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Instant Pot Cheesecake Recipe Without Sour Cream

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Description

Do you love cheesecake, but can't stand the thought of having to make one for hours? Well, you're in luck! This Instant Pot Cheesecake Recipe Without Sour Cream is the perfect recipe for you. It takes just under an hour to make, leaving you with plenty of time to enjoy the creamy and delicious results. This recipe is sure to be a hit with both adults and kids alike. Plus, it's so easy to make that even the most novice of cooks can whip it up without a hitch.

Prep Time

This recipe takes about 15 minutes of prep time to get all of the ingredients together. You'll need to mix the graham cracker crumbs and butter together to form a crust. Then, you'll need to mix the cream cheese, eggs, sugar, and vanilla extract together until smooth. Now you're ready to start baking your cheesecake with the help of your Instant Pot.

Cook Time

Once everything is ready to go, you can start cooking your cheesecake. This Instant Pot Cheesecake Recipe Without Sour Cream takes about 45 minutes to bake. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean. You can also check the internal temperature of the cheesecake with a digital thermometer, which should read between 150-160 degrees Fahrenheit. Once the cheesecake is done, you can let it cool before serving.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 4 (8oz) packages of cream cheese
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Mix together the graham cracker crumbs and melted butter to form a crust.
  2. In a separate bowl, mix together the cream cheese, eggs, sugar, and vanilla extract until smooth.
  3. Pour the cream cheese mixture into the graham cracker crust.
  4. Place the cheesecake in the Instant Pot and set the timer for 45 minutes.
  5. When the timer goes off, check the internal temperature of the cheesecake with a digital thermometer.
  6. If the temperature is between 150-160 degrees Fahrenheit, remove the cheesecake from the Instant Pot.
  7. Let the cheesecake cool for at least 15 minutes before serving.

Equipment

  • Instant Pot
  • Mixing Bowls
  • Digital Thermometer
  • Spatula

Notes

This recipe will yield one 9-inch cheesecake. If you want to make a smaller cheesecake, you can halve the recipe and use a 7-inch springform pan. If you want to make a larger cheesecake, you can double the recipe and use a 10-inch springform pan.

Nutrition: Per Serving

  • Calories: 475
  • Fat: 28g
  • Carbohydrates: 43g
  • Protein: 8g

Recipe Tips

  • Make sure that you use room temperature cream cheese for this recipe. Cold cream cheese will not combine properly with the other ingredients.
  • To get the best results, make sure to use full fat cream cheese. Low fat cream cheese will not produce the same creamy texture.
  • It's important to not overfill your Instant Pot with the cheesecake. You'll need to leave at least 1 inch of space at the top of the pot in order for the cheesecake to cook properly.
  • Once the cheesecake is done, you can top it with your favorite topping. We suggest a combination of fresh fruit and whipped cream.

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