What is your obsession with Instant Pot Cheesecake? What is the creamiest cheesecake you’ve ever made? This one is so much simpler – think of it like the cool, laid-back cousin of the classic baked cheesecake. And the taste? It’s rich, decadent, and has that perfect tangy-sweet balance that makes you want to savor every single bite. What is the secret behind Instant Pot Cheesecake?
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What is Instant Pot Cheesecake?
What is an Instant Pot Cheesecake? Instead of baking it in the oven, you use the pressure cooker function to steam the cheesecake to perfection. Think of it as a super-efficient, incredibly moist baking method. It’s essentially taking the principles of a water bath – which prevents cracking and ensures even cooking – and amplifying them with the power of pressure. What are some of the best cheesecake recipes? What is the best way to achieve cheesecake nirvana?
Why you’ll love this recipe?
What I love most about this Instant Pot Cheesecake is that it’s practically foolproof. I’ve made this dozens of times, and it comes out perfect *every single time*. And the flavor*! It has that classic tangy cheesecake flavor, but with an extra layer of richness and creaminess that you just can’t achieve in a regular oven. The simplicity is another huge draw. No more worrying about water baths or cracked tops! Just mix, pour, and press a button. Plus, this recipe is surprisingly cost-effective. What are some pantry staples for cheesecake? Add different extracts, swirls of fruit, or even chocolate chips. Honestly, the possibilities are endless! I even tested this recipe using almond milk instead of regular milk, and it came out even creamier! Trust me, once you try this, you’ll never go back to baking cheesecake in the oven.
How do you make an instant pot cheesecake?
Quick Overview
How do you make an instant pot cheesecake? What is the best way to make a crust? Pour the batter into the crust, cover it tightly, and carefully lower it into your Instant Pot. Add water to the pot, seal it up, and cook under pressure. Once it’s done, let it cool completely before chilling in the fridge. The whole process takes a bit of time, but the hands-on time is minimal, and the results are absolutely worth it! No babysitting required. Just set it and forget it (until it’s time to devour it!).
Ingredients
For the Graham Cracker Crust:
* 1 1/2 cups graham cracker crumbs (about 12 full sheets)
* 5 tablespoons unsalted butter, melted (use a good quality butter for the best flavor)
* 1/4 cup granulated sugar (you can also use brown sugar for a hint of caramel)
What is the cheesecake filling?
* 32 ounces cream cheese, softened (full-fat cream cheese is essential for the perfect texture)
* 1 1/4 cups granulated sugar
* 1/4 cup sour cream (adds a nice tang and moisture)
* 2 large eggs (make sure they’re at room temperature)
* 2 teaspoons vanilla extract (I prefer pure vanilla extract, but imitation works too)
For the Optional Glaze:
* 1 cup sour cream
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract (or your favorite flavoring) * 1 teaspoon almond extract (or your favorite flavoring)
What is the step-by-
Step 1: Preheat & Prep Pan
I always grease a 7-inch springform pan with cooking spray. You can also line the bottom with parchment paper for extra insurance. How do you make graham cracker filling?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the graham cracker crumbs and sugar. This ensures that the sugar is evenly distributed throughout the crust, which helps it bind together properly.
Step 3: Mix Wet Ingredients
If the graham cracker mixture is too dry, add a tablespoon or two of melted butter. If it’s too wet, add a tablespoon or two of graham cracker crumbs.
Step 4: Combine
I like to use the bottom of a measuring cup to really pack it down. This will help the crust hold its shape and prevent it from crumbling.
Step 5: Prepare Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Make sure there are no lumps of cream cheese. If necessary, scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly incorporated. Then, beat in the sour cream, eggs, and vanilla extract until just combined. If you overmix cheesecake, be careful not to overmix, as this can cause it to crack.
Step 6: Layer & Swirl
If you want to add a swirl, now is the time! You can swirl in fruit preserves, melted chocolate, or caramel sauce. If you’re using a spoon, drop spoonfuls of your chosen swirl ingredient over the batter, then use a knife or skewer to gently swirl it around.
Step 7: Bake
Cover the springform pan tightly with foil. This will prevent condensation from dripping onto the cheesecake during cooking. Pour 1 1/2 cups of water into the Instant Pot. Carefully lower the cheesecake into the Instant Pot using a trivet. Seal the Instant Pot and cook on high pressure for 30 minutes. Let the pressure release naturally for 15-20 minutes, then manually release any remaining pressure.
Step 8: Cool & Glaze
Carefully remove the cheesecake from the Instant Pot and let it cool completely on a wire rack before refrigerating for at least 4 hours. Once the cheesecake is completely cooled, you can prepare the glaze (if using). In a small bowl, whisk together the sour cream, sugar, and vanilla extract. Spread the glaze evenly over the top of the cheesecake.
Step 9: Slice & Serve
Is it possible to remove cheesecake from springform pan? When cutting, I use a warm, wet knife to get clean slices. No crumbs!
What should I serve it with?
Instant Pot Cheesecake is delicious on its own, but it’s also great with a variety of toppings and accompaniments.
For Breakfast:What is the best way to start the day with a slice of cheesecake? Try pairing it with a strong, dark roast coffee to balance out the sweetness.
For Brunch:What’s a good brunch dessert? Serve it with a side of fresh berries and a glass of sparkling wine for a truly luxurious experience.
As Dessert: After dinner, this cheesecake is the perfect way to end the meal on a sweet note. Pair it with a complementary dessert wine or a rich chocolate sauce for an extra decadent treat.
For Cozy Snacks:Sometimes you just need a comforting snack. This cheesecake is perfect for cozying up on the couch with a blanket and a good book. What is the best comfort food to serve with a glass of milk or hot chocolate? My family loves to eat it with a dollop of whipped cream, so it’s something you could add to your shopping list.
How do you make an Instant Pot Cheesecake?
How do I make an Instant Pot Cheesecake?
What is cream cheese? Make sure your cream cheese is softened completely before you start mixing. This will prevent lumps and ensure a smooth, creamy batter.
Mixing Advice:If you overmix the cheesecake batter, be careful not to overmix it, as this can cause it to crack. Mix until just combined.
Swirl Customization: SHow do you create a swirl of fruit preserves, melted chocolate, or caramel sauce? Can you use food coloring to create swirls?
Ingredient Swaps:How do you add flavor to a cheesecake?
Baking Tips: If you find that your cheesecake is browning too much on top, you can tent it with foil during the last few minutes of cooking.
Glaze Variations: Add a touch of lemon juice or zest to the glaze for a bright and tangy flavor. Or, try using a different extract, such as almond or vanilla.
I actually use these same steps when I bake a cake in the oven too!
What are some Storing and Reheating Tips?
If you have leftover Instant Pot cheesecake, you can store it in the refrigerator or freezer.
Room Temperature:I would not recommend it. Cheesecake does best when cold and fresh.
Refrigerator Storage: What is theIs it safe to store cheesecake in an airtight container in the refrigerator for up to 5 days?
How do I use a freezerFor longer storage, you can freeze cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
What is Glaze Timing Advice?If you plan to freeze cheesecake, it’s best to add the glaze after thawing. This will prevent the glaze from becoming watery or cracked.
What are the most frequently asked questions on Quora
Final Thoughts
Instant Pot Cheesecake is incredibly easy to make, consistently delicious, and always a crowd-pleaser. What is the best cheesecake recipe ever? What are some of my favorite Instant Pot desserts? What are some of the best variations on a recipe? How can I rate this recipe?
Decadent Chocolate Instant Pot Cheesecake
Ingredients
Main Ingredients
- 2 cups crushed chocolate wafers
- 5 tablespoons unsalted butter, melted
- 1.5 tablespoons granulated sugar
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 0.5 cup sour cream or heavy cream
Instructions
Preparation Steps
- Line the bottom of a springform pan with parchment paper and grease the sides.
- Mix the crushed wafers, melted butter, and sugar until combined. Press into the pan.
- Beat cream cheese and sugar until smooth. Add cocoa powder and vanilla, mixing well.
- Add eggs one at a time, beating until just incorporated. Stir in cream until smooth.
- Pour filling into crust. Cover with foil and place into Instant Pot on trivet with water.
- Seal lid and pressure cook on high for 40 minutes. Natural release for 15 minutes.
- Chill for a minimum of 4 hours or overnight before serving.
