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Creamy Instant Pot Cheesecake
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
Equipment:
Instant Pot
springform pan
mixing bowls
electric mixer
spatula
Cuisine Type: American
This Creamy Instant Pot Cheesecake is a delectable dessert that combines the rich, velvety texture of traditional cheesecake with the convenience of pressure cooking. The Instant Pot locks in moisture, resulting in a cheesecake that’s incredibly creamy and flavorful.
With a buttery graham cracker crust and a smooth filling, this dessert is perfect for any occasion, whether it’s a dinner party, holiday celebration, or simply a sweet treat at home.
What makes this cheesecake even more appealing is its simplicity. With the Instant Pot, you can achieve a professional-quality dessert without the stress of a water bath or lengthy baking times. The cheesecake can be easily customized with your favorite toppings, such as fresh fruit, chocolate sauce, or whipped cream, making it a versatile choice for dessert lovers everywhere.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Instructions:
- Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Set aside.
- In another mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, sour cream, and flour until everything is well combined.
- Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent moisture from entering during cooking.
- Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully place the springform pan on top of the trivet. Close the lid securely and set the Instant Pot to cook on high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes before performing a quick release.
- Once the pressure is released, carefully remove the lid and take out the springform pan. Let the cheesecake cool at room temperature for about 30 minutes before transferring it to the refrigerator to chill for at least 4 hours, or overnight if possible.
Extra Tips:
For the best results, make sure all your ingredients are at room temperature before mixing, as this helps to create a smooth filling. You can also add a fruit topping or chocolate ganache after the cheesecake has chilled for a delightful finishing touch.
If you find the cheesecake has some cracks after cooking, don’t worry! A layer of whipped cream or fruit can easily cover them up.
Enjoy your creamy cheesecake!