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.

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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

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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