Instant Pot Classic Cheese Cake
Making a cheesecake in an Instant Pot is super quick and easy. You can have a cheesecake ready to cool in about 20 minutes! The hardest part is waiting for it to chill.
- For the Crust:
- For best results, I recommend buying a 7" springform pan (Amazon has them) as this easily fits into the Instant Pot.
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- For the filling:
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 large eggs
Preparation time 15mins
Cooking time 300mins
Make a sling by folding a piece of foil (about 18 inches) in half, twice, lengthwise. Set aside.
For the crust:
If you have a food processor, this is super easy! Break the crackers up in chunks and then pulse until they are all even crumbs. Otherwise, crush the cookies in a Ziploc bag.
Mix the crumbs with melted butter. Place buttered crumbs in the center of the pan and gently spread them. Using a 1/2 or 1 cup measuring bowl (or the bottom of a glass), firmly press evenly, allowing the crumbs to spread up the sides a bit. Set aside.
For the filling:
I find that my food processor makes this very easy to do, also. Otherwise you can use a hand or stand mixer. Mix cream cheese and sugar until smooth. Add sour cream and vanilla and blend until combined. Add eggs one at a time and mix just until combined.
Pour filling over the crust in the pan.
Place 1 cup of water and a trivet into the Instant Pot. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the sling ends so that it doesn't interfere with closing the lid.
Lock the lid in place.
Select High Pressure and set the timer for 15 minutes for a soft creamy cheesecake or 25 minutes for a more firm, dense cheesecake.
When the beep sounds, turn off the pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
If there's a little water on top of the cheesecake, gently blot with a paper towel. The cheesecake should have a slight jiggle in the middle.
Place on a wire rack until it is completely cooled. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. (If adding a topping, do that once the cheesecake is completely cooled, then refrigerate the entire cheesecake.)
To serve, gently run a knife around the rim of the cake and release the springform. Using a wet knife, slice and serve.
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