Classic Cheesecake in the Instant Pot
Serve this delicious classic cheesecake topped with your choice of fruit pie filling, whipped cream, fresh fruit, berry compote, salted caramel sauce or a chocolate drizzle. The possibilities are endless.
Ingredients
Crust
- 1 cup Graham cracker cookie crumbs*
- 2 tablespoons butter melted
* Oreo, vanilla wafer or other crumbs may be used if desired.
Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs, room temperature
Instructions
- Prepare a 7-inch springform pan by coating it with nonstick spray. Line with parchment paper if desired. Make a sling with a 20-inch piece of aluminum foil, folded three times lengthwise.
- In a small bowl, combine the Graham cracker crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Mix in vanilla extract, and add eggs one at a time just until blended; don’t over-mix. Pour batter into the springform pan on top of the crust. (It is very important that the cream cheese is warm.)
- Pour 1 cup of water into the Instant Pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes.
- When beep sounds, turn off Instant Pot. Use natural pressure release (NPR) for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops, carefully remove lid.
- Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to gently soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake has cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
