Imagine a dessert that combines the creamy, dreamy texture of classic cheesecake with a burst of childhood nostalgia – welcome to the world of Instant Pot Funfetti Cheesecake! This isn't just another boring dessert; it's a celebration in every single bite. Packed with rainbow sprinkles and made effortlessly in your Instant Pot, this cheesecake is about to become your new go-to recipe for birthdays, parties, or those moments when you just need a slice of pure joy. Prepare to transform your kitchen into a magical dessert wonderland that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup rainbow sprinkles
- ½ cup sour cream
Instructions
- Prepare the springform pan by lightly greasing the sides with cooking spray.
- In a medium bowl, mix graham cracker crumbs with melted butter until fully combined and resembling wet sand.
- Press the graham cracker mixture firmly into the bottom of the 7-inch springform pan, creating an even base layer.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy, approximately 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition to ensure no lumps remain.
- Gently fold in vanilla extract and sour cream until mixture is completely incorporated.
- Carefully fold in rainbow sprinkles, being careful not to overmix and prevent color bleeding.
- Pour cheesecake batter over prepared graham cracker crust in the springform pan.
- Cover the pan's top with aluminum foil to prevent moisture during cooking.
- Add 1 cup of water to the Instant Pot inner pot and place the trivet inside.
- Carefully lower the springform pan onto the trivet using a foil sling.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35-40 minutes.
- Allow natural pressure release for 10 minutes after cooking completes.
- Carefully remove cheesecake and let cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving to set completely.
- Before serving, garnish with additional rainbow sprinkles and slice into 8 equal portions.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Don't overmix the batter after adding sprinkles to prevent color bleeding and maintain that beautiful funfetti look.
- Use a foil sling when placing the springform pan in the Instant Pot for easy removal.
- Make sure to cover the pan with aluminum foil to prevent moisture condensation during cooking.
- Allow the cheesecake to cool completely and set in the refrigerator for at least 4 hours for the best texture.
- For clean, perfect slices, run your knife under hot water and wipe dry between each cut.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
