Instant Pot Peach Cheesecake

Instant Pot Peach Raspberry Cheesecake

Instant Pot Desserts

Calling all peach dessert lovers! Here’s a Peach Raspberry Instant Pot Cheesecake recipe that will inspire you to spend more time in your kitchen. Even though this cheesecake is easy to make, they look impressive. Call your girls over and whip up these rich, sweet treats for a fabulous girls’ night in!

Instant Pot Peach Cheesecake

Because we’re baking this peach raspberry cheesecake in an Instant Pot, we won’t need to complicate things with a springform pan or complicated food processor. And because not everyone loves peaches, feel free to get creative and use strawberries or blueberries in place of the peaches to switch it up a bit!

What are you waiting for? Let’s get baking!

Instructions

How to Make Cheesecake Crust

• Using a fork, combine the crushed cookie wafers, brown sugar, and butter until they resemble the consistency of wet sand.
• Place a cut circle of parchment paper into the bottom of the cheesecake pan and lightly spray the sides of the pan with a non-stick cooking spray.
• Press the cookie crumb mixture into the bottom of the pan and about ¼ of an inch up the sides of the pan.
• Place the crust in the freezer to set while the filling is being prepared.

How to Make Cheesecake Filling

• In a large mixing bowl, beat cream cheese until light and fluffy.
• Add sugar, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Add vanilla extract and sour cream and mix until combined.
• Add in eggs, one at a time, mixing after each just until combined.
• Mix in flour on low speed.
• Divide mixture into two bowls with ⅔ in one bowl and ⅓ in the other.
• Mash well or puree 1 c. raspberries and ¼ c. sugar
• Mix 1 c. diced peaches with ¼ c. sugar.
• Fold in the peach mixture into the ⅔ bowl.
• Fold in the raspberry mixture and the raspberry extract (if you choose to use it) into the ⅓ bowl. If you like a darker pink color, you can add in a drop of red food coloring at this point if you like.
• Pour ½ of the peach filling into prepared crust. Add ½ of the raspberry filling and swirl with a butter knife or skewer.
• Repeat this process with the second halves of each mixture.
• Cover pan with foil and seal edges.
• Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on trivet and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.
• Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot. The cheesecake should jiggle slightly in the center. If it is too liquidly, return to pot and cook for an additional 5-min
• Remove to a wire rack and cool in pan before removing pan ring.
• Once the cheesecake has cooled, thickly spread the whipped cream topping over the surface and garnish with peaches and fresh raspberries. Chill for several hours before serving.

How to Make Whipped Cream-Cream Cheese Frosting

• In a small bowl beat whipping cream until stiff peaks begin to form; set aside.
• In a large bowl combine the cream cheese, sugar, and vanilla together. Beat until the mixture is smooth, then fold in the whipped cream

Looking to purchase an Instant Pot?

Check out our affiliate link here to purchase one for yourself. This is probably one of the most used kitchen gadgets in our home and we love it for soups and stews, hard boiled eggs, rice and so many more delicious recipes.

Have a look at our Instant Pot Red Velvet Cheesecake and Turtle Cheesecake Bites recipe too.

Happy Baking!

Instant Pot Peach Cheesecake

Yield: 1 cheesecake

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Calling all peach dessert lovers! Here’s a peach raspberry
Instant Pot cheesecake recipe that will inspire you to spend more time in your kitchen. Even though this cheesecake is easy to make, they look impressive. Call your girls over and whip up these rich, sweet treats for a fabulous girls' night in!

Print

Ingredients

• Ingredients for Cheesecake Crust
• • 2 cups Vanilla Wafers (crushed)
• • 3 tbsp Brown Sugar
• • 4 tbsp Butter (melted)
• Cheesecake Filling
• • 32 oz cream cheese (room temperature)
• • 1½ c granulated sugar
• • 1 tsp vanilla extract
• • 2 tbsp all-purpose flour
• • 4 tbsp sour cream
• • 3 lg eggs
• • 2 c peeled and chopped peaches (fresh, canned or frozen) reserve 1 cup for top
• • 2 c raspberries (reserve 1 cup for top)
• • ½ c granulated sugar (divided for fruit)
• • ¼ tsp raspberry extract (optional)
• Ingredients for Whipped Cream-Cream Cheese Frosting
• • 1 ½ cups Heavy whipping cream
• • 8 oz Cream cheese
• • 1 cup Powdered sugar
• • 1 tsp Vanilla extract

Instructions

How to Make Cheesecake Crust

1.         
Using a fork, combine
the crushed cookie wafers, brown sugar, and butter until they resemble the
consistency of wet sand.

2.         
Place a cut circle of
parchment paper into the bottom of the cheesecake pan and lightly spray the
sides of the pan with a non-stick cooking spray.

3.         
Press the cookie crumb
mixture into the bottom of the pan and about ¼ of an inch up the sides of the
pan.

4.         
Place the crust in the
freezer to set while the filling is being prepared.

How to Make Cheesecake Filling

1.         
In a large mixing
bowl, beat cream cheese until light and fluffy.

2.         
Add sugar, and vanilla
extract and beat until thoroughly combined and the mixture is smooth and
creamy. Add vanilla extract and sour cream and mix until combined.

3.         
Add in eggs, one at a
time, mixing after each just until combined.

4.         
Mix in flour on low
speed.

5.         
Divide mixture into
two bowls with ⅔ in one bowl and ⅓ in the other.

6.         
Mash well or puree 1
c. raspberries and ¼ c. sugar

7.         
Mix 1 c. diced peaches
with ¼ c. sugar.

8.         
Fold in the peach
mixture into the ⅔ bowl.

9.         
Fold in the raspberry
mixture and the raspberry extract (if you choose to use it) into the ⅓ bowl. If
you like a darker pink color, you can add in a drop of red food coloring at
this point if you like.

10.       Pour ½ of the peach filling into prepared crust. Add ½ of the
raspberry filling and swirl with a butter knife or skewer.

11.       Repeat this process with the second halves of each mixture.

12.       Cover pan with foil and seal edges.

13.       Add 1½ cups of water to the bottom of the Instant Pot, place
cheesecake on trivet and lower into the Instant Pot. Seal pot and cook on high
pressure for 50 minutes. Allow to sit in the pot for 10 minutes, then release
pressure and remove from the Instant Pot. The Cheesecake should jiggle slightly
in the center. If too liquidy, return to pot and cook for an additional 5-min

14.       Remove to a wire rack and cool in pan before removing pan ring.

15.       Once the cheesecake has cooled, thickly spread the whipped cream
topping over the surface and garnish with peaches and fresh raspberries.  Chill for several hours before serving.

How to Make Whipped Cream-Cream CheeseFrosting

1.         
In a small bowl beat
whipping cream until stiff peaks begin to form; set aside.

In a large bowl combine the
cream cheese, sugar, and vanilla together. Beat until the mixture is smooth,
then fold in the whipped cream

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