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–+ servings

Instant Pot Cheesecake Recipe

This Instant Pot Cheesecake is creamy, delicious, and easy to make. Perfect for any occasion!
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Preparation Time: 20 minutes
Cook Time: 35 minutes
Chill Time 4 hours
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • 5 tablespoon Butter, melted

Filling

  • 16 oz Cream cheese, softened
  • ⅔ cup Sugar
  • 2 teaspoon Vanilla extract
  • 2 Eggs
  • ½ cup Sour cream

Instructions 

  1. 1. Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
  2. 2. Beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, beating after each addition. Stir in sour cream.
  3. 3. Pour filling over crust. Cover with foil.
  4. 4. Add 1 cup of water to the Instant Pot. Place the springform pan on a trivet and lower it into the pot.
  5. 5. Lock the lid and set to high pressure for 35 minutes. Allow natural release.
  6. 6. Remove cheesecake and let cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 700IU | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Instant Pot
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