|

Instant Pot Cheesecake With Crumble Topping

Sharing is caring!

Get ready to treat your tastebuds! This Instant Pot Cheesecake with Crumble Topping is going to have you craving more and more! The glazed cherries on top take the taste and flavor out of this world delicious. This is literally the perfect holiday dessert. Everyone at the table will be so happy once you bring over this Christmas Cheesecake!

If you’re ready for an amazing cherry cheesecake crumble topping, you aren’t going to want to miss this one!

IMG 3049

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

How do you store Christmas cheesecake once cooked?

If you’re lucky enough to have leftovers, you’re going to want to store them in the fridge until you’re ready to eat them. I recommend investing in a storage container that is made for cheesecake so that way, you can have it be airtight and stay as fresh as possible for as long as possible.

Storing with a lid will keep it good for several days in the fridge to enjoy and eat over and over again!

IMG 3077

Cheesecake Crust

  • ·      18 gingersnap cookies
  • ·      ¼ cup butter, melted

Crumble Topping

  • ·      ½ cup oats
  • ·      ¼ cup flour
  • ·      ¼ cup brown sugar
  • ·      ¼ cup butter, melted
  • ·      ½ cup green and red glazed cherries, chopped

Cheesecake Filling

  • ·      2 8-oz cream cheese packets, room temperature
  • ·      1 cup granulated sugar
  • ·      1 tsp ground cinnamon
  • ·      1 tsp allspice
  • ·      ½ tsp salt
  • ·      3 tbsp. flour
  • ·      2 eggs, room temperature
  • ·      ½ cup yoghurt, room temperature
  • ·      1 tsp vanilla extract
IMG 3076

How To Make Instant Pot Cheesecake

  • Prep time : 20 mins
  • Cook time : 40 minutes
  • Cooling time: 6 hours
  • Assembly: 5 minutes
  • Serves: 8

Preheat the oven to 370°F and spray a 7-inch springform pan and a small baking pan (4-inch round or square pan) with cooking spray.

How To make cheesecake crust

·      Process the gingersnap cookies in a food processor to fine crumbs.

·      Add the melted butter and process until combined

·      Put the crust mix into the prepared 7-inch springform pan and press with your fingers into the bottom of the pan and about ½ inch up the sides.

·      Bake at 370°F for 10 minutes. Remove from oven and set aside.

How To Make Crumble Topping

·      In a medium mixing bowl, mix together the oats, flour, brown sugar and mix with a fork

·      Add the melted butter and mix till combined.

·      Put into the small baking pan and bake at for 370°F for 10 minutes.

·      Leave to cool and then mix in the chopped glazed cherries.

·      Store in an air-tight container until ready to serve the cheesecake.

IMG 3075 1440x960 1

 To make the Cheesecake filling

·      In a large bowl, using an electric hand whisk, whisk the cream cheese and sugar till smooth.

·      Add the spices, salt and flour and whisk till combined.

·      Add the eggs, one at a time, and whisk just until combined. Do not over-whisk.

·      Using a spatula, mix in the yoghurt and vanilla extract, just until combined,

·      Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on a tabletop a couple of times to get rid of any air bubbles. Cover with aluminum foil

·      Pour in 1 cup of water into the instant pot and place the trivet inside

·      Put the cheesecake pan onto the trivet

·      Close the Instant pot and set the valve to sealing position.

·      Pressure cook on “high” for 40 minutes

·      Natural release for 20 minutes, then quick release

·      Open the instant pot, remove the foil and mop up any moisture on the surface of the cheesecake with a paper towel

·      Cool the cheesecake on a wire rack for 45 minutes..

·      Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

·      Top cheesecake with whipped cream and crumble topping. Add the cherries

IMG 3078

Notes:

1.     The whipped cream is optional, but tastes fantastic on the cheesecake and also acts as an anchor for the crumble

IMG 3074
IMG 3123 1

Looking for more fantastic recipes? Why not try out the following?

IMG 3048

Busy Now? Why Not Pin This Christmas Cheesecake Recipe For Later!

instant pot christmas cheesecake 1
Cheeseacake with Crumble Toppings
Yield: 8

Instant Pot Cheesecake With Crumble Topping

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

If you are looking for a beautiful and delicious cheesecake you want to serve to your dinner parties, then you can try making this Instant Pot Cheesecake with Crumble Toppings!

Ingredients

  • For Cheesecake Crust:
  • ·      18 gingersnap cookies
  • ·      ¼ cup butter, melted
  • For Crumble Topping:
  • ·      ½ cup oats
  • ·      ¼ cup flour
  • ·      ¼ cup brown sugar
  • ·      ¼ cup butter, melted
  • ·      ½ cup green and red glazed cherries, chopped
  • For cheesecake filling:
  • ·      2 8-oz cream cheese packets, room temperature
  • ·      1 cup granulated sugar
  • ·      1 tsp ground cinnamon
  • ·      1 tsp allspice
  • ·      ½ tsp salt
  • ·      3 tbsp. flour
  • ·      2 eggs, room temperature
  • ·      ½ cup yoghurt, room temperature
  • ·      1 tsp vanilla extract

Instructions

In making the cheesecake crust, first is process the gingersnap cookies in a food processor to fine crumbs. Then add the melted butter and process until combined.

Put the crust mix into the prepared 7-inch springform pan and press with your fingers into the bottom of the pan and about ½ inch up the sides. Then bake at 370°F for 10 minutes. Remove from oven and set aside.

Next in creating crumble topping, in a medium mixing bowl, mix together the oats, flour, brown sugar and mix with a fork. Then add the melted butter and mix till combined. Put into the small baking pan and bake at for 370°F for 10 minutes.

Leave to cool and then mix in the chopped glazed cherries. Store in an air-tight container until ready to serve the cheesecake.

Now for the cheesecake filling, in a large bowl, using an electric hand whisk, whisk the cream cheese and sugar till smooth. Add the spices, salt and flour and whisk till combined.

Add the eggs, one at a time, and whisk just until combined. Do not over-whisk. Using a spatula, mix in the yoghurt and vanilla extract, just until combined,

Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on a tabletop a couple of times to get rid of any air bubbles. Cover with aluminum foil

Pour in 1 cup of water into the instant pot and place the trivet inside. Put the cheesecake pan onto the trivet. Close the Instant pot and set the valve to sealing position. Pressure cook on “high” for 40 minutes. Natural release for 20 minutes, then quick release

Open the instant pot, remove the foil and mop up any moisture on the surface of the cheesecake with a paper towel. Cool the cheesecake on a wire rack for 45 minutes. Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

Top cheesecake with whipped cream and crumble topping. Add the cherries.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 659Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 152mgSodium: 661mgCarbohydrates: 64gFiber: 1gSugar: 44gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

instant pot chocolate lava cake copy

Similar Posts

2 Comments

  1. The recipe is simple and it doesn’t require too much time or ingredients. You’ll be able to finish it within 30 minutes and enjoy an amazing meal with your family!

Please Leave a Reply