Instant Pot Cheesecake
This Instant Pot Cheesecake is a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling or just plain! You have to give this instant pot cheesecake recipe a try!
Instant Pot Cheesecake Recipe
Ingredients
Crust
- 1 cup Graham crackers
- 1/2 cup Melted Butter
- 1 tbsp Granulated Sugar
Cheesecake Filling
- 16 oz Cream Cheese
- 2 Eggs
- 1/2 cup Sugar
- 2 tsp Vanilla Extract
- 1/4 cup All Purpose Flour
- 1/4 cup Sour cream
Topping
- Cherry Pie Filling
Instructions
- Set trivet inside your Instant Pot, add 1 1/2 cups of water to the bottom of the insert.
Crust
- In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir with a fork.
- Press the crumbs in the bottom and sides of a 7-inch springform pan.
- Place into the freezer for 10 to 15 minutes and work on the filling.
Filling
- In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
- Add eggs and mix just until combined. Making sure to not overmix.
- Add flour and sour cream and mix just until combined. Lastly, add vanilla extract and stir in with a spatula.
- Pour the cheesecake batter over the prepared crust.
- Pour water in your instant pot and place pan carefully on the trivet/rack in your Instant Pot. Close the lid and set the valve to "sealing" position.
- Set pressure to high and the time to 30 minutes.
- Once the timer is up, do not release pressure but let it release naturally. Mine took about 20-30 minutes. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape. Using a paper towel, gently blot the surface of your cheesecake from any built up condensation.
- Take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 4 hours.
- Add pie filling to the top and serve. ENJOY!
Notes
To cut perfect slices, clean the knife after each cut.