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5
from 1 vote
Instant Pot Cheesecake
Looking to satisfy your sweet tooth? This smooth Instant Pot cheesecake is melt-in-your mouth delicious! Its creamy and rich flavor will have you begging for seconds (and probably even thirds!).
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Additional Time
15
minutes
mins
Total Time
1
hour
hr
Course:
Instant Pot Cheesecake Recipes
Cuisine:
American
Servings:
6
servings
Calories:
198
kcal
Author:
Aileen Clark
Ingredients
11
graham crackers
finely crushed
3
tablespoons
sugar
1/4
cup
melted butter
2 8
oz
cream cheese bars
softened
1/2
cup
sugar
1
tsp.
vanilla extract
2
large
eggs plus 1 yolk
room temp
1-1/2
cups
water
Instructions
In a medium bowl add the graham crackers, sugar and melted butter.
Mix together until fully combined.
Press the mixture firmly into the bottom of a 6" springform pan.
Place into the refrigerator.
Add the cream cheese in the bowl of a stand mixer.
Add the sugar and mix until combined.
Add vanilla and egg, one at a time beating well after each addition.
Pour into prepared crust.
Cover the cheesecake with foil and loosely wrap the pan.
Fold a long piece of foil in half and place under the cheesecake pan.
Fold up the ends to form a sling.
Place the rack into the bottom of the instant pot and pour water into the pot.
Place the cheesecake and sling into the instant pot.
Close the instant pot and the pressure release valve.
Set the instant pot to manual, high pressure for 30 minutes.
Let steam release naturally for 15 minutes.
Carefully remove the cheesecake.
Allow to cool for 1 hour.
Notes
To refrigerate: let cool completely. Wrap in plastic wrap and refrigerate up to 3 days. May be frozen in an air-tight container up to 3 months.
Nutrition
Serving:
1
slice
|
Calories:
198
kcal
|
Carbohydrates:
42
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
170
mg
|
Potassium:
47
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Calcium:
21
mg
|
Iron:
1
mg