| |

Easy Pressure Cooker Cheesecake

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Sharing is caring!

Enjoy a delicious treat with this Easy Pressure Cooker Cheesecake recipe. With the convenience of a pressure cooker, you can enjoy creamy cheesecake perfection in a fraction of the time.

This recipe promises a smooth, velvety texture and rich flavor that will impress your guests and satisfy your sweet cravings. Let’s dive into the simple steps to create this irresistible dessert!

Easy Pressure Cooker Cheesecake Recipe

Why You’ll Love This Recipe

  • Creamy & Dreamy: This Easy Pressure Cooker Cheesecake recipe ensures a perfectly creamy cheesecake every time.
  • No Oven Needed: Bypass the traditional oven-baking with this easy pressure cooker recipe.
  • Impress Guests: This delectable dessert is sure to wow at your next gathering.

Recipe Ingredients

  • Graham Crackers: Form the crust of the cheesecake, providing a sweet, crumbly base that contrasts nicely with the creamy filling.
  • White or Brown Sugar: Enhances the sweetness of both the crust and the filling, balancing the tanginess of the cream cheese.
  • Melted Butter: Binds the graham cracker crumbs together to form a solid crust, and adds a rich, buttery flavor.
  • Cream Cheese Bars: The main ingredient of your easy pressure cooker cheesecake recipe, it gives the dessert its signature tangy, creamy texture.
  • Vanilla Extract: Adds a hint of warm, aromatic flavor that complements the cream cheese and sugar.
  • Eggs Plus 1 Yolk: Help to set the cheesecake, giving it a firm yet creamy texture. The extra yolk adds richness.
  • Water: Essential for pressure cooking in the Instant Pot, it creates the steam that cooks the cheesecake to perfection.
Classic ip ny cheesecake 4 7 1440x960 1

How To Make Easy Pressure Cooker Cheesecake?

Step One: Prepare Crust

In a large bowl, add the graham crackers, sugar, and melted butter. Mix together until fully combined. Press the mixture firmly into the bottom of a 6-inch springform pan. Place it into the refrigerator.

Step Two: Prepare Cheesecake Filling

Add the cream cheese and sugar to the bowl of a stand mixer. Beat cream cheese and sugar mix until combined. Then, add vanilla and egg, one at a time, beating well after each addition.

Step Three: Assemble And Wrap

Pour the cheesecake mixture into the prepared crust. Cover the cheesecake with foil and loosely wrap the pan. Fold a long piece of foil in half and place it under the cheesecake’s prepared pan to form a sling.

Step Four: Prepare Instant Pot

Place the rack into the bottom of the Instant Pot (electric pressure cooker) and pour water into the pot. Then, place the cheesecake and sling into the Instant Pot. Close the Instant Pot and the pressure release valve.

Step Five: Pressure Cook

Set the Instant Pot to manual, high pressure for 30 minutes. Let the steam release naturally for 15 minutes. Carefully remove the cheesecake. If you find few drops of water on the cake’s edges, gently remove them with paper towel.

Step Six: Chill And Serve

Allow your Instant Pot cheesecake to cool for 1 hour, then place it in the fridge to set for 2-3 hours before serving.

Classic ip ny cheesecake 4 2

Expert Tips

  • Cream Cheese Quality: Always use full-fat, room-temperature cream cheese for pressure cooker cheesecake recipes to ensure your cheesecake is smooth and creamy.
  • Crust Choices: For the crust, opt for a simple graham cracker base or get creative with crushed cookies or nuts for added texture and flavor.

Variations

  • Sour Cream: Can be added to the cream cheese mixture, typically about 1/2 cup, to enhance the cheesecake’s creamy texture and add a slight tanginess to the flavor profile.
  • Mini Chocolate Chips: Add 1/2 to 3/4 cup into the batter before cooking to add a rich chocolate flavor and a delightful texture contrast.
  • Chocolate Ganache: Adds a rich layer on top of the cheesecake, enhancing its flavor and making it visually appealing. You can pour the chocolate ganache over the cooled cheesecake before serving, allowing it to set for a silky finish.

Storage Instructions

  • Refrigeration: After serving, cover leftover cheesecake with plastic wrap or aluminum foil and refrigerate for up to 5-7 days to maintain freshness.
  • Freezing (Whole): For whole cheesecakes, cool thoroughly, wrap tightly in plastic wrap and aluminum foil, place in a freezer-safe container, label, and freeze for up to 1-2 months.
  • Freezing (Slices): Cut cheesecake into slices, freeze on a baking sheet until firm, wrap each slice in plastic wrap and aluminum foil, place in a freezer-safe bag, label, and freeze for up to 1-2 months.
  • Thawing: To thaw, transfer the cheesecake or slices to the refrigerator and allow a gradual thaw over several hours or overnight.
instant pot classic cheesecake

What To Serve With This Recipe?

  • Mixed Berry Compote: Sweet, tangy berries complement the creamy cheesecake – a burst of fruity goodness.
  • Vanilla Whipped Cream: Light and airy, this classic topping enhances the dessert without overpowering it.
  • Minty Fresh Fruit Salad: A colorful assortment of fresh fruits with a hint of mint – a refreshing sidekick to your cheesecake.

FAQ’S

What Is a Springform Pan?

A Springform Pan is a type of cake pan that has removable sides. The springform pan can be used to make it easier to remove a cake that has been cooked keeping the base intact.

instant pot cheesecake recipe

Easy Pressure Cooker Cheesecake Recipe

Yield: 4-5
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Enjoy a creamy and easy-to-make Pressure Cooker Cheesecake that promises a perfectly smooth and delightful dessert experience with every bite.

Ingredients

  • 9-11 graham crackers, finely crushed
  • 3 tbsp. sugar
  • 1/4 cup melted butter
  • 2 8 oz cream cheese bars, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs plus 1 yolk, room temp
  • 1-1/2 cups water

Instructions

  1. In a large bowl, add the graham crackers, sugar, and melted butter. Mix together until fully combined. Press the mixture firmly into the bottom of a 6-inch springform pan. Place it into the refrigerator.
  2. Add the cream cheese and sugar to the bowl of a stand mixer. Beat cream cheese and sugar mix until combined. Then, add vanilla and egg, one at a time, beating well after each addition.
  3. Pour the cheesecake mixture into the prepared crust. Cover the cheesecake with foil and loosely wrap the pan. Fold a long piece of foil in half and place it under the cheesecake's prepared pan to form a sling.
  4. Place the rack into the bottom of the Instant Pot (electric pressure cooker) and pour water into the pot. Then, place the cheesecake and sling into the Instant Pot. Close the Instant Pot and the pressure release valve.
  5. Set the Instant Pot to manual, high pressure for 30 minutes. Let the steam release naturally for 15 minutes. Carefully remove the cheesecake. If you find few drops of water on the cake’s edges, gently remove them with paper towel.
  6. Allow your Instant Pot cheesecake to cool for 1 hour, then place it in the fridge to set for 2-3 hours before serving.

Notes

  • Cream Cheese Quality: Always use full-fat, room-temperature cream cheese for pressure cooker cheesecake recipes to ensure your cheesecake is smooth and creamy.
  • Crust Choices: For the crust, opt for a simple graham cracker base or get creative with crushed cookies or nuts for added texture and flavor.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 862Total Fat: 58gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 284mgSodium: 679mgCarbohydrates: 73gFiber: 1gSugar: 49gProtein: 14g

Did you make this recipe?

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

Instant Pot Recipes

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *