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The Best Instant Pot Cheesecake

THE BEST Instant Pot Cheesecake

Jamerrill Stewart
For the crust:
  • 1 cup graham cracker crumbs (processed in a food processor until fine)
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
 
For the cheesecake:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ½ cup sugar
  • ¼ cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
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Prep Time 25 minutes
Cook Time 40 minutes

Ingredients
  

  •  
  • Prepare a 7.5 inch springform pan with non-stick cooking spray.
  • Stir together the graham cracker crumbs sugar, and melted butter for the crust. Press into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
  • Place trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
  • Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage.
  • In a medium bowl beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
  • Add the eggs heavy cream, flour, and vanilla and beat just until combined.
  • Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
  • Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
  • When the cooking cycle is complete allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
  • Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.