Instant Pot Cheesecake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 slices
- 16 oz. (2 bricks) cream cheese room temperature
- 2/3 cup granulated sugar
- 2 tsp. vanilla extract
- 1 T. all-purpose flour
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 can fruit pie filling
In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir to coat the crumbs with the butter.
Press the crumbs in the bottom and sides of a 7-inch springform pan.
Place into the freezer for 10 to 15 minutes and work on the filling.
In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
Add in the vanilla extract, flour, and the eggs one at a time. Beat until the eggs are incorporated. Scrape the sides of the bowl.
Beat in the sour cream and heavy cream.
Pour the filling into the chilled crust.
Double wrap the pan in heavy duty tin foil and cover the top in foil.
Fill the pressure cooker with 1 cup of water.
Place the trivet/rack in the pressure cooker.
Carefully place the pan in the center of the trivet/rack.
Lock the lid in place and turn the pressure release valve to the sealed position.
Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
Add pie filling to the top and serve.
Calories: 386kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 305mg | Potassium: 139mg | Sugar: 22g | Vitamin A: 1020IU | Calcium: 88mg | Iron: 1mg