Cheesecake, cheesecake and more cheesecake. This is one of the BEST reasons to get an Instant Pot, we can all make easy cheesecakes, from Cherry, Chocolate, Oreo and so much more, and it only takes a fraction of the time that a regular cheesecake.
It is also one of the easiest items to make in an Instant Pot, it’s perfect for a beginner. All you really need is a 7-inch cake pan or springform pan.
This an easy and flavorful cheesecake recipe, it only needs the basic ingredients of any cheesecake, cream cheese, graham crackers, melted butter, sugar, vanilla extract, and eggs, and you have a great and flavorful dessert.
If you are looking for a spin on this dessert, you could make it more like a New York Style Cheesecake, by adding more graham crackers on the sides and pressing them up the entire width of the sides of the cake pan, with graham crackers and melted butter. That would make for a truly grand cheesecake.
Remember you can change out the toppings, so add some cherry toppings, raspberry toppings, add some crushed Oreos into the batter, make this cheesecake anything you want.
I hope you and your family enjoy!
Start by using your mixer and beat the cream cheese in with the
It’s coming nice and smooth.
I made (and forgot to take a picture) of grounding the graham crackers and melted butter into a bowl and then
Once you have the set crust pour the filing on top of it.
Place in the refrigerator overnight.
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Pressure Cooker (Instant Pot)-Vanilla Cheesecake
- 6 graham crackers, crushed
- 2 tablespoons melted butter
- 1 pound cream cheese
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
Start by making your crust"
Crush the graham crackers in a plastic Ziploc Bag, then pour them into a bowl, blend with the melted butter.
Then line a cake pan with a piece of foil, spray it with non-stick cooking spray, then use your hands and press the blended melted butter with graham crackers into the cake pan.
When you finish with the crust, refrigerate it until the filling is prepared.
Then place your cream cheese into the mixing bowl, and mix until it's nice and smooth. Once it's all smooth add the sugar and the vanilla extract. Continue to beat until smooth.
Then mix in the eggs, blend until its smooth.
Then pour the batter into the prepared crust, cover the cheesecake with aluminum foil. Then put the trivet into the Instant Pot, and add water until you have about an inch of water on the bottom.
Then place the cheesecake on the trivet.
Add the lid, making sure it's sealed and set the time for 20 minutes on manual high pressure.
When the time is up, let it naturally release.
When safe to remove the pan, remove it and let it sit for about an hour at room temperature.
Then refrigerate for about 6-8 hours so it sets and then plate and serve.