Instant Pot Cheesecake

Hey there, kitchen adventurers! Today we’re diving into a dessert realm that’s gonna make your taste buds do a happy dance: the *Instant Pot Cheesecake*. Why is this one special? Well, aside from the fact that any get-together instantly turns into a cheesecake party when this beauty shows up, it’s all about the comfort factor. Velvety, creamy, and just kissing sweetness, it’s like a hug for your sweet tooth. And really, who wouldn’t want to try bringing a bit of delicious chaos into their kitchen, right?

So, let me spill the beans. My husband and kids absolutely demolish this cheesecake every time — I’m talking leaving no crumb behind. It’s become kind of a tradition to whip this up on Sunday afternoons… you know, when we should totally be meal-prepping for the week but choose cheesecake happiness instead. Picture us licking spoons and scraping the bowl like there’s a prize for the cleanest dish. Yeah, we’re those people, full-on dessert enthusiasts.

Why You’ll Love This Instant Pot Cheesecake

– It’s ridiculously easy, like, “I can’t believe I didn’t mess this up” kind of easy.
– No water bath monstrosity needed, so fewer dishes for us lazy clean-up folks.
– You can totally dress it up like it’s going to prom… or leave it chillin’ in its casual T-shirt.
– The taste? Like bliss kissed a cheesecake and made magic happen.

How to Make It

Okay, so imagine us hanging out in my chaotic kitchen. First off, mix cream cheese and sugar like they’re long-lost friends reconnecting. Add vanilla and a couple of eggs — try not to drop the shell in, but hey, it happens. Pour the whole dream-like concoction onto a graham cracker crust that you, hmm, kinda crushed in a zip-lock bag with a rolling pin. We’ve all been there.

Pop it into your Instant Pot and let it work its magic. You’ll hear strange noises — maybe it’s the pot, maybe it’s the TV, who’s to say? But trust the process, ‘cause soon you’ll unwrap your faux steamer basket like a treasure chest of creamy goodness. Wait for it to cool, like, actually cool, not just “it’s mostly cool, I’ll risk it.” She needs her beauty rest!

Ingredient Notes

– Cream Cheese: Some might say room temp is key, I say wait ’til the kid drops a spoon in, and then it should be ready.
– Graham Crackers: Just plain ol’ ones. Once tried flavored. Meh, won’t do that again.
– Eggs: Fresh please, but y’know, use what you have! Once forgot them…let’s just say, never again.

Recipe Steps:
1. Blend cream cheese until smooth. Sneak a taste.
2. Add sugar, vanilla, and eggs. Whisk casually with flair.
3. Pat graham crumbs into a pan like you’re coaxing a cat to cuddle.
4. Pour filling and convince it to love the crust.
5. Cook in Instant Pot. Cross fingers, peek under the lid like it’s a surprise party.

What to Serve It With

Tips & Mistakes

Don’t rush it, people. Serve with fresh fruit, everybody’s best friend or a dollop of whipped cream if you’re feeling fancy. And if you happen to drop it during plating, call it “deconstructed.” Totally a thing.

Storage Tips

Fridge is your cheesecake’s friend. Wrap it up like a burrito baby, and it’ll stay nice for a week… if it lasts that long. Sneak a cold bite for breakfast; we won’t judge — ever had cheesecake with coffee? You should.

Variations and Substitutions

Go wild and swap brown sugar with the regular stuff if it’s all you have. I skipped the vanilla extract once—guess what? It was still freakin’ awesome. Use Oreos instead of graham for a twist if you’re a rebellious baker.

Frequently Asked Questions

Instant Pot Cheesecake

This creamy Instant Pot cheesecake is rich, smooth, and perfectly cooked in a fraction of the time.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs
• ▢ 0.5 cup unsalted butter, melted
• ▢ 24 oz cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs room temperature
• ▢ 0.5 cup sour cream
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 7-inch springform pan.
• In a large bowl, beat cream cheese and sugar together until smooth and creamy.
• Add eggs one at a time, mixing well after each addition. Then add sour cream and vanilla extract, mixing until fully combined.
• Pour the cream cheese mixture over the crust in the springform pan.
• Add 1 cup of water to the Instant Pot and place the trivet inside. Set the springform pan on the trivet.
• Seal the lid and set the Instant Pot to manual high pressure for 35 minutes.
• After cooking, allow a natural pressure release for 15 minutes, then release any remaining pressure manually.
• Remove the cheesecake from the Instant Pot and refrigerate for at least 4 hours before serving.

Notes

For best results, use full-fat cream cheese and make sure all ingredients are at room temperature before mixing.