Best Instant Pot Cheesecake Recipes

INSTANT POT® CHEESECAKE

Steps:

• Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
• Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
• Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
• Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
• Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
• Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

INSTANT POT® CHOCOLATE CHERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
• Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
• Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
• Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
• Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

MALTED MILK INSTANT POT® CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line the bottom and sides of a 7x3-iinch springform pan with parchment paper.
• Combine crushed graham crackers, butter, and 2 teaspoons white sugar in a bowl. Pat crust mixture into the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.
• Blend cream cheese with a hand mixer in a bowl until completely smooth. Add 1/2 cup sugar and vanilla extract; blend until just incorporated. Pour in eggs, 1 at a time, mixing until just combined. Add sour cream and malted milk powder; mix for 30 seconds to combine. Stir in smashed malted milk candy using a rubber spatula. Pour batter into the prepared pan.
• Pour 1 cup of water into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add the trivet with the handles of the trivet folded towards the bottom. Lower the cheesecake-filled springform pan carefully into the cooker. Lock the lid into place.
• Choose the Manual setting. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid, being careful not to let any of the condensation from the lid fall onto the cheesecake. Dab surface gently with a paper towel if so, to absorb any moisture. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside of the pressure cooker, uncovered, for 1 hour.
• Transfer cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight, before serving.

INSTANT POT COOKIES-AND-CREAM CHEESECAKE

Steps:

• Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
• Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
• Pour 2 cups water in the bottom of a 6-quart Instant Pot®. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use.
• Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve.

INSTANT POT® CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• 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.

INSTANT POT® NEW YORK RICOTTA CHEESECAKE

Steps:

• Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
• Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
• Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of 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.
• Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.

INSTANT POT® NEW YORK CHEESECAKE

Steps:

• Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
• Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
• Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
• Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
• Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.

INSTANT POT VANILLA CHEESECAKE

Steps:

• For the cheesecake: Put the cookies and salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. (The texture will be similar to wet sand.) Press firmly into the bottom and slightly up the sides of a 7-inch springform pan.
• Wipe out the bowl of the food processor and add the cream cheese, sugar, sour cream, vanilla extract and eggs. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil, about 1 1/2-feet long, and put the cheesecake pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn?t covered. Tear off a second piece of aluminum foil, about 2-feet long, and lay the foil in front of you with the longer side closest to you. Folding it toward you (the long way), fold the foil in half once then old once again to create a foil sling for your cheesecake.
• Pour 2 cups water in to the bottom of the Instant Pot®, insert the machine's trivet. Put the cheesecake pan in the center of the foil sling then pick up both sides of the sling and bring them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set top pressure cook on high for 35 minutes.
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the cake pan then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Once set, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• For the sour cream topping: Combine the sour cream, confectioners? sugar and vanilla in a medium bowl and whisk until completely smooth. Spread on top of the cheesecake, leaving a small border around the edges of the cake. Top with your favorite berries.

LOW-CARB INSTANT POT® CHEESECAKE

Steps:

• Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
• Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
• Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
• Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.
• Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.

INSTANT POT® CHOCOLATE CHEESECAKE

Steps:

• Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
• Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
• Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
• Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
• Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
• Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
• Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
• Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

INSTANT POT PUMPKIN CHEESECAKE

Steps:

• For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.
• Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.
• Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.
• Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

INSTANT POT SAMOA CHEESECAKE RECIPE - (4.7/5)

Steps:

• Crust: Spray a 7-inch springform pan with non stick cooking spray. In a medium bowl, mix together the chocolate crackers, sugar and butter. Pour into prepared pan; press up the sides (about 1-inch) and the bottom. Place in the freezer while the filling is being made. For the Filling: In a medium mixing bowl add the cream cheese, granulated sugar and brown sugar. Whip until the ingredients are combined and creamy. Add the sour cream, flour, vanilla and eggs to the cream cheese mixture. Beat on medium until all ingredients are combined and creamy. Take the pan out of the freezer; pour filling over crust. Place pan in the center of a piece of foil; bring up the sides and cover but do not extend above the rim. Take another piece of foil (about 18-inches long), fold into thirds long wise. This strip will serve as a sling and make lifting the cheesecake out of the pot easier. Set the cheesecake in the center of the strip. Pour 2 cups water into the bottom of the Instant pot; place the rack that came with the pot in the bottom with the handles folded on top. Using the sling lower the cheesecake into the pot. Place the lid on top and secure. Plug in the pot, press manual and set cooking time for 30 minutes on high pressure. MAKE SURE THE VENT IS CLOSED Once the timer goes off use the quick release for the pressure. Lift cheesecake out of the pan and onto a wire cooling rack. NOTE: There might be some liquid that accumulated in the center of the cheesecake during the cooking process. If so, use a paper towel to soak up the liquid. Let cool ONE HOUR. Cover with foil and cool completely in refrigerator (at least 4 hours). For the Topping: Preheat oven to 300°. Spread coconut on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Unwrap the caramels and place in a large microwave safe bowl with cream. Cook on high 1 ½ to 2 minutes, stopping to stir a few times. When smooth stir in toasted coconut. Spoon coconut mixture on top of cheesecake. In a microwave safe bowl melt chocolate chips. Pour chocolate into a zip top bag, snip the corner and drizzle over cheesecake. IMPORTANT----SERVING INSTRUCTIONS: If you don't plan on the serving the cheesecake as soon as the topping is added; I recommend at least pre-slicing it and storing the cheesecake covered in the refrigerator. ONE HOUR before serving take the cheesecake out of the refrigerator. The time may vary depending on room temperature. Don't let the inner temperature of the cheesecake get any lower than 41°. This is the highest temp you want your cheesecake to reach. At the one hour mark I was easily able to put a fork through the topping to eat. I still recommend slicing the cheesecake while the topping is warm.

CHEESECAKE IN THE INSTANT POT RECIPE - (3.9/5)

Steps:

• CRUST: Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined. Pour graham cracker mixture into bottom of greased 6 or 7-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Place pan with crust into freezer for 15 minutes. FILLING: Mix just enough to blend - don't over beat the filling. Blend together cream cheese, sugar, flour (if using), lemon juice and vanilla extract until smooth. Add eggs and yolk, one at a time. Blend in cream. Pour filling into the pan, on top of the graham cracker crust. Add 1 1/2 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot. Cover the cheesecake first with a piece of aluminum foil and secure it around the sides. Place cheesecake into pressure cooker using a sling. (can make sling using long piece of foil - folded in thirds length-wise) Lock pressure cooker cover into place. Set the pressure to high for 37 minutes. Allow a 10 minute natural release. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and dab off any liquid that may have accumulated. The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. TOPPING: Mix together the sour cream and sugar and then spread on the hot cheesecake. Sprinkle lemon zest on top. Let cool on wire rack for one hour. Remove cheesecake from pan, lightly cover and place in refrigerator overnight. Note: For a smooth and creamy texture, remove the cream cheese and the eggs from the refrigerator 20 to 30 minutes before you use them. Be careful about over baking. A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don't feel the urge to cook longer or else the cheesecake will crack and that's just not good. Use a 6" or 7" springform or Fat Daddio's push pan.

INSTANT POT PUMPKIN CHEESECAKE MUFFIN BITES [RECIPE + VIDEO]

Steps:

• Add sugar and butter to medium mixing bowl and cream together.
• Add vanilla, sour cream/yogurt, pumpkin puree, egg and egg white to the bowl.
• Gently mix by hand until just combined.
• In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.
• Fold wet ingredients into dry ingredients and mix just until combined. Batter should be slightly lumpy. Do not over mix.
• Use a cookie scoop or measure 1.5 Tablespoons of batter to each mini muffin cup. Set aside and make the filling.
• Blend together cream cheese, sugar, yogurt, orange peels and vanilla extract until smooth.
• Add egg and egg yolk and mix in until combined. Do not over mix eggs.
• HowToSection Assemble and Bake Array