Instant Pot Cheesecake
Instant Pot Cheesecake
Rich and creamy cheesecake with a graham cracker crust, made effortlessly.
Nutrition
Calories: 320cal
Carbohydrate: 25g
Protein: 6g
Fat: 22g
Cholesterol: – -mg
Sodium: 250mg
Difficulty Level: easy
15 min Prep
35 min Cook
50 min Total
8 Servings
Ingredients
- 1 cup (100g) graham cracker crumbs
- 2 tablespoons (30g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (120ml) sour cream
- 1 cup (240ml) water (for Instant Pot)
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a 7-inch springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Pour 1 cup of water into the Instant Pot. Place the trivet inside and lower the springform pan onto the trivet.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 35 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours before serving.
- Tip: Top with fresh berries, caramel sauce, or chocolate ganache for a decadent finish.