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Celina Swartz

Instant Pot Cheesecake Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill 4 hours
Total Time 45 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Set trivet inside your Instant Pot, add 1 1/2 cups of water to the bottom of the insert.
Crust
  1. In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir with a fork.
  2. Press the crumbs in the bottom and sides of a 7-inch springform pan.
  3. Place into the freezer for 10 to 15 minutes and work on the filling.
Filling
  1. In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
  2. Add eggs and mix just until combined. Making sure to not overmix.
  3. Add flour and sour cream and mix just until combined. Lastly, add vanilla extract and stir in with a spatula.
  4. Pour the cheesecake batter over the prepared crust.
  5. 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.
  6. Set pressure to high and the time to 30 minutes.
  7. 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.
  8. Take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 4 hours.
  9. Add pie filling to the top and serve. ENJOY!

Notes

To cut perfect slices, clean the knife after each cut.