Ever since I got my Instant Pot I have heard people rave about cheese cake made in an Instant Pot. I thought “what’s the big deal?” Cheese cake is cheese cake. Don’t get me wrong, I love cheesecake but why make a cheesecake in a small pan when I have a crew around here that will happily eat it in a LARGE pan.
Then someone gave me a gift certificate to Amazon with the condition that I would buy something for myself and not for the childcare kiddos…(yes I do that too often). I did buy something for me…(well kind of). I bought this pan. It can either be a Bundt pan of a spring foam pan.
…and then it sat in the cupboard.
Well one day Kalissa was here watching the childcare kiddos for me and she saw the pan. She, who rarely uses her Instant Pot made a cheesecake in my Instant Pot. I was shocked when I got home…1- because she made something at my house and 2-she doesn’t use her own Instant Pot a lot.
Then I asked for her recipe. She told me she took her original cheese cake in the oven recipe and tweaked it. The cheesecake was the best I’ve ever had.
Well a couple of days later I decided to give it a try tweaking her recipe as she suggested. It was the best cheesecake I’ve ever had….only problem it was pretty thin. A couple days later I made another cheesecake. This time I added more ingredients. WOW…that was the best cheesecake I’ve ever had….and now, that’s the recipe.
I’ve planned on writing this blog post several times but the cheesecake is ALWAYS gone before I can snap a picture. EVERYONE loves it. So often cheesecake is dry. This is a SUPER moist cheesecake and I can’t keep it in the house. Everyone here typically eats it with no pie filling over the top. It’s good plain.
Now you’ll have to forgive me for the terrible photos. Remember how I said I made two of these previous to this and they were gone before I took a picture. Well this was about to get consumed and I screamed STOP! I snapped a couple pictures and then it was GONE!
If you’re wanting the recipe, here it is….Mix together
1 cup of graham cracker crumbs
1/4 cup butter softened
2 tablespoons sugar
Press into spring foam pan. Bake for 8 minutes in the oven at 350.
3 -8 oz softened cream cheese
1 cup sugar
1 tablespoon vanilla
Pour over crust.
Put in the Instant Pot for 32 minutes on manual. I released the pressure after 5 minutes.
To get the pan in and out of the Instant Pot I bought this sling from Amazon. It is WONDERFUL and makes it so easy to get the pan in and out.
If you have an Instant Pot give the cheesecake recipe a try…it’s so good!! I’ll be making another one soon. Cheesecake has become a staple at our house.
Don’t forget the cup of water in the bottom. And set the cheese cake pan on a trivet. I’d never made a “good” cheesecake before I used the instant pot.
Now that seems simple enough and I think I will give it a try since we love cheesecake
How long should I bake it in the oven?
Do you release the pressure minutes after the cooking starts–I have to try this –I make the strawberry gluten free pie all the time–and use the same recipe to make a raspberry pie too…so good-the crust tastes like shortbread….Thanks for the great recipes….
What setting on the Instant pot? I think the Instant Pot is kind of like a digital pressure cooker and so that is why I am wondering. Thanks! The recipe looks simple and I am anxious to try it for a friend who has been wanting me to make him one now for over three years.
I use MANUAL pressure for 30 minutes….I don’t know how that converts to a regular pressure cooker.