Instant Pot Cherry Cheesecake
This Instant Pot Cherry Cheesecake is creamy and delicious and cooks up perfect in the pressure cooker!
Servings: 6
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 tsp almond extract
- 1/4 cup sour cream
- 1 cup cherry pie filling
Instant Pot Cherry Cheesecake Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Instructions
- Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan greased, lined or sprayed with non-stick cooking spray.
- Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the almond extract and sour cream and mix until smooth.
- Pour into Springform pan on top of the graham cracker crust.
- Add cherry pie filling and swirl it into the cheesecake.
- Run a fork back and forth through the cheesecake several times to remove air bubbles.
- Cover with foil.
- Pour one cup of water into the inner pot of the Instant Pot.
- Make a sling out of aluminum foil to lower the pan into the pressure cooker. You can also set the cheesecake pan on a trivet in the Instant pot.
- Close the lid of the Instant Pot and turn to sealing position.
- 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.
- Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours before serving.
- Top with additional cherry pie filling or other dessert toppings and serve.