Looking for a great desert idea to make in your Instant Pot Electric Pressure Cooker?

Ingredients

Crust:

• 8 full graham crackers
• 1/3 cup walnuts
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 tablespoons melted unsalted butter

Batter:

• 16 ounces cream cheese, (at room temperature)
• 1/3 cup white granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs (at room temperature)
• 1/3 cup heavy cream (at room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 Cup Berries, the more colorful the better, mix and match if you want

Cheesecake Crust build:

• Lightly coat a 7” spring form pan with nonstick spray and set aside.
• Finely chop the walnuts.
• Add all the graham crackers crumbs, ground walnuts, cinnamon, nutmeg, brown sugar and melted butter to a large bowl and stir until mixed well.
• Press the crust mixture into the spring form pan. Using a cup, press the crust and spread around the pan to the edges.
• Refrigerate/freeze for at least 30 minutes.

Cheesecake Batter build:

• Make sure all ingredients are at room temperature before you begin.
• In a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
• Add the sugar & cornstarch and continue beating until mixed well and creamy. Scrape the sides and bottom of the bowl with rubber spatula.
• Add the eggs one at a time and beat after each one until well combined.
• Add heavy cream, vanilla extract and almond extract. Beat well, stopping to scrape the sides and bottom of the bowl.
• Swirl in your berries.
• Remove crust from refer and pour cheesecake batter mixture into the prepared spring form pan.

Cooking procedures:

• Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
• Gently transfer the cheesecake pan on top of the trivet. Cover the top with a lid or foil.
• Use manual setting and adjust pressure to high. Set time to 30 minutes or 35 minutes for a denser cheesecake.
• When finished cooking and the Instant Pot beeps, use a natural pressure release for about 20-30 minutes.
• Open the pot carefully and transfer cheesecake to a cooling rack. Let cool for 1 hour. 
• Transfer cheesecake to the refrigerator for at least 6 hours.
• Next take a small plastic knife and run around the edges of the pan/cake and remove from the pan.
• Serve cold as is, or top with fruit topping.
• Enjoy!

Find more Instant Pot fun at our Snack Time page.

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