Instant Pot Peach Cobbler Cheesecake

peach cobbler cheesecake in the instant pot

Instant Pot Peach Cobbler Cheesecake

This instant pot peach cobbler cheesecake is the perfect dessert to bring to summer BBQs. Peach preserves are mixed into a standard cheesecake filling. Top the finished peach cobbler cheesecake with a homemade crumble and canned peaches before serving.

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Keyword: peach cobbler cheesecake, peach cheesecake, instant pot peach cheesecake, instant pot cheesecake, instant pot peach cobbler cheesecake

Prep Time: 20

Cook Time: 45

Chilling Time: 6

Total Time: 7 5

Servings: servings

Calories: 493kcal

Equipment

Ingredients

Crust Ingredients

2 cups graham cracker crumbs
4 tbsp unsalted butter melted

Cheesecake Filling Ingredients

16 oz cream cheese softened
1/2 cup white granulated sugar
1 tbsp corn starch
3 eggs 2 whole and 1 yolk
2 tsp vanilla extract
1/2 cup peach preserves

Peach Cobbler Topping

1/2 cup flour
3 tbsp brown sugar
2 tbsp unsalted butter
1/4 tsp ground cinnamon
canned peaches just for garnishing

Instructions

How To Make The Crust

First, start by making the crust. Pulse the graham crackers in a food processor or place them in a zip log bag and crush them using a rolling pin.
Melt the butter in the microwave in 30 second intervals and give it a few minutes to cool down.
In a bowl, combine the melted butter and crushed graham crackers.
Generously grease a spring form pan with non stick cooking spray. You may also use round parchment paper if you’d like. Spray the parchment paper as well if using.
Add the graham cracker mixture to the spring form pan and use a measuring cup to press down into the bottom and gently up the sides of the pan to form the crust.
Place the crust in the freezer while you prepare the cheesecake filling.

How To Make The Peach Cobbler Cheesecake Filling

In a small bowl, whisk together the sugar and cornstarch to break up any lumps.
In a stand mixer or bowl if using a hand mixer, combine the cream cheese, cornstarch and sugar. Mix on low speed until creamy.
Add in one egg at a time and continue mixing. Scrape the sides of the bowl as needed.
Add the vanilla extract and peach preserves. It’s ok if you still have small lumps of peach preserves in the filling.
Remove the crust from the freezer and pour the cheesecake filling into the crust. Run a fork through the filling to pop air bubbles if needed.
Cover the cheesecake with aluminum foil. You can also put aluminum foil underneath the pan if your pan tends to leak.
Add water to the instant pot and place the cheesecake inside the sling. Lower the cheesecake into the instant pot.
Cook on high pressure for 35 minutes. Allow the peach cobbler cheesecake to natural release for 10 minutes. Release any remaining pressure and remove the cheesecake from the instant pot.
Allow the cheesecake to cool down at room temperature for at least 45 minutes to an hour.
Remove the foil at least half way so that any condensation on top of the cheesecake evaporates.
Insert a small pairing knife in between the cheesecake and spring form pan and run it along the outside of the cheesecake to ensure it does not stick to the sides of the pan.
Cover the cheesecake again and refrigerate for at least 6 hours or preferably overnight.
Prepare the cobbler topping before serving. See instructions below.
Top the cheesecake with the cobbler topping and drained canned peaches. Release it from the spring form pan, serve and enjoy!

How To Make The Cobbler Topping

Set the instant pot function to saute.
Once the inner pot has warmed up, add in the butter.
Melt the butter then add in the flour, brown sugar and cinnamon.
Stir the ingredients continuously to combine for about 5 minutes. The cobbler topping should have a little crunch to it at this point.
Allow the cobbler topping to cool down before topping the cheesecake with it.

Notes

This 7 inch spring form pan works for 6 qt sizes and larger. You’ll need a 5 inch pan for a 3 qt instant pot.
Water quantities will change depending on the size of your instant pot. Use 1/2 cup for a 3 qt, 1 cup for a 6 qt, 1 1/2 cups for an 8 qt and 2 cups for a 10 quart.
The cheesecake will still have a slight jiggle after it’s finished cooking. This is completely normal for creamy cheesecake recipes. It will finish setting in the refrigerator.
Use an instant pot sling to make the process of inserting and removing the cheesecake from the instant pot easier. You don't have to use the trivet when you're using the sling.
Use room temperature eggs and cream cheese.
Always read your instant pot manual before using it.

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