Yummy Food

Easy Instant Pot Cheesecake

Instant Pot Cheesecake
Since about two years ago it seems as though the Instant Pot has been welcome into the homes of great cooks and not so good cooks alike. I was another one of those Instant Pot bandwagon fans and wanted to know what it all was about. Even more happy to find out it could do the jobs that my rice cooker and crock pot did in one device. As some of my motivations for purchasing an Instant Pot, “space saving” was a big one around my house.

I remember the day I strutted into my local Fred Meyer with the weekly printed ad and my two additional coupons in hand to make the deal so sweet, I was on a mission to purchase my first Instant Pot. Once I arrived home with my treasure my husband looked at me said, “you got one, great!. What are you going to make first?” My response was a list of all the things I read about that this bad boy Instant Pot could do. “Yeah, but what are you going to make first?” He said again. I stood there like a deer facing the headlights of my neighbor’s fancy new Tesla…I had no idea what I was going to make or even how this machine worked. Crap.

In truth, if you have never seen someone cook with and Instant Pot it can be intimidating…that’s normal. Watch a few YouTube videos for beginners. Then make your first thing…rice. Yup, that’s what I and many fellow first time Instant Pot users make for there maiden journey of their Instant Pot. Then things get much easier from there…

I’m sharing with you a recipe for cheesecake made in your Instant Pot, yup that crazy thing can make these too! It’s a plain New York style cheesecake type, with ingredients you probably already have at home. I was shocked on how good this actually came out on my first try, I hope you will be too!

What You Need

1 full sleeve 9 full size graham crackers, crushed
3 tablespoons sugar
1/4 cup melted butter

2 bricks 8 oz each, cream cheese, softened

1/2 cup white sugar
1 teaspoon vanilla

2 eggs plus 1 yolk
1-1/2 cups water


Mix graham crackers, sugar and melted butter together until coated well. Press firmly into the bottom of a 6″ springform pan using the back of a spoon or a pastry tart shaper. Place into the refrigerator.

Mix cream cheese in a mixing bowl. Beat in sugar and mix well. Add vanilla and egg, one at a time beating well after each addition. Pour into prepared crust.

Cover the cheesecake with a single layer of paper towel, yes I’m serious!
Then cover the paper towel with foil and loosely wrap the pan.

Make a foil sling: Fold a long piece of foil in half and place under the cheesecake pan. Fold up the ends to form a sling.

Place the rack into the bottom of the instant pot and place water into the pot. Place the cheesecake and sling into the instant pot. Tuck in the foil sling ends if it sticks out beyond the top of the pot.
Close the instant pot and the pressure release valve. Set the instant pot to manual, high pressure for 30 minutes. Let steam release naturally for 15 minutes before releasing the pressure valve and opening the pot.

Carefully remove the cheesecake and sling and discard foil, paper towel and sling. Let set to cool on the counter for an hour before refrigerating overnight.

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