Instant Pot Cherry Cheesecake
This Instant Pot Cherry Cheesecake is a vanilla cheesecake on a graham cracker crust, and topped off with a homemade, fresh cherry sauce. This Cherry Cheesecake is decadent, creamy, and just so delicious! You won’t be able to have one slice.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter melted
Filling
- 2 8 oz. packages cream cheese room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
Strawberry Topping:
- 2 cups fresh cherries washed and pitted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 Tablespoon cornstarch- dissolved in 1 Tablespoon of water
- 1/2 teaspoon almond extract
Instructions
Crust
- Preheat your oven to 350 degrees/F.
- Add graham crackers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
Filling
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
- Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Topping
- Add the cherries, sugar, into a medium saucepan and heat over medium heat until boiling. Reduce heat and simmer for 5-6 minutes or until the cherries are soft.
- Reduce heat to medium-low and add in the cornstarch slurry and whisk until combined. Whisk until the sauce thickens slightly. About 2 minutes.
- Remove from heat and add in the almond extract. Allow to cool completely.
- Once the cheesecake is set, pour the cherry sauce over the top and serve.
- Store any left over cheesecake in the refrigerator for up to three days.
Equipment
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