Instant Pot Cheesecake – Two Ways

January 22, 2020

Are you ready for cheesecake?

This recipe uses keto friendly ingredients but you definitely do not have to make it keto friendly.

AND the best part, you get New York style and a chocolate lover’s delight in one delicious recipe. Perfect, right?

Instant Pot Cheesecake–Two Ways Recipe by Author Terra Kelly

I’m so excited to share this recipe because I love making cheesecake. If you’ve read my books before, then you know all about the special cheesecake Izzy made for Drew in Hard To Resist (The Winters Family Book One). The Please Forgive Me cheesecake is simply irresistible. Are you curious now?

First, let’s chat about the instant pot cheesecake.

I first learned about instant pot cheesecake one year ago for my birthday. Since whipping up the first batch we have made this recipe four more times. It is that good. Plus, it’s really easy to make.

Fast forward to January 2020, it’s time for another birthday and of course, another cake. Hubby requested we switch things up and make a chocolate version of our favorite cheesecake. I went a little crazy and even added chocolate ganache for the occasion.

Holy cats, both versions are AMAZING!

Instant Pot Cheesecake–Two Ways Recipe by Author Terra Kelly

Like I said earlier, you don’t have to make this keto friendly. You can add your favorite sugar. The sugar is the biggest difference to traditional style cheesecake. Well, that and the fact that we also cook it in an instant pot.

NOTE: The pan I used is six inches in diameter. I have a springform pan and one where the bottom separates from the sides. We found one on Amazon and the other at Sur La Table kitchen supply store. Either pan will work with this recipe.

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Instant Pot Cheesecake–Two Ways

Rated 5.0 stars by 1 users

Servings

Prep Time

20-25 minutes

Cook Time

40 minutes

Author:

Terra Kelly

If you love simple recipes packed full of flavor, this cheesecake is going to be your new favorite recipe.

Image of Instant Pot Cheesecake–Two Ways

Ingredients

Crust

1 cup almond flour
4 Tbsp salted butter, melted
5 tsp Swerve brown sugar (or your favorite brown sugar)
Pinch of salt

Cheesecake

16 oz cream cheese (2) 8 oz packages, softened
2/3 cup Swerve sugar (or your favorite granulated sugar)
½ cup sour cream
2 eggs
2 Tbsp corn starch
2 tsp vanilla extract
¼ tsp of salt

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Directions

6 inch cheesecake pan (it will fit perfectly in a 6 qt instant pot). Add parchment paper around bottom attachment of pan. Cover inside and bottom of pan with butter. Add aluminum foil around outside of pan to cover the bottom and prevent cheesecake from pouring out.
In small bowl- mix together almond flour, melted butter, sugar, and salt. Add mixture to greased pan and pat down crust with fingers around bottom and sides so each area is even. Place in freezer while mixing cheesecake mixture.
In medium bowl with hand mixer or use your Kitchen Aide mixer with paddle- Mix together cream cheese, sugar, sour cream, eggs, corn starch, vanilla extract, and salt.
Grab prepared crust from freezer, pour cheesecake mixture into pan. Cover top of cheesecake with parchment paper and a layer of aluminum foil to prevent water from saturating cheesecake during cooking process. Add one cup of water to bottom of instant pot. Place cheesecake pan on trivet that sits in the bottom of the instant pot. Carefully sit the trivet and pan with cheesecake in the bottom of the instant pot. Cover instant pot with lid. Seal. Pressure Cook setting (or in my case, manual setting) and set cook time for 30 minutes. Once it’s cooked let it sit for ten minutes before venting. After ten minutes move to vent. Then remove the cooked cheesecake from the instant pot and let it cool for about 30 minutes at room temperature. Cool the cheesecake the remainder of the way in the refrigerator. It is ideal to leave it for at least 4-6 hours before cutting. Loosen sides with knife before pushing Cheesecake out of pan.
Chocolate Version: For crust add 2 Tbsp cacao powder (or cocoa powder). For cheesecake batter add 5 Tbsp cacao powder (or cocoa powder). Chocolate ganache recipe- warm 1 cup heavy cream in sauce pan over medium heat. Don’t let the heavy cream come to a boil. Pour heavy cream over 9 oz chocolate chips (for this recipe I used Lily’s semi-sweet chocolate with stevia. You can use your favorite chocolate chips.). For additional fun, add 4 Tbsp bourbon to the ganache. Once the cheesecake is completely chilled, place cake on cookie rack that is sitting on pan and liberally pour ganache over all of the cake until it is completely covered.
Time to enjoy!
For an extra added bonus, add your favorite fruit when serving.

Recipe Note

Note: If your trivet does not have handles on each side to make it easier to pull the cheesecake pan out of the instant pot, you can make a handle with aluminum foil that will make it easy to pull the pan out after it is cooked.