Introduction
There’s nothing quite like the creamy richness of a cheesecake, especially when paired with a delicious fruit topping. This delightful cheesecake recipe features a buttery graham cracker crust, a smooth and velvety cream cheese filling, and a luscious cherry pie topping. Perfect for any occasion, this cheesecake is sure to impress your guests and satisfy your sweet cravings.
Detailed Ingredients with measures
Crust:
– 3/4 cup graham cracker crumbs
– 2 tablespoons melted butter
– 1 tablespoon sugar
Filling:
– 2 (8-ounce) packages cream cheese, softened
– 2/3 cup sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1/4 cup sour cream
– 1 cup cherry pie filling
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
4 hours and 55 minutes (including cooling and refrigeration)
Yield
1 cheesecake (7-inch)
This recipe will guide you step by step to create a delicious cherry cheesecake in your Instant Pot, taking advantage of the flavors and textures that come together perfectly in this delightful dessert. Enjoy every creamy bite!
Detailed Directions and Instructions
Combine Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
Prepare the Springform Pan
Lightly grease a 7-inch springform pan. Evenly press the crust mixture into the bottom of the pan to create a uniform layer.
Cream Together Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and free of lumps.
Add Eggs One at a Time
Incorporate the eggs into the cream cheese mixture, adding them one at a time. Mix well after each addition to ensure that the eggs are fully integrated.
Mix in Flavorings
Add the almond extract and sour cream to the cream cheese mixture. Continue to mix until all ingredients are well combined and the mixture is creamy.
Pour Filling into Crust
Carefully pour the cream cheese filling over the prepared crust in the springform pan, spreading it out evenly.
Add Cherry Pie Filling
Spoon the cherry pie filling on top of the cream cheese mixture. Use a fork to gently swirl the cherry pie filling into the cheesecake, creating a marbled effect.
Remove Air Bubbles
Gently tap the sides of the springform pan on the countertop to dislodge any air bubbles trapped in the filling.
Cover the Pan
Cover the springform pan tightly with aluminum foil to prevent moisture from entering during cooking.
Add Water to Instant Pot
Pour one cup of water into the inner pot of your Instant Pot to create the steam needed for pressure cooking.
Place Springform Pan in Instant Pot
Using a trivet or a foil sling, carefully lower the springform pan into the Instant Pot, making sure it is stable.
Close and Seal the Instant Pot
Close the lid of the Instant Pot and ensure the steam release valve is set to the sealing position.
Set Cooking Time
Select the manual high-pressure setting on the Instant Pot and set the timer for 35 minutes to cook the cheesecake.
Natural Pressure Release
Once cooking is complete, allow the pressure to release naturally for 12 minutes. After that, carefully release any remaining pressure.
Cool the Cheesecake
Remove the cheesecake from the Instant Pot and let it cool on the countertop for one hour.
Refrigerate Before Serving
Place the cooled cheesecake in the refrigerator and let it chill for at least 4 hours to set properly before serving.
Optional Toppings
Before serving, you can add more cherry pie filling or whipped cream on top of the cheesecake for extra flavor and decoration.
Notes
Use Room Temperature Ingredients
Ensure that the cream cheese is softened to room temperature for easier mixing and a smoother texture.
Variations
Feel free to experiment with different pie fillings, such as blueberry or strawberry, for a different flavor profile.
Storage Recommendations
Store any leftover cheesecake in an airtight container in the refrigerator, where it will stay fresh for up to one week.
Cook techniques
Preparing the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a greased springform pan to form an even layer for the cheesecake base.
Mixing the Filling
In a separate bowl, blend softened cream cheese and sugar until smooth. Incorporate eggs one at a time, ensuring each is fully mixed in before adding the next. Finish by adding almond extract and sour cream to create a creamy texture.
Swirling the Topping
After pouring the cheesecake filling into the crust, add cherry pie filling on top. Use a fork to swirl the cherry pie filling into the cheesecake for a marbled effect.
Using the Instant Pot
Prepare the Instant Pot by adding one cup of water to the inner pot. Utilize a trivet or foil sling to lower the springform pan into the pot, ensuring it is securely placed before sealing the lid.
Pressure Cooking
Set the Instant Pot to manual high pressure for 35 minutes. After cooking, allow a natural pressure release for 12 minutes before releasing any remaining pressure.
Cooling and Refrigeration
Remove the cheesecake from the Instant Pot and allow it to cool on the counter for one hour. Refrigerate for at least four hours to set before serving.
FAQ
Can I use a different filling instead of cherry pie filling?
Yes, you can substitute the cherry pie filling with another fruit filling or fresh fruit of your choice for a different flavor profile.
How do I know when the cheesecake is done cooking?
The cheesecake should be set and slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.
What can I use if I don’t have a springform pan?
You can use a regular round cake pan, but make sure to line it with parchment paper for easy removal.
How do I store leftovers?
To store leftovers, cover the cheesecake with plastic wrap or foil and keep it in the refrigerator for up to 5 days.
Conclusion
This delicious cherry cheesecake offers a delightful combination of creamy texture and tangy sweetness, making it a perfect dessert for any occasion. The use of almond extract adds a unique flavor dimension, while the cherry pie filling creates a visually appealing and tasty topping. Enjoy it chilled for a refreshing treat that’s sure to impress.
Chocolate Ganache Topping
Elevate your cheesecake by adding a rich chocolate ganache made with heavy cream and dark chocolate. Pour it over the cooled cheesecake for an indulgent twist.
Mixed Berry Swirl
Substitute the cherry pie filling with a mixture of raspberry and blueberry pie filling for a refreshing and colorful berry cheesecake.
Nutty Crust Variation
Add crushed nuts such as almonds or walnuts to the graham cracker crust for added flavor and crunch.
Coconut Cream Cheesecake
Incorporate shredded coconut into the filling and top with toasted coconut flakes for a tropical-inspired cheesecake.
Lemon Zest Addition
Mix in some lemon zest into the cheesecake filling for a refreshing citrus flavor that pairs beautifully with the cherry topping.
Pumpkin Spice Version
Swap out the cherry pie filling for pumpkin puree and add pumpkin spice to the filling for a seasonal twist that’s perfect for fall.
Cinnamon Sugar Crust
Add a sprinkle of cinnamon to the graham cracker crust mixture for a warm, spiced flavor that complements the cheesecake filling.
