How to make Easy Instant Pot® Cheesecake
Just when we thought we couldn't love the Instant Pot® more, we discovered it makes an amazing cheesecake! Our version takes just 25 minutes to bake inside the Instant Pot®; once chilled, it's ready to serve (yes, it's really that easy!). Serve it as-is, or add your favorite sweet toppings, such as caramel sauce or cherry pie filling, to complete this decadent, fuss-free dessert.
Easy Instant Pot® Cheesecake
The Easy Instant Pot® Cheesecake
recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Honey Maid Honey Graham Crackers, butter, sugar, cream cheese, all-purpose flour, heavy whipping cream, vanilla, eggs
Spray bottom of 7-inch springform pan with cooking spray. Make a foil sling by tearing off a 15x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (15x3 inches). Set aside.
In small bowl, mix Crust ingredients. Press mixture evenly in bottom and about 1 inch up side of pan. Place in freezer 10 minutes.
In medium bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until smooth. Beat in flour, whipping cream and vanilla. Add eggs, 1 at a time, and beat just until blended (do not overmix). Pour mixture into pan, spreading evenly.
Place Instant Pot® rack on bottom of insert; add 1 cup water. Place foil sling under filled cheesecake pan. Carefully lower pan into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of pan.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 25 minutes. Select CANCEL. Allow pressure to naturally release for 10 minutes. Set pressure valve to VENTING to quick-release any remaining pressure. Cheesecake will be slightly risen in pan, with some dimpling on top. Cheesecake is done if middle is set, but slightly jiggly. (If cheesecake center doesn't appear done after initial cook time, secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 5 minutes. Set pressure valve to VENTING to quick-release pressure.)
With foil sling, carefully remove pan from insert. With paper towel, carefully pat dry any standing water that may be on top of cheesecake. Cool 1 hour on cooling rack; carefully run a sharp knife around edge of cheesecake. Refrigerate at least 4 hours or overnight. To serve, remove side of pan, and cut into wedges.
To easily lower and lift cheesecake pan into and out of Instant Pot® insert, make a foil sling: Tear off a piece of heavy-duty foil 15 inches long. Fold foil in half lengthwise, then fold again to make a sling that's 15x3 inches.
Cheesecake is delicious served as-is, but if you'd like to dress it up a bit, sprinkle the top with miniature chocolate chips, drizzle with chocolate or caramel sauce or top with a spoonful of cherry pie filling.
To save yourself time and stress, make this cheesecake the day before you plan to serve.
Cheesecake can be covered and stored in refrigerator up to 5 days.
Want to freeze leftover cheesecake? Cut cheesecake into slices, then place slices on parchment paper-lined cookie sheet. Freeze until solid, about 6 hours. Remove slices from freezer; wrap each slice in double layer of food-safe plastic wrap. Store in airtight container in freezer. To thaw, simply transfer wrapped pieces to refrigerator 4 to 6 hours before serving.