Instant Pot Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, velvety cheesecake cooked in an Instant Pot for foolproof results. Smooth and soft with a graham cracker crust, it's an elegant dessert for small gatherings. The pressure cooker method ensures perfect texture every time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1¼ cups graham cracker crumbs ((150g))
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons light brown sugar
- 16 ounces cream cheese (room temperature (454g))
- ⅔ cup granulated sugar ((132g))
- 2 large eggs
- ½ cup sour cream ((120g))
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
At a glance
PER SERVING · TIME 535M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 361mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.