Instant Pot Pina Colada Cheesecake
Instant Pot Pina Colada Cheesecake is a tropical cheesecake that literally melts in your mouth.
Servings: 8 slices
Calories: 879kcal
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup light brown sugar packed
- 6 tablespoons butter melted
Filling
- 3 8 ounce packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 8 ounces crushed pineapple drained
- 1 cup cream of coconut should be found in the baking area
- 1 cup full-fat sour cream
- 1 teaspoon rum extract
- 4 teaspoons coconut extract
Topping
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
- 3/4 teaspoons coconut extract
- 1/2 teaspoon rum extract
- 3/4 cup sweetened shredded coconut toasted
Instructions
Crust
- In a large bowl, add graham cracker crumbs, brown sugar, and butter. Stir until the graham crackers are coated and resemble wet sand.
- Spray an 8-inch springform pan with nonstick baking spray.
- Trace the bottom of the pan on a piece of parchment paper. Cut it out and place it in the bottom of the springform pan. I always cut on the inside of where I traced the pan to remove the pencil/ink from the parchment paper.
- Pour the crust mixture into the pan and firmly press into the bottom and up sides of the pan about 1/2 inch.
- Place crust in the freezer while preparing the cheesecake filling.
Cheesecake Filling
- Add the cream cheese and granulated sugar to a large bowl. Beat with a hand mixer on medium until smooth.
- Add in eggs, one at a time, mixing after each addition just until combined.
- Add pineapple, cream of coconut, sour cream, rum extract, and coconut extract. Beat until combined.
- Remove crust from freezer and pour filling into crust. Smooth the cheesecake filling out.
- Add 1 1/2 cups of water into the bottom of Instant Pot.
- Cover cheesecake pans sides and top with foil and seal edges.
- Set the trivet/rack into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 45 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake.
- Allow to cool in pan, on a wire rack for 1 hour, then cover with foil and refrigerate overnight.
- After chilling, remove from pan before topping.
Topping
- To toast the coconut, spread the shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned.
- Add the cream cheese, butter, powdered sugar, milk, 3/4 teaspoon of coconut extract and 1/2 teaspoon of rum extract in a large mixing bowl. Beat with a hand mixer on medium until fluffy.
- Spread over top of the cooled cheesecake.
- Sprinkle toasted coconut over top.
- Chill for several additional hours before slicing.
Nutrition
Calories: 879kcal | Carbohydrates: 102g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 202mg | Sodium: 517mg | Potassium: 244mg | Fiber: 3g | Sugar: 88g | Vitamin A: 1349IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg