Instant Pot® Recipes

Instant Pot® Cheesecake

For ultra-creamy cheesecake, make our pressure cooker cheesecake recipe in your 6-quart Instant Pot. Top with strawberry pie filling and Reddi-wip®, and enjoy this easy gluten free dessert!

Instant Pot® Cheesecake recipe

Prep: 20 min | Yield: 8 servings

Equipment

  • Instant Pot®
  • 7 inch springform pan

Ingredients

  • 2 cups Glutino® Pretzel Twists
  • 3 tablespoons firmly packed brown sugar
  • 3 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 (21 ounce) can Duncan Hines® Wilderness® More Fruit Strawberry Pie Filling
  • Reddi-wip® Original Dairy Whipped Topping

Instructions

Crust

  1. Place pretzels and brown sugar in food processor and pulse into fine crumbs.
  2. Pour in butter and pulse just until blended. Press crust in bottom and 1/2 inch up the sides of 7-inch springform pan.
  3. Freeze for 15 minutes.

Filling

  1. Wipe inside and blade of food processor clean. Place cream cheese, sugar and sour cream in food processor and process until smooth, about 30 seconds.
  2. Pour in eggs, vanilla extract and salt and pulse just until blended. Scrape bottom and sides with rubber spatula and pulse a few more times to remove any lumps. Pour into pan on top of crust. Let sit on the counter for a few minutes to release air bubbles.
  3. Pour 1 cup water into 6 quart electric multicooker pot. Place manufacturer supplied rack in pot. Fold an 18 inch long piece of aluminum foil lengthwise into thirds to create a 4 inch wide strip of foil. Place foil on top of rack and let it hang over the sides of the pot. If you have a silicone sling, you can use that instead.
  4. Cover cheesecake tightly with foil. Place cheesecake on top of foil strip. Fold foil over to create a sling that you can use to lift the cooked cheesecake out of the pot.
  5. Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 35 minutes. When time is up, allow for natural pressure release.
  6. Carefully lift cheesecake out of pressure cooker. Cool at room temperature 1 hour.
  7. Remove ring from springform pan. Refrigerate cheesecake until cold, 3 to 4 hours.
  8. Top cheesecake with strawberry pie filling.
  9. Use a hot knife to slice cheesecake and serve each slice with Reddi-wip®!

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.



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