Instant Pot Cheesecake

5 from 8 ratings

from kristineskitchenblog.com

The Best Instant Pot Cheesecake Recipe! This Instant Pot cheesecake is unbelievably creamy and has the best classic vanilla cheesecake flavor. Once you try making cheesecake in your Instant Pot, you'll be amazed at how easy it is to make perfect creamy cheesecake!

Prep Time25

Cook Time32

Chilling Time9

Total Time9 57

Servings: servings

Calories: 397kcal

Ingredients

For the Graham Cracker Crust:

8 full sheets graham crackers 1 ¼ cups crumbs
2 tablespoons granulated sugar
pinch salt
3 tablespoons unsalted butter melted

For the Cheesecake Filling:

16 ounces brick-style full-fat cream cheese* at room temperature
½ cup full-fat sour cream at room temperature
½ cup granulated sugar
⅛ teaspoon salt
2 large eggs at room temperature
2 teaspoons vanilla extract

Instructions

Prepare the Graham Cracker Crust:

Preheat oven to 350° F. Lightly grease the inside of a 7-inch (3-inches tall) cheesecake pan or springform pan with butter or cooking spray.
Put the graham crackers in a food processor and pulse until they are fine crumbs. (If you do not have a food processor you can crush the graham crackers by hand by placing them in a zip-top bag and crushing them with a rolling pin.)
Pour the graham cracker crumbs into a medium bowl. Stir in the 2 tablespoons of granulated sugar and the pinch of salt. Stir in the melted butter until well combined.
Pour the crust mixture into the prepared pan. Use your fingers to press the crust ¾ to 1-inch up the sides of the pan and down firmly and evenly into the bottom of the pan.
Bake the crust for 10-12 minutes in the preheated oven, until lightly browned at the edges, and then place it on a wire rack to cool slightly.

Prepare the Cheesecake Filling:

In a large bowl, use a hand mixer (see note) to beat the cream cheese on low speed for about 1 minute, or until smooth.
Add the sour cream, sugar, and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed.
In a small bowl, beat the eggs lightly to break them up. Add the beaten eggs and vanilla to the bowl with the cream cheese mixture. Mix on low speed until just combined, scraping the sides of the bowl as needed and being very careful to not over-mix the batter.
Pour the batter into the crust in the pan. Smooth out the top and tap the pan on the counter a few times to remove any large air bubbles. Cover the top of the pan with foil.
Pour 1 ¼ cups water into the bottom of a 6 quart Instant Pot or 1 ½ cups water if using an 8 quart Instant Pot. Place the trivet in the pot.
Make a foil sling by folding a long piece of foil in thirds lengthwise. Set the cheesecake in the center of the foil sling and then carefully place it on the trivet in the Instant Pot. Fold down any overhang of the foil sling.
If you have a sealing ring that you use just for baking, remember to put it on your Instant Pot lid (to prevent transfer of savory flavors to the cheesecake.) Close the Instant Pot lid and turn the steam release valve to the sealing position.
Set the cook time to 32 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, allow the pressure to release naturally. This will take about 8-10 minutes.
As soon as the pin drops down, carefully open the Instant Pot lid. Use the foil sling to remove the pan from the Instant Pot. Remove the foil on top of the cheesecake and check that the cheesecake is done. Cheesecake is done when the edges are set and the center jiggles just a little bit and the center of the cheesecake registers at least 150° F on an instant read thermometer. (If the cheesecake is not done, you can pressure cook it for another minute or two. Check that there is enough water in the bottom of the pot before pressure cooking.)
If there is any condensation on top of the cheesecake, blot it very gently with a paper towel. Take the foil sling out from under the cheesecake.
Place the pan on a wire rack and let the cheesecake cool for about 1 hour at room temperature. Then remove the sides of the pan from the cheesecake (this prevents the crust from getting soggy - do not remove the bottom pan until the cheesecake is fully chilled). Chill the cheesecake for at least 8 hours or overnight in the refrigerator before serving.

Video

Notes

Room temperature ingredients are recommended because they mix together easily, giving you a smooth texture without over-mixing.
Philadelphia cream cheese is highly recommended for the best texture and flavor.
Full fat cream cheese and sour cream are recommended for the best texture and flavor.
If you prefer to not blind bake the crust, you can instead freeze the prepared crust in the pan for 15 minutes while you make the cheesecake filling. The crust will be less crisp if you do not bake it in the oven before adding the cheesecake filling.
It is best to mix the cheesecake filling ingredients together using a hand mixer on low speed, so as not to incorporate too much air into the batter. If you only have a stand mixer, you can use it on low speed.
Cheesecake may be stored in the refrigerator for up to 5 days. You can also freeze cheesecake, wrapped tightly, for 2-3 months.

Nutrition

Nutrition information is only an estimate.