This recipe was first posted on Spend with Pennies. It is time, folks. Time to set aside our obsession with this Instant Pot Pot Roast and move on to cheesecake. This right here is our next Instant Pot obsession, and I don’t think anyone is mad about it.
Why we love this Instant Pot Cheesecake:
How do I even answer that? There is just so much to love. I’ll admit, even though cheesecake is my truest dessert love (when I first got my Instant Pot I wasn’t one of the ones rushing to make a cheesecake. I was happy whipping up this Best Vanilla Cheesecake recipe (the one I adapted for this Instant Pot cheesecake recipe!), or this Easy Cheesecake recipe when I was short on time or motivation. I’ve always thought of the pressure cooker like a slow cooker, just really fast, so I started with large cuts of meats, soups and stews and didn’t venture much into desserts. Now I wish I’d started sooner! I know now that the Instant Pot is one of the best tools for cooking a “baked” cheesecake, because of the moist environment. Rather than fiddling with water baths in the oven, we can just rest our cheesecake pan on the trivet of our Instant Pot and let the steam work its magic. What we get? A smooth, incredibly creamy cheesecake that is nearly foolproof, and cooks in about a quarter of the time!
How to make Instant Pot Cheesecake:
What kind of pan do I need to make cheesecake in the Instant Pot?
This cheesecake recipe is designed for a 7″ pan. A 7″ pan fits perfectly in my 6 quart Instant Pot, but you will have a little extra room if you are using an 8 quart. I use a Fat Daddio’s 7″ push pan as opposed to a springform pan, but either will work. I like the push pan for the Instant Pot because you don’t have the clasp on the side taking up valuable space!
Make this cheesecake your own:
While the Instant Pot isn’t the safest place to experiment with recipes, there are a few easy ways you can mix things up once you have perfect the basic, vanilla cheesecake.
Experiment with the flavor of cookies you use in the crust: swap the graham crackers for chocolate baking crumbs or another hard cookie on the grocery store shelf. Add a couple tablespoons of cocoa powder to the filling with the sugar — keep in mind that cocoa often adds bitterness, so don’t add too much. Stir in crushed Oreo cookies, or another crumbled cookie. Add a couple tablespoons of lemon or lime zest to the filling with the sugar for a citrusy twist. Stir in a spoonful of strawberry Jello powder or pureed freeze fried strawberries for a strawberry twist.
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!