Instant Pot Cheesecake Recipe

Instant pot cheesecake is a very simple and quick desert that you can make. If you have never made an instant pot cheesecake recipe, then you will be very surprised by how quickly you can make it instead of it baking in the oven. I have done it both ways and honestly the instant pot is so much easier. If you don’t own an instant pot you can grab one here.

Important:

A trick that I have learned when it comes to making dessert in your instant pot is that you will need to purchase a separate ring. As the ring in the instant pot holds all of the smells, especially if you cook different dinner recipes in your instant pot like I do.

If you do not change out the ring and cook your cheesecake, then it will wind up tasting like dinner that you have pressured in your instant pot. I have a family member that did that and his cheesecake tasted like taco meat, as he had cooked taco meat in it the night before. You definitely don’t want that. Haha!

So, once you get the rubber ring changed in your instant pot lid. It is now time to make this delicious instant pot cheesecake.

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Ingredients:

Graham Cracker Crust

2 C. Crushed Graham Cracker
2 Tbsp Sugar
1 C. Melted Butter

Cheese cake Filling

1 16 oz Cream Cheese
1 Tbsp Vanilla
1/2 C. Sugar
2 Eggs

Items you will need

Instructions:

First you are going to want to place a whole package of graham crackers in a Freezer Ziploc Bag and then use a rolling pin to crush the graham crackers into a nice crumbly crust. Scoop out 2 cups of the graham cracker crust and then place into your instant pot cheesecake pan.

Then place the sugar and your melted butter in with the graham cracker crust and mix together. You can use a fork to work and spread the crust evenly on the bottom of the instant pot pan. Bake the crust in the oven @ 325 degrees for 10 Min.

As your crust is baking, you can now start on the Cheesecake mixture. Add in your cream cheese, vanilla, sugar and eggs. Mix together until nice and smooth.

Once your crust is done, let the crust cool at least 10 min before you pour cheesecake mixture on top of your crust. Once the crust is cooled pour the batter on top and wrap some aluminum foil on the outside of your cheesecake pan to ensure that no water gets in while your cheesecake is cooking.

Before you place the cheesecake into the instant pot, you also will need to put enough water in the instant pot to just cover the bottom about 1/2 inch. Place the trivet in the instant pot, the water should not be over your trivet.

Once you have the water in the instant pot to just cover the bottom with the trivet above, you can now place your cheesecake into the instant pot and cook on high pressure for 30 min.

Once the timer goes off, release the pressure. Let cheesecake cool for a few minutes and then place in fridge and let cool for 4-6 hours. Once ready, serve and enjoy! As you can see it doesn’t last long.