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Instant Pot Cheesecake

Instant Pot Cheesecake

A creamy, crack-free cheesecake made easily in the Instant Pot with a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 5 tbsp melted butter
  • 16 oz cream cheese softened
  • ½ cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract

Method
 

  1. Mix crumbs and butter; press into a greased 7-inch springform pan.
    Graham cracker crumbs and butter mixed for Instant Pot cheesecake crust
  2. Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Mix gently.
    Cream cheese batter mixed for Instant Pot cheesecake filling
  3. Pour filling into crust, tap pan to release bubbles. Cover with foil.
    Cheesecake batter in springform pan ready to cook in Instant Pot
  4. Add 1 cup water to Instant Pot, place trivet, and lower pan inside.
  5. Cook on high pressure for 30 minutes. Natural release 10 minutes.
    Cheesecake pan on trivet inside Instant Pot before cooking
  6. Cool to room temp, then chill 4+ hours before serving.

Notes

Cheesecake improves after chilling overnight.
Top with fruit or sauce just before serving.