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Instant Pot Cheesecake

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close up shot of a cheesecake on a cake stand
This Instant Pot cheesecake is a fabulous version of a traditional cheesecake featuring a buttery graham cracker crust filled with a classic cheesecake filling.
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Table of Contents
  1. Instant Pot Cheesecake Ingredients
  2. How To Make This Instant Pot Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Making this amazing Instant Pot cheesecake is an easy alternative to traditional cheesecake methods. The result is a rich, creamy, decadent dessert that tastes just as good as the original.

If you’re looking for more cheesecake recipes, this pumpkin cheesecake is another favorite we love. You’ll also want to check out our tangy lemon cheesecake.

close up shot of a cheesecake topped with cherry pie filling on a plate

Instant Pot Cheesecake Ingredients

You’ll need:

For the Crust

  • 2 cups graham cracker crumbs
  • 4 tablespoons butter, melted
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar

For the Filling

  • ½ cup sugar
  • 1½ tablespoons cornstarch
  • pinch of salt
  • 16 ounces cream cheese, room temperature
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream

PRO TIP:

Don’t skip the cornstarch in this recipe, it helps prevent the cheesecake from cracking.

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: You can stick with classic cheesecake for a traditional dessert, but one thing I love about baking from scratch is how many versatile flavors you can easily create. While I topped this recipe with cherry pie filling, we also love blueberry, lemon, apple, and strawberry pie filling. You can also top your cheesecake with caramel sauce, chocolate sauce and Oreos, Nutella or dulce de leche, or even fresh fruit.

How To Make This Instant Pot Cheesecake Recipe

OUR RECIPE DEVELOPER SAYS

​​Make this cheesecake a day before you plan to serve it to give it plenty of time in the fridge to set before it’s time to eat.

STEP ONE: Prepare the parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan. Press the parchment into place.

STEP TWO: Crush graham crackers in the food processor.

STEP THREE: Combine crushed graham crackers, sugars, and melted butter in a medium bowl.

graham crackers, sugars, and butter whisked together in a bowl
Instant Pot Cheesecake

STEP FOUR: Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.

PRO TIP:

Don’t press your graham cracker mixture too high up the sides or you’ll end up with a soggy crust.

crust mixture placed on the bottom of the pan

STEP FIVE: In a small bowl, mix together sugar, cornstarch, and a pinch of salt.

sugar, cornstarch, and salt mixed together in a bowl

STEP SIX: In a large bowl, combine cream cheese, eggs, heavy cream, vanilla, and the sugar mixture with an electric mixer, scraping the sides of the bowl periodically. Mix on medium speed until smooth.

PRO TIP:

Make sure the cream cheese and eggs are at room temperature before incorporating them into the mixture.

cheesecake mixture blended together in a bowl

STEP SEVEN: Pour cheesecake batter on top of the crust in the pan. Tap out any large air bubbles.

cheesecake mixture placed on top of the crust

STEP EIGHT: Add one cup of water to the Instant Pot.

STEP NINE: Place the cheesecake in the trivet and lower it into the Instant Pot.

cheesecake placed in the instant pot

STEP TEN: Lock lid. Set valve to sealing.

STEP ELEVEN: Set to High pressure for 26 minutes.

STEP TWELVE: Allow to fully release naturally, until the pin drops.

STEP THIRTEEN: Dab up any excess liquid on top of the cheesecake with a paper towel.

STEP FOURTEEN: Allow to completely cool on a wire cooling rack.

cheesecake being cooled on a cooling rack

STEP FIFTEEN: Carefully peel down parchment paper.

STEP SIXTEEN: Refrigerate for a minimum of 4 hours before serving.

PRO TIP:

Use a sharp knife and run in warm water in between each slice to help create clean, even slices.

How To Serve

When you’re ready to serve this creamy cheesecake, top with cherry pie filling, or whatever flavor your heart and tastebuds desire. This hot fudge is a rich topping, as is our toffee sauce. And don’t forget the whipped cream!

Storage

IN THE FRIDGE: You can keep leftovers in the fridge in an airtight container for about a week.

IN THE FREEZER: You could also store this cheesecake in the freezer, wrapped tightly in plastic wrap and then aluminum foil and placed inside an airtight container for two to three months. I would suggest freezing only the cheesecake though and then topping with the fruit topping after thawing before you serve.

close up shot of a whole cheesecake topped with cherry pie filling

The Instant Pot makes a perfect cheesecake every time. Add the buttery crust and creamy mixture to the pan and sit back and relax while it bakes. The sky is the limit when it comes to topping the decadent result!

FREQUENTLY ASKED QUESTIONS

Can this cheesecake be frozen?

This easy cheesecake recipe will freeze very well. Wrap the whole cheesecake or individual slices in plastic wrap and store them in the freezer in an airtight container. Thaw in the fridge overnight.

What can I top my cheesecake with?

There are more options than we can list here! The classic of course is cherry pie filling but any flavor of pie filling, fresh berries, whipped cream, and chocolate sauce are all delicious companions to this cheesecake.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

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close up shot of a cheesecake on a cake stand

Instant Pot Cheesecake

5 from 2 votes
This Instant Pot cheesecake is a fabulous version of a traditional cheesecake featuring a buttery graham cracker crust filled with a classic cheesecake filling.
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 4 hours 43 minutes
Servings 6

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 4 tablespoons butter, melted
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar

Filling

  • 16 ounces cream cheese, room temperature
  • ½ cup sugar
  • 2 eggs, room temperature
  • tablespoons cornstarch
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream
  • cherry pie filling, optional

Instructions
 

  • Prepare parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan. Press parchment into place.
  • Crush graham crackers in the food processor.
  • Combine crushed graham crackers, sugars, and butter in a medium bowl.
  • Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.
  • In a small bowl, mix together sugar, cornstarch and a pinch of salt.
  • In a large mixing bowl, combine cream cheese, eggs, whipping cream, vanilla, and the sugar mixture with a hand mixer, scraping the sides periodically. Mix on medium until smooth.
  • Pour on top of the crust in the pan and tap out any large air bubbles.
  • Add one cup of water to Instant Pot.
  • Place cheesecake in trivet and lower in.
  • Lock the lid and set valve to sealing.
  • Set to High pressure for 26 minutes.
  • Allow to fully release naturally, until the pin drops.
  • Dab up any excess liquid on top of the cheesecake with a paper towel.
  • Allow to completely cool on a rack.
  • Carefully peel down parchment paper.
  • Refrigerate for a minimum of 4 hours before serving.
  • Top with cherry pie filling, or whatever your heart desires.

Notes

  • Don’t skip the cornstarch in this recipe, it helps prevent the cheesecake from cracking.
  • Make this cheesecake a day before you plan to serve it to give it plenty of time in the fridge to set before it’s time to eat.
  • Don’t press your graham cracker mixture too high up the sides or you’ll end up with a soggy crust.
  • Make sure the cream cheese and eggs are at room temperature before incorporating them into the mixture.
  • Use a sharp knife and run in warm water in between each slice to help create clean, even slices.

Nutrition

Calories: 591kcal | Carbohydrates: 47g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 171mg | Sodium: 519mg | Potassium: 182mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1474IU | Calcium: 113mg | Iron: 2mg
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  1. Debby Brown says

    5 stars
    I have made several cheesecakes in my Instant Pot. I will probably never bake one again. The creamy filling is the best I have ever eaten. The crust is yummy as well. People are always stunned to hear how the cheesecake is made. Do your guests a favor and use your Instant Pot for sweet delights as well as savory soups.