Instant Pot Coconut Cream Cheesecake
This Instant Pot Coconut Cream Cheesecake is layers of buttery graham cracker crust, creamy coconut cheesecake filling, and topped with toasted coconut.
Servings: 8 Slices
Calories: 671kcal
Equipment
- Instant Pot or Pressure Cooker You will need a 6 quart or larger pot
- mixing bowls
- 7 inch springform pan
- Electric Mixer
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- ¼ cup toasted coconut
- 6 tablespoons butter melted
For the cheesecake:
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 4 eggs room temperature
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the topping:
- 8 ounces whipped cream
- ½ cup toasted coconut
Instructions
- Prepare a 7.5 inch springform pan with non-stick cooking spray. Wrap aluminum foil around the bottom to protect from water seepage.
- In a food processor, pulse together the cracker crumbs, toasted coconut, and melted butter for the crust. Press into the springform pan. Place in the freezer for 10 minutes while the batter is prepared.
- Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, heavy cream, flour, and extracts, beating just until combined.
- Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- Prior to serving, top the cheesecake with toasted coconut and garnish with whipped topping.
Notes
- Make sure that you room temperature ingredients for a smooth cheesecake.
- I made my own coconut by toasted it in the oven at 350 degrees for about five minutes. You could use store-bought toasted coconut also.
- I made my own whipped cream, however you can use st0re-bought to save a little time.
Nutrition
Serving: 1Slice | Calories: 671kcal | Carbohydrates: 47g | Protein: 10g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 199mg | Sodium: 459mg | Potassium: 230mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1654IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 1mg