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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