Spend with Pennies · by Ashley Fehr★ 5.0 (4)
Instant Pot Cheesecake
NUTRITION · PER SERVING529M COOK
CAL 14%·PRO 23%
CARBS 28G40% OF CAL
0G FIBER9G OTHER19G TOTAL SUGAR
FAT 17G54% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cheesecake made in an Instant Pot, featuring a graham cracker crust and smooth filling. Rich and elegant, it pairs beautifully with fresh summer fruit.
dessertamerican🥣 mixer🥘 pressure cooker🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 16 ounces cream cheese (room temperature )
- ¾ cup granulated sugar
- ½ cup sour cream ( or Greek yogurt (plain))
- 2 large eggs (room temperature )
- 1 teaspoon vanilla extract
- 1½ cups water (for Instant Pot)
At a glance
PER SERVING · TIME 529M
CAL 14%·PRO 23%
CARBS 28G40% OF CAL
0G FIBER9G OTHER19G TOTAL SUGAR
FAT 17G54% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 34m
- Sodium
- 189mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 44mg
- Calcium
- 42mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.