Instant Pot Cheesecake

Cheesecake came from Greek cuisine (I know you didn’t know that…),  and it’s a great dessert you can make using your Instant Pot or any other pressure cooker.

When I crave for something sweet, this is one of my favorite options.

Instant Pot Cheesecake
4.17 from 6 votes
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Course: Dessert
Cuisine: Greek
Keyword: all-purpose flour, Cheesecake, cream cheese, graham crackers
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
  • 1 cup graham crackers crushed
  • 3 tbsp butter
  • pinch salt
  • 16 ounce cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup sour cream
  • 1 tbsp flour, all purpose
  • 1 tsp vanilla extract pure
  • 1/4 tsp kosher salt
  • 2 egg
  • Cool whip for garnishing
  • strawberries chopped,for garnishing
  • At first, grease the pan. Take a bowl and add graham crackers, butter and salt in it.
  • Mix until the mixture becomes smooth. 
  • Spread the above mixture on the bottom and up side of pan evenly, let freeze for 20 minutes.
  • Take a large bowl and mix sugar, cream cheese, sour cream and flour in it till it becomes fluffy.
  • Beat salt and vanilla together and further add eggs.
  • Beat until well combined and pour this batter on the top of the crust.
  • Pour 1½ cups of water into the instant pot and place trivet in the bottom.
  • Fold large piece of foil to make a long sling and place it in the instant pot.
  • Lock the lid and select “Manual” at “High Pressure”. 
  • Set the time for 35 minutes and allow pressure to release naturally.
  • Remove the cake from instant pot and let cool for about 1 hour.
  • At last cover the pan with foil and refrigerate for 4 hours.
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