Instant Pot Cheesecake Recipe

This Instant Pot Cheesecake recipe is so easy and creamy, you’ll love it plain or topped with fresh fruit or cherry pie filling!

For more cheesecake recipes in the pressure cooker, be sure to try my Peanut Butter Cheesecake as well as my rich and fudgy Chocolate Cheesecake.

Why You’ll Love Cheesecake in the Instant Pot

A few years ago when I purchased my first Instant Pot, I wasn’t convinced of the “craze.”

The desire to put EVERYTHING in the pressure cooker. Like, why?

Sure, who doesn’t love Pot Roast or Beef Stroganoff in the Instant Pot…but dessert? I mean, I have the Perfect Cheesecake recipe already, so why put it in the pressure cooker?

You guys. I’m sorry. I realize my mistake now. Here’s why you should make Instant Pot cheesecake ASAP:

• It’s SO much easier. No need to fuss with a water bath because the Instant Pot creates the steam for you!
• The texture is light and creamy. If dense cheesecakes make you feel sick after eating them, you’ll love Instant Pot cheesecake.
• It’s a no-fail cheesecake recipe that won’t let you down. 

Important Ingredient Notes

• Graham cracker crumbs – You can buy crumbs in the baking section, or crush a sleeve of full-size graham crackers.
• Cream cheese – Full-fat blocks of cream cheese, not the kind that comes in a tub.
• Sour cream – Sour cream contributes to the creamy texture and adds that signature tangy flavor we all love in a good cheesecake. For maximum richness, I recommend full-fat sour cream!
• Heavy whipping cream – This also makes for a rich, creamy filling. I don’t recommend trying to cut calories with half-and-half or whole milk. This is cheesecake, after all—it’s meant to be decadent!
• Cherry pie filling – Or any other kind of pie filling you like. Apple pie filling is great if you’re making Instant Pot cheesecake for Thanksgiving! You can also substitute fresh fruit.

How to Make Instant Pot Cheesecake

Make the Crust:

• In a food processor, pulse the graham crackers to form fine crumbs. Add the melted butter and granulated sugar and pulse to combine.
• Press the crumb mixture into the bottom and partially up the sides of a 7-inch springform pan. 
• Refrigerate the pie crust while you work on the filling.

Make the Filling:

• In a large mixing bowl, beat the cream cheese and granulated sugar until they’re smooth and creamy.
• Beat in the vanilla extract, flour, and the eggs, one at a time, scraping down the sides of the bowl as needed.
• Stir in the sour cream and heavy whipping cream.

Assemble and Prepare the Instant Pot:

• Pour the filling into the chilled graham cracker crust.
• Wrap the top of the cheesecake in foil. Set the cheesecake on a second piece of foil, wrapping the sides up over the top. 
• Fill the pressure cooker with 1 cup of water. Place the foil wrapped springform pan on the trivet (I use the one that came with my pressure cooker) and lower it into the Instant Pot.

Bake:

• Secure the lid, turn the valve to “SEALING” and turn on the pressure cooker.
• Set to high pressure for 40 minutes.
• When the cheesecake is done, allow the Instant Pot to naturally release pressure completely. This takes about 20-30 minutes.
• Remove the cheesecake from the Instant Pot by lifting the trivet with the handles. Allow it to cool to room temperature.

Chill and Serve:

• Refrigerate the cheesecake overnight, or for at least 8 hours.
• After chilling, remove the foil from the cheesecake and gently blot off any condensation with a paper towel.
• Run a knife along the sides of the pan to gently remove the cheesecake.
• Push the bottom of the cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that). 
• Top the cheesecake with cherry pie filling, then slice and serve.

Tips and Tricks

• Plan ahead and make your cheesecake a day in advance. This allows your cheesecake plenty of time to firm up and chill.
• Today’s recipe was tested in a 6qt Instant Pot. You may need to make changes for a different size. I use the Instant Pot Duo 6qt. 
• I used this Fat Daddio’s 7-inch Cheesecake Pan. It fit perfectly in my Instant Pot with a little extra room on the sides, which is what you want.
• Store the cheesecake in refrigerator for up to 5 days for best results.
• Make sure your cream cheese and eggs are room temperature when making the cheesecake filling. They will blend smoother without clumps!
• The cook time and prep time do not include the time it takes the Instant Pot to come to pressure.
• Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed. 

Recipe FAQs

More Easy Dessert Recipes:

• Lemon Bars
• Rice Krispie Treats Recipe
• Easy Apple Crumble
• Twix Cookies
• Instant Pot Chocolate Cake
• Lemon Cheesecake

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Instant Pot Cheesecake

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By: Aimee

This Instant Pot Cheesecake recipe is so easy and creamy, you'll love it plain or topped with fresh fruit or cherry pie filling!

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Equipment

• Fat Daddio’s PCC-73 Round Cheesecake Pan, 7 x 3 Inch, Silver

Ingredients 

1x2x3x

For the crust

• ▢ 1 cup graham cracker crumbs 1 sleeve of crackers, 9 full size
• ▢ 2 Tablespoons granulated sugar
• ▢ 5 Tablespoons melted butter

For the filling

• ▢ 2 packages cream cheese, room temperature 8 ounce each
• ▢ ⅔ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 Tablespoons all-purpose flour
• ▢ 3 large eggs room temperature
• ▢ ¼ cup sour cream
• ▢ ¼ cup heavy whipping cream
• ▢ 1 can cherry pie filling 20 ounce

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Instructions 

• In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and granulated sugar. Pulse until combined.
• Press crumbs into the bottom and partially up the sides of a 7-inch springform pan. Refrigerate until filling is ready.
• In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.
• Add in vanilla extract, flour and the eggs, one at a time. Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed. 
• Add the sour cream and heavy whipping cream, stirring until blended.
• Pour filling into chilled graham cracker crust.
• Wrap the top of the cheesecake in foil. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top. 
• Fill the pressure cooker with 1 cup of water. Place the foil wrapped springform pan on the trivet (I use the one that came with my pressure cooker) and lower it into the instant pot.
• Secure the lid, turn valve to "SEALING" and turn on the pressure cooker.
• Set to high pressure for 40 minutes.
• When the cheesecake is done, allow to naturally release pressure completely. This takes about 20-30 minutes.
• Remove cheesecake from the Instant Pot by lifting the trivet with the handles. Allow cheesecake to cool to room temperature.
• Place cheesecake in refrigerator to chill overnight, or at least 8 hours.
• After chilling, remove foil from cheesecake and gently blot off any condensation from top of cheesecake with a paper towel.
• Use a knife and run it along the sides of the pan to gently remove cheesecake from pan.
• Push bottom of cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that). 
• Top chilled cheesecake with cherry pie filling and serve cold. ENJOY.

Notes

• Be sure to start with room temperature cream cheese and eggs for best results. The filling will be creamier without lumps if using room temperature ingredients.

Nutrition

Calories: 322kcal, Carbohydrates: 35g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 214mg, Fiber: 1g, Sugar: 26g

Course: Desserts

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

This Instant Pot Cheesecake recipe is so easy and creamy, you’ll love it plain or topped with fresh fruit or cherry pie filling!