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.
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Why This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sour Cream: Can be added to the cream cheese mixture, typically about ½ cup, to enhance the cheesecake's creamy texture and add a slight tanginess to the flavor profile.
- Mini Chocolate Chips: Add ½ to ¾ 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.
🔪How To Make Easy Pressure Cooker Cheesecake?
Step One: 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: 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: 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: 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: 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: Allow your Instant Pot cheesecake to cool for 1 hour, then place it in the fridge to set for 2-3 hours before serving.
💭 FAQs
A 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.
After serving, cover leftover cheesecake with plastic wrap or aluminum foil and refrigerate for up to 5-7 days to maintain freshness. 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. 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.
Cracks in a cheesecake can result from overmixing the batter, which incorporates too much air, causing the dessert to rise and then crack as it cools. To minimize this, mix the ingredients gently and avoid overbeating, especially after adding eggs.
To prevent sticking, ensure the cheesecake doesn't adhere to the pan's sides during cooling. After cooking, run a thin knife around the edge to loosen it. Additionally, using parchment paper or a well-greased pan can help facilitate easy removal.
A slightly jiggly center is typical for cheesecakes, but if it's excessively wobbly, it may need more cooking time. Return the cheesecake to the pressure cooker and cook for an additional 5 minutes, followed by a 10-minute natural pressure release. Always check the internal temperature, aiming for 140°F to 150°F (60°C to 66°C) for optimal doneness.
Water droplets can form on the cheesecake's surface if condensation accumulates on the lid and drips down. To prevent this, place a paper towel under the lid before sealing the pressure cooker. This absorbs excess moisture, ensuring a smooth top for your cheesecake.
Serving Suggestions
Great ways to serve classic cheesecake:
- 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.
🍜 Related Recipes
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Easy Pressure Cooker Cheesecake Recipe
Ingredients
- 9-11 Graham Crackers finely crushed
- 3 tbsp. Sugar
- ¼ cup Melted Butter
- 16 oz Cream Cheese softened
- ½ cup Sugar
- 1 tsp. Vanilla Extract
- 2 Eggs plus 1 Yolk room temp
- 1-½ cups Water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow your Instant Pot cheesecake to cool for 1 hour, then place it in the fridge to set for 2-3 hours before serving.
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