Pressure Cooker Red Velvet Cheesecake

This is a quickie post due to popular demand.  I made this red velvet cheesecake last week with mixed results, but Valentine’s Day is right upon us and I REALLY wanted to have this cheesecake as my go-to.  So I tried again today with a few adjustments and got it just right!  I posted a picture to an Instant Pot group on Social Media and got several requests for the recipe, so here it is!

If you don’t know what an Instant Pot is, you’re missing out!  I won’t bore you with the details, mostly because everything there is to know is already available online and said more eloquently.  Google is your friend.  Suffice to say that making cheesecake in the Instant Pot (or any electric pressure cooker) is something that I only discovered a month or two ago, but it’s been GREAT!  If you’re new to making cheesecakes in an Instant Pot, I recommend checking out this link for reference.  It will point you in the right direction.
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Start by preparing your pan.  Mix your cookie crumbs with melted butter and press onto the bottom of a well-greased cheesecake pan.  This is a 7in cheesecake pan with a removable bottom.  It fits perfectly into the Instant Pot!

preparecheesecakebatter

Then, make your cheesecake batter.  Use your preferred method.  I like using a blender or food processor because I am lazy, but some people do it with a stand mixer of by hand.  That is also fine.  Once you have your smooth batter, pour it into your prepared baking pan.  While you’re making your batter, prepare your Instant Pot by pouring about a cup of water into the pot and placing the trivet in there, then press the Saute button to allow the water to come to a simmer.  Fashion a sling out of foil and place it underneath your pan, then use it to lower your cheesecake into the Instant Pot.

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Once your pan is in the pot, turn the Instant Pot off, cover and seal it, and then set it to Manual for 20-25 minutes, depending on your preferred texture.  I set it to 23 minutes and then did a 15 minute Natural Release.

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Once time is up, you can open your Instant Pot and use the foil sling as handles to pull the red velvet cheesecake out.  Make sure you check for doneness.  If it’s still wobbly, you can put it back in and cook for a few more minutes.  Blot any condensation on the surface of the cheesecake with paper towels.  Afterwards, allow it to cool completely and then refrigerate until firm.

Red velvet cheesecake

There you have it!  Beautiful and delicious Instant Pot red velvet cheesecake!  Top with dollops of whipped cream for a dessert to impress, and it will look like you slaved all day over it!  Don’t worry, I won’t tell.

Red velvet cheesecake

Ingredients

  • 1 cup Oreo cookie crumbs
  • 1 tbsp butter, melted
  • 2 8oz packages cream cheese, room temperature
  • 2 eggs, room temperature
  • 1/2 cup sugar
  • 1/2 cup buttermilk, room temperature
  • 1 1/2 tbsp Dutch processed cocoa powder
  • 1/2 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1/2 tsp white vinegar

Directions

Prepare the Instant Pot by adding 1 cup of water and a trivet or steaming rack to the inner pot.

Combine the cookie crumbs and melted butter and press onto the bottom of a 7in springform or cheesecake pan.  If you’d like, you can pre-bake for 5 minutes at 350°, but this is not required.

Set the Instant Pot to the Saute function.  In a food processor, combine the cream cheese, eggs, sugar, and cocoa powder.  Blend until almost combined.  Add the buttermilk, food coloring, and vanilla extract and mix until smooth.  Mix in the vinegar.

Pour the cheesecake batter into the prepared baking pan.  When the water in the Instant Pot has started to simmer, place the cheesecake pan in the inner pot.  Press cancel.  Cover and seal the Instant Pot and set it to Manual for 20-25 minutes, then Natural Release for 15 minutes.  Open the lid carefully to avoid water dripping onto the cheesecake.  Remove cheesecake from pot and blot the cheesecake with paper towels to remove condensation.

Allow to cool completely on a wire rack, then refrigerate the red velvet cheesecake at least 4 hours before serving.

 

14 comments

  1. […] Red Velvet Cheesecake-The Broke Baker […]

  2. My burn signal came on before the timer started! What do I do?

    1. Hello Courtney,
      There are some things you can check first. Are you sure that you added enough water. Is your pot was properly sealed? Are you using a pan that is too large and blocking airflow? Is your pan on a trivet?
      If your pot isn’t properly sealed, then your water might evaporate instead of allowing the pot to come to pressure.

  3. I only have a 9 inch springform pan that fits in my 8qt Instant Pot – can you tell me how to adjust this recipe for the ingredients & cook time? Thanks! This red velvet cheesecake is for my daughters birthday. Thx!

    1. Hi Cheryl,
      I have never actually made a bigger version of this cheesecake, so I’m not sure. I would think that you can scale the ingredients up by half (so, 3 packs of cream cheese, 3 eggs, and so on) and try the same amount of cook time. If it isn’t done by then, then just put it back in the IP a little longer.

  4. Just curious, what does the vinegar do. I’ve never seen a cheesecake recipe call for it. Looks great and I’ll be making it this weekend for my granddaughter.

    1. Hello Vicky,
      In cake form, red velvet combines vinegar and baking soda to provide the leavening. Cheesecakes, of course, don’t need this. However, I found that the little bit of vinegar helps give the cheesecake that tell-tale “red velvet tang.”
      Hope this helps!

  5. What kind of topping can you put on this?

    1. Hello Cheryl.
      The original recipe topped it with cream cheese icing, but maybe you can also do a sour cream topping.

      1. I would not want to cover up that gorgeous top!! ❤️❤️❤️❤️

  6. Can you use normal cocoa powder?

    1. Hello Amy.
      Yes, you can use natural cocoa powder. It will have some impact on the flavor, since natural cocoa powder is more acidic, but you can still use it.

  7. Thank you!

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