Add water into bottom of Instant Pot making sure that water level does not exceed or touch the top of the rack.
Perfect cheesecake with no cracks? We didn't think it could be done until we met the Instant Pot.
Servings and Ingredients
|2 c. water|
|½ c. Hy-Vee granulated sugar|
|1 ½ (8-oz.) pkgs. Hy-Vee plain cream cheese, softened|
|1 ½ tbsp. Hy-Vee all-purpose flour|
|1 tbsp. Hy-Vee pure vanilla extract|
|2 Hy-Vee large eggs, at room temperature|
|1 (6-oz.) Hy-Vee graham cracker crust|
|1 tub(s) (8 oz.) Hy-Vee whipped topping, for garnish|
|1 container(s) Over the Top pastel jimmy sprinkles, for garnish|
|1 package(s) Peeps, for garnish|
Things To Grab
- 8-quart Instant Pot
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Instant Pot steam rack
In a large mixing bowl, beat together cream cheese, sugar, flour, and vanilla extract until smooth and creamy. Scrape the bowl using a rubber spatula as needed. Add eggs, 1 at a time, mixing to combine.
Pour cheesecake mixture into pre-made graham cracker crust. Spray a large sheet of aluminum foil with nonstick cooking spray. Place aluminum foil, sprayed side down, against cheesecake. Place cheesecake onto steam rack and place in Instant Pot. Pressure cook on HIGH 30 minutes.
Once cheesecake has finished cooking, release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid.
Carefully remove the steam rack and the cheesecake. Remove aluminum foil and cool cheesecake to room temperature. Once cheesecake has cooled, refrigerate at least 3 hours or until chilled and set. Just before serving, garnish cheesecake with desired amount of whipped topping, sprinkles, and Peeps.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 90mg
- Sodium: 220mg
- Total Carbohydrates: 29g
- Protein: 5g
Hy-Vee Test Kitchen