Imagine a dessert so decadent, so smooth, and so effortlessly perfect that it'll become your go-to recipe for every special occasion. This Instant Pot Cheesecake with Sour Cream Topping is not just a dessert—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating restaurant-quality cheesecake right in your own kitchen, with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup sugar
Instructions
- Prepare the springform pan by lightly greasing a 7-inch springform pan with cooking spray.
- Create the graham cracker crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined and crumbly.
- Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, using an electric mixer.
- Gradually add 1 cup sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Add vanilla extract and mix thoroughly.
- Add eggs one at a time, mixing on low speed after each addition, being careful not to overmix.
- Pour the cheesecake batter over the prepared graham cracker crust in the springform pan.
- Cover the pan tightly with aluminum foil to prevent moisture from entering.
- Add 1 cup of water to the Instant Pot inner pot and place the trivet inside.
- Carefully lower the covered springform pan onto the trivet using a foil sling.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Remove the cheesecake and let it cool at room temperature for 1 hour.
- Prepare the sour cream topping by mixing sour cream with 1/4 cup sugar until smooth.
- Spread the sour cream topping evenly over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan and carefully remove the springform sides.
- Slice and serve chilled, optionally garnishing with fresh berries or whipped cream.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the cheesecake batter—mix just until ingredients are combined to prevent a dense, tough texture.
- Use a foil sling when placing the springform pan in the Instant Pot to make removal easier and safer.
- Cover the pan tightly with aluminum foil to prevent water droplets from falling onto the cheesecake surface.
- Allow the cheesecake to cool completely at room temperature before adding the sour cream topping to prevent melting.
- For the cleanest slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to achieve the perfect set and flavor development.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 135mg
