I’m terrible at sales pitches but if anyone ever says they’re thinking about the Instant Pot – I’m totally guilty of jumping into the conversation and selling it as hard as I can – as if I’m getting a commission from the sale.
In all honesty, I was definitely a skeptic when I first ordered the Instant Pot – and four months later I couldn’t imagine cooking with out it! I really don’t mind the space it takes up because of useful this gadget is.
It’s great for cooking quick meals, especially during the week. Now cooking meals after work feels less of chore (and bonus: there’s usually fewer dishes to clean up!). I’m definitely sold! As a result, my guilty pleasure now consists of browsing through and saving every instant pot recipe I see! Usually, these are meals, but I got curious by all the pretty cheesecakes people have been making.
Making cheesecake always seems like a stressful activity!
You gotta get everything right when making it in the oven: Don’t overmix, don’t undermix, do a waterbath, don’t overbake… and the list goes on!
Last weekend, I finally made cheesecake in my magical saviour: the Instant Pot! Happy to report that the first ever attempt was a success!! So much so that I didn’t get enough pictures to show it off – guess i’ll be making it again soon!
The cheesecake took just 1 hour from mixing to the ingredients to taking it out of the instant pot! Of course I added some chocolate to it, because well what could go wrong with chocolate! Here’s the recipe!
If you try it, let me know how it turned out!
Cookies and Cream – Instant Pot Cheesecake!
2 tbsp butter
1/2 cup chocolate cookie crumbs
455 grams cream cheese* at room temperature
1/2 cup sugar
2 eggs, at room temperature
1/4 cup sour cream
1 tbsp flour (or cornstarch)
splash of vanilla
pinch of salt
1/4 cup of chocolate cookie crumbs
Instant Pot and Trivet
6 inch springfoam or cake pan
*16 ounces or in Canada – just shy of two packages of cream cheese in the cardboard boxes (not the ones in the plastic tub)
- Wrap the pan with paper towel to absorb moisture
- Wrap the pan in foil over the paper towel
- Melt the butter in microwave and cool for a couple of minutes
- Mix in 1/2 cup of chocolate cookie crumb
- Layer the mixture into the bottom of your cake pan
- Press down with a spoon
- Place it into the fridge or freezer
- In a large bowl, beat cream cheese
- Add in the sugar and beat until smooth
- Crack the eggs into the mixtures, one at a time, and beat into incorporate to the mixture
- Add in the sour cream, and vanilla
- Mix in the flour and pinch of salt
- Scrape the bowl and mix well incorporate all the ingredients
- Fold in the cookie crumbs
- Pour on top of the cooled crust
Instant Pot prep:
- Add in 1.5 cups of water to the bottom of the instant pot liner
- Place trivet in the instant pot
- Carefully place the cake pan with the cheesecake on top of the trivet
- Lock the lid in place and set the vent to “sealing”
- Set on manual for 40 minutes
- Once the instant pot beeps, leave it in there for 10 minutes
- After 10 minutes, release the pressure and open the lid
- Rest in the pot for a couple of minutes (you’ll notice that the cheesecake is slowly deflating)
- Carefully remove from the Instant Pot
- Run a knife along the edges to loosen the cheesecake
- Cool to room temperature
- Place in the fridge for at least 4 hours (if you can resist)