Instant Pot Cheesecake Recipe 7 Inch Pan

July 23, 2023 Post a Comment

Easy Instant Pot Cheesecake Recipe! The Novice Chef from thenovicechefblog.com

Description

This Instant Pot Cheesecake is a creamy, delicious dessert that is made in your pressure cooker and can be served with a variety of toppings. This recipe uses a 7-inch springform pan, which fits perfectly in the 6-quart Instant Pot. The cheesecake is cooked for just 30 minutes and is left to cool for 10 minutes before being removed from the pan. This Instant Pot Cheesecake is a quick and easy dessert that is perfect for any occasion.

Prep Time

This Instant Pot Cheesecake requires only 15 minutes of prep time. This includes measuring out the ingredients, mixing the filling, and assembling the springform pan. After the ingredients are prepped, the cheesecake only needs to cook for 30 minutes before it is ready to be served.

Cook Time

This Instant Pot Cheesecake takes only 30 minutes to cook. It is important to note that the cheesecake will still need to cool for 10 minutes before it can be removed from the pan.

Ingredients

For this Instant Pot Cheesecake, you will need the following ingredients:

1 cup graham cracker crumbs
4 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup sour cream

Instructions

To make this Instant Pot Cheesecake, follow these instructions:

In a small bowl, mix together the graham cracker crumbs and the melted butter. Press the mixture into the bottom and up the sides of a 7-inch springform pan.
In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add in the vanilla and almond extracts and stir until combined. Pour the mixture into the prepared springform pan.
In a 6-quart Instant Pot, add 1 cup of water. Place the trivet inside the pot and place the springform pan on top of the trivet. Lock the lid in place and set the pressure release to sealing. Cook on high pressure for 30 minutes.
After the timer is up, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure. Open the lid and carefully remove the springform pan. Let the cheesecake cool for 10 minutes before removing it from the pan.
Once the cheesecake has cooled, spread the sour cream over the top and refrigerate for at least 4 hours before serving.

Equipment

To make this Instant Pot Cheesecake, you will need the following items:

6-quart Instant Pot
7-inch springform pan
Large bowl
Small bowl
Measuring cups and spoons
Whisk
Spatula

Notes

It is important to make sure that the cream cheese and eggs are at room temperature before mixing them together. If the ingredients are cold, they will not mix properly and the cheesecake could have a lumpy texture. You can also add in mix-ins such as chocolate chips or nuts for an extra flavor boost.

Nutrition: Per Serving

This Instant Pot Cheesecake serves 10 and has the following nutrition facts per serving:

Calories: 327
Total Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 102 mg
Sodium: 241 mg
Total Carbohydrates: 20 g
Dietary Fiber: 0.5 g
Sugars: 17 g
Protein: 4 g

Recipe Tips

When making this Instant Pot Cheesecake, there are a few tips to keep in mind:

Make sure to use a 7-inch springform pan that fits perfectly in the 6-quart Instant Pot.
Be sure to use softened cream cheese so that the filling is creamy and smooth.
Topping the cheesecake with sour cream gives the dessert a tangy flavor and helps to balance out the sweetness.
Allow the cheesecake to cool for 10 minutes before removing it from the pan to prevent it from cracking.
For a festive touch, you can add fresh fruit or caramel sauce to the top of the cheesecake.

This Instant Pot Cheesecake is a delicious dessert that is perfect for any occasion. With just 15 minutes of prep time and 30 minutes of cook time, it is a quick and easy dessert that is sure to be a hit with family and friends. Enjoy!