Talk about delicious! Instant Pot Cheesecake is my new favorite dessert. Rich and creamy, and of course made easy in the Instant Pot, this cheesecake is perfect for these upcoming late summer shindigs! I love to top it with homemade chocolate sauce and fresh berries.
I have a couple tips regarding Instant Pot cheesecake. This recipe is made for a 6 quart Instant Pot using a 7″ springform pan. If you have a different size Instant Pot and pan, the recipe will need to be adjusted accordingly. Check for doneness using a thermometer-the cheesecake should be 140-150 in the center.
Successful cheesecake starts with room temperature ingredients. Don’t even attempt this otherwise. Also, make sure you’re not over mixing the batter. Air and bubbles are something you do NOT want in your cheesecake. Mix the cream cheese and sugar on low to medium low speed, only for 1-2 minutes. The eggs will take even less time. Mix those, one at a time, until just blended.
I like to use this sling to lower my pan into the Instant Pot. If you do not have one, one can be fashioned out of foil.
In my house, I serve Instant Pot Cheesecake as individual slices, then allow family or guests to spoon their own toppings over it. Homemade chocolate sauce is one of our faves (recipe at bottom), but we also love whipped cream, chopped nuts, cherry pie filling, fresh sliced strawberries, crumbled chocolate cookies or graham cracker crumbs, sliced bananas, and/or melted peanut butter.
Instant Pot Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- 2 large eggs, room temperture
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare springform pan by spraying with cooking spray.
- In a small bowl, combine graham cracker crumbs with melted butter. Press evenly in bottom of springform pan, and a little up the side. Use the bottom of a glass to help. Place in freezer for ten minutes to firm up the crust.
- In medium bowl, mix cream cheese and sugar on medium speed until smooth.
- Add vanilla, then eggs, one at a time, until just blended. Do not over mix.
- Pour batter into prepered pan over crust. Tap gently on counter several times to allow any air bubbles to surface. Pop with fork and smooth batter down with offset spatula or spoon.
- Pour one cup of water in Instant Pot and place trivet on bottom. Using a sling, lower the filled springform pan onto trivet and lock or push down handles.
- Place lid and lock in place. Make sure valve is set to sealing.
- Cook on manual pressure for 40 minutes. Once time has elapsed, allow a ten minute natural release.
- Lift pan from Instant Pot and place on wire rack to cool. Use the corner of a paper towel to dab off any excess water that may have formed on top of cheesecake.
- Once cooled to room temperature, cover, and place in fridge for at least 4 hours or over night.
- To serve, use a warm knife to cut slices and top with homemade chocolate sauce, fresh berries, chopped nuts, and/or whipped cream. Or enjoy plain!
Homemade Chocolate Sauce
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup cold water
- 1/8 tsp kosher salt
- 1 1/2 tsp vanilla extract
Instructions
- In a cold sauce pan, whisk together the cocoa and sugar until no lumps remain.
- Add salt and water, bring to a boil over medium high heat.
- Once boiling, reduce heat to a gentle simmer, and whisk constantly for 30-60 seconds.
- Remove from heat, allow to cool, then add vanilla.
- Pour into a mason jar to cool completely. Sauce will thicken as it cools. Keep refrigerated up to 14 days. Reheat as needed.
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