Instant Pot Cheesecake With Crumble Topping

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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!

Why You’ll Love This Recipe

• Decadent and Delicious: This recipe delivers a creamy cheesecake with a delightful crumbly topping.
• Easy Execution: The Instant Pot streamlines the cheesecake-making process, saving time and effort.
• Crowd Pleaser: This dessert is bound to be a hit at any gathering or event.

Instant Pot Cheesecake Ingredients

Cheesecake Crust

• Gingersnap Cookies: Create a flavorful and crunchy foundation for the cheesecake.
• Butter, melted: Binds the cookie crumbs together to form a solid crust.

Crumble Topping

• Oats: Add a wholesome, hearty texture to the crumble topping.
• Flour: Helps bind the ingredients together, creating a structured crumble.
• Brown Sugar: Sweetens the crumble topping and aids in caramelization.
• Butter, melted: Provides moisture and helps the crumble topping brown nicely.
• Glazed Cherries: Add a festive touch with their sweet-tart flavor and vibrant color.

Cheesecake Filling

• Cream Cheese packets: The main ingredient that provides the rich, creamy base of the cheesecake.
• Granulated Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
• Ground Cinnamon & Allspice: Provide warming spices typical of holiday desserts.
• Salt: Enhances the other flavors in the cheesecake filling.
• Flour: Stabilizes the filling, providing structure and preventing it from cracking.
• Eggs: Act as a binding agent, helping the cheesecake set properly.
• Yoghurt: Adds a slight tanginess to balance out the sweetness and enhances the creamy texture.
• Vanilla Extract: Provides a classic, aromatic sweetness that rounds out the flavors.

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.

 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.

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!

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Notes:

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

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

• Instant Pot Chicken Noodle Soup
• Instant Pot Blueberry Cheesecake
• Instant Pot Garlic Pork Tenderloin
• Acorn Squash Instant Pot Recipe

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