Blueberry Cheesecake with Spiced Blueberry Sauce

By: Instant Pot Culinary Team

Blueberry Cheesecake with Spiced Blueberry Sauce
cuisine icon Cuisine
American
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
5 Hours
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
Blueberries, Blueberry, Cheesecake, Cream Cheese, Instant Pot Culinary Team

prep icon Prep Time
20 Minutes
cook icon Cook Time
40 Minutes

serving icon Servings
6 Servings
Ingredients
  • 1 cup graham cracker crumbs
  • 1 tsp salt, divided
  • ¼ cup unsalted butter, melted
  • 16 oz full-fat cream cheese, room temperature
  • 1 ¼ cups granulated sugar, divided
  • ½ cup full-fat sour cream, room temperature
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cup water, divided
  • 1 ½ cups frozen blueberries, divided
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground black pepper
Instructions
  • Combine the graham cracker crumbs, ¼ tsp salt, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 1.5-quart CorningWare dish. Freeze the crust for 15 minutes or while preparing the cheesecake batter.
  • In a large mixing bowl, beat the cream cheese until smooth. Add ¾ cup granulated sugar and mix until fully combined. Blend in the sour cream, eggs, vanilla, and ¼ tsp salt until the mixture is smooth and creamy. Gently fold in ½ cup of the frozen blueberries. Pour into the prepared dish.
  • Pour 1 cup of water into the Instant Pot and place a trivet inside. Set the CorningWare dish with the crust and batter on the trivet. Pressure Cook on High for 30 minutes, then allow a natural release. Carefully remove the cheesecake from the Instant Pot, cool on the countertop for 1 hour, then refrigerate for at least 4 hours.
  • For the sauce, set the Instant Pot to Sauté on High/More. Add 1 cup of frozen blueberries, ½ tsp salt, ¼ cup water, ½ cup granulated sugar, cinnamon, cardamom, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and cool to room temperature.
  • To serve, slice the chilled cheesecake and top each piece with a generous spoonful of spiced blueberry sauce. Serve with additional sauce on the side if desired.
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