Release The Pressure,

get recipes in your inbox!

A Pressure Cooker

Desserts

Instant Pot Banana Cake — Easy Instant Pot Cake Recipe

by 1 Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Since purchasing my Instant Pot, I’ve tried out plenty of savory recipes, meat that falls off the bone, soups, stews, beans and more.

After getting several recipes under my belt, I decided to venture into the realm of the sweet and make this Instant Pot Banana Cake.

There are plenty of recipes out there for Instant Pot cakes, but this Instant Pot Banana Cake is quick and easy. The combination of bananas, heavy cream and brown sugar make it rich and tasty.

Baking a cake in your Instant Pot takes roughly the same amount of time as in an oven, however the temperature is lower when steaming. This is because moist air transfers heat more effectively.

How Do You Bake a Cake in the Instant Pot?

It might seem strange to steam a cake, but the results are amazingly moist and rich. In many places around the world, an oven isn’t a standard appliance in the kitchen.

Rather than baking a cake in a Western-style oven,  use a steaming method to “bake” all types of cakes and breads.

In order to “bake” a cake in an Instant Pot, you need to do a little prep work. First, you need to have a baking dish that fits inside your pot.

The size will depend on your Instant Pot model, but for this recipe we recommend a 2 to 3-quart soufflé dish or mold. And, just as you do in traditional baking, make sure you thoroughly grease the dish.

Next, prep a steam bath by placing water and a trivet in the bottom of the pot. Once the cake mixture is ready, pour it into your dish and place on top of the trivet inside the Instant Pot.

A Tip to Make Removing Your Instant Pot Banana Cake Easier

Once your cake is steamed, it can be tricky to remove from the pot. One way to make this easier is by making a sling out of foil to allow the mold to be lifted out of the Instant Pot.

Follow these 3 steps to make the sling:

  1. Tear off a piece of foil that is long enough to wrap around the bottom of your mold and go up the sides.
  2. Fold the foil in thirds on the long end, making a wide three-piece-thick strip of foil.
  3. Place this sling under the mold, allowing it to go up the sides.

When your cake is finished steaming, you can use this sling to easily pull the cake out of the Instant Pot.

Instant Pot Banana Cake sliced and ready to serve

We Love These Cooking Supplies

  • Kitchen Scale– A kitchen scale is a must to have for so many recipes in order to have accurate measurements. This is something that is often overlooked in recipes.
  • Meat Thermometer– Having a meat thermometer is essential. I have gone through so many ‘inexpensive’ thermometers that I finally invested in a heavy duty digital thermometer from BBQ guys. It was so worth it!
  •  Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
  • Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
  • 101 Instant Pot Recipes for Beginners–  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

How To Make Instant Pot Banana Cake

Blend together butter and sugars, eggs, heavy cream and vanilla extract in blender.

butter, sugars, eggs, heavy cream and vanilla extract blended together and dry ingredients measured in a mixing bowl

Combine flour, baking powder, soda, and salt together. Pour in the blended mixture.

Spoon in to a 2 to 3-quart soufflé dish or mold (sprayed with non-stick cooking spray) that will fit into your Instant Pot.

Place a small trivet (or fashion a little “ring” from aluminum foil) in the Instant Pot and add 1 ½ cups of water. Then set the baking dish on the trivet.

Wet ingredients pouring into bowl with dry ingredients

Close lid and set valve to sealing. Set on a manual high pressure cooking time of 60 minutes.

Allow for a natural pressure release for 15 minutes, then let the rest of the pressure out if there is any remaining. Use hot pads and the trivet handles to lift the cake dish out. Set on a wire rack to cool.

Once the cake has cooled, it should easily release onto a plate for serving. Enjoy!

Instant Pot Banana Cake baked and ready to serve

Try These Instant Recipes

More Recipes Like Instant Pot Banana Cake

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Yield: 8 Servings

Instant Pot Banana Cake — Easy Instant Pot Cake Recipe

Instant Pot Banana Cake — Easy Instant Pot Cake Recipe

Instant Pot Banana Cake is quick and easy with plenty of bananas, heavy cream and brown sugar to make it rich and tasty.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • ½ cup butter, melted
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 3 bananas
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Blend together butter and sugars, eggs, heavy cream and vanilla extract in blender.
  2. Combine flour, baking powder, soda, and salt together and pour in the blended mixture.
  3. Spoon in to a 2 to 3-quart soufflé dish or mold (sprayed with non-stick cooking spray) that will fit into your Instant Pot.
  4. Place a small trivet (or fashion a little “ring” from aluminum foil) in the Instant Pot, add 1 ½ cups of water, and then place the baking dish on the trivet.
  5. Close lid and set valve to sealing. Set on a manual high pressure cooking time of 60 minutes.
  6. Allow for a natural pressure release for 15 minutes, and then let the rest of the pressure out if there is any remaining. Use hot pads and the trivet handles to lift the cake dish out of the pressure cooker and set on a wire rack to cool.
  7. Once the cake has cooled, it should easily release onto a plate for serving.

Notes

Top this banana bread with cream cheese frosting for a twist.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 454 Total Fat: 19g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 117mg Sodium: 477mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 2g Sugar: 30g Sugar Alcohols: 0g Protein: 7g
© Jessica McCoy
Cuisine: American / Category: Desserts

Instant Pot Sweet Potatoes Cheesecake Recipe

by 1 Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Making a cheesecake pressure cooker recipe is something everyone who has an Instant Pot should do at some point. Our sweet potato cheesecake is an easy recipe to follow and it uses fresh sweet potatoes.

The recipe uses sweet potatoes that are also cooked in the pressure cooker. As a bonus, this recipe tells you how to make sweet potato puree.

Knowing how to make puree from fresh sweet potatoes is a great tool. When you have this knowledge it will help you out whenever you need sweet potato puree.

Can I Use Canned Sweet Potatoes Instead of Fresh Sweet Potatoes

You can use canned sweet potatoes if that is what you have. Personally, I prefer the taste of fresh sweet potatoes. Not only are they an inexpensive ingredient, but you can’t beat the nutritional quality that fresh produce gives you.

However, if you don’t have fresh sweet potatoes available, canned sweet potatoes are the perfect alternative.

Sweet Potato Instant Pot Recipes

  • One of my favorite sweet potatoes recipes is Instant Pot Mashed Sweet Potatoes. It’s a classic and simple recipe that is super simple to make.
  • Baked Sweet Potatoes in the Instant Pot is another tried and true favorite. Instant Pot Sweet Potatoes aren’t technically baked. They are a tasty side that is good with a wide variety of meals. Instant Pot Baked Sweet Potatoes are a versatile food. They can be topped with a huge range of ingredients, from the classic brown sugar to feta and nuts.
  • Making Instant Pot Sweet Potato Cubes is a great way to cook a simple ingredient. It can be used in many recipes. Cubes of sweet potato added to Sweet Potato Chili Instant Pot recipe is so good. You can cook cubed sweet potatoes and mash them up for recipes. You can puree them to make soup or to bake with. There are so many other ways you can cook with sweet potatoes.
  • Uses for leftover sweet potatoes: a tasty sweet potato casserole side dish. This can be made either in the pressure cooker or in the oven. Don’t want to bake sweet potatoes in the Instant Pot? Preheat the oven to 350 degrees and get ready to cook. That is also the optimal temperature for baking sweet potatoes if you prefer to cook them that way.

Helpful Supplies for Making Pressure Cooker Cheesecake

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

How to Make Sweet Potato Cheesecake in the Instant Pot

It is easy to make cheesecake in an electric pressure cooker. A few essential tools are needed, namely a cheesecake pan. For this, you can use either a push-pan (my preference) or a springform pan. Both work nicely.

First, prepare the pressure cooker by adding 1 1/2 cups of water to the inner pot.

Prepare the cheesecake following the recipe instructions. We’ve got a helpful step by step in photos just below.

Set for a high pressure cooking time of 30 minutes, and then allow for a natural pressure release of 12 minutes. When the pressure has been released, open the pressure cooker carefully to prevent water from dripping onto the cheesecake.

Lift the cheesecake out of the pan with the sling. Set it on a wire rack to cool for one hour. You will want to remove the foil from the cheesecake and gently soak up any condensation with a paper towel.

Why You Should Use Room Temperature Eggs and Cream Cheese in Baking

A couple important tips you need to know before you start to make cheesecake.

First, ALWAYS use room temperature eggs and cream cheese. Take your eggs and cream cheese out of the refrigerator about 35 minutes to an hour before you need them.

Harvest your own eggs? Buy eggs directly from a farmer? Chances are you won’t need to refrigerate your eggs. You also don’t have to refrigerate eggs in much of Europe.

Eggs in the United States go through a harsh egg-washing process that removes the cuticle from the egg. This is also standard procedure in Australia and Scandinavian countries. The egg sterilization process is used to remove Salmonella from eggs. However, it doesn’t remove Salmonella from the inside of eggs, which is where most of it is found.

Second, mix in the eggs one at a time when adding ingredients to the mixing bowl. Room temperature eggs (and cream cheese) ensure a smooth cheesecake batter, and that is exactly what you want.

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

See Our Latest Posts on A Pressure Cooker

How to Cook Sweet Potatoes in Instant Pot

Learning how to steam sweet potatoes in an Instant Pot is quite easy. With a few essential tools, you can cook sweet potatoes in just a little bit of time.

Sweet Potatoes Pressure Cooker Time

To cook fresh sweet potatoes, get your pressure cooker steamer basket ready. There aren’t any other supplies that you have to have, but, if you’d like to mash the sweet potatoes, an immersion blender is great to have. I use my Kitchen Aid immersion blender all the time for mashing potatoes, blending soups, and more.

How Long to Cook Sweet Potatoes in Instant Pot

Large sweet potatoes can be cooked whole on high pressure for 17 minutes, followed by a natural pressure release of 10 minutes.

Cubed sweet potatoes need a 5 minute high pressure cooking time, with a quick release. Do you do meal prep ahead of time? Peel and chop potatoes during your weekly meal prep.

Yam vs Sweet Potato

Sweet potatoes are what are normally sold in stores. Some people use the words yam and sweet potatoes without knowing the thinking they are the same. They are actually pretty different.

Yams have a tough bark-like skin and resemble more of a yucca root than a sweet potato. The skin is brown and rough. The inside of a yam more closely resembles a russet potato than a sweet potato. The taste is also more similar to a russet potato.

Sweet potatoes have a reddish-brown exterior, and an orange inside. However, just like there are many varieties of classic potatoes, there are also several varieties of sweet potatoes.

Sweet potatoes are often used as a substitute for pumpkin because of the similar taste and texture.

Are Sweet Potatoes Healthy

Yes. Sweet Potatoes are a very healthy food. While they do have a bit of natural sugar in them, they also contain good amounts of potassium and fiber. Both of which are beneficial for a balanced diet.

Sweet potatoes also help maintain a good blood pressure and studies show they might help protect against some forms of cancer.

Are Sweet Potatoes Gluten Free

Yes. Sweet potatoes are naturally gluten free. If you are have celiac disease or another gluten intolerance, this is good to know. However, be careful to look at labels to ensure all of the ingredients you are cooking with are gluten free.

Is Sweet Potato Cheesecake Gluten Free

This Instant Pot sweet potatoes cheesecake recipe is not gluten-free as it is written. However, it is easy to adapt this recipe to make it gluten free. Simply use gluten-free graham cracker crumbs and gluten free flour where the recipe calls for those. And check the labels to make sure you have gluten free baking products for the remaining ingredients.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Yield: 8

Instant Pot Sweet Potatoes Cheesecake Recipe

Instant Pot Sweet Potatoes Cheesecake Recipe

If you love sweet potatoes, you will adore this Sweet Potato Cheesecake that is made in your pressure cooker. Instant Pot cheesecakes are so easy to make, and this flavor is perfect for fall.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 45 minutes

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter, melted

Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup sweet potatoes, pureed
  • 2 large eggs, room temperature
  • 3 tablespoons all-purpose flour
  • 1/4 sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Grease the sides and bottoms of a 6-inch push pan and line the pan
    with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
  2. In a food processor, combine graham cracker crumbs, sugar and
    melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.    
  3. Place pan in the freezer while making the filling. Freezing will
    help hold the crust together.   
  4. Mix the cream cheese and granulated sugar until nice and smooth,
    and then add in one egg at a time while mixing in between adding the eggs. Add in the sweet potatoes and mix in.
  5. Then, add in the flour, sour cream, vanilla and seasonings and mix
    to incorporate.
  6. Pour the filling into the push pan and tap the pan several times
    on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  7. Cover the cheesecake with aluminum foil and/or a paper towel to
    prevent condensation from accumulating on the top of the cheesecake.
  8. Add 1 1/2 cups of water to the inner pot of the Instant Pot.
  9. Using a sling (you can buy a sling for the Instant Pot or make one
    out of foil), lower the pan into the inner pot.
  10. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  11. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  13. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
  14. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.

Notes

Use a 6-inch push-pan for this cheesecake to get the size cheesecake shown in the photos. For a shorter cake, use a 7-inch push-pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 213 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 66mg Sodium: 85mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes

Easy Chocolate Fudge Brownie Cheesecake Recipe – An Instant Pot Cheesecake

by Leave a Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Chocolate lovers will love this brownie cheesecake recipe. It is chocolaty, rich, and decadent. For this cheesecake, I started off with a delicious brownie bottomed ‘crust’.

Then, I top it with a traditional cheesecake layer. I also swirl in some of the brownie batter into the top of the cheesecake. This gives the appearance of a marbled top and allows for a gorgeous presentation.

Have you wondered how to make a cheesecake at home that looks like the cheesecakes professional bakers make? We have all seen bakery-style cheesecake that are jaw-dropping beautiful.

This cheesecake recipe allows you to make a cheesecake that is every bit as good as what you would buy in a bakery. Not only that, it is an easy recipe that is nearly foolproof.

Does Fudge Brownie Cheesecake Need to be Refrigerated

Yes. All cheesecake recipes should be refrigerated. Wrap the cheesecake in plastic wrap or put it in a airtight container. Then, place it in the refrigerator after you are finished with it.

Cheesecake can also be frozen. In fact, freezing cheesecake is a great way to limit the amount of desserts you eat. It is also a good way to store make-ahead recipes.

If you do freezer-cooking, you can also do freezer-cooking for dessert recipes. Make a 3-4 cheesecake recipes, cut them, and then divide them up. This way, you can put 1/3-1/4 of 3-4 cheesecakes together and offer a multi-flavored cheesecake dessert.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

Do I Have to Use a Brownie Mix to Make This Cheesecake

No. This recipe calls for a boxed brownie mix, but you can make the brownie batter from scratch instead.

A basic brownie recipe with cocoa powder, sugar, eggs and a few other ingredients is easy to make. It works great for this recipe if you don’t have a brownie mix at home.

Push Pan vs Springform Pan

The question of whether to use a push pan or springform pan normally comes down to preference. I used a springform pan for about a year before I purchased a Fat Daddio push-pan. I am so happy with the results I have gotten using a push pan.

Here are examples of cheesecakes I made. In the first photo, the cheesecake was made in a springform pan. In the second photo, the cheesecake was made in a push-pan. The taste and consistency of the cheesecakes are the same, but the push-pan gives a wow-factor to the presentation of the cheesecake.

  • photo of cheesecake made in springform pan
  • slice of peanut butter cheesecake that was made in push pan on white plate

What Is the Best Cheesecake Pan – Push Pan for Instant Pot

In my opinion, the Fat Daddio push-pan is the best cheesecake pan for the Instant Pot. All of the cheesecakes I make in it turn out amazingly well, with a quality resembling that of a bakery cheesecake.

If your goal is to make a cheesecake that looks and tastes great, get a push pan for your Instant Pot.

What Accessories Are Needed to Make Cheesecake in Instant Pot

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

How to Make Cheesecake at Home

Making cheesecake at home is surprisingly easy in an Instant Pot. There are two important factors to remember in order to get a perfect creamy consistency for cheesecake. Once you observe those two points, you have the tools to make homemade cheesecake right in your home kitchen.

The first thing you need to remember is to ALWAYS soften cream cheese to room temperature before start mixing the cheesecake filling.

The second (VERY important) trick to making creamy and delicious cheesecake is to use room temperature eggs. When eggs are room temperature, they blend in more easily to the cream cheese and sugar mixture. If you skip this step and use cold eggs, the batter could curdle.

All cheesecake recipes should mention both of those important factors. If the recipe happens to not mention that the eggs and/or cream cheese should be left out to room temperature, make sure you do it anyway. You’ll thank me later.

Cheesecake Recipe with Sour Cream

Most recipes use one of two ingredients to soften the texture of the cream cheese. The ingredients they use are either sour cream or heavy whipping cream. I tend to use sour cream in most of my cheesecake recipes because it also provides a nice tangy flavor.

Other Instant Pot Cheesecake Recipes to Try

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

How to Make Instant Pot Brownie Cheesecake

Instant Pot Brownie Bottomed Cheesecake is one of my favorite desserts. It has a brownie crust that takes the yum factor up several notches. To top it off, this is such an easy cheesecake to make.

First, the brownie layer is mixed and poured evenly into a prepared pan. 1/2 cup of the brownie mix needs to be reserved to swirl into the top of the cheesecake. Make sure to scrape the sides of the bowl with a spatula to get all the brownie batter into the pan.

  • brownie ingredients in bowl
  • brownie mix in bowl
  • brownie mix on bottom of cheesecake pan

Then, cover the pan with foil. Add 1 1/2 cups of water to the inner pot. Add the trivet. Lower the cheesecake push-pan into the Instant Pot with a sling. Cook on high pressure in your Instant Pot for 20 minutes, followed by a quick pressure release.

While the brownie layer is cooking, mix the cheesecake layer.

  • cream cheese in mixing bowl
  • cream cheese and sugar in mixing bowl
  • cheesecake ingredients in bowl
  • cheesecake ingredients in bowl
  • cheesecake ingreredients in bowl

First, cream cheese is mixed with sugar. Eggs are added, as well as vanilla, sour cream, and flour. Once the cheesecake filling is all mixed together, pour it over the partially cooked brownie layer.

Add reserved 1/2 cup brownie batter to the top of the cheesecake, and swirl it in to the cheesecake filling.

  • brownie mix in bowl
  • cheesecake filling with some brownie batter on top

Then, spray the foil with nonstick cooking spray and cover the cheesecake. Empty the water from the inner pot, and refill it with 1 1/2 cups of water.

Lower the cheesecake onto a trivet in the Instant Pot with a sling. Cook it in the Instant Pot for 30 minutes, and then do a natural pressure release when the time is up.

Remove the Brownie Cheesecake from the Instant Pot and let it cook on a wire rack for an hour. The cheesecake will continue to cook internally during this time.

When the time has finished, gently loosen the foil from the top of the cheesecake. Loosely re-wrap the cheesecake. Using a refrigerator-safe cake plate with cover is a good way to keep the cheesecake in tip-top shape.

finished brownie swirl cheesecake

Which Instant Pot is Best

Which Instant Pot to buy is often left up to personal preference. I have two Instant Pots that I regularly use. However, I’ll give you a basic run-down on the varieties that are available.

Instant Pot has 4 main models available: LUX, DUO, ULTRA, and SMART. All of these models have several of the same functions, including saute and high pressure cooking, which are the two settings that are used the most. They also all have a slow cooker function, steaming, rice cooker and a stainless steel inner cooking pot.

There are also 3, 5, 6 and 8 quart pressure cookers, but each size is not available with each and every model. The size you pick should be determined based on the number of people you cook for as well as what it will be used for.

Personally, I have both a 6 and 8 quart Instant Pot. These both work really well with the pot-in-pot cooking method, which involves putting another baking dish or pan into the inner pot with water in the bottom of the pan.

The models that I have are both the DUO model. The Instant Pot DUO is a 7-in-1 cooker. In addition to the functions listed above, it also has a yogurt setting. The yogurt setting alone is why many people buy the Instant Pot DUO. If you want to make homemade yogurt, the DUO is the model for you.

The 6-quart Instant Pot DUO is great for smaller families or those who cook in smaller portions. The 8-quart Instant Pot DUO works well for larger families or larger recipes.

In addition the the yogurt setting, the Instant Pot DUO model also has a low pressure setting. The other models only feature a high pressure option.

If you are wondering what can be cooked in the Instant Pot on low pressure, the answer is not a lot. But, there are a couple things that are regularly cooked on low.

Eggs are often cooked using the low-pressure setting. If you cook a lot of eggs, the DUO might be a good investment. Many vegetables can also be cooked on low-pressure; however, the cooking time will be a little longer than it would be on high pressure.

Variations for Brownie Bottom Cheesecake

There are many ways to vary a brownie cheesecake. Some of my favorite are to add chocolate chips to the top of the brownie layer and adding peanut butter either to the brownie mix or to the cheesecake filling.

I especially like to add whipping cream to the top of a slice of our Brownie Bottom Cheesecake.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Yield: 8

Instant Pot Fudge Brownie Cheesecake

Instant Pot Fudge Brownie Cheesecake

This Instant Pot Fudge Brownie Cheesecake is full of that chocolaty sweet flavor we all know and love. Get your pressure cooker out and enjoy this tasty dessert.

Prep Time 15 minutes
Cook Time 32 minutes
Additional Time 13 hours
Total Time 13 hours 47 minutes

Ingredients

Crust

  • 10.5 ounce brownie mix envelope
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 large egg

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

    1. Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
    2. Mix brownie batter ingredients in a medium-sized mixing bowl. Retain 1/3 cup brownie batter, and pour the rest into the push-pan and spread out evenly.
    3. Mix the cream cheese and granulated sugar until nice and smooth,
      and then add in one egg at a time while mixing in between adding the eggs.
    4. Add in the flour, sour cream and vanilla and mix to incorporate.
    5. Pour the filling into the push pan on top of the brownie batter, and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
    6. Add the reserved brownie mix to the top of the cheesecake batter. Use a knife to swirl the brownie batter into the cheesecake filling.
    7. Cover the cheesecake with aluminum foil and/or a paper towel to
      prevent condensation from accumulating on the top of the cheesecake.
    8. Add 1 ½ cups of water to the inner pot of the Instant Pot.
    9. Using a sling (you can buy a sling for the Instant Pot or make one
      out of foil), lower the pan into the inner pot.
    10. Close lid and set for a manual high-pressure cooking time of 32 minutes. Allow for a natural pressure release when the cooking time has finished.
    11. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
    12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
    13. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a can. Push the sides of the cake pan down, slowly.
    14. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.

Notes

Spray foil with non-stick cooking spray before covering the cheesecake so the foil won't stick when you remove it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 352 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 78mg Sodium: 153mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 0g Sugar: 13g Sugar Alcohols: 0g Protein: 4g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes

Instant Pot Peanut Butter Cheesecake with Nutter Butter Crust

by Leave a Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Do you like peanut butter? This cheesecake has it all, and is perfect dessert for peanut butter lovers. It’s at the top of my list of Nutter Butter desserts because it is full of peanut butter flavor. Not only does it have creamy peanut butter, it also has Nutter Butter cookies.

How Long Does Peanut Butter Cheesecake Last?

Nutter Butter Cheesecake is a dessert that is easy to store. If you put it in the refrigerator, it will last about 4-6 days. If you don’t plan to eat it within that time-frame, a good plan is to freeze part of the cheesecake.

Frozen cheesecake will last between 6 and 8 months. Freezing Instant Pot cheesecakes is a great way to make a dessert ahead of time. Especially when you can serve half a cheesecake and then freeze half of it for later.

Is Cheesecake Gluten Free

This recipe isn’t gluten-free as it is written. However, Peanut Butter Cheesecake can be made gluten-free with a few adjustments.

First, make gluten-free peanut butter cookies. You can also buy gluten-free peanut butter cookies. Enjoy Life’s peanut butter cookie, available for sale on Amazon, is a nice alternative if you need a cookie without gluten.

You could also make a crust with gluten-free graham crackers and add in some peanut butter to the graham cracker crumbs where you would normally add melted butter.

Also, this Peanut Butter Cheesecake recipe does call for flour. It’s just a couple tablespoons, but the flour in the recipe can be substituted for a gluten-free flour mix.

Make sure to check individual product labels to ensure they are gluten-free.

slice of peanut butter cheesecake on white plate

How Many Carbs in Cheesecake

The number of carbs in cheesecake vastly varies. It depends on the individual recipe. We have a low-carb cheesecake recipe that is delicious. That recipe has just 11g of carbs.

This Instant Pot Peanut Butter Cheesecake has 60g of carbs, and that is without adding an optional frosting or cookie topping. If you’re on a low-carb diet, you could get away with half a slice of this peanut butter cheesecake on your cheat day. Maybe.

Of course, you could also freeze the peanut butter cheesecake and slice it into really small pieces to get down to the amount of carbs you are allowed to have. And then, savor each and every bite.

Can I Substitute Almond Butter for Peanut Butter in Peanut Butter Cheesecake

Yes, you can use almond butter in this recipe. Any nut butter that is the same basic consistency of peanut butter will work well in most peanut butter desserts. Luckily, it is an easy substitution in this case.

However, you will also need to find an alternative crust. For the crust, you could still make homemade peanut butter cookies. You would just need to substitute almond butter in the cookies too.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

How to Make Homemade Cheesecake

To make homemade cheesecake, follow a few easy steps.

First, prepare the pan. For this recipe, I use a 6-inch push pan. You can use a springform pan, but I’ve been using my push pan for a while now and I love the way it works.

A push pan is a pan that has a removable bottom. It also has a hole in the middle of the bottom of the pan. An insert fits on top of the hole. When the cheesecake has finished chilling, put the pan on top of a can, and push the sides of the pan down. This releases the cheesecake from the pan.

Grease the push pan really well with shortening. You can also use parchment paper in addition to the shortening. It can act as an extra step of precaution to ensure the cheesecake doesn’t stick to the bottom of the pan.

If needed, process graham crackers in the food processor beforehand to make fine crumbs. Mix the ingredients for the crust in a bowl or food processor. Then pat the crust down on the bottom of the pan.

  • cheesecake ingredients
  • cheesecake batter with eggs
  • peanut butter cheesecake ingredients
  • cheesecake filling
  • cheesecake filling for peanut butter cheesecake
  • graham cracker crust ingredients
  • graham cracker crust ingredients in pan
  • graham cracker crust pressed down in pan

How to Make Cheesecake Filling

The filling for this Instant Pot cheesecake recipe is easy to make, as shown in the photos above. Before you get started, make sure to leave the cream cheese and eggs out on the counter for an hour or so.

The cream cheese needs to be softened so it mixes easily, and the eggs need to be room temperature so they incorporate into the filling right.

Once you are ready to make the filling, follow the recipe instructions and mix the cream cheese with the sugar. Then add in the eggs, one at a time.

After that, add in vanilla, sour cream, peanut butter and flour. Pour the filling over the cheesecake crust. Then, spray a piece of aluminum foil with nonstick cooking spray and cover the cheesecake.

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

peanut butter cheesecake on white plate

What is the Cooking Time for Instant Pot Peanut Butter Cheesecake

This cheesecake has a cooking time of 30 minutes on high pressure. That is followed by a natural pressure release, which takes about 12 minutes. Allow 7-10 minutes for the Instant Pot to come to pressure.

slice of peanut butter cheesecake on plate

HELPFUL SUPPLIES FOR MAKING INSTANT POT CHEESECAKE RECIPES

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Yield: 8

Peanut Butter Cheesecake for the Instant Pot

Peanut Butter Cheesecake for the Instant Pot

Instant Pot Peanut Butter Cheesecake is full of peanut-buttery deliciousness and Nutter Butter cookies. This dessert is always a winner.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 13 hours
Total Time 13 hours 50 minutes

Ingredients

Crust

  • 15 Nutter Butter cookies, crumbed
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2/3 cup peanut butter
  • 4 tablespoons all-purpose flour
  • 1/4 sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Grease the sides and bottoms of a 6-inch push pan and line the pan
    with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.  
  2. In a food processor, combine Nutter Butter cookies and melted
    butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and half way up the sides. You can use the bottom of a glass to press down the crust.     
  3. Place pan in the freezer while making the filling. Freezing will help hold the crust together.
  4. Mix the cream cheese and granulated sugar until nice and smooth,
    and then add in one egg at a time while mixing in between adding the eggs.
  5. Add in the peanut butter, flour, sour cream, and vanilla and mix
    to incorporate.
  6. Pour the filling into the push pan and tap the pan several times
    on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  7. Cover the cheesecake with aluminum foil and/or a paper towel to
    prevent condensation from accumulating on the top of the cheesecake.
  8. Add 1 1/2 cups of water to the inner pot of the Instant Pot.
  9. Use a sling to lower the pan into the inner pot.
  10. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  11. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  13. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
  14. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.

Notes

To lower the cheesecake into the Instant Pot, use a sling. It can be made from aluminum foil, or a purchased silicone sling.

Optional topping ideas: Peanut Butter Buttercream Frosting and broken up Nutter Butter Cookie pieces.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 536 Total Fat: 30g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 131mg Sodium: 292mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 10g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes

Best Creme Brulee Cheesecake Recipe – An Instant Pot Cheesecake

by Leave a Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

This Instant Pot recipe for Creme Brulee Cheesecake is one of my favorite cheesecake recipes to date. It is so rich and creamy, and has the burnt top, which is what creme brulee is best known for. If you’re looking for a pressure cooker recipe for cheesecake, you really should try this one.

A Pressure Cooker has a large selection of cheesecake recipes, and it is constantly growing. Check out our Pecan Cheesecake, Apple Cheesecake, and our Peppermint Cheesecake…just to name a few.

What Is Creme Brulee

Creme brulee is a classic dessert that got it’s start in Europe. It’s served at room temperature. The name creme brulee means burnt creme. Creme brulee is a rich custard dessert with sugar on top. The sugar is then caramelized with a torch.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

How Do You Make Creme Brulee

Creme brulee is made in a similar way to cheesecake. When baking creme brulee in the oven, custard dishes with the custard filling are placed in water bath in a roasting pan. Water is added to the pan, so it reaches about 1/2 way up the ramekins.

What Does Creme Brulee Taste Like

To put it simply, creme brulee tastes absolutely wonderful. It is typically made with vanilla bean or vanilla extract, so it has a vanilla flavor. The caramelized topping reminds me of the flavor of a roasted marshmallow.

creme brulee cheesecake on white plate with mixed berries

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

How to Make Creme Brulee Cheesecake

I start with a graham cracker crust for the cheesecake, which traditional creme brulee doesn’t have. However, you could certainly skip the crust.

Creme Brulee Cheesecake is really easy to make. It is basically a traditional cheesecake recipe with a little bit of extra vanilla. The ingredients are all mixed in a large bowl, and then poured into a cheesecake pan.

I ‘bake’ this Creme Brulee Cheesecake in one of my electric pressure cookers because I love the way they work to bake cheesecake.

Cover with foil and lower into the pressure cooker with a sling. You can either buy one or make a sling out of foil. If you do a lot of cooking with your Instant Pot or pressure cooker, I definitely recommend that you purchase a sling.

  • cream cheese and sugar
  • eggs in bowl
  • creme brulee cheesecake ingredients in bowl
  • creme brulee cheesecake in pan ready to bake
  • creme brulee cheeseake on cake stand

After the cheesecake has cooled overnight and it’s ready to serve, it is topped with sugar. A torch is used to caramelize the sugar.

Helpful Supplies for Making Instant Pot Cheesecake Recipes

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

creme brulee cheesecake on plate with mixed berries

How to Tell If Cheesecake Is Done

The good thing about cooking a cheesecake in a pressure cooker is that it cooks the same every time, unless there is a problem with the seal. And, I’ve only had a problem with my Instant Pot seal one time.

The cheesecake will be firm, but a little bit jiggly when the cooking time is done. This is normal. Cheesecake continues to cook internally as it cools on the counter. This is why it is important to let the cheesecake set for an hour prior to transferring it to the refrigerator.

How to Make Creme Brulee Without a Torch

If you don’t have a kitchen torch, you can order one or you can use the broiler setting on your oven to create a caramelized topping. If you use a broiler, be sure to watch the Creme Brulee Cheesecake carefully to make sure you don’t over-caramelize the topping.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

Can You Freeze Cheesecake

Yes, you can freeze cheesecake. Cheesecake is one of the easiest desserts to freeze, which makes it a great make-ahead dessert. To freeze a cheesecake, place the cheesecake on a baking pan. Put it into the freezer, uncovered. Then, let it freeze for several hours until it is pretty solid.

Transfer the cheesecake to a freezer safe bag, seal, and store 6-8 months in the freezer.

To serve a frozen cheesecake, thaw it in the refrigerator overnight.

How Long Does Cheesecake Last

Cheesecake needs to be stored in the refrigerator or freezer. It is best to use refrigerated cheesecake within 5 or 6 days. However, it will last for up to 8 months in the freezer.

If you don’t think you will eat a whole cheesecake, you can easily freeze half a cheesecake to enjoy later.

Yield: 8

Instant Pot Crème Brûlée Cheesecake

Instant Pot Crème Brûlée Cheesecake

Grab a slice of our Creme Brulee Cheesecake. It's just one of our many Instant Pot cheesecake flavors that are SO delicious! You will love them.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 45 minutes

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 2 teaspoon vanilla extract

Topping

  • 2 tablespoons granulated sugar

Instructions

    1. Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
    2. In a food processor, combine graham cracker crumbs, sugar and
      melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
    3. Place pan in the freezer while making the filling. Freezing will
      help hold the crust together.
    4. Mix the cream cheese and granulated sugar until nice and smooth,
      and then add in one egg at a time while mixing in between adding the eggs.
    5. Add in the flour, sour cream and vanilla and mix to incorporate.
    6. Pour the filling into the push pan and tap the pan several times
      on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
    7. Cover the cheesecake with aluminum foil and/or a paper towel to
      prevent condensation from accumulating on the top of the cheesecake.
    8. Add 1 ½ cups of water to the inner pot of the Instant Pot.
    9. Using a sling (you can buy a sling for the Instant Pot or make one
      out of foil), lower the pan into the inner pot.
    10. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
    11. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
    12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
    13. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
    14. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with granulated sugar and torch with a hand-held kitchen torch until the top is nice and golden brown.
    15. Top Crème Brulee Cheesecake with additional toppings of berries or sliced fruit, if desired.



Notes

The cheesecake in this recipe was made in a 6-inch push-pan. You can also use a 7-inch push-pan, for a slightly wider cheesecake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 206 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 66mg Sodium: 79mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 0g Sugar: 20g Sugar Alcohols: 0g Protein: 3g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes

Instant Pot Cheesecake – Peppermint Cheesecake Recipe

by 3 Comments

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Cheesecake is one of the best desserts around. It can be dressed up so easily with a little frosting and creative design. I took a basic New York cheesecake recipe and made a few tweaks.

I ended up with a delicious peppermint flavored cheesecake that is perfect for the holidays or any time of year.

  • peppermint cheesecake with chocolate crust on white plate
  • fork with a bite of peppermint cheesecake on it and peppermint cheesecake on a plate in the background
  • slice of peppermint cheesecake on a white plate with whole cheesecake in the background

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

How to Make Cheesecake in a Springform Pan

Making an Instant Pot cheesecake in a springform pan is a simple process once you learn how. The basic steps are the same for both conventional oven cooking and for cooking a cheesecake in a pressure cooker.

To begin, follow your cheesecake recipe instructions.

Next, prepare the springform pan. Here are a few ways to prepare the pan:

  1. greasing or spraying the pan with nonstick cooking spray
  2. lining the bottom and side surfaces with parchment paper
  3. a combination of both

Then, pour the cheesecake filling into the pan and follow recipe instructions for covering and baking or cooking time and method.

How to Remove Cheesecake from Springform Pan

The best way to remove cheese from a springform pan is to prepare the pan prior to cooking. Follow the methods listed above to prepare the springform pan.

Pro tip: Cool the cheesecake on the counter for an hour after removing it from the oven or a pressure cooker. The cheesecake will continue to cook and set during this time.

After that, refrigerate the cheesecake for 12 hours.

Then, gently slide a knife around the outside of the cheesecake to loosen the cheesecake from the pan. Slowly release the spring completely, and lift the outer circle of the pan off the cheesecake.

Use a metal spatula, or a pie or cake server to carefully lift the cheesecake off the bottom of the pan. Work your way around the cheesecake to make sure none of the crust has stuck to the bottom of the pan.

Place the cheesecake on a serving dish or in a storage container with a lid to store in the fridge.

slice of peppermint cheesecake with chocolate crust on a white plate, with the rest of the cheesecake in the background

Can You Make Cheesecake Without a Springform Pan?

Yes, you can. There are several different methods you can use to make cheesecake without a springform pan.

How to Make Cheesecake Without Springform Pan

There are several ways to make cheesecake without a springform pan. A few of these include: miniature cheesecakes in a muffin pan, a round cake pan, and even a 9×13 cake pan.

The key is to remember to either grease the pans or line them with parchment paper before baking or cooking. Parchment paper is available in many pan sizes, or it can be cut down to match the size of your pan.

peppermint cheesecake with a slice taken out of it sitting on a white plate

How to Remove Cheesecake from Regular Pan

It’s fairly straightforward to remove a cheesecake from a regular pan if it is lined with parchment paper. Place a serving dish over the pan, invert and the cheesecake should release from the pan.

For small cheesecakes, lift the parchment paper on either side of the cheesecake to lift the cheesecake out of the pan.

For muffin tins, run a knife along the outside of the cheesecake and dump gently, or follow the inverse method above.

Removing the cheesecake from a push pan is easy when following these steps. Place the pan on top of a medium to large can. Push down on the sides of the pan. This releases the cake. Then, gently lift up the bottom of the cheesecake with a spatula to remove it from the bottom of the pan.

Can I Make a Cheesecake in a Pie Pan?

You can certainly make a cheesecake in a pie pan. I’ve made several no bake cheesecakes in a pie pan. For a pressure cooker, you would need to use a small pie pan or miniature pie pans. Serve the cheesecake directly out of the pan.

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

Do You Grease a Springform Pan for Cheesecake?

Personally, I always grease the sides of a springform pan for cheesecake. This has given me the best results, so that is what I recommend. I use regular Crisco, as the buttery variety of Crisco didn’t meet my standards.

If you line your pan with parchment paper, you can skip greasing the pan. I would still use a light amount of cooking spray.

Why Does My Cheesecake Crust Stick to the Pan?

Again, cheesecake crust will stick to the pan when the pan has not been properly prepared. Prepping a pan is an easy step that will totally improve your baking or cooking results.

Prep your pan by either greasing the bottom and sides of the pan or using parchment paper to line it.

How to Get Cheesecake off Bottom of Springform Pan

Line a springform pan with parchment paper to ensure your cheesecake come off the bottom of the springform pan easily. Parchment paper offers an extra barrier for the pan. Squeeze a metal spatula in between the bottom of the pan and the parchment paper. Then lift the cheesecake out of the pan.

The same idea works perfectly with a push pan.

When the cheesecake has been lifted from the bottom of the pan, peel the parchment paper off the of the cheesecake.

How to Line a Cheesecake Pan with Parchment Paper

Lining a cheesecake pan can be easy to moderate in difficulty. The difficulty depends on what type of pan you are using and what type of parchment paper you have available.

I like to use a round push pan to cook cheesecake in a pressure cooker. I line my pan bottom with parchment rounds. Cut standard parchment paper to wrap around the inside of the pan sides as well, if desired. However, I have found that greasing the pan with regular Crisco works just as well.

Parchment rounds are available in many sizes. I always order these (and parchment rounds for cake pans) on Amazon because I get free shipping with Amazon Prime.

What Kind of Pan Do You Use for Cheesecake?

I choose what kind of pan to use after reviewing a cheesecake recipe. Some recipes require a specific type of pan. For baking cheesecake in the oven, up until now I have always used a springform pan.

I have used a springform pan and a 6×3 inch push pan in my pressure cooker. I highly recommend the push pan because the cheesecakes that I have made with it have turned out so beautifully. I’m talking bakery quality cheesecake beauty.

Get a bakery style cheesecake with a taller cake pan. It gets you the ‘oh, wow’ factor that you’re going for. If you are not concerned about presentation (or have mad decorating skills), then either pan will work for your purposes.

a pressure cooker peppermint cheesecake on a white tray

Can You Make Mini Instant Pot Cheesecakes in a Muffin Pan?

The quick answer is an astounding yes. Use any pan that is oven or pressure cooker safe, depending on the cooking method that you are using.

Make sure that you are setting the pan in water, or in the case of a pressure cooker, on a trivet.

If you want to make muffin-sized cheesecakes in a pressure cooker, I’d try this egg mold pan. I love it.

Steps to Make Instant Pot Cheesecake

Making a cheesecake in a pressure cooker is easy to do once you’ve learned the basic steps. Preparing the cheesecake crust and filling is the same as it is for making a cheesecake in the oven.

Step One- Prepare the Crust

Mix the ingredients for the crust, add melted butter and then dump into the bottom of a prepared cheesecake pan.

Press the crust down with the bottom of a glass. This packs the crust down.

Step Two- Prepare the Filling

The basic steps for making a cheesecake will always be similar. Soften the cream cheese to room temperature, which makes it smooth and easy to mix.

Mix the cream cheese, and then add in the sugar and cream the two ingredients together. Then, add in one egg at a time, mixing the ingredients after each egg.

If both eggs are added at the same time, there is a chance the cheesecake will end up with lumps. By adding one egg at a time, you end up with a smooth cheesecake filling.

Add in the remaining ingredients. In this case I added in flour, sour cream, vanilla extract, and peppermint extract.

Then, I folded in the peppermint candy that was a mix-in for this recipe. Take note that the candy melts a little while cooking, resulting in some spots of the cheesecake having a softer appearance.

After the Instant Pot cheesecake filling is ready, add it to the cheesecake pan you added the crust to. Add water to the inner pot of your pressure cooker.

Then, spray a piece of foil with nonstick cooking spray. Cover the cheesecake with the aluminum foil and lower into the Instant Pot with a sling.

How to Make Cheesecake in an Instant Pot?

This is a question I have heard many times. People are always asking me how to make cheesecake in an Instant Pot. I’ve made a lot of cheesecake in a pressure cooker. I’m well versed in how to make cheesecake in Instant Pots.

It is easy to make a cheesecake in the Instant Pot. Cheesecake is also a recipe that can be easily adapted into many different flavor combinations.

How to Cook Cheesecake in an Instant Pot

The first thing is to follow the recipe instructions. Most cheesecake recipes have you add 1 1/2 cups of water to the inner pot and then place a trivet down.

Fill the cheesecake pan with filling and then cover the cheesecake with a paper towel and aluminum foil. Lower the pan into the inner pot with either a foil sling, a pan with handles, or a silicone sling.

Pro tip: spray the foil with nonstick cooking spray before placing it over the top of the cheesecake. Then, ease the foil off the top of the cheesecake, taking care as you do so.

Lock the lid and cook.

The typical cooking time to pressure cook a cheesecake is about 30 minutes with a 10 minute natural release time. However, the time is likely to vary depending on the recipe, amount of ingredients, and the type of pan used. Some recipes require a cooking time of 35 minutes.

What Size Cheesecake Pan for Instant Pot

The size pan of pan that you can use in a pressure cooker is dependent on the size of the pot. I have two Instant Pots, an 8 quart and a 6 quart. I regularly use 6 and 7 inch pans in them.

Tips to Remember for Making Cheesecake

Always use eggs and cream cheese that are room temperature. This makes the ingredients blend together lump-free and allows for the creamy texture cheesecake is known for. Sour cream does can be left in the fridge until it is time to use it.

Use a food processor to make the crust. It is so much easier this way. It crushes the graham crackers and makes perfectly fine graham cracker crumbs.

Use a food processor, stand mixer or hand mixer to make the cheesecake filling.Use whichever you have on hand.

A large bowl is a must when making New York Cheesecake or any other variation of cheesecake. When mixing the cream cheese, it tends to spit out of the bowl if its mixed in a smaller bowl.

Vanilla extract is essential. To make new flavors of cheesecake, reduce the vanilla extract to one teaspoon and add in 1/4 teaspoon of another extract. This could be rum, peppermint, butterscotch, etc.

When covering the cheesecake pan with foil, spray the foil with nonstick cooking spray first. This will prevent the foil from sticking to the cooked cheesecake.

Recommended Products for Making a Pressure Cooker Cheesecake

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

  • Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
  • Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
  • 101 Instant Pot Recipes for Beginners–  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Yield: 8 slices.

Instant Pot Peppermint Cheesecake

Instant Pot Peppermint Cheesecake

A pressure cooker cheesecake flavored perfectly for the holiday season, or any other time you might want to enjoy a refreshing peppermint addition to your dessert.

Prep Time 20 minutes
Pressurization and Pressure Release Time 20 minutes
Cooking Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Crust

  • 1 cup graham crackers, processed to crumbs
  • 1 tablespoon granulated sugar
  • 1 tablespoon cocoa powder
  • 1/4 cup butter, melted

Filling

Instructions

  1. Grease the sides and bottoms of a 6-inch push pan and line the pan
    with a parchment round. You can also line the sides of the pan with parchment paper.
  2. In a food processor, combine graham cracker crumbs, sugar, cocoa powder and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
  3. Place pan in the freezer while making the filling. Freezing will
    help hold the crust together.
  4. Mix the cream cheese and granulated sugar until nice and smooth,
    and then add in one egg at a time while mixing in between adding the eggs.
  5. Add in the flour, sour cream, vanilla, and peppermint extract and mix to incorporate.
  6. Stir in chopped peppermint.
  7. Pour the filling into the push pan and tap the pan several times
    on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  8. Cover the cheesecake with aluminum foil and/or a paper towel to
    prevent condensation from accumulating on the top of the cheesecake.
  9. Add 1 ½ cups of water to the inner pot of the Instant Pot. Position the trivet on the bottom of the inner pot.
  10. Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
  11. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  12. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
  13. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  14. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
  15. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with additional chopped peppermint, if desired. You can also add whipped cream or a pumpkin buttercream frosting.



Notes

Additional time includes time to come to pressure and a 10 minute natural pressure release.

Cheesecake might be softer in areas where candy has melted.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 242 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 70mg Sodium: 128mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 3g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes

Instant Pot Pound Cake Recipe

by Leave a Comment

Sometimes the simplest things are still the best. For example, this delicious, moist Instant Pot Pound Cake Recipe.

Pound cake always makes me think of traditional summer desserts I enjoyed as a kid. Pound cake is simple and somewhat basic, but it is oh-so-yummy.

Eat it plain, or top it with your favorite fruit or sauce.

And, this recipe modernizes the classic by cooking it in the Instant Pot so you don’t have to heat up your oven, or your kitchen. Genius!

Why You Will Love This Instant Pot Pound Cake Recipe

Because it tastes just like the pound cake your mom and grandma used to make. Moist, delicious and buttery rich. It truly is impossible to eat just one slice.

This Instant Pot Pound Cake Recipe is the perfect canvas for so many different toppings. Try season fresh fruit. Or, if you prefer canned fruit with a bit of syrup, you can use that, too.

Love chocolate? Top it with some warm chocolate sauce. Whipped topping is also a great choice, either by itself for along with the aforementioned suggestions. So many possibilities!

Instant Pot Pound Cake (quite obviously) cooks in an Instant Pot!

That means no heating up an oven in the middle of summer, which also tends to heat up the kitchen!

The Instant Pot keeps things cool, simple, and fast.

3 colorful plates with a slice of pound cake and half a strawberry topped with whipped cream with instant pot in the backgroun

More Delicious Desserts Like This Instant Pot Pound Cake Recipe

We have so many flavors of cheesecake for you to try. From Pumpkin Cheesecake, to Peppermint Cheesecake, to our favorite Peanut Butter Cheesecake.

Craving the flavor of pound cake, but have absolutely no time to cook? Then follow this Pound Cake With Berries Recipe to make a store-bought pound cake extra flavorful.

For a delightful taste of summer, this delicious Cherry Almond Poke Cake recipe is a perfect choice.

Perhaps you or another family member is a die-hard chocolate fan, in which case this Gluten Free Cake – Flourless Chocolate Cake with Chocolate Ganache is absolutely perfect. Don’t let the “flourless” part fool you. This cake is dense, rich and amazing.

instant pot pound cake recipe on rectangular white plate in forefront with silver instant pot in background and white pedestal cake holder with cake on it to the right background

How to Make This Instant Pot Pound Cake Recipe Step By Step

Step #1: Cream butter and sugar. Add in eggs and vanilla and mix until smooth.

Step #2: Add in flour, baking powder and salt and mix until just combined. Fold in the sour cream.

Step #3: Spray a 7” tube pan with non-stick cooking spray. You have to use a tube pan for the cooking time in this recipe or the cake will not come out cooked.

Step #4: Cover the tube pan with aluminum foil and poke out the center hole so the steam can escape through it.

white ceramic bowl in foreground with ingredients for instant pot pound cake recipe being mixed by a turquoise hand mixer . There is a silver instant pot in back.

Step #5: Add water to the Instant Pot. Set the tube pan on top of a trivet in the inner pot.

looking down into an instant pot with tube pan in it filled with batter for the instant pot pound cake recipe

Step #6: Close the lid on the Instant Pot and set to sealing. Set on manual high for 60 minutes. Allow for a natural release and then remove from the Instant Pot and cool on a cooling rack.

completed instant pot pound cake recipe sitting on white pedestal cake plate with green and white towel in background

Step #7: Serve with berries, ice cream, whipped topping or any other number of topping possibilities.

3 colorful plates with a slice of pound cake and half a strawberry topped with whipped cream with instant pot in the backgroun

Enjoy!

3 colorful plates with a slice of pound cake and half a strawberry topped with whipped cream with instant pot in the backgroun

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Yield: 12 Slices

Instant Pot Pound Cake Recipe

Instant Pot Pound Cake Recipe

Instant Pot Pound Cake is moist, delicious, and comes out perfect every time! This Instant Pot dessert is a perfect summer dessert recipe that you can bring for a potluck dessert or a backyard barbecue.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 4 eggs, at room temperature
  • 2 ½ teaspoons vanilla
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1 ½ cups water

Instructions

  1. Cream butter and sugar. Add in eggs and vanilla and mix until smooth.
  2. Add in flour, baking powder and salt and mix until just combined. Fold in the sour cream.
  3. Spray a 7” tube pan with non-stick cooking spray. You have to use a tube pan for the cooking time in this recipe or the cake will not come out cooked.
  4. Cover the tube pan with aluminum foil and poke out the center hole so the steam can escape through it.
  5. Add water to the Instant Pot. Set the tube pan on top of a trivet in the inner pot.
  6. Close the lid on the Instant Pot and set to sealing. Set on manual high for 60 minutes. Allow for a natural release and then remove from the Instant Pot and cool on a cooling rack.
  7. Serve with berries, ice cream, whipped topping or any other number of topping possibilities.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 352 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 108mg Sodium: 248mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 5g
© Jessica McCoy
Cuisine: American / Category: Desserts

Instant Pot Gluten-Free Keto Cheesecake

by Leave a Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Instant Pot Gluten Free Cheesecake Recipe

This Instant Pot Grain-free Keto Cheesecake recipe is a dream come true. If you are following a grain-free, gluten-free, or keto diet, you will love this recipe.

It tastes so rich and luxurious, and, thanks to the Instant Pot, it is incredibly easy to make. It is truly the perfect way to indulge in a decadent dessert while maintaining your healthy eating plan.

Gluten Free Cheesecake Almond Crust

It’s easy to make a gluten free cheesecake crust with nuts. Almonds work beautifully, because they can be ground into almond flour.

I use a food processor to grind up almonds to make almond flour. Then, I add a sweetener like Stevia, Xylitol or Monk’s Fruit if I’m making a keto crust. Otherwise, I’ll add in a tablespoon of granulated sugar.

Along with the sweetener, I also add in melted butter. Pulse the food processor a couple times, and the crust is ready to go in the pan.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

Gluten Free Cheesecake Xylitol Added?

In this cheesecake recipe, we used Stevia instead of Xylitol. However, either sugar substitute could be used to make a keto cheesecake.

When determining which sugar substitute to use, there are many things to consider. One thing you might not think of is does the sweetener have toxicity in dogs.

WARNING: Xylitol is more toxic to dogs than chocolate. In other words, Xylitol can be deadly if consumed by your dog. So, if you plan to cook or bake with it, make sure you keep it out of your dog’s reach.

What Makes a Low-Carb Cheesecake?

A cheesecake is made low carb by substituting certain ingredients that are normally in cheesecake, but that are high in carbohydrates. Some of these ingredients include: processed sugar and traditional graham cracker crust.

The remaining ingredients in a traditional cheesecake are actually all good to consume for a low-carb diet. Full-fat cream cheese and sour cream, eggs, and keto vanilla extract are all in check with a keto diet.

Make sure to use pure vanilla extract or an extract that is specifically made for a low-carb diet. Specifically, look at the ingredients list and make sure there are no additives like sugar or corn syrup.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Why Make Cheesecake in the Instant Pot?

Ever since it made its market debut, cooks have been raving about making cheesecake in the Instant Pot.

It remains one of the top popular Instant Pot recipes. The steamy pressure cooking environment that creates such an amazingly smooth and creamy cheesecake.

Plus, it is so much faster! Traditional cheesecake recipes require over an hour of baking time. This Instant Pot cheesecake recipe cooks in just 35 minutes (plus another 12 minutes of natural release time).

Adding in the time to come to pressure, it still takes less time to make a cheesecake in an Instant Pot. Not to mention you can keep your house cooler by not turning on the oven.

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

slice of gluten free keto cheesecake on white plate

What is the Difference between Eating Grain-Free and the Keto Diet?

The ketogenic diet restricts carbohydrates. A grain-free diet is not purely low carb. It allows complex carbohydrate foods such as: potatoes, sweet potatoes, carrots, and squash in moderation.

Luckily, this delicious Instant Pot cheesecake recipe is grain-free, gluten-free, and keto-friendly. It makes it a great dessert choice for anyone following these types of diet plans.

photo collage with two white plates each with a slice of cheesecake and the words 'gluten free Instant Pot keto cheesecake' in the middle

Grain-Free and Keto Diet Health Benefits

There are many health benefits to both grain-free and keto eating plans. These include the following:

  • stabilized blood sugar levels
  • controlled food cravings
  • enhanced weight loss
  • more balanced digestive microbiome
  • lower cholesterol, including LDL levels
  • lowered high triglycerides
  • increased energy and mental clarity

The majority of people who use a gluten-free or keto diet do it for health reasons. Many people suffer from diseases, allergies, and food intolerance that make a gluten free diet a necessity. Thankfully, a grain-free or low-carb diet can help alleviate some of the discomfort.

Always consult with your doctor before any kind of diet change. Try this cheesecake to taste how delicious gluten-free or low-carb diet recipes are. Many recipes are naturally gluten-free.

How Many Carbs are in Instant Pot Grain-Free Keto Cheesecake?

When on the keto diet, it is important to track your total carb intake. One slice of Instant Pot Grain-Free Keto Cheesecake contains 8.3 grams of carbohydrates.

Can I have Honey On a Keto Diet?

Honey is not a sweetener that is allowed on the Keto diet. Are you on a low carb diet but not doing the keto diet? Then, it would be okay to use a tiny drizzle of honey.

What is Yacon Syrup?

If you’re looking for a syrup or honey substitute that works for a Keto diet, Yacon Syrup is keto-friendly.

Yacon syrup comes from the yacon plant that has origins in South America. The plant has many health benefits. It contains 1/3 the calories of regular sugar and, it is thought to help control blood sugar levels.

Yacon syrup is good in coffee, tea, and it would be lovely drizzled over this cheesecake too.

A slice of Instant Pot Grain-free Keto Cheesecake served on a white dessert plate and garnished with almonds

How To Make Instant Pot Gluten-Free Cheesecake

It is easy to make Instant Pot gluten-free cheesecake. First, combine ground almonds with stevia and melted butter. This is easy to do in a food processor. Pat the crust down on the bottom of a 7-inch spring form pan sprayed with non-stick cooking spray.

You can also grease the pan with shortening and put a parchment circle on the bottom of the pan. I find this is the best way to ensure the cheesecake can be easily removed from the pan.

Make sure to use room temperature cream cheese and eggs when mixing the cheesecake filling ingredients.

The ingredients for Instant Pot Grain-free Keto Cheesecake crust in a white mixing bowl

Mix the cream cheese and stevia (or alternate sweetener) until smooth. Taste for sweetness to see if you need to add more sweetener BEFORE adding in the eggs.

Then, mix in the eggs one at a time. Add in the vanilla and sour cream and mix until smooth.

Raw Flour and Unpasteurized Egg Warning

**You always want to get an idea of the flavor before you add eggs or flour to a recipe. First of all, you are not supposed to eat raw flour. It can contain bacteria that can cause disease. The US FDA and the CDC have both issued warnings about this.

Unpasteurized eggs can contain Salmonella, which causes food poisoning. The risk of getting Salmonella is relatively low. But, if you have ever suffered from food poisoning before, you know that any risk is not worth it.

Instant Pot Grain-free Keto Cheesecake ingredients being blended with an electric hand mixer

Pour the cheesecake filling into the pan. Then, run a fork back and forth through the cheesecake filling several times to remove air bubbles. Cover with foil.

Next, pour two cups of water into the inner pot of the Instant Pot. Make a sling out of aluminum foil to lower the springform pan into the Instant Pot.

How to Make a Sling for Instant Pot

To make the foil sling, follow these 3 simple steps:

  1. Tear off about 2 feet of foil and lay on a flat surface.
  2. Lift the side closest to you, fold it up one-third of the way, and then press down.
  3. Fold the top section over the folded area and press down to make it flat. Your sling is ready to use!

Once the pan is in the Instant Pot, close the lid and turn to sealing position. Set for a manual high pressure time of 35 minutes. Baking cheesecake in a pressure cooker means no preheated oven.

When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.

Instant Pot Grain-free Keto Cheesecake in a springform pan set in front of the Instant Pot

Use the sling to remove the cheesecake from the Instant Pot. Let the cheesecake cool on the counter for 1 hour. Then, chill for an additional 4 hours or overnight.

If desired, add toppings before serving. This cheesecake turned out great. Enjoy!

Close-up view of a slice of Instant Pot Grain-free Keto Cheesecake served on a white dessert plate and garnished with almonds

More Delicious Instant Pot Recipes

If you love making this Instant Pot Grain-free Keto Cheesecake, you’ll want try these other great Instant Pot cheesecake recipes.

Remember, with a couple simple adjustments, any cheesecake can be gluten-free or low-carb:

  • Chocolate Chip Cheesecake– To make our Chocolate Cheesecake gluten free, use a ground almond crust. Add a tablespoon of cocoa powder to the crust to make a chocolate crust. Then, use a sugar substitute to make the crust and cheesecake low in carbs.
  • Mini Cheesecake– Small cheesecakes are fun to bake and fun to eat. Start with an almond or other nut crust, and substitute sugar for Monk-fruit. This specific recipe link is to a no-bake mini Raspberry cheesecake.
  • Cheesecake Factory Cheesecake Copycat– This Copycat Pumpkin Cheesecake is one of my favorites. Believe it or not, this recipe can be adjusted into a low-carb recipe. Make it gluten free by using gluten free graham crackers for the crust, or use a ground almond crust. Substitute low-carb sweeteners for the sugar.
  • Peanut Butter Cheesecake– Make a few adjustments to make this peanut butter cheesecake low-carb and gluten free. First, use a natural peanut butter with no added sugars. Then, use a sugar substitute in the crust and cheesecake filling. Also, be sure to make a gluten-free crust like our ground almond crust.
keto cheesecake on white plate on white marble background with Instant Pot in the background

Supplies Needed to Make Instant Pot Cheesecake

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Yield: 8

Instant Pot Gluten Free Cheesecake, Low-Carb

Instant Pot Gluten Free Cheesecake, Low-Carb

Thanks to this delicious Instant Pot Grain-free Keto Cheesecake recipe, you can have your (cheese)cake and eat it, too!

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 5 hours
Total Time 5 hours 55 minutes

Ingredients

Crust

  • 3/4 cup ground almonds
  • 2 tablespoons melted butter
  • 1 teaspoon Stevia

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • ¼ cup Stevia (more if needed)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Combine ground almonds with Stevia and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  2. Cream together the cream cheese and Stevia until smooth and then taste for sweetness to see if you need to add more sweetener BEFORE adding in the eggs.
  3. Mix in the eggs one at a time. Add in the vanilla and sour cream and mix until smooth.
  4. Pour into springform pan on top of the crust.
  5. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  9. Close the lid of the Instant Pot and turn to sealing position.
  10. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  12. If desired, add toppings before serving.

Notes

Adjust sweetener to your liking prior to mixing in eggs.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 149 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 62mg Sodium: 119mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
© Jessica
Cuisine: American / Category: Gluten-Free

Instant Pot Blueberry Compote – A Pressure Cooker Compote

by 1 Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Instant Pot Blueberry Compote is sweetened with real maple syrup which eliminates needing to add a lot of white sugar to the recipe.

Easy blueberry compote can be used for so many things from topping ice cream, yogurt, or even topping pancakes. The possibilities are endless with this blueberry maple compote recipe.

I made waffles the other morning, and I had some of my fresh blueberry compote in the fridge and paired it with the waffles and my family raved for hours. It adds the perfect amount of sweetness to my light and flaky waffles.

Blueberry Compote

Blueberry compote is almost like a jam in a sense. It is full of pieces of blueberries in a sweet and sauce that you can use for so many things. The maple syrup paired with the lemon juice really adds a nice tangy effect to the compote.

Can I Use Frozen Blueberries For This Blueberry Compote Recipe

Yes. You are welcome to use fresh or frozen. I prefer the fresh blueberry take. But frozen will work just as good.

Most of the time you will find that frozen blueberries were frozen at their prime state, so they are bursting with sweetness.

Do You Naturally Release Your Instant Pot Compote

I allow it to do a natural release for ten minutes, then after that, I will go and release any more pressure that might be built up. You need to allow your compote that time or it will not cook up properly.

How Long Will Blueberry Compote Last In Fridge

You will want to use up your blueberry compote within seven days of placing it in the fridge. After that, you will find it can go bad rather fast. I recommend using your best judgment on when you need to toss out the leftover compote.

Different Ways To Serve Blueberry Maple Compote

  • French Toast
  • Pancakes Waffles
  • Yogurt
  • Lemonade Ice Cream or even Vanilla Ice Cream
  • Oatmeal
  • Cheesecake
  • Cake
  • Rice Pudding
  • And the list goes on

 How Much Does This Recipe Make

This Instant Pot recipe makes about 3 cups of fully cooked compote. If you have a larger Instant Pot you should be able to double the recipe if you would like. Just make sure not to go over the max line on the pot.

How To Thicken My Compote

Let your compote sit in the fridge overnight and see if it thickens on its own as it cools. If it doesn’t you can place it back in the Instant Pot on the saute feature and warm it up, and either add in more maple syrup and cook till thickens.

Or reach for a mixture of water and cornstarch to slowly pour in and whisk to make it get thicker faster. I generally do around 1/4 cup water and 1 tablespoon corn starch.

If your blueberry compote is too thick, the way to go around that is to add water and whisk until it becomes the consistency you would like.

On The Hunt For More Blueberry Recipes

Blueberry Lemon No-Churn Homemade Ice Cream | This no churn ice cream doesn’t require an ice cream machine. Quick and easy homemade ice cream at home!

Blueberry Buckle Poke Cake | This cake is incredible. Moist, flavorful, and delicious down to the last crumbs. A whipped cream topping that adds such creaminess to this cake recipe.

Kale and Blueberry Salad | Now this gives you that savory and sweet aspect. This kale salad is loaded with nutrients and blueberries for one incredible salad creation. Great for lunch or serving up to guests at dinner.

Best Way to Clean Fresh Blueberries

Blueberries are fragile, so you want to be careful on when you wash your blueberries. What I do is wait until I plan to use my blueberries in a recipe.

Then take them out of the container and place them in a strainer. With cold water, rinse them in the sink until they are clean of any debris. Then place on a dry paper towel or cloth and then go to prepping them for whatever recipe you plan to use.

As soon as you wash your blueberries they will begin to break down. So never wash and clean them as soon as you get home from the store, unless you plan to eat right away.

You can also use frozen berries. I just prefer to use fresh blueberries.

How to Make Blueberry Compote on the Stovetop

To make Blueberry Compote on the stove, you will need to adjust this recipe. You can make compote in a small saucepan using traditional ingredients like water, sugar, adding blueberries and cook over medium heat. Add lemon zest for a fresh flavor.

Or, you can enjoy the refined-sugar-free recipe that I’m sharing here. It uses maple syrup as a sweetener instead of granulated sugar and is a super easy recipe.

Either way, adjust to cooking time and remove from heat when the blueberry compote starts to thicken. You will surely love this recipe and want to serve warm over pancakes or ice cream.

Supplies Used to Make Blueberry Compote

  • Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
  • Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
  • 101 Instant Pot Recipes for Beginners–  If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

Have you ever made a homemade Blueberry Maple Compote before?

Yield: 3 cups

Pressure Cooker Blueberry Compote

Pressure Cooker Blueberry Compote

Skip the classic compote recipe and whip up this tasty version that isn't full of granulated sugar. Our compote uses real maple syrup for a bit of sweetness. We used fresh blueberries, but you could also use frozen.

Prep Time 5 minutes
Cook Time 3 minutes
Time to Pressurize and Release Pressure 20 minutes
Total Time 28 minutes

Ingredients

  • 3 cups fresh or frozen blueberries
  • ¼ cup real maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

    1.   Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.

    2.   Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.

    3.   When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.

    4.   Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.

    5.   Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy! 

Notes

This blueberry compote is good served on ice cream, on toast, or even with oatmeal or yogurt.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 39 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 45mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 0g
© Jessica McCoy
Cuisine: American / Category: Sauces

Instant Pot Pumpkin Cheesecake Recipe

by Leave a Comment

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Don’t look now, but autumn is upon us! The leaves are changing to amazing colors and the air is crisp. And, if you look about, you will see that fall’s ever-popular flavor is making its annual appearance around every corner! Yep, it’s time for pumpkin! In our coffee, on our bagels, even our toaster pastries and cereals are getting in on the act. However, nothing compares to the creamy deliciousness of this Instant Pot Pumpkin Cheesecake recipe!

Why You Will Love Instant Pot Pumpkin Cheesecake

The first two words of the recipe give the first reason away. Instant Pot = quick and easy! We have fallen in love with this popular kitchen appliance. We love it for making quick and tasty entrees, but you’ll be thrilled to know it can help you quickly whip up this creamy, delicious Instant Pot Pumpkin Cheesecake.

You have another way to enjoy autumn’s all-time favorite pumpkin flavor in a rich, creamy, delectable cheesecake. Take this to your next party or pot-luck and get ready for everyone to ask you for your secret recipe.

More Recipes Like Instant Pot Pumpkin Cheesecake

Check out the recipes below for additional delicious desserts!

Hummus is all the rage these days. You can find it in almost every flavor imaginable and pumpkin is no exception as this recipe for Dessert Pumpkin Hummus shows. (Here’s a hint: it also doubles well as an appetizer).

In the mood to start the day with some pumpkin flavor besides in your coffee? Try these moist and delicious Pumpkin Muffins with Cream Cheese Glaze and get the day started right.

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

Don’t count pumpkin out on the entree front as well! This Hearty Pumpkin Soup is a warm, delicious way to enjoy pumpkin as a lunch or dinner entree.

slice of Instant Pot Pumpkin Cheesecake sitting on a white plate

Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.

How to Make Instant Pot Pumpkin Cheesecake

Step #1: Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch spring form pan sprayed with non-stick cooking spray. Alternatively, you can use a 7-inch pan lined with parchment paper on the bottom and along the sides.

Step #2: Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.

Step #3: Mix in the pumpkin and spices.

Instant Pot Pumpkin Cheesecake witting on white plate with a few slices cut out of it with white and gray dishtowel in background

Step #5: Pour into springform pan on top of the graham cracker crust.

Step #6: Run a fork back and forth through the cheesecake several times to remove air bubbles.

Step #7: Cover with foil.

Slice of Instant Pot Pumpkin Cheesecake sitting next to Instant Pot Pumpkin Cheesecake with slices cut out.

Step #8: Pour two cups of water into the inner pot of the Instant Pot.

Step #9: Make a sling out of aluminum foil to lower the pan into the Instant Pot.

Step #10: Close the lid of the Instant Pot and turn to sealing.

Step #11: Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.

Step #12: Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.

Enjoy!

upclose picture of Instant Pot Pumpkin Cheesecake sitting on two white plates

Supplies Needed to Make Instant Pot Cheesecake

  • 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
  • Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
  • Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
  • Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
  • Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.

Have you tried this recipe? Don’t forget to Rate This Recipe below. While you’re at it, share a picture on Instagram with #apressurecookerrecipe so we can see how your recipe turned out!

Get more recipes from A Pressure Cooker by following us on Facebook, Pinterest, and Instagram. Oh, and you can ask pressure cooking questions and share links to yummy recipes in our Facebook group!

Yield: 8

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake is the perfect fall treat to make when you're craving some pumpkin spice. Light, yet decadent, this cheesecake is a winner.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 4 hours 20 minutes
Total Time 5 hours 10 minutes

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar

Cheesecake Filling

  • 2 (8 ounce) bricks cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1 teaspoon vanilla
  • 15 ounce can pumpkin
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch spring-form pan sprayed with non-stick cooking spray.
  2. Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time.
  3. Mix in the pumpkin, vanilla extract and sour cream until smooth. Add in seasonings.
  4. Pour into pan on top of the graham cracker crust.
  5. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the Instant Pot, setting it on a trivet.
  9. Close the lid of the Instant Pot and turn to sealing.
  10. Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours or overnight.

Notes

Additional time includes time to come to pressure and pressure release.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 136 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 54mg Sodium: 32mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 2g
© Jessica McCoy
Cuisine: American / Category: Cheesecakes