Description
Creamy Instant Pot Cheesecake made easy with simple ingredients, expert tips, and perfect texture every time.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
Filling
- ½ cup white sugar
- 1½ tablespoons cornstarch
- Pinch of salt
- 16 ounces cream cheese, room temperature
- 2 eggs, room temperature
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, white sugar, and brown sugar until evenly combined.
- Press the mixture firmly into the bottom of a 7-inch springform pan. Use the back of a spoon to compact it.
- In another bowl, whisk sugar, cornstarch, and salt together.
- Add cream cheese and beat until smooth, scraping the bowl as needed.
- Mix in eggs one at a time on low speed to avoid incorporating air.
- Add heavy cream and vanilla extract, mixing just until combined.
- Pour the filling over the crust and smooth the top.
- Cover the pan tightly with foil.
- Place a trivet in the Instant Pot and add 1 cup of water.
- Lower the pan onto the trivet, seal the lid, and cook on high pressure for 35 minutes.
- Allow a natural pressure release for 10 minutes, then carefully vent remaining pressure.
- Cool completely, then refrigerate for at least 4 hours before serving.
Notes
Always use room-temperature ingredients for a smoother batter.
Avoid overmixing to prevent air bubbles and cracks.