Instant Pot Cheesecake
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Instant Pot Cheesecake
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This Instant Pot Cheesecake recipe is so easy and creamy, you'll love it plain or topped with fresh fruit or cherry pie filling!
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Ingredients
For the crust
- 1 cup Graham cracker crumbs 1 sleeve of crackers, 9 full size
- 2 Tablespoons granulated sugar
- 5 Tablespoons melted butter
For the filling
- 2 packages cream cheese, room temperature 8 ounce each
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons all-purpose flour
- 3 large eggs room temperature
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 1 can cherry pie filling 20 ounce
Instructions
- In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and granulated sugar. Pulse until combined.
- Press crumbs into the bottom and partially up the sides of a 7-inch springform pan. Refrigerate until filling is ready.
- In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.
- Add in vanilla extract, flour and the eggs, one at a time. Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed.
- Add the sour cream and heavy whipping cream, stirring until blended.
- Pour filling into chilled graham cracker crust.
- Wrap the top of the cheesecake in foil. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top.
- Fill the pressure cooker with 1 cup of water. Place the foil wrapped springform pan on the trivet (I use the one that came with my pressure cooker) and lower it into the instant pot.
- Secure the lid, turn valve to "SEALING" and turn on the pressure cooker.
- Set to high pressure for 40 minutes.
- When the cheesecake is done, allow to naturally release pressure completely. This takes about 20-30 minutes.
- Remove cheesecake from the Instant Pot by lifting the trivet with the handles. Allow cheesecake to cool to room temperature.
- Place cheesecake in refrigerator to chill overnight, or at least 8 hours.
- After chilling, remove foil from cheesecake and gently blot off any condensation from top of cheesecake with a paper towel.
- Use a knife and run it along the sides of the pan to gently remove cheesecake from pan.
- Push bottom of cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that).
- Top chilled cheesecake with cherry pie filling and serve cold. ENJOY.
Equipments used:
Notes
- Be sure to start with room temperature cream cheese and eggs for best results. The filling will be creamier without lumps if using room temperature ingredients.
Nutrition Information
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Calories
322kcal
(16%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
214mg
(9%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 214mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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