Instant Pot Cheesecake with Sour Cream Topping

Instant Pot Cheesecake with Sour Cream Topping

Instant Pot Cheesecake with Sour Cream Topping is an easy and delicious pressure cooker cheesecake that is topped with a sour cream topping. This instapot cheesecake is so easy to make.

Course Desserts

Cuisine American

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Prep Time 15

Cook Time 45

Total Time 1

Servings cheesecake

Calories 677kcal

Author Kelsey

Ingredients

Crust

1½ cups graham cracker crumbs
6 tablespoons butter melted
½ cup brown sugar

Cheesecake

24 oz. cream cheese softened
1 cup granulated sugar
3 tablespoons all-purpose flour
¾ cup sour cream
1 teaspoon vanilla
3 large eggs room temp.

Topping

4 ounces cream cheese softened
1/2 cup sour cream
1 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1½ c. heavy whipping cream
1 pint fresh raspberries
¼ cup fresh blueberries

Instructions

Start by spraying the bottom of your 7 inch cheesecake with a non-stick spray. Then place parchment paper circle in bottom.
In a bowl you will add graham crackers, butter, and brown sugar. Mix until combined. Press the mixture into the pan with an inch up the sides. Press down tightly with a cup.
Place the graham cracker crust in the freezer while you work on the filling.
In a mixing bowl cream your cream cheese and granulated sugar until nice and fluffy. Then you will add in the sour cream, flour and vanilla.
Once combined mix in the eggs one at a time. Do not overmix at this step.
Pour the cheesecake mixture into the pan.
Add 1 cup of water into pressure cooker. Cover the cheesecake tightly with aluminum foil.
Place cheesecake on a trivet and place lid on Instant Pot and make sure valve is set to sealing. Then pressure cook for 45 minutes on manual high, followed by 10 minutes of natural release.
Remove cheesecake from Instant Pot once cooked. Then allow to cool on counter for an hour.
Cover and refrigerate overnight.
Once the cheesecake is fully set you can whip up the sour cream topping. Mix the heavy cream until it forms stiff peaks.
Then in a separate bowl add your softened cream cheese, sour cream, sugar, salt, and vanilla and mix until smooth.
Then fold the whipped cream into the cream cheese mixture. Spread the thick layer of cream cheese on cheesecake.
Top with fresh berries and serve.

Notes

I made this for a 4th of July cheesecake so I made the fruit look like a star.

You can leave off the sour cream topping if you would like.

Make sure the cheesecake is fully cooked. Only the size of a quarter in the center of the cheesecake will jiggle. If it is too wet, simply return back into Instant Pot and cook another 5 minutes or so.

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