Making cheesecake in an Instant Pot is a game-changer for anyone who loves creamy, smooth desserts but doesn’t want the hassle of using a traditional oven. The steam created inside the Instant Pot helps prevent cracking, giving you a perfectly smooth top every time. This recipe yields a rich, dense, and luscious cheesecake that’s easy to customize with different toppings like fresh berries, caramel, or chocolate sauce. Plus, it’s ready much faster than conventional cheesecake, making it perfect for both last-minute gatherings and everyday indulgences.
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 5 tbsp melted butter
Cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
Topping (optional):
- Fresh berries, caramel sauce, or chocolate drizzle
Instructions:
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 7-inch springform pan, ensuring it is evenly distributed.
- Place the pan in the freezer for 10 minutes to firm up.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add in the eggs, one at a time, beating on low speed just until incorporated. Avoid over-mixing to prevent air bubbles.
- Mix in the vanilla extract, sour cream, and flour until smooth.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Cover the springform pan tightly with aluminum foil.
- Cook in the Instant Pot:
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Lower the springform pan onto the trivet.
- Lock the Instant Pot lid and set it to “Pressure Cook” on high for 30 minutes.
- Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
- Chill and Serve:
- Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Serve with your favorite toppings and enjoy!
This cheesecake is an easy and impressive dessert that’s sure to be a crowd-pleaser!
