Instant Pot Cheesecake
If you’ve ever dreamed of creating a creamy, dreamy cheesecake with minimal fuss, then the Instant Pot Cheesecake is about to become your new best friend. Imagine a rich, velvety cheesecake that practically melts in your mouth, all while being prepared in a fraction of the time it takes to bake in a traditional oven. Trust me, once you try this method, you’ll wonder how you ever lived without it!
The Instant Pot not only cooks food quickly but also ensures that your cheesecake comes out perfectly moist and tender every single time. Plus, you don’t have to worry about water baths or cracked surfaces. This recipe is straightforward, using common ingredients that deliver a spectacular dessert without the hassle. Let’s dive into the reasons why you’ll love making an Instant Pot Cheesecake!
Reasons to Love Instant Pot Cheesecake
- Quick Cooking Time: The Instant Pot significantly reduces the time needed to cook your cheesecake compared to traditional methods.
- No Cracks: The sealed environment of the Instant Pot helps prevent the dreaded cracks that often occur in oven-baked cheesecakes.
- Rich Flavor: The flavors meld beautifully in the pressure cooker, resulting in a rich and creamy texture that’s hard to resist.
- Easy Cleanup: With fewer dishes to wash, you can spend more time enjoying your dessert and less time in the kitchen.
Ingredients at a Glance
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons Challenge Dairy Unsalted Butter, melted
- 16 ounces Challenge Dairy Cream Cheese, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- Cherry pie filling (optional, for topping)
Gear Checklist
- Instant Pot: The star of the show, make sure it’s at least 6-quart capacity.
- Springform Pan: A 7-inch pan fits perfectly in the Instant Pot.
- Mixing Bowls: For combining your crust and filling ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula: To scrape down the sides and mix well.
Instant Pot Cheesecake: How It’s Done
Step 1: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust.
Step 2: Make the Filling
In a large bowl, beat the room temperature cream cheese until smooth. Gradually add ¾ cup of granulated sugar, mixing until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the all-purpose flour, heavy cream, and vanilla extract until the mixture is creamy and smooth.
Step 3: Assemble the Cheesecake
Pour the cream cheese filling over the prepared crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
Step 4: Prepare the Instant Pot
Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside the pot and carefully set the springform pan on top of the trivet.
Step 5: Cook the Cheesecake
Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the “Manual” or “Pressure Cook” setting and adjust the time to 30 minutes at high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
Step 6: Cool and Chill
Carefully remove the springform pan from the Instant Pot and let the cheesecake cool at room temperature for about 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.
Step 7: Serve
When ready to serve, remove the cheesecake from the springform pan. If desired, top with cherry pie filling or your favorite toppings before slicing and serving.
Dietary Customizations
- Gluten-Free: Use gluten-free graham crackers or almond flour for the crust.
- Dairy-Free: Substitute cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream.
- Lower Sugar: Replace granulated sugar with a sugar substitute that measures like sugar, such as erythritol.
- Vegan: Use a vegan cream cheese alternative and flax eggs instead of regular eggs.
Troubles You Can Avoid
Creating the perfect Instant Pot Cheesecake is easier than it sounds, but here are a few pitfalls to avoid:
- Make sure all ingredients are at room temperature for better mixing and a smoother texture.
- Don’t overmix the batter once you add the eggs to prevent excess air from being incorporated, which can cause the cheesecake to crack.
- Always allow for natural pressure release to prevent drastic temperature changes.
- Ensure the springform pan is properly sealed to avoid water from the Instant Pot seeping in.
Make-Ahead & Storage
The Instant Pot Cheesecake is an excellent make-ahead dessert. It can be prepared a day or two in advance, making it perfect for gatherings or special occasions. Store the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices. To freeze, wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw in the fridge overnight before serving.
Quick Questions
Can I use a different flavor of cheesecake?
Absolutely! Feel free to experiment with different flavors by adding ingredients such as chocolate, peanut butter, or lemon zest to the cream cheese filling.
What can I do if my cheesecake cracks?
If cracks appear, don’t worry! You can cover them with toppings like fruit, whipped cream, or chocolate sauce, making them less noticeable.
Do I need to use the water bath method in the Instant Pot?
The Instant Pot uses steam to create a moist environment, so a water bath is not necessary and is actually one of the benefits of this cooking method!
Can I double the recipe?
It’s best to make the recipe in batches rather than trying to double it in one go, as this could affect cooking times and texture.
Serve & Enjoy
Now that you have mastered the art of making an Instant Pot Cheesecake, you can impress your family and friends with this delectable dessert. Serve it plain, or elevate it with a topping of cherry pie filling, fresh fruit, or a drizzle of chocolate sauce. The options are endless!
With its rich flavor and creamy texture, this Instant Pot Cheesecake is bound to be a showstopper at any gathering. So grab your ingredients, fire up that Instant Pot, and get ready to indulge in a slice of heaven that will leave your taste buds dancing with joy!
Instant Pot Cheesecake
Ingredients
Equipment
Method
- In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust.
- In a large bowl, beat the room temperature cream cheese until smooth. Gradually add ¾ cup of granulated sugar, mixing until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the all-purpose flour, heavy cream, and vanilla extract until the mixture is creamy and smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside the pot and carefully set the springform pan on top of the trivet.
- Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the “Manual” or “Pressure Cook” setting and adjust the time to 30 minutes at high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Carefully remove the springform pan from the Instant Pot and let the cheesecake cool at room temperature for about 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- When ready to serve, remove the cheesecake from the springform pan. If desired, top with cherry pie filling or your favorite toppings before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing the batter after adding eggs to prevent cracks.
- Allow natural pressure release to prevent temperature changes.
- Ensure the springform pan is well-sealed to avoid water seepage.
