medium until smooth. Pour on top of the crust in the pan. Make sure you tap out large air bubbles.
BAKing in your instant pot:
Add one cup of water to Instant Pot. Place Cheesecake in trivet and lower in.
Lock the lid and set the valve to sealing. Set to High pressure for 26 minutes. Allow to fully release naturally, until pin drops.
Dab up any excess liquid on top of the cheesecake with a paper towel and then allow to completely cool on a rack. Carefully peel down parchment paper.
It’s best if refrigerated for a minimum of 4 hours before serving.
Storing Instructions:
IN THE FRIDGE: You can keep leftovers in the fridge in an airtight container for about a week.
IN THE FREEZER: You could also store in the freezer, wrapped tightly and placed inside an airtight container for two to three months. I would suggest freezing only the cheesecake though and then topping with the fruit topping after thawing, before you serve.
Make this cheesecake a day before you plan to serve it, to give it plenty of time in the fridge to set before it’s time to eat.
When you’re ready to serve, top with Instant Pot cheesecake with cherry pie filling, or whatever flavor your heart and tastebuds desire!
PRO TIP: Use a sharp knife and run in warm water in between each slice to help create clean, even slices!
MORE Instant Pot Recipes INSTANT POT DINNERS: Instant Pot Pulled Pork | Instant Pot Turkey | Instant Pot Chili | Instant Pot Pot Roast | Instant Pot Lasagna | Instant Pot Beef Stew | Instant Pot Mac & Cheese INSTANT POT SIDE DISHES: Instant Pot Brown Rice | Instant Pot Hard Boiled Eggs INSTANT POT APPETIZERS: Instant Pot Little Smokies | Instant Pot Chicken Wings
Instant Pot Cheesecake
This Instant Pot cheesecake is a fabulous version of a traditional cheesecake. A graham cracker crust is filled with a classic cheesecake filling before baking in the Instant Pot.
Crust 2 cups graham cracker crumbs 4 tablespoons butter (melted) 1 tablespoon white sugar 1 tablespoon brown sugar Filling 16 ounces cream cheese (room temperature) ½ cup sugar 2 eggs (room temperature) 1 ½ tablespoon cornstarch Pinch of salt 2 teaspoons vanilla extract ¼ cup heavy whipping cream Cherry Pie filling Set out cream cheese and eggs to bring to room temperature. Prepare parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan. Press parchment into place. Crush graham crackers in the food processor. Combine crushed graham crackers, sugars and butter in a medium bowl. Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup. In a small bowl, mix together sugar, cornstarch and a pinch of salt. In a large mixing bowl, combine cream cheese and sugar mixture with a hand mixer, scraping the sides periodically. Mix on medium until smooth. Pour on top of the crust in pan. Tap out large air bubbles. Add one cup of water to Instant Pot. Place Cheesecake in trivet and lower in. Lock lid. Set valve to sealing. Set to High pressure for 26 minutes. Allow to fully release naturally, until pin drops. Dab up any excess liquid on top of the cheesecake with a paper towel. Allow to completely cool on a rack. Carefully peel down parchment paper. Best if refrigerated a minimum of 4 hours before serving. Top with cherry pie filling, or whatever your heart desires.
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