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Instant Pot Strawberry Swirled Cheesecake

This cheesecake recipe comes out perfectly creamy & delicious! So simple, using melted strawberry preserves for the swirl.
Prep Time20 minutes
Cook Time1 hour
Chill Time5 hours
Course: Dessert
Servings: 8 servings

Ingredients

For Crust

  • 1 cup crushed graham crackers
  • 3 tbsp melted butter
  • pinch salt

For Cheesecake

  • 16 oz. cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup sour cream, room temperature
  • 1 tbsp flour
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs

For the Swirl

  • 1/2 cup strawberry preserves, warmed

Instructions

  • To make the crust, combine the crust ingredients and pat into the bottom of a greased 7-inch springform pan. (This is a smaller pan than average.) Freeze for 20 minutes while you mix together the cheesecake ingredients.
  • For the cheesecake, mix together cream cheese, sugars, sour cream and flour. Add vanilla and salt. Add the eggs one at a time. Blend well but don't overmix. Pour half of the mixture into the crust.
  • Dollop half of the strawberry preserves over the cheesecake mixture.
  • Pour in the rest of the cheesecake mixture. Dollop the remaining strawberry preserves on top and swirl with a knife to make a pretty pattern.
  • Place 1½ cups water in the bottom of your instant pot. Insert your instant pot trivet/rack. Place the springform pan on top of the trivet. Cook on manual for 35 minutes. Release pressure naturally for 10 minutes. (Set a timer so you don't forget!) Remove the cheesecake from the instant pot. Cool for 10 minutes. Run a knife around the edges to loosen the cake. Cool 1 more hour, and then chill for at least 4 hours. Remove sides of springform pan before serving.
  • Serve with whipped cream and additional strawberries, if desired.