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Instant Pot Cheesecake Recipe

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This recipe for Instant Pot Cheesecake, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shana Palla


4 ozs. shortbread cookies (Lorna Dune, etc.)
3 tbsps. butter, melted
2 pkgs. cream cheese
6 tbsps. sugar
1/2 c. sour cream
1 tsp. vanilla
2 eggs, beat
Cool Whip

Spray a 7" springform pan. Set aside.

Crush cookies, add butter, and press into pan. Freeze for 15 minutes.

Mix cream cheese 5 minutes on medium until light and whipped. Add sugar, vanilla, and sour cream. Fold in eggs. Pour into pan and cover tightly with foil.

Pour 1 cup of water into bottom of Instant pot. Put foil-covered cheesecake on a trivet in Instant Pot. Cook on high for 35 minutes. Let it slow release for 10 minutes, and then quick release for the remaining pressure. Remove cheesecake immediately and let cool on the counter. Move to the fridge to cool overnight.

To serve, add Cool Whip and your favorite fruit pie filling on top. You may also add rainbow jimmies (not ball sprinkles - these will dissolve when you stir them in) when you fold in eggs for a "funfetti" cheesecake.




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