Imagine a creamy, luxurious cheesecake that combines the classic richness of traditional cheesecake with the sweet, juicy burst of fresh peaches - all made effortlessly in your Instant Pot! This isn't just another dessert; it's a culinary experience that will transform your home cooking and impress even the most discerning dessert lovers. Whether you're a seasoned baker or a kitchen novice, this Instant Pot Peach Cheesecake promises to deliver restaurant-quality decadence with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, sliced
Instructions
- Prepare the springform pan by lightly greasing a 7-inch springform pan with butter or non-stick cooking spray.
- Create the graham cracker crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined and resembling wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition, and then blend in vanilla extract.
- Gently fold in sliced fresh peaches, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the springform pan with aluminum foil, creating a tight seal to prevent moisture from entering.
- Add 1 cup of water to the Instant Pot inner pot and place the trivet inside.
- Carefully lower the covered springform pan onto the trivet using a long-handled sling or aluminum foil handles.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release.
- Remove the cheesecake from the Instant Pot and let it cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen, then remove the springform ring.
- Optionally, garnish with additional fresh peach slices or whipped cream before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
- Prevent Moisture: Wrap the springform pan tightly with aluminum foil to prevent water from seeping into your cheesecake during cooking.
- Don't Overmix: When adding eggs, mix just until incorporated to maintain a light, creamy texture.
- Peach Perfection: Use ripe, fresh peaches for the best flavor. If out of season, high-quality frozen peaches can work too.
- Cooling is Crucial: Allow the cheesecake to cool slowly and refrigerate for at least 4 hours to ensure proper setting and optimal texture.
- Garnish Creatively: Before serving, consider topping with fresh peach slices, a drizzle of caramel, or a dollop of whipped cream for extra elegance.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 42g
Protein: 10g
Fat: 37g
Saturated Fat: 22g
Cholesterol: 155mg
