Have I mentioned lately how completely OBSESSED I am over the Instant Pot?! I made the most fantastic Instant Pot Cheesecake in it for dessert! I have never enjoyed cooking so much in my life, and now I can BAKE WITH IT? WHAT??
If you have kids you NEED this! Well, if you eat you need this.. but if you have kids that keep you busy and you’re lucky to even get dinner made, then this is definitely for you! I can make dinner in 30 minutes or less. I enjoy cooking at home more so we don’t eat out as much, which leads to healthier eating! The Instant Pot has a bit of a learning curve, but once you get the hang of it you will LOVE it, I promise! Get yours HERE!
So, I have been seeing this recipe floating around for a little while now, and I figured that it would be a TOTAL fail, but to my surprise it wasn’t! It actually turned out AMAZING! Dare I say BETTER than the ones I have made in the oven, and in LESS TIME!!
The first thing you need to know about making a cheesecake is make sure that all of the ingredients are at room temperature. Including your eggs, cream cheese, and sour cream. Also, the less you mix, the better.
First, you want to prepare a 6-inch spring-form pan or push bottom pan. This is the one I use. Take the bottom plate of the pan and cover it in parchment paper, then place it back in the form (pictured below). Then you want to cut it to size. Make sure you leave a little extra room though, as this will help you slide it off of the tray after baking. Also, remember to grease the sides of the pan as well. You can use spray, or shortening and flour 🙂
Next, you want to make the crust. I added the graham crackers, (or you can use Ritz crackers as well) to my small food processor, and pulsed until fine crumbs. You could also add them into a zip top bag and smash ’em. Add the brown sugar, cinnamon, and butter to the crumb, and mix until combined.
Then you want to add the crumbs into your pan. Take a spoon or something round and press the crumbs together around the pan. Make sure you get around the sides as well. After you have pressed all the mixture together, place the crust into the freezer until you have made the filling.
After the ingredients are at room temperature, cream the cream cheese, until light and fluffy. I use a stand mixer, but you can also use a hand mixer for this. Once the cream cheese is light and fluffy, add the sugar and mix until combined, then add in the sour cream. When you add in the eggs, you want to mix as little as possible. I used my stand mixer for this part as well. Mix on the lowest speed until the eggs are well incorporated. DO NOT over mix!! Add the batter into the crust.
Next, put one cup of water and the trivet in your pressure cooker. Set it to manual for 32 minutes on high pressure. Cover the cheesecake with aluminum foil. If you are concerned with water getting into your crust, place an additional piece of foil across the bottom as well. Then place your cake in the cooker. It should have enough room around it to let some steam through.
Place the lid on and make sure the valve is closed. It should take about 5 minutes to come up to pressure. After 32 minutes do a natural release (do not open the valve). SLOWLY and CAREFULLY take it out once the pin has dropped and let rest until cool. Add on the sour cream topping if you prefer at this point. Then place it in the fridge to chill overnight. Cheesecakes are always better once they have been refrigerated! 🙂 And.. that’s it!!! This cheesecake is super yummy and has the BEST texture!! Comment below and let me know how yours worked out!!
**TIP: When you take the cheesecake out of the cooker it WILL look like it isn’t done and very jiggly. THAT’S OK! Let it sit and cool and it will set :)**
The best and EASIEST cheesecake you will ever make!
- 2 (8 oz) packages Cream Cheese at room temp
- 1/2 Cup Sour Cream at room temp
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3/4 Cup Graham Crackers (Finely crushed)
- 1 Tsp Cinnamon
- 2 Tbsp Brown Sugar
- 3 Tbsp Salted Butter (melted)
- 1/4 Cup Sour Cream
- 2 Tsp Sugar
1. Set out all ingredients to allow them to come up to room temperature.
2. Prepare the crust by crushing the graham crackers. Add in the brown sugar and cinnamon. Mix well, then add in the melted butter. Mix until well combined.
3. Press crust into 6-inch spring form pan, prepped with parchment paper/non stick spray. Freeze while you make the filling.
4. Next, make the filling by creaming the cream cheese until light and fluffy. Next, add in the sugar, and mix well. Add in the sour cream and vanilla, and mix until combined. Then add in the eggs. Mix them in slowly until just combined. DO NOT over mix. Add batter into your frozen crust.
5. Place one cup of water in your pressure cooker along with the trivet. Set on manual high pressure for 32 minutes. Add in the cheesecake, then place the lid on and make sure the valve is closed. Press start.
6. After 32 minutes, do a natural release (do not open the valve). Once you can open the pot, take the cheesecake out, add the topping if desired and let cool completely. Once cool, put your cheesecake into the fridge overnight.
**When you take the cheesecake out of the cooker it will look like it isn’t done and very jiggly. THAT’S OK! Let it cool completely and it will set.**
- Category: Dessert
Be sure to give these other Instant Pot cheesecake recipes a try: