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Instant Pot Mac and Cheese (pressure cooker)

By 57 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!Mac and cheese is such a staple at my house, I feel like I am always cooking it. Well, in the summer I hate heating my oven and stove up, so I love using my instant pot to make these recipes. Using the instant pot saves time, effort, and it’s SO EASY! You literally dump everything in the pot and turn it on; it doesn’t get easier than this! Instant Pot Mac and Cheese will quickly become your favorite easy instant pot recipe!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

I use my Instant Pot for everything these days, and you should too! Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot. If you haven’t tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out!  This instant pot mac and cheese recipe cooks so quickly and is really delicious and creamy in the instant pot! Not only that, but you don’t have to waste time straining the pasta, you just cook everything all together; it’s great!

How to make Instant Pot Mac and Cheese:

**Scroll down for full ingredient list and directions – this is an overview **

  • Add the dry pasta to the instant pot. Add water or broth to the noodles, mustard, and salt. Close the lid, make sure the pressure valve is sealed, and set the instant pot on manual/high for 4 minutes.
    • You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
  • Release the pressure once the time is up, then add milk (or heavy cream/half and half, evaporated milk), cheese, and butter. Mix it all up until it’s smooth and creamy. Serve with your favorite meal!

How to make Mac and Cheese a complete meal:

If you are serving just mac and cheese for dinner, you might want to add some goodies to the dish to make it a more complete meal.

  • Add cubed (bite sized) chicken to the pot when you cook the pasta. The chicken can be raw, just make sure you season it with salt and pepper (cajun seasoning would be good too!). Don’t want to add raw chicken? Stir in left over rotisserie chicken during the cheese/milk/butter step.
  • Add vegetables! Broccoli, cauliflower, mushrooms, and zucchini are all great additions for mac and cheese.
  • Make it cajun style! Add chicken, sausage, red and yellow bell peppers, and cajun seasoning to the pot! Your family will LOVE this meal!
  • Make the instant pot mac and cheese according to directions and serve alongside another main dish such as Chive Mustard Chicken, Easy Italian Meatball Sliders, or Hawaiian Style Hot dogs!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Can I make Instant Pot Mac and Cheese with a different type of milk?

The short answer is yes. I used whole milk for the recipe because I think it provides a better creamy texture. However, using half and half or heavy cream would also be great options. You can also use evaporated milk in place of milk (same amount), but it adds a slightly off putting taste in my opinion. Some people LOVE evaporated milk in mac and cheese, but I like to stick to regular milk. It’s totally your preference!

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

My favorite Instant Pot Recipes:

  • Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
  • Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
  • Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful!  No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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4.47 from 13 votes
Print
Instant Pot Mac and Cheese
Prep Time
5 mins
Cook Time
4 mins
time to come to pressure
10 mins
Total Time
9 mins
 

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Course: Main Course
Cuisine: American
Keyword: instant pot mac and cheese
Servings: 8 servings
Ingredients
  • 16 ounces pasta
  • 4 cups water or broth
  • 1/2 tsp salt
  • 1 TBS dijon mustard
  • 1/2 tsp paprika
  • 2 TBS butter
  • 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
  • 4 ounces sharp or extra sharp cheddar cheese, freshly grated
  • 4 ounces monterey cheese, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • black pepper to taste
Instructions

  1. Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.

  2. Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.

Recipe Notes

*If mac and cheese hasn't thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.

 

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Instant Pot Peanut Butter Cheesecake

By 35 Comments This post may contain affiliate links. Read my disclosure policy.

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!Now that I’ve had my Instant Pot for a while, I finally worked up the courage to try a recipe that was a little more out of the box. Making this Instant Pot Peanut Butter Cheesecake was such a breeze, and it came out creamy and so delicious! I will admit that I was reluctant to make it because I didn’t know how it would come out, but really, I should have started making these a year ago! 

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!), and they always come out fantastic. I am not sure why, but it took me a while to build up the courage to make cheesecake in the Instant Pot; it seemed intimidating. I think the Instant Pot in general seems intimidating, right? Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

What you need to make Instant Pot Peanut Butter Cheesecake:

How to Make Instant Pot Peanut Butter Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

  • Make the crust – it’s easy. I used Peanut Butter Cookies (like Nutter Butters), and crushed them in a food processor. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge.
    • Want to mix it up? Use Oreo or graham cracker crumbs as the crust!
  • Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Next you will mix some of the cheesecake filling with creamy peanut butter. 
  • Pour the cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread it carefully. It doesn’t need to be perfect!
  • Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid, make sure the valve is sealed, then cook the cheesecake on manual for 22 minutes.
    • It will take some time to build up to pressure, then the time will begin to count down.
    • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
    • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!
  • Make the fudge topping.
  • Remove the cheesecake from the pan and then spread the topping over the cheesecake. Top with cut up Peanut Butter Cups. Slice and serve!Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!
    • Want the perfect slice? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

Now, you HAVE to trust me. This Instant Pot Peanut Butter Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who likes peanut butter is going to go CRAZY over this Peanut Butter Cheesecake! Don’t be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it’s small! Although, with this amount of decadence, probably the smaller amount the better!

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

I can’t wait to try ALL THE CHEESECAKES IN THE INSTANT POT!!! Yes!!!

My favorite Instant Pot Recipes:

  • Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
  • Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
  • Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
  • Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
  • Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
  • Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
  • Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
  • Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
  • Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
  • Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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5 from 11 votes
Print
Instant Pot Peanut Butter Cheesecake
Prep Time
10 mins
Cook Time
22 mins
Refridgerate
8 hrs
Total Time
32 mins
 

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Course: Dessert
Cuisine: American
Keyword: instant pot, peanut butter cheesecake
Servings: 8 slices
Calories: 690 kcal
Ingredients
Crust:
  • 10 peanut butter cookies (like Nutter butters) , crushed/processed
  • 3 TBS butter, melted
Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cups granulated sugar
  • 2 medium eggs
  • 1/3 cup peanut butter (creamy)
  • 6 peanut butter cups, chopped
Topping:
  • 1/2 cup heavy whipping cream
  • 4 ounces semi-sweet chocolate, chopped
  • 6 peanut butter cups, chopped
Instructions
For the Crust

  1. Grease springform pan. Mix crushed cookies and melted butter. Pour into springform pan, press firmly on the bottom and a little bit on the sides. Refrigerate. 

Cheesecake Filling:

  1. Add softened cream cheese to a large bowl. Using a hand mixer, beat until the cream cheese is smooth with no clumps. Add sugar, beat to combine. Add eggs, one at a time, beating after each one to incorporate completely. Set aside.

  2. In a small bowl, place 1 1/2 cups of the cream cheese mixture and add 1/3 cup creamy peanut butter. Using a fork stir until completely combined. Set aside.

  3. Add chopped peanut butter cups into the plain cheesecake filling bowl, fold to combine. 

  4. Remove the crust from the fridge.  Pour the plain cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread carefully. It doesn't need to be perfect!

Cooking:
  1. Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid and make sure the valve is sealed. Cook on manual for 22 minutes.
  2. Once the time is done, let the pressure release naturally (don't flip the valve) for 10-15 minutes. Release remaining pressure and remove the top.

  3. Use a paper towel to carefully damp any water off the top of the cake. Refrigerate the cheesecake at least 8 hours (preferably over night).

Topping:

  1. In a small saucepan, heat the heavy whipping cream. Bring it to a slow boil, over medium heat, whisking occasionally. Once boiling, remove from heat.

  2. Add chocolate to a small bowl, then slowly pour the heated heavy cream over the chocolate. Let it for 5 minutes, then whisk to combine. Whisk until completely smooth. Let cool 10 minutes.

  3. Pour the chocolate topping into the center of the cake. Spread over the top, letting the chocolate run down the sides. Add chopped peanut butter cups over the top of the cake.

  4. Serve and enjoy! 

Recipe Notes

Refrigerate when not serving. Will keep 1 week in the fridge.

Recipe adapted from Delicious Under Pressure.

Feel free to use 1/3 less fat cream cheese for a reduced fat/calorie version.

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Cheesecake Factory Behind the Scenes Tour and Lunch

By 18 Comments This post may contain affiliate links. Read my disclosure policy.

With over 250 made from scratch items on their menu, Cheesecake Factory has top quality dishes that are incredibly fresh and delicious!

Last week I had the opportunity to visit my local Cheesecake Factory and see how everything is made behind the scenes, as well as experience the top notch service in the dining room. I learned so many things about their business, and how the restaurant runs, that I cannot wait to share them with you! Cheesecake factory sets itself apart with it’s made from scratch approach, and consistently amazing food! This post today is sponsored by Cheesecake Factory, however as always, all opinions are my own. 

Touring Cheesecake Factory’s Kitchen:

Although I had dined at Cheesecake Factory before, I really knew nothing of their approach to cooking, or what goes on behind the doors of the kitchen. Since they invited me to come take a look, I was so excited to meet everyone and see exactly what happens back there! With over 250 menu items, there is A LOT to learn!

  • Everything is homemade!

    • All sauces, marinades and dressings are made from scratch in the restaurant.
      • Witnessing these sauces being made was incredible! There was even a walk in fridge that had tons of sauces made fresh. It was shocking seeing just how many there are!
      • They have more than 160 sauces & dressings all made from scratch!

  • All vegetables are brought in fresh and cut and chopped by hand in the restaurant.
  • Egg rolls, dumplings and pot stickers are made and hand- rolled/formed at the restaurant.
    • It was SO cool being able to see them roll their famous Avocado Egg Rolls! They even let ME make one!
    • The Tamarind Cashew Dipping Sauce that’s served with the Avocado Egg Rolls is made with 18 ingredients and nearly 20 steps! Amazing!

 

  • Every burger is hand-formed and then used for the specific ordered burger. They introduced me to their new Stuffed Cheddar Burger! The Charbroiled Burger Stuffed with Cheddar and American Cheese with Grilled Onions and Special Sauce- it was AMAZING!

  

  • The staff at Cheesecake Factory is humble and hardworking!
    • Meeting several employees was so interesting! There are a few who actually know how to cook ALL 250+ recipes on the menu – how incredible is that?!?! I met one woman who has been working at Cheesecake Factory for years, started at the bottom and worked her way up.  She knew every menu item, how to make it, and now is someone who trains new employees. She won Cheesecake Factory’s employee of the year last year, and it was no shock to see why! She was amazing!
    • The General Manager was on top of everything, and really great to meet and work with! 
    • Hearing about all the different menu items from the chef was so interesting, and it was also interesting hearing how different his experience working at Cheesecake Factory compared to other restaurants is. Sounds like all restaurants need to switch over to Cheesecake Factory’s made from scratch model!

I was also VERY HAPPY to find out that Cheesecake Factory goes out of their way to calculate exactly how much food they will likely use each day. This majorly reduces waste on their end, however, they work with local food pantries and donate extra food that would otherwise be wasted. This is definitely something I LOVE to hear!

Okay, now for more of the fun! Cheesecake Factory offered the VIP experience to me and six of my friends for lunch! We were able to sample all their new menu items (to die for), and our normal favorites! A few of my friends had never been to Cheesecake Factory, and a few love it and frequent it as much as I do! Everyone definitely came hungry and left stuffed!

Lunch at Cheesecake Factory:

Cheesecake Factory has a handful of new menu items that you are going to want to try ASAP! My absolute favorite? The Lasagna Verde! 

This lasagna verde was on a level of deliciousness that I rarely witness at restaurants. I ALWAYS order the same thing when I visit Cheesecake Factory, The Skinny Oriental Chicken Salad (sans chicken), and I am always tempted to try something new, but I always worry about it not being as tasty as my favorite salad…right?!?! Well, I am totally obsessed with this lasagna! It was the most delicious lasagna I have EVER had….seriously!

Cheesecake Factory’s Lasagna Verde:

  • A vegetarian lasagna that even meat eaters will devour!
  • Made with layers of fresh spinach pasta, mozzarella, parmesan, and fontina cheeses (all hand grated in restaurant), then covered in house-made tomato and mushroom marinara sauces. 
  • Flavor pops like you can’t imagine – you HAVE to try this dish.

Favorites off Cheesecake Factory’s New Menu Items:

  • The Egg Roll Sampler – which includes their famous Avocado Egg Rolls, (new) Cheeseburger Spring Rolls, Tex Mex Rolls, and Firecracker Salmon Rolls.
  • Spicy Shanghai Noodles – Spaghetti with chicken, mushrooms, snow peas, bean sprouts, onions and garlic in a sweet-hot sesame ginger sauce. These noodle were SO tasty, not too spicy, and really the perfect blend of ingredients!
  • The Pork Belly Sliders were a HUGE hit! Slices of slow roasted smoked pork belly with barbecue sauce, coleslaw and fried pickles on top! Loved the addition of the fried pickle on top! So yummy!

  

Of course you can’t leave Cheesecake Factory without having a slice of one of their famous cheesecakes! But with over THIRTY cheesecakes available, it’s extremely hard to decide! I spent about 10 minutes eying the cheesecake case and deciding on what I wanted! I ended up with the Snicker’s Cheesecake which was so tasty!

 

We also tried the Strawberry Shortcake at our table, and the fresh strawberries with sugar biscuits, ice cream, and whipped cream was definitely delicious! I can’t wait until summer so I can go sit on Cheesecake Factory’s patio and enjoy this with a delicious cocktail! YUM!

I feel very grateful for the opportunity to learn more about Cheesecake Factory’s made from scratch approach, and also grateful that I am able to share that with you! If you haven’t been to Cheesecake Factory, you need to find the closest location near you and try it out! As you can see, I am obsessed with their flavorful food!

Want to hear more about my amazing time at Cheesecake Factory? Follow me on Instagram and Facebook for more about it!

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Thanks for visiting!

– Allyson

 

Garlic Cheese Dip

By 8 Comments This post may contain affiliate links. Read my disclosure policy.

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!With the holidays and still more game days to come, I am sharing my favorite Garlic Cheese Dip! It’s perfect for Farm Rich Mozzarella Sticks, Loaded Potato Skins, or even pizza! With only three simple ingredients, you will be making this all the time! This post is sponsored by Farm Rich, however all opinions are my own.

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!

I bought a whole bunch of Farm Rich snacks last week, because we were having people over for the SEC Championship (Go Dawgs!) Game, and I always turn to their simple-to-cook appetizers when I need to make a bunch of yummy food in a hurry! Typically I would serve Farm Rich Mozzarella Sticks with some delicious chunky marinara, but I wanted to switch things up. I decided to toss together a garlic cheese dip, which is only 3 ingredients and super delicious!

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!I love using Farm Rich because they’re one of America’s favorite snacks and appetizers brands, offering the best snacks for your game day “homegate.” Farm Rich helps families make the most of their time together with a wide variety of wholesome and easy-to-prepare frozen foods ready in minutes. Not only that, but they are SUPER convenient and you can be a#HomegatingHero; Available at grocery stores across the U.S., Farm Rich products offer quick solutions for snacks, appetizers and meals that families can feel good about serving. They range from America’s favorite Mozzarella Sticks to a lineup of Meatballs. Today’s busy families have enough to deal with trying to get through the day, so Farm Rich helps make snack and mealtime easier and more fun!

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!

Want to make your own garlic cheese dip? It’s super easy! Follow this simple recipe, pickup your Farm Rich Mozzarella Sticks and other snacks to dip, and go to town! 

5 from 1 vote
Print
Garlic Cheese Dip
Ingredients
  • 8 ounces cream cheese, room temp
  • 1/4 tsp minced fresh garlic
  • 1/8 tsp garlic powder
  • 3 stalks green onion, diced
  • 1/8 tsp dried chives
Instructions

  1. Add all ingredients in a medium mixing bowl. Mix on a low speed or by hand until ingredients are totally combined. Refrigerate at least 30 minutes. Serve alongside dippers!

Like snacks as much as I do?! Checkout these other delicious recipes from Domestic Superhero:

Spinach Artichoke Egg Rolls

Million Layer Dip

Cheesy Pizza Dip

You can also connect with me here:

Thanks for visiting!

– Allyson

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!

 

Cranberry Cheesecake (Slow Cooker)

By 24 Comments This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!Y’all, I LOVE cranberries! I haven’t shared too many recipes with them, but really, they are my favorite during the holidays. Last year I shared an easy Cranberry Margarita and some White Chocolate Dipped Cranberry Macadamia Nut Cookies, and I seriously couldn’t get enough! I love them! So when I decided to roll up my sleeves and make this delicious Slow Cooker Cranberry Cheesecake, I was super excited to sample the recipe…until something crazy happened…

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

Uhhhh, WHAT HAPPENED?!?!? I started freaking out! I get so stressed out when my recipes don’t turn out that I was feeling really anxious about this! As you can see from my cake mess, it was a total fail the first time. But, this is why I am the recipe tester and then give you the tried and true recipe, once I know it won’t be a disaster. The second time I made the Slow Cooker Cranberry Cheesecake it came out SO SO good..and it’s EASY too!!

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

Making the cranberry cheesecake in the slow cooker takes it to the next level in creaminess. The cream cheese combo turns so smooth and creamy, it’s just delicious. Then all you have to do is whip up the sweet cranberry compote for the top, which is also super easy. I recommend using a 6 inch springform pan, because it fits in most slow cookers!

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

I added some lemon to the cranberry compote, which really made it super delicious, but you could also make it with orange zest and orange juice as well. I love the lemon cranberry combo and making the cake in the slow cooker takes all the hard work out of it….just make sure you DON’T overfill the pan like I did the first time. You should only use 1 and a half packages of cream cheese for the filling, that way it won’t spill over.

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert! 

5 from 2 votes
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Slow Cooker Cranberry Cheesecake


Ingredients
Ingredients for cake
  • 1.5 Packages cream cheese- 12 ounces total cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup sugar + 1 TBS Sugar
  • 1 TBS flour
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup sour cream or plain greek yogurt
  • 3/4 cup graham cracker crumbs
  • 2 TBS butter, melted
Ingredients for topping
  • 3 cups fresh cranberries
  • 1 lemon, juice and zest reserved
  • 1 TBS cornstarch
  • 1 cup sugar
  • 1/2 cup water
Instructions
  1. In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Set mixture aside.
  2. In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
  3. Pour the cream cheese mixture on top of the crust, into the spring form pan. Do not overfill.
  4. Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 2 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
  5. Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
  6. Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base.
  7. In a medium sauce pot, add cranberries, sugar, water, lemon juice and lemon zest; bring to boil. Reduce and simmer for 5 minutes. In a small bowl, mix cornstarch with about 1 TBS water, and then pour into the pot. Simmer for 1 minutes or until mixture thickens. Remove from heat.
  8. Pour cranberry topping over cheesecake, slice and serve. Store cheesecake in fridge when not eating.

 

Like dessert as much as I do? Checkout these other dessert recipes from Domestic Superhero!

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Thanks for visiting!

– Allyson

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

 

 

Apple Grilled Cheese

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Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!

Apple & Gouda Grilled Cheese is perfect for fall and those granny smith apples! Savory and delicious!" border="0" alt="Apple & Gouda Grilled Cheese is perfect for fall and those granny smith apples! Savory and delicious!

Now that fall is here, I have been whipping up lots of delicious ‘fall’ recipes. I was really excited to make this Apple Grilled Cheese with delicious smokey gouda cheese because not only is it reminiscent of fall, but because it is super simple and delicious. 

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!

I love making savory food, and this Apple Grilled Cheese is definitely that. When fall rolls around, I feel like food is so centered around apples, pumpkin, cinnamon, and sweet potatoes…as it should be. I just swoon over all of those things, and fall foods make me super happy. What is your favorite fall food? Is there something you associate with fall? 

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!

For this Apple Grilled Cheese sandwich I used a smoked gouda cheese, and it’s up to you if you use smoked or regular. I think it would be great with both, but the smoked gives it this bacon-y punch that’s really special. Pairing the cheese and apples is a no brainer (think cheese plate), but now you are sandwiching it between two crusty pieces of bread. Then grilling it up, you melt the cheese and it becomes perfection.


5 from 8 votes
Print
Apple Grilled Cheese
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!

Servings: 2 sandwiches
Ingredients
  • 4 slices of fresh crusty bread I like sourdough!
  • 1 granny smith apple peeled and sliced thinly
  • 6 slices smoked or regular Gouda cheese
  • butter
Instructions

  1. Heat your skillet over medium heat. Assemble the sandwiches: bread, 1.5 slices cheese, apple slices, 1.5 slices cheese, then top bread. Repeat for second. Butter top slice of bread.

  2. Lay the sandwiches with the buttered bread touching the skillet. Butter the top piece of bread. Place a sandwich press or heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown (careful – second side usually cooks faster).

Recipe Notes

Makes 2 sandwiches

Like grilled cheese as much as I do? Check out these awesome recipes from Domestic Superhero:

Caprese Panini (3)1  BBQ Chicken and Pineapple Grilled Cheese 1  Broccoli and Cheddar Grilled Cheese (8)

You can also connect with me here:

Thanks for visiting!

– Allyson

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!