Easy Honey Cheesecake
This Graham cracker crust cheesecake is made right in your instant pot. Full fat creamed cheese and sour cream give you a smooth texture with a bit of honey flavor.
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Read my disclosure.Equipment
- 1 Springform Pan (7")
Ingredients
Crust
- 1 cup Graham Cracker Crumbs
- 3 tbsp unsalted butter (melted)
- 1 tbsp granulated sugar
Honey Cheesecake Filling
- 16 oz cream cheese - Full fat (room temperature)
- 1/2 cup sour cream (room temperature)
- 5 tbsp honey
- 1 tbsp flour
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
Instructions
- Assemble the spring form pan. Wrap the outside bottom half of the pan tightly with aluminum foil - to catch any possible leaks. Spray the inside of the pan with no stick cooking spray.
- Melt the butter and combine in a small bowl with cracker crumbs and sugar until the mixture is crumbly.
- Pour crust mixture into the pan. Use your fingers and/or the bottom of a cup to firmly press the crumbs and form a crust across the bottom of the pan and up the sides a short way.
- Place pan with crust in freezer for 15 minutes.
- Add cream cheese to a medium sized mixing bowl and mix until creamy. Add sour cream, honey, vanilla extract and flour to the cream cheese and mix until well blended.
- Add the eggs - one at a time and mix between each one. Be sure to use a spatula to push down any batter that accumulates on the sides of the bowl between adding the eggs.
- Remove crust pan from freezer and pour in the honey cheesecake batter. Place a piece of aluminum foil over the top of the springform pan.
- Put a trivet in the bottom of Instant Pot container and add 2 cups of water. The trivet (placed upside down) should hold the cakepan just above the water surface.Create an aluminum sling with 2 double sheets of aluminum foil - this aids in getting the pan in and out of the Instant Pot.
- Seal pot and set cooker for 40 minutes on manual - high. At the end of the cook time, turn off the Instant Pot. Completely off - do not leave the keep warm setting on. Let it continue to naturally release pressure for 10 minutes. Then, do a quick release for the rest of the pressure.
- Use foil sling to remove cheesecake pan from Instant Pot and set it on a cooling rack. Unwrap the top foil cover to see the top of the cheesecake, it should look firm - not too jiggly.If it is still rather jiggly, wrap it back up and cook in the instant pot for another 5 minutes.
- Once the cake is done. Unwrap the foil and place the pan on a cooling rack until it reaches room temperature. Then cover with plastic wrap and place in the refrigerator overnight (or at least 6 hours). Do not remove it from the springform pan until the next day when you are ready to serve.
Notes
Mix your ingredients well but do not whip the cake batter.
Sour cream, cream cheese and eggs should all be at room temperature when you begin.
Instant Pot cook times can vary a bit. Start with the recipe guidelines but be prepared to adjust.
In this case, I was using my 8 quart instant pot - but I usually make cheese cake in the smaller 6 quart. While the trivet that comes with the pot would hold a cakepan up out of the water - the handles prevent the pan from sitting level.
That is why I am a fan of the aluminum foil sling for positioning and then removing the cakepan.
Nutrition
Calories: 238kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 81mgSodium: 121mgPotassium: 83mgFiber: 1gSugar: 20gVitamin A: 374IUVitamin C: 0.3mgCalcium: 42mgIron: 1mg
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