Quick Instant Pot Cheesecake Recipe

Yup…….I’m that person. The one that bought the Instant Pot with big plans of making all these meals in a short period of time and you know what happened? What really happened?
I bought it and it sat in the cabinet for almost a year and collected dust. But I finally broke down, took it out of the cabinet, and attempted to use it.
Let’s be honest though. I did it because NP school is taking over my life and I don’t have time to spend hours in the kitchen cooking meals that taste good.
For the most part, I go for healthy meals but I wanted to put one in the win column (fingers crossed) when I used the Instant Pot so I went for cheesecake. To top it off, I made blackberry compote that also turned out delicious!!

Cheesecake Ingredients
• 16 oz cream cheese
• 1 cup sour cream
• 1 ½ teaspoon vanilla extract
• 2 large eggs
• 1 cup sugar
• 1 Tablespoon cornstarch
• ½ cup butter, melted
• 2 cups graham cracker crumbs
• 1 ½ cups water

Blackberry Compote Ingredients
• 2 cups blackberries (I used fresh)
• ¼ cup sugar
• Pinch of salt
• 1 teaspoon cornstarch

Cheesecake Instructions

1. In a small bowl, mix together melted butter and graham cracker crumbs using a fork.
2. Press mixture into the bottom of greased 7 Inch Springform Pan
3. Place in freezer until ready to use. Crust will harden and set.
4. In a large bowl, whip cream cheese with hand mixer until fluffy.
5. Add in vanilla extract, sugar, and cornstarch until well combined.
6. Add eggs one at a time, mixing thoroughly between each addition.
7. Last, stir in sour cream.
8. Pour cheesecake mixture into your springform pan over set graham cracker crust.
9. Cover springform pan with foil.
10. Place the Instant Pot insert into the pressure cooker.
11. Pour 1 ½ cups of water into the Instant Pot insert.
12. Place your Instant Pot trivet into the pot and place springform pan on top of the trivet
13. Lock the lid and set the vent to sealed.
14. Press Manual/Pressure Cook and set time for 25 minutes.
15. When the time has counted down and the Instant Pot beeps, allow to natural release until the pin drops.
16. Carefully remove trivet and pan and place in refrigerator for 4hrs or overnight.

Blackberry Compote Instructions

1. Combine blackberries, sugar and salt in a small saucepan with heat turned to medium.
2. Stir occasionally until berries release juices and mixture starts to bubble, about 3-5 minutes.
3. Increase heat to medium-high and boil 5-6 minutes or until berries are softened and juices begin to thicken.
4. Dissolve cornstarch in lemon juice and add to pan.
5. Stir to combine and allow to thicken for 1 minute.
6. Serve over cheesecake (or any of your other favorite foods such as pancakes, waffles, French toast, or ice cream).

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