Name: Instant Pot Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 1/4 cup granulated sugar; 2 (8 oz) packages cream cheese, softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 2 eggs; 1/4 cup all-purpose flour

Photos of Instant Pot Cheesecake Recipe

How To Make Instant Pot Cheesecake Recipe

No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup granulated sugar
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
1/4 cup all-purpose flour

Instructions

In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of a 6-inch springform pan.
In a large mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in flour until just combined.
Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
Cover the pan tightly with aluminum foil. Place a trivet in the bottom of your Instant Pot and pour in 1 cup of water. Place the springform pan on the trivet.
Close the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook function and set the timer for 30 minutes.
Once the cooking time is up, allow the Instant Pot to naturally release for 10 minutes before turning the valve to the venting position to release any remaining pressure.
Carefully remove the cheesecake from the Instant Pot and remove the aluminum foil. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serve chilled and enjoy!

Nutrition

Calories : 540kcal
Total Fat : 34g
Saturated Fat : 19g
Cholesterol : 210mg
Sodium : 390mg
Total Carbohydrates : 49g
Dietary Fiber : 1g
Sugar : 34g
Protein : 9g

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