Instant Pot Cheesecake - Mom On Timeout

September 2024 · 11 minute read
two image collage showing instant pot cheesecake with a slice removed and the slice held up over the rest of the cheesecake. center color block with text overlay and image of instant pot.

Instant Pot Cheesecake has a rich and decadent filling that is unbelievably creamy – pure indulgence in every bite. It pairs perfectly with the sweet and crunchy graham cracker crust and can be topped with your choice of fresh berries, whipped cream, hot fudge or even caramel sauce. The perfect choice for every occasion!

Love all things cheesecake? Make sure to check out my Mini Cheesecakes, Lemon Meringue Cheesecake and Cherry Cheesecake Dip!

Instant Pot Cheesecake Recipe

The instant pot is well known for its ability to simplify a classically complex recipe and deliver astounding results. What it does with a cheesecake is mind blowing. Not only does the texture of the cheesecake come out so rich and luxurious every single time, but it’s actually so much simpler to make a cheesecake in the instant pot than with a traditional method.

This cheesecake is rich and indulgent. The texture is melt-in-your-mouth creamy and the flavor is sublime. The decadent filling sits on the perfect graham cracker crust with just a hint of sweetness. This instant pot cheesecake recipe is super versatile and since we’re making the classic version, it can be topped with a myriad of fun flavors, fruits, sauces, etc.

The Instant Pot provides a built in water bath for the creamiest, easiest cheesecake ever!

Why You’ll Love This Recipe

Cheesecakes are irresistible but this instant pot cheesecake is in a league all its own. Here’s why you’re going to go crazy for this easy recipe:

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What You’ll Need

This Instant Pot Cheesecake recipe boasts a melt-in-your-mouth creamy filling atop a delightful graham cracker crust. Whether you prefer a garnish of fresh strawberries and a dollop of whipped cream or a decadent drizzle of homemade hot fudge sauce, this cheesecake is sure to satisfy your sweet tooth. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

For the Crust:

For the Cheesecake:

Optional Toppings

How To Make a Cheesecake in the Instant Pot

Here’s a quick look at the process for making the cheesecake in the instant pot. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.

Prepare the Crust:

  • Spray a 7 or 8 inch springform pan with nonstick baking spray. Set aside. Pour in 1 cup of water to the bottom of your Instant Pot, place the trivet in the pot as well.
  • Mix the graham cracker crumbs, granulated sugar and melted butter together in a bowl. Press the crumb mixture into the bottom of the springform pan as well as an inch or so up the sides to create the crust. Cover and set in the freezer as you work on the cheesecake filling. 
  • Your Instant Pot should have arrived with a trivet. If you need a replacement, I recommend getting one with handles for easy removal. This is the trivet I use.

    Prepare the Cheesecake:

  • Beat the cream cheese and sugar together using a hand or stand mixer at medium speed, about 2-3 minutes, until nice and smooth.
  • Add the sour cream and vanilla extract. Drop in the eggs one at a time, mix on low and be careful not to overmix.
  • Stir in flour and heavy cream just until combined. 
  • Assemble:

  • Remove the crust from the freezer. Pour the cheesecake filling onto the graham cracker crust. Bring any bubbles to the surface by gently tapping the pan on the counter.
  • Cover the top of the pan with a paper towel but make sure the paper towel is long enough to wrap under the pan. The paper towel should not be touching the cheesecake at all.
  • Wrap the cheesecake loosely with aluminum foil. Use the foil to keep the paper towel in place.
  • Create a foil sling for the Instant Pot if you don’t have a silicone one already and lower the cheesecake into the Instant Pot.
  • Pressure Cook Cheesecake

  • Seal the Instant Pot and set it to pressure cook for 24 minutes. Allow the Instant Pot to naturally release the steam for about 10 minutes before manually releasing the rest of the pressure.
  • Lift the cheesecake out with the sling and remove the foil and paper towel. The outside should be set while the center still retains a slight jiggle. If the cheesecake has not fully cooked, return to the Instant Pot for another 5 minutes or so.
  • Cool the cheesecake to room temperature. Run a knife around the edges of the pan and release the cheesecake. Cover the dessert with plastic wrap and refrigerate for 6 hours, or ideally overnight.
  • Remove the cheesecake from the pan completely, garnish, serve and enjoy!
  • Storage Information

    You can store any leftover cheesecake in the refrigerator for up to 1 week. Make sure to wrap tightly with plastic wrap or place in an airtight, ziploc bag.

    You can also freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag. Thaw overnight in the refrigerator before serving.

    Frequently Asked Questions

    Can I make this ahead of time?

    This cheesecake is great to make a day ahead, as it needs time in the refrigerator to fully set and develop its flavors.

    Do I have to use graham crackers for the crust?

    While graham crackers are a classic choice for cheesecake crusts, you can Oreos or even Nilla Wafers.

    Why did my cheesecake crack on top?

    The chances of that happening with this recipe are very slim thanks to the added flour and slow cooling. Cracks in a cheesecake can happen if it is either over cooked or cooled too quickly. Be sure to follow the cooking times closely and allow the cheesecake to cool gradually to avoid this.

    Can I freeze the cheesecake?

    Yes! Wrap the cheesecake tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag for up to 2 months. Thaw overnight in the refrigerator before serving.

    How do I make a foil sling?

    Just take heavy duty aluminum foil and fold it lengthwise. You’ll want two pieces about 18 inches long. Cross them to form an X. That’s it! You can also buy a reusable sling for the Instant Pot if you’d like one for future recipes OR even a trivet that has handles works beautifully.

    Variations To Try

    While this recipe is delicious as is, it also serves as a wonderful canvas for various toppings, mix-ins and crust options. Here are some of our favorites.

    Trish’s Tips and Tricks

    More Cheesecake Recipes 

  • Triple Threat Chocolate Cheesecake
  • Espresso Cheesecake
  • Lemon Meringue Cheesecake
  • Mini Cheesecakes
  • Oreo Cheesecake
  • How To Make Instant Pot Cheesecake

    Instant Pot Cheesecake

    Instant Pot Cheesecake has a rich and decadent filling that is unbelievably creamy – pure indulgence in every bite. It pairs perfectly with the sweet and crunchy graham cracker crust and can be topped with your choice of fresh berries, whipped cream, hot fudge or even caramel sauce. The perfect choice for every occasion! Course Dessert Cuisine American Keyword instant pot cheesecake, instant pot cheesecake recipe Prep Time 20 minutes Cook Time 24 minutes Chill Time 6 hours Servings 10 Calories 493kcal Author Trish – Mom On Timeout

    Ingredients

    Crust:

    Cheesecake:

    Optional Toppings:

    Instructions

    Prepare Graham Cracker Crust

    Prepare Cheesecake

    Pressure Cook Cheesecake

    Notes

    Equipment Needed: Instant Pot Springform Pan (7 to 8 inches) Storage Information You can store leftover cheesecake in the refrigerator for up to 1 week. Make sure to wrap tightly with plastic wrap or place in an airtight, ziploc bag. You can also freeze this cheesecake for up to 2 months. Wrap tightly in plastic wrap, followed by foil and then place in an airtight, freezer safe ziploc bag. Thaw overnight in the refrigerator before serving.

    Nutrition

    Calories: 493kcal | Carbohydrates: 36g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 316mg | Potassium: 151mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 1311IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg

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