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5 from 1 vote

Raspberry Swirl Cheesecake

Easy raspberry swirl cheesecake recipe made in an Instant Pot pressure cooker.
Servings 6
Calories 215kcal

Ingredients

  • 2 8 oz Cream Cheese
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 2 sleeves of Graham Crackers
  • 3 tbsp Sugar
  • 4 tbsp Melted Butter
  • 5 tsp Raspberry Preserve
  • Raspberries

Instructions

  • Start by placing your cream cheese, sugar, eggs and vanilla into a large mixing bowl.
  • Mix until smooth.
  • Place your graham crackers into a food processor and grind until they are the consistency of sand.
  • Add Sugar and melted butter and blend.
  • Pour crumbs into the bottom of a well greased spring pan and press down firmly.
  • Pour cheesecake mixture into pan and smooth out.
  • Place raspberry preserves on top and run a knife through to create marbled look.
  • Place cheesecake into sling, as shown.
  • Place a cup and a half of water into your instant pot.
  • Lower sling and cheesecake into instant pot.
  • Secure lid, and cook on high pressure for 30 minutes.
  • Allow it to vent for 15 minutes before doing quick release.
  • Let cool for one hour.
  • Refrigerate for 2 hours.
  • Serve and Enjoy!

Video

Notes

Prep Time: 3 hours and 30 minutes.
Bake Time: 45 minutes.
Makes 1 cheesecake.

Nutrition

Calories: 215kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 122mg | Potassium: 29mg | Fiber: 1g | Sugar: 27g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg