How to make a blueberry cheesecake in the Instant Pot
Blueberry delight cheesecake
16 oz. Cream cheeseRoom temperature
1 cup Sour cream
1 1/2 teaspoons Vanilla extract
2 EggsRoom temperature
1 cup Sugar
1 tablespoon Corn starch
1/2 cup Melted butterYou may also use margarine if you desire
2 cups Keebler graham cracker crumbs
21 oz. Blueberry pie fillingI did not use the entire can. Add as much or as little as you like.
This was a first of many more for me!~ Today I am sharing how to make a blueberry cheesecake in the Instant Pot. Dense, and delicious. Don’t let the size fool you. Before you go run out an buy the appropriate pan (assuming you don’t have one yet) HOLD UP!~ I have the perfect pan for you. You will find my goods at the end of this post.
In the new Insta-Pan you will be able to make a killer cheesecake, lasagna, meatloaf, taco pie, cheeseburger pie and more. Now that I have your mouth drooling, you actually did come here for the cheese cake recipe. Sorry:) Let me share this tip first before I add the recipe down below.
You never have to crush your graham crackers again. Keebler has now done it for us. KUDOS to them. I absolutely loved this crust.
It was firm, and packed full of flavor.
Thanks for stopping by Home Pressure cooking today! You can also check out my custom line of goods for the pressure cooker. Buy from a known and trusted brand. You always know where to find me. All highlighted links lead to my Amazon affiliate links.
The Insta-bundle (3 piece starter set) Best value…you basically get the silicone mitts for free:)
and of course the Insta-Pans.
Newest addition to my line is the Flower Bundlette pan made for the 3 Qt. mini and up.
Another new goodie recently rolled out in our Home Pressure cooking line.
4 Piece Wooden Bamboo Spurtle set, and now featuring the Insta-recipe bamboo box. Includes Instant Pot recipe cards and blank cards to share. I love bringing back the good ole’ days of special keepsakes.
Awesome for stirring, mixing, scooping into the mayo and peanut butter jars, spreading, tossing, and MORE!
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First mix your graham cracker crumbs in a bowl with the butter being sure they are evenly mixed and moist.
Lightly spray a 7 inch Spring form Pan (My insta-pan coming soon)
Add the graham crumbs to your sprayed pan and lightly pat down evenly, and firm. You may use the bottom of a glass instead of your hands.
Place your pan in the freezer while you go to the next step.
In a large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
Add sugar, cornstarch and vanilla extract. Beat until combined.
Add eggs, one at a time, beating until just combined after each addition.
Stir in sour cream.
Remove your pan from the freezer and evenly pour in your mixture to the pan. Spread evenly.
Add 1 1/2 cups of water to the bottom of your pressure cooker inner pot.
Place your pan on a trivet and place in the pot. Set on Manual for 25 minutes. Let your pot natural release.
Remove the cheese cake and trivet. If needed lightly blot with a paper towel the top of your cheese cake. I notice on some recipes, they call for covering with tin foil when cooking. I did not do that, and it was fine. I did however, lightly blot.
Lightly go around the cheesecake with a butter knife or, a flat spatula, just to be sure it has not stuck to the side.
Place the cheese cake on the trivet in the refrigerator for at least 4 hours.
Add your blueberry pie filling and ENJOY!!~
NOTES: If you do not have a trivet you may use a tin foil sling. Simply make one by folding the foil flat and place under your pan being sure you the foil is long enough on both sides to lift your pan in and out of the pot. Be careful.
|16 oz. Cream cheese|
|1 cup Sour cream|
|1 1/2 teaspoons Vanilla extract|
|1 cup Sugar|
|1 tablespoon Corn starch|
|1/2 cup Melted butter|
|2 cups Keebler graham cracker crumbs|
|21 oz. Blueberry pie filling|