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flavorful cheesecake made in the instant pot
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BEST EVER Instant Pot Cheesecake

Instant Pot Cheesecake couldn't be easier or more delicious than this! Add your favorite toppings and serve at your next gathering!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, Instant Pot
Servings: 8
Calories: 264kcal
Author: The Cookin' Chicks
Cost: 15

Equipment

Ingredients

  • 1 1/2 cup Ritz crackers, crushed
  • 4 tablespoon butter, melted
  • 2 tablespoon sugar
  • 16 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup sour cream
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 2 eggs
  • toppings of choice: caramel, chocolate, fruit
  • 2 cups warm water

Instructions

  • Spray a 7 inch Springform pan with cooking spray. Be sure to coat entire pan.
  • In a medium bowl combine the Ritz, butter, and sugar.
  • Press mixture firmly onto bottom of prepared Springform pan. Set aside.
  • Using a stand mixer preferably, combine the cream cheese and brown sugar until smooth.
  • Add in the sour cream, flour, salt, and vanilla. Mix.
  • Add in the eggs and stir until just combined, be sure not to overmix.
  • Pour cream cheese mixture evenly over Ritz cracker crust and spread until smooth.
  • Take a paper towel and fold it to fit under the Springform pan. Place tin foil over the paper towel and wrap it tightly to create a moisture barrier on bottom of pan.
  • Take another piece of tin foil and fold it into thirds length wise. Place lid under Springform pan to create a sling in the Instant Pot. *This will help remove pan from Instant Pot easily.
  • Pour water into Instant Pot. 
  • Place trivet into pot (the one it came with) over the water.
  • Using the sling, place the cheesecake into the pot, sitting on the trivet.
  • Cover and ensure valve at top is in sealing position.
  • Set cook time for manual, high pressure, 35 minutes.
  • Once timer goes off, allow a natural pressure release.
  • Once pin has dropped, open lid and remove cheesecake using the foil sling. Place on a cooling rack for about 1 hour.
  • After cooled, place cheesecake in refrigerator for a minimum of 4 hours, or overnight. 
  • Place desired toppings on top and serve! Enjoy!

Nutrition

Calories: 264kcal | Carbohydrates: 29g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 721mg | Potassium: 218mg | Fiber: 1g | Sugar: 21g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!