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Instant Pot Cream Cheese Coffee Cake

Servings 8 Servings


  • Butter and flour for dusting pan
  • 6 tbsp butter not margarine
  • ¾ C sugar
  • 3 egg yolks
  • 1 ½ C cake flour
  • ¼ tsp salt
  • 1 ¾ tsp baking powder
  • 1 tsp vanilla
  • 2 whole eggs
  • 8 oz cream cheese
  • 3 C powdered sugar plus some for dusting
  • 1 ½ C water for the bottom of the pressure cooker
  • Note: We have tested and approved this recipe with the specific ingredients listed above. Substitutions may change the cooking time needed or the end result.


  • Note: The butter, eggs and cream cheese should be room temp.
  • Coat a 7 inch spring form pan with butter and dust with flour.
  • In a mixing bowl, cream the 6 tbsp butter and sugar.
  • Add the three egg yolks and mix.
  • Beat in the flour, salt, baking powder and vanilla.
  • Press the mixture into the pan and ½ inch up the sides.
  • In a clean bowl, combine the 2 eggs and cream cheese.
  • Gradually mix in the powdered sugar a quarter cup at a time until all is incorporated.
  • Pour the cream cheese mixture on top of the first layer in the pan.
  • Make a sling, using aluminum foil to lift the pan in and out of the pot.
  • Cover the top of the pan with a dry paper towel.
  • Cover the whole top of the pan with aluminum foil.
  • Pour 1 ½ cups of water into the bottom of the pressure cooker pot.
  • Place the pan on the trivet and lower with the aluminum sling into the pot.
  • Place the lid onto the unit and lock into place.
  • Turn the steam release valve to closed.
  • Press the manual button and adjust the time to 25 minutes.
  • When the unit has finished cooking and counted down to zero, allow the steam to naturally release for 10 minutes.
  • After 10 minutes, release any steam left in the pot and remove the lid.
  • Carefully lift the cake out of the pan, using two towels and the aluminum sling.
  • Remove the foil and paper towel from the pan.
  • Dust the cake with powdered sugar while still warm.
  • Allow the cake to completely cool. (2 to 3 hours) or cool 30 minutes then place in the refrigerator.
  • Slice and serve when the cake is cool.


Recipe by: Connie Murray @Happybellyfoodie.com