Belly Full · by Amy Flanigan
Instant Pot Cheesecake
NUTRITION · PER SERVING450M COOK
CAL 20%·PRO 13%
CARBS 39G39% OF CAL
3G FIBER5G OTHER31G TOTAL SUGAR
FAT 26G57% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky vanilla bean cheesecake made in an Instant Pot that never cracks. Can be topped with a mixed berry compote for an impressive finish.
dessertamericanbaked good🥘 pressure cooker🥧 baking dish🥣 mixervegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup boxed graham cracker crumbs
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons salted butter (, melted)
- 16 ounces cream cheese (, softened (2 bricks))
- 2/3 cup sugar
- 1 vanilla bean ((or 3 tablespoon vanilla extract))
- 2 large eggs
- zest of 1/2 lemon
- 2 tablespoon fresh lemon juice ((optional))
- 1 cup water ((for pressure cooker))
- 16 ounces frozen mixed berries
- 1/4 cup sugar
- zest of 1/4 lemon
At a glance
PER SERVING · TIME 450M
CAL 20%·PRO 13%
CARBS 39G39% OF CAL
3G FIBER5G OTHER31G TOTAL SUGAR
FAT 26G57% OF CAL
15G SAT11G 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
- 25m
- Cook
- 1h 5m
- Sodium
- 313mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 78mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.