why make this recipe
Easy Instant Pot Cheesecake Delight is a wonderful dessert that everyone will love. It’s perfect for parties, family gatherings, or a quiet night at home. The Instant Pot makes the baking process fast and simple, and you will end up with a creamy and delicious cheesecake without much effort. Plus, cooking in the Instant Pot helps keep the cheesecake moist and prevents cracking, giving you a perfect dessert every time!
how to make Easy Instant Pot Cheesecake Delight
Ingredients:
- 1 1/2 cups crushed graham crackers
- 5 tablespoons melted butter
- 24 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Directions:
- Mix crushed graham crackers with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even, compact crust layer.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar while continuing to mix, then beat in the eggs one at a time, followed by sour cream and vanilla extract. Blend until well combined but avoid overmixing.
- Pour the creamy filling over the prepared crust in the springform pan. Tap the pan lightly on the counter to release any air bubbles and achieve a smooth top surface.
- Pour 1 cup of water into the Instant Pot. Place the trivet inside and carefully lower the springform pan onto it. Seal the lid and set the valve to sealing.
- Set the Instant Pot to high pressure and cook for 35 minutes. When the timer goes off, allow a natural pressure release for 15 minutes before carefully removing the lid.
- Remove the cheesecake from the Instant Pot and let it cool to room temperature. Then transfer it to the refrigerator for at least 4 hours or overnight to set completely.
how to serve Easy Instant Pot Cheesecake Delight
You can serve Easy Instant Pot Cheesecake Delight plain, or top it with fresh fruit, whipped cream, or chocolate sauce for added flavor. It’s a delightful treat that looks great on any dessert table!
how to store Easy Instant Pot Cheesecake Delight
Store any leftover cheesecake in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze slices for up to 2 months. Just wrap them tightly in plastic wrap before freezing.
tips to make Easy Instant Pot Cheesecake Delight
- Make sure the cream cheese is fully softened for a smooth filling.
- Avoid overmixing the batter to prevent cracks on the top of the cheesecake.
- If you want a flavored cheesecake, consider adding lemon zest or cocoa powder to the batter.
variation
You can try different flavored cheesecakes by adding ingredients like chocolate chips, fruit puree, or peanut butter to the filling.
FAQs
Q: Can I make this cheesecake without an Instant Pot?
A: Yes, you can bake it in the oven at 325°F (163°C) for 50-60 minutes, using a water bath to keep it moist.
Q: How do I know when the cheesecake is done?
A: The cheesecake should look set around the edges and slightly wobbly in the center. It will firm up as it cools.
Q: Can I use low-fat cream cheese?
A: While low-fat cream cheese can be used, the texture and flavor may not be as rich and creamy as using full-fat cream cheese.
Easy Instant Pot Cheesecake Delight
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy and delicious cheesecake made effortlessly in the Instant Pot, perfect for any occasion.
Ingredients
- 1 1/2 cups crushed graham crackers
- 5 tablespoons melted butter
- 24 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Mix crushed graham crackers with melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar while mixing, then add eggs one at a time, followed by sour cream and vanilla extract. Blend until combined, avoiding overmixing.
- Pour the filling over the crust. Tap the pan to release air bubbles.
- Pour 1 cup of water into the Instant Pot, place the trivet inside, and lower the springform pan onto it. Seal the lid and set the valve to sealing.
- Set the Instant Pot to high pressure and cook for 35 minutes. Allow a natural pressure release for 15 minutes before carefully removing the lid.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Notes
For a flavored cheesecake, consider adding lemon zest or cocoa powder to the batter. Make sure the cream cheese is fully softened for a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American