Instant Pot Cheesecake 🍰recipe

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 Instant Pot Cheesecake 🍰

This Instant Pot Cheesecake comes out perfectly smooth and creamy every time. It's a great way to make a rich, decadent dessert without turning on the oven!



Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2/3 cup sour cream
  • 2 tbsp all-purpose flour (optional, for a thicker texture)

For the Topping:

  • 1/2 cup sour cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1️⃣ Prepare the Crust

  1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  2. Press the mixture firmly into the bottom of a 7-inch springform pan.
  3. Freeze the crust for 10-15 minutes to set it while preparing the cheesecake filling.

2️⃣ Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth.
  2. Add the sugar and vanilla extract, and continue mixing until combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the sour cream and flour (if using), mixing until smooth.

3️⃣ Assemble the Cheesecake

  1. Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.

4️⃣ Prepare the Instant Pot

  1. Add 1 1/2 cups of water to the bottom of the Instant Pot.
  2. Place the cheesecake pan on a trivet or steam rack and lower it into the Instant Pot.
  3. Secure the lid and set the Instant Pot to Manual (High Pressure) for 40 minutes.
  4. When the time is up, allow the Instant Pot to release pressure naturally for 10 minutes, then use quick release to release any remaining pressure.

5️⃣ Chill and Serve

  1. Carefully remove the cheesecake from the Instant Pot and allow it to cool to room temperature.
  2. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
  3. For the topping, mix sour cream, powdered sugar, and vanilla extract in a small bowl and spread it over the top of the cheesecake before serving.

Tips:

  • For a flavored cheesecake, you can add fruit or chocolate swirls into the batter before cooking.
  • If you don’t have a springform pan, you can use a regular cake pan that fits inside your Instant Pot.
  • Ensure the cream cheese is softened completely before mixing to avoid lumps in the batter.

Enjoy your rich, creamy Instant Pot Cheesecake! It’s the perfect dessert for any occasion! 😋

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