Instant Pot Cheesecake (fail-proof recipe) - Crunchy Creamy Sweet https://www.crunchycreamysweet.com/instant-pot-cherry-delight-cheese...

Instant Pot Cheesecake

The best creamy and irresistible vanilla cheesecake with cherry pie
topping. Perfectly cooked in the pressure cooker!
Course Dessert
Cuisine American
Keyword Instant Pot cheesecake
Prep Time 20 minutes
Cook Time 30 minutes
pressure release 15 minutes
Total Time 50 minutes
Servings 8 people
Calories 511 kcal
Author Anna

Ingredients
for the crust:
1 cup graham cracker crumbs
2 teaspoons granulated sugar
4 tablespoons unsalted butter
for the cheesecake:
16 oz. cream cheese
1/2 cup granulated sugar
2 large eggs
4 tablespoons all-purpose flour
4 tablespoons sour cream
2 teaspoon pure vanilla extract
1.5 cup cherry pie filling
Instructions
1. Make sure the stainless steel insert is in your IP. Set trivet inside, add 1.5 cups of
water to the bottom of the insert.
2. To make the crust, combine graham cracker crumbs, sugar and melted butter in a
mixing bowl. Stir with a fork. Sprinkle on the bottom of the 7" springform pan. Use
a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the
way, but about 3/4 up the sides of the pan. Place pan with crust in the freezer while
you make the batter.

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Instant Pot Cheesecake (fail-proof recipe) - Crunchy Creamy Sweet https://www.crunchycreamysweet.com/instant-pot-cherry-delight-cheese...

3. In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add
sugar and mix well.
4. Add eggs and mix just until combined. Do not overmix.
5. Add flour and sour cream to batter and mix just until combined. Add vanilla and
stir in with a spatula.
6. Pour the cheesecake batter over the prepared crust. Place pan carefully on the trivet
in your Instant Pot. Close the lid and set the valve to "sealing" position. If you have
a newer version of the Instant Pot, you don't have to do that since the lid does it as
you close it.
7. Make sure your IP is set to cook on high pressure. Press "manual" setting and set
timer to 30 minutes. The IP will beep after a few seconds and it will start cooking.
8. Once the timer is up, do not release pressure but let it release naturally. When the
valve dropped, carefully open the lid away from your face and let any remaining
steam escape. Using a paper towel, gently blot the surface of your cheesecake from
any built up condensation. Let cheesecake cool for 5 minutes, then remove
carefully from the IP.
9. Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours,
to overnight.
10. Top cheesecake with pie filling before serving. To cut perfect slices, clean the knife
after each cut.
Recipe Notes
1. To make the cheesecake, you need 16 oz. of cream cheese. That is 2 8oz. packages.
Make sure they are softened very well.
2. Use a long sharp knife (like chef's knife or utility knife) to loosen up the crust from
pan, then gently slide it onto a serving plate or a cake stand.
3. The leakproof pans do not have a rim around and it helps to lift the cheesecake. See
my post for a product recommendation.
4. The cheesecake is not too sweet and it pairs perfectly with a rich topping. Keep that
in mind.
5. Since some readers said it does not have enough flavor by itself (without topping), I
increased the amount of vanilla in the recipe from 1 teaspoon to 2 teaspoons.
6. Please note, that the nutrition value can vary depending on what product you use.
The information below is an estimate. Always use calorie counter you are familiar
with.

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Instant Pot Cheesecake (fail-proof recipe) - Crunchy Creamy Sweet https://www.crunchycreamysweet.com/instant-pot-cherry-delight-cheese...

Nutrition Facts
Instant Pot Cheesecake

Amount Per Serving

Calories 511 Calories from Fat 252
% Daily Value*
Fat 28g 43%
Saturated Fat 15g 94%
Cholesterol 121mg 40%
Sodium 292mg 13%
Potassium 237mg 7%
Carbohydrates 58g 19%
Fiber 1g 4%
Sugar 17g 19%
Protein 6g 12%

Vitamin A 1260IU 25%

Vitamin C 4mg 5%
Calcium 91mg 9%
Iron 1.3mg 7%
* Percent Daily Values are based on a 2000 calorie
diet.

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