Instant Pot Classic Cheesecake Recipe
Who doesn’t love the taste of a delicious piece of classic cheesecake? This Instant Pot Classic Cheesecake recipe not only gives you that taste but it also allows it to be made easily in your Instant Pot as well. Making a cheesecake has never been so simple.
Instant Pot Classic Cheesecake Recipe
Cheesecake is delicious in all various forms and flavors but there’s just something so tasty about that classic taste. No no colors, no new flavors – just that classic cheesecake taste that we all love and crave.
The best part about this recipe besides the taste is the fact that you can cook it right up in your Instant Pot. That means you can cook it with ease and don’t have to babysit the oven.
If you’re looking for that classic cheesecake flavor and delicious crust, this is the cheesecake recipe to have handy. It’s certainly one taste that is going to make your tummy and taste buds very happy.
We did top this Instant Pot classic cheesecake recipe with some freshly made whipped cream to dress it up some for pictures. You can do the same or just enjoy the simple classics of the cheesecake as is.
If you like this cheesecake recipe, here are some others to consider:
- Cookie Dough Cheesecake Made In The Instant Pot
- White Chocolate Raspberry Cheesecake In The Instant Pot
- Strawberries And Cream Cheesecake In The Instant Pot
- Instant Pot Carrot Cake Cheesecake Recipe
How to make Instant Pot Classic Cheesecake
Start by grabbing a medium bowl and adding in the graham crackers, sugar, and melted butter. Mix them all together until they are fully combined.
Once done, take and press the mixture firmly into the bottom of a 7.5-inch springform pan. Then, place the pan it into the fridge.
Next, add the cream cheese into the stand mixer or bowl. Beat until smooth. Once done, you’re going to want to add in the sugar and mix it until combined.
Now add in the vanilla and egg, one at a time and make certain that you’re beating well after each addition. Once mixed, take and pour into the prepared crust.
After it’s been poured in, take and cover the cheesecake with foil and loosely wrap the pan. Then, take and fold a long piece of foil in half. Once done, place it under the cheesecake pan.
Grab the ends and fold them up to make a sling.
Take and put the trivet right into the bottom of the Instant Pot and add water to the pot. Then carefully lower the cheesecake in the sling into the Instant Pot.
Once done, you’re going to want to close the Instant Pot and the pressure release valve. Then, set the Instant Pot to the manual setting, high pressure for 30 minutes.
Once done, let the steam release naturally for 15 minutes.
Make certain to carefully remove the cheesecake and allow it to cool for 1 hour on the counter before placing it in the fridge. I would let it chill in the fridge for at least 4 hours before serving.
Instant Pot Classic Cheesecake
Ingredients
- 1/4 cup melted butter
- 9-11 graham crackers, finely crushed
- 2 - 8 oz cream cheese bars, softened
- 3 tbsp. sugar
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 eggs plus 1 yolk, room temp
- 1-1/2 cups water
Instructions
- Start by grabbing a medium bowl and adding in the graham crackers, sugar, and melted butter.
- Mix them all together until they are fully combined.
- Once done, take and press the mixture firmly into the bottom of a 7.5-inch springform pan.
- Then, place it into the fridge.
- Next, take and add the cream cheese into the bowl of a stand mixer.
- Once done, you're going to want to add in the sugar and mix it until combined.
- Now add in the vanilla and egg, one at a time and make certain that you're beating well after each addition.
- Once mixed, take and pour into the prepared crust.
- After it's been poured in, take and cover the cheesecake with foil and loosely wrap the pan.
- Then, take and fold a long piece of foil in half. Once done, place it under the cheesecake pan.
- Grab the ends and fold them up to make a sling.
- Take and place the rack right into the bottom of the Instant Pot and add water into the pot.
- Next, take and put the cheesecake and sling into the Instant Pot.
- Once done, you're going to want to close the Instant Pot and the pressure release valve.
- Then, set the Instant Pot to the manual setting, high pressure for 30 minutes.
- Once done, let the steam release naturally for 15 minutes.
- Make certain to carefully remove the cheesecake and allow it to cool for 1 hour on the counter. Then place in the fridge for at least 4 hours before serving.
Notes
Serving Size 1 Number of Servings 6
Calories 574 Total Fat 39 grams, Saturated Fat 21 grams, Trans Fat 0 grams, Unsaturated Fat 14 grams,
Cholesterol 189 milligrams, Sodium 453 milligrams, Carbohydrates 49 grams, Fiber 1 grams, Sugar 33 grams, Protein 9 grams
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
