Instant Pot Cherry Cheesecake Recipe
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Instant Pot Cherry Cheesecake Recipe
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Indulge in the rich and creamy flavors of Instant Pot Cherry Cheesecake! This easy-to-make dessert features a delicious cherry swirl.
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Ingredients
- 10 -12 Graham crackers
- 4 tablespoons melted butter
- 16 oz cream cheese
- 1 ¼ cup granulated sugar + 1 tablespoon
- 1 cup sour cream
- 1 cup heavy cream
- 4 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 cups pitted canned cherries
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Instructions
- Grease a 7-inch deep springform pan with butter or cooking spray.
- Crush the graham crackers in the food processor. Melt the butter and stir it into the graham cracker crumbs.
- Press the mixture into the bottom of the pan with a spatula. Refrigerate or freeze it while you make the filling.
- Use an electric mixer to beat cream cheese and 1 1/4 cups sugar at medium-high speed until smooth. Add sour cream and heavy cream and beat on medium speed until well combined and creamy. Mix until just combined; don't overmix.
- Add vanilla extract and cornstarch and give it a final mix.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Blend 1 tablespoon sugar and 1 cup pitted cherries with a bit of water (1 tbsp) in the food processor until smooth to make the cherry sauce.
- Pour cherry sauce on top of the cheesecake batter. Use a toothpick to make swirls in the batter.
- Cover the top and bottom of the cheesecake pan with aluminum foil.
- Pour 1 ½ cup of water into the INSTANT POT. Place the trivet in the pot.
- Place the pan on the top of the trivet.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 40 minutes. Allow the pressure to release naturally for 10 minutes.
- Once done, remove the cheesecake and allow it to cool down.
- Refrigerate for 4 hours or overnight.
- Run a knife around the edge of the cheesecake to release it, and open the springform pan carefully.
- Garnish with the rest of the cherries on top and serve.
Notes
- Make sure you use room temperature cream cheese.
- Don't overmix the batter.
- One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it's done cooking.
- Cheesecake likes to be cooled down slowly and gently.
- This cheesecake will keep in the fridge for 3 days or 1 month in the freezer.
- Make sure you use room temperature cream cheese.
- Don't overmix the batter.
- One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it's done cooking.
- Cheesecake likes to be cooled down slowly and gently.
- This cheesecake will keep in the fridge for 3 days or 1 month in the freezer.
Nutrition Information
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Calories
684kcal
(34%)
Carbohydrates
74g
(25%)
Protein
5g
(10%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
123mg
(41%)
Sodium
252mg
(11%)
Potassium
146mg
(4%)
Fiber
0.5g
(2%)
Sugar
55g
(110%)
Vitamin A
1553IU
(31%)
Vitamin C
0.4mg
(0%)
Calcium
107mg
(11%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 252mg | 11% |
| Potassium | 146mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 55g | 110% |
| Vitamin A | 1553IU | 31% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 107mg | 11% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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