Instant Pot Cheesecake

Instant Pot Cheesecake – A Creamy and Foolproof Dessert

If you love rich, creamy, and perfectly smooth cheesecake but don’t want to deal with the fuss of a traditional water bath, this Instant Pot Cheesecake recipe is the perfect solution. The Instant Pot creates the ideal environment for a moist, crack-free cheesecake that pairs beautifully with fresh summer fruit, chocolate drizzle, or caramel sauce. Whether you’re entertaining guests or simply treating yourself, this dessert is a showstopper that tastes like it came from a professional bakery.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 16 ounces cream cheese, room temperature
• ¾ cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups water for Instant Pot

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and about 1 inch up the sides of a 7-inch springform or push pan. Bake the crust for 10 minutes, then let it cool slightly.
3. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add sugar and mix on low speed until combined, avoiding too much air in the batter.
4. Mix in sour cream until smooth. Add eggs and vanilla, beating on low speed just until blended.
5. Pour the mixture into the prepared crust. Tap gently on the counter to release air bubbles, then pop them with a knife.
6. Create a foil sling by folding a long strip of foil lengthwise. Add 1 ½ cups water to the Instant Pot, place the trivet inside, and lay the sling on top.
7. Place the cheesecake pan on the sling, fold the foil ends over the top, and secure the lid. Turn the valve to sealing, select Pressure Cook for 32 minutes, and allow about 10 minutes for pressure to build.
8. When cooking ends, let the pressure release naturally. Carefully remove the pan with the sling and cool on a wire rack. Refrigerate for 8 hours or overnight before serving.

Serving and Storage Tips

• Serving: Always serve Instant Pot Cheesecake well-chilled. After at least 8 hours of refrigeration, slice with a hot knife (dip in warm water and wipe dry) for clean cuts. Add toppings just before serving to prevent sogginess.
• Storage: Store leftovers covered in the refrigerator for up to 5 days. To avoid absorbing fridge odors, wrap tightly in plastic wrap or place in an airtight container.
• Freezing: You can freeze the whole cheesecake or individual slices. Wrap in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make Ahead: This cheesecake is ideal for preparing the day before an event since chilling overnight enhances the flavor and texture.

Variations

1. Classic New York Style: Skip toppings and enjoy plain with just a touch of vanilla extract.
2. Chocolate Swirl Cheesecake: Melt ½ cup of chocolate chips and swirl into the batter before cooking.
3. Lemon Cheesecake: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to the filling for a bright, tangy twist.
4. Strawberry Topping: Spoon fresh strawberry compote or jam over the cheesecake before serving.
5. Peanut Butter Cheesecake: Mix ¼ cup creamy peanut butter into the filling and top with crushed peanut butter cups.
6. Oreo Cheesecake: Stir crushed Oreos into the batter and use an Oreo crust instead of graham crackers.
7. Salted Caramel Cheesecake: Drizzle salted caramel sauce over the top and sprinkle with flaky sea salt.
8. Pumpkin Cheesecake: Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice to the batter for a fall-inspired version.
9. Nutella Cheesecake: Swirl in ¼ cup Nutella before cooking and top with hazelnuts.
10. Berry Medley Cheesecake: Serve with a mixture of blueberries, raspberries, and blackberries for a refreshing finish.

FAQs

1. Do I need to cover the cheesecake with foil while cooking in the Instant Pot? Not required, but it helps prevent condensation on top.
2. Can I make this in an 8-quart Instant Pot? Yes, just make sure your springform pan fits properly.
3. What if my cheesecake cracks? Don’t worry—cover with whipped cream or toppings. The taste won’t be affected.
4. Can I use a different crust instead of graham crackers? Yes, try Oreos, digestive biscuits, or even gingersnaps.
5. How do I prevent soggy crust? Pre-bake the crust for 10 minutes as instructed—it helps keep it firm.
6. Can I skip the sour cream or yogurt? It’s best not to, as it adds creaminess and balance, but you can replace it with heavy cream.
7. How do I release the cheesecake from the pan cleanly? Run a warm knife around the edges before unlocking the springform pan.
8. Can I speed up chilling time? Unfortunately no—the cheesecake needs at least 8 hours for the texture to set properly.
9. Is this recipe gluten-free? Not by default, but you can use gluten-free graham crackers for the crust.
10. Can I reheat cheesecake? Cheesecake should always be served cold or at room temperature, never reheated.

This Instant Pot Cheesecake is the ultimate dessert for cheesecake lovers who want a foolproof recipe with silky-smooth results. Simple to prepare and endlessly versatile with toppings and flavors, it’s a recipe you’ll come back to again and again. From family gatherings to holidays, this creamy cheesecake will be the star of your table.

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