Instant Pot Blueberry Cheesecake Recipe - Pressure Cooking Recipes

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100 Foolproof Recipes That Will Change The Way You Cook, Shipped Right to Your Door

Instant Pot Blueberry Cheesecake Recipe

This Instant Pot blueberry cheesecake is a delectable and simple dessert that is suitable for any occasion. The perfect flavor combination is creamy cheesecake filling swirled with sweet blueberry pie filling.

Ingredients

1 cup graham cracker crumbs
At room temperature, add 1/3 cup sour cream
1/2 cup sugar
1/2 cup blueberry pie filling
1 teaspoon vanilla extract
2 tbsp sugar
1/4 tsp salt
16 oz cream cheese, at room temperature
3 tbsp unsalted butter, melted
2 large eggs, room temp

Time Needed

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Instructions

In a medium mixing bowl, combine the graham cracker crumbs, 2 tbsp sugar, and melted butter.
Fill a 7-inch springform pan halfway with the mixture.
Cream the cream cheese in a large mixing bowl until smooth and creamy.
Continue to beat in 1/2 cup sugar until well combined.
Beat in the eggs one at a time, beating thoroughly after each addition.
Beat in the sour cream, vanilla extract, and salt until smooth.
Pour the cheesecake mixture into the springform pan over the crust.
Using a spatula, smooth the top.
Spread the blueberry pie filling on top of the cheesecake mixture and swirl gently with a knife to create a marbled effect.
Fill the Instant Pot halfway with water and set the trivet on top.
Place the springform pan on top of the trivet with care.
Place the lid on the Instant Pot and set it to high pressure for 35 minutes.
Allow the pressure to naturally release for 10 minutes before releasing any remaining pressure.
Allow the cheesecake to cool to room temperature after removing it from the Instant Pot.
Refrigerate for at least two hours before serving.