Instant Pot® Cheesecake with Sour Cream Topping

Name: Instant Pot® Cheesecake with Sour Cream Topping
Prep time: 20 min
Cook time: 50 min
Total time: 350 min
Ingredients: 3 (8 ounce) packages cream cheese (softened to room temperature); 1 cup white sugar; 3 large eggs at room temperature; 0.25 cup heavy cream at room temperature; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 1 cup water; aluminum foil; 1 cup sour cream; 2 tablespoons white sugar; 1 teaspoon vanilla extract

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This is a favorite I have made several times in my pressure cooker.

Recipe by BOSQUE

Updated on July 14, 2022

1

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

4 hrs 40 mins

Total Time:

5 hrs 50 mins

Servings:

8

Yield:

1 7-inch cheesecake

Jump to Nutrition Facts

Ingredients

3 (8 ounce) packages cream cheese (softened to room temperature)
1 cup white sugar
3 large eggs at room temperature
¼ cup heavy cream at room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup water
aluminum foil

Topping:

1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions

Lightly butter a 7-inch springform pan.
Combine cream cheese and 1 cup sugar in a bowl; beat with an electric mixer on high speed for 3 minutes. Mix in eggs, one at a time, beating about 2 minutes after each addition. Add cream, flour, and 2 teaspoons vanilla extract; mix well. Transfer batter to the prepared pan. Wrap the pan tightly in aluminum foil so no water can get inside.
Pour 1 cup of water into a multi-functional pressure cooker (such as Instant Pot®) and place a trivet in the bottom. Carefully center the filled pan onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove the foil. The cake should be barely set in the center. Allow to cool to room temperature.
Meanwhile, combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl; mix until smooth. Spread over the top of the cooled cheesecake, cover, and chill for at least 4 hours before serving.

Nutrition Facts (per serving)

528	Calories
40g	Fat
34g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 528
% Daily Value *
Total Fat 40g	51%
Saturated Fat 25g	123%
Cholesterol 185mg	62%
Sodium 294mg	13%
Total Carbohydrate 34g	12%
Dietary Fiber 0g	0%
Total Sugars 29g
Protein 10g
Vitamin C 0mg	2%
Calcium 117mg	9%
Iron 2mg	8%
Potassium 177mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.