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Instant Pot: Maple Bacon Cheesecake
Thor Jörmundur
Instant Pot 101 Family. "IP Conversions" 5 Star "IP Recipe Translation" 5 Star
It’s not to sweet, not too salty – the perfect combination of both.

This is the kind of cheesecake that you’ll stab someone with a fork over if they try to cut in on your piece.

Servings: 8

Servings: 8
Ingredients
  • subheading: Filling:
  • 16 oz. Philadelphia™ Cream Cheese (softened)
  • ½ C maple syrup (Costco Kirkland brand)
  • ¼ C brown sugar
  • 2 Tbsp. vanilla extract
  • 2 eggs
  • 2 egg yolks
  • ½ C bacon crumbles (Costco Kirkland brand)
  •  
  • subheading: Crust:
  • 1 C chocolate Graham crumbs
  • 2 tsp brown sugar
  • 3 Tbsp. melted butter (unsalted)
  •  
  • subheading: Topping:
  • ½ C sour cream
  • ½ C Greek yogurt or Icelandic Skyr (plain)
  • ½ tsp vanilla extract
  •  
  • subheading: Garnish:
  • Maple syrup and Bacon Bits
Steps
  1. subheading: Crust:
  2. Combine crumbs, brown sugar and unsalted butter in a glass bowl and then press into the bottom of a 7 inch springform pan.
  3. Bake crust at 350F for 10 minutes.
  4. Remove from oven and let cool to room temperature.
  5. subheading: Filling:
  6. You must warm the cream cheese by placing it in a plastic bag and then into a bowl full of hot tap water for about 15 minutes.
  7. Blend the warm cream cheese, maple syrup, brown sugar and vanilla until smooth. Add eggs and egg yolk and HAND MIX (fold) until incorporated. Add the bacon to the batter. Pour this into the prepared crust.
  8. Pour 1½ C water into your 6 qt. Instant Pot and use an aluminum foil sling to lower the cheesecake onto the trivet. Close the lid and set the valve to Sealing. Select "Pressure Cook" (or Manual) button and set the time to 30 minutes.
  9. Perform a full NPR (15 to 20 minutes). Open the pot and remove the cheesecake.
  10. Cheesecake will appear "jiggly" on top. This will get firmer as it cools.
  11. Allow cheesecake to come to room temperature before refrigerating (or freezing).
  12. subheading: Topping:
  13. Whisk together the sour cream and yogurt (or Skyr) and spread it over the cheesecake.
  14. Cover the cheesecake and refrigerate it for at least 8 hours.
  15. subheading: Garnish:
  16. Right before serving, garnish with bacon crumbles and drizzle with maple syrup.
 

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