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Instant Pot Cheesecake

A close up of a slice of cake on a plate, with Cheesecake
This Instant Pot cheesecake is a fabulous version of a traditional cheesecake. A graham cracker crust is filled with a classic cheesecake filling before baking in the Instant Pot.
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Table of Contents
  1. Instant Pot Cheesecake
  2. Ingredients Needed to Make Instant Pot Cheesecake:
  3. Special Tools you Need for this recipe:
  4. How to Make Instant Pot Cheesecake
  5. BAKing in your instant pot:
  6. Storing Instructions:
  7. More Instant Pot Recipes
  8. JUMP TO RECIPE

Instant Pot Cheesecake!? Yes! We love making sweets in the instant pot! And this cheesecake recipe is no exception – the result is a rich, creamy, decadent dessert that tastes just as good as a traditionally baked cheesecake. Best of all, the pressure cooker uniformly cooks the cheesecake and results in no cracks!

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

A close up of a slice of cake on a paper plate, with Cheesecake and Cream

Instant Pot Cheesecake

An old-fashioned, homemade cheesecake is one of my favorite desserts. I’ve baked plenty of cheesecakes in my day and I think this Instant Pot cheesecake is just about perfect. Plus, it’s incredibly easy to make!

A from-scratch crust made from crushed graham crackers, butter, and sugar is filled with a classic filling made from cream cheese, sugar, eggs, vanilla, and heavy whipping cream before baking in the Instant Pot.

(Psst, check out these recipes for your Instant Pot for even more inspiration!)

Ingredients Needed to Make Instant Pot Cheesecake:

For the Crust

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

For the Filling

  • 16 ounces cream cheese, room temperature
  • ½ cup sugar
  • 2 eggs, room temperature
  • 1 ½ tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream

PRO TIP: Don’t skip the cornstarch in this recipe, it helps prevent cracking!

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 — as well as topping with caramel, chocolate and Oreos, nutella or dulce de leche.

Special Tools you Need for this recipe:

  • 8 quart Instant Pot
  • 7-inch springform pan

A bowl of food on a table, with Cheesecake and Laser

How to Make Instant Pot Cheesecake

Set out cream cheese and eggs to bring to room temperature before you get started.

Prepare parchment paper for your springform pan by cutting a circle slightly larger than the diameter of your pan — then put it in place.

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.

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

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

In a large bowl, combine cream cheese, eggs, whipping cream, vanilla, and sugar mixture with a hand mixer, scraping the sides periodically. Mix on medium until smooth. Pour on top of the crust in the pan. Make sure you tap out large air bubbles.

BAKing in your instant pot:

Add one cup of water to Instant Pot. Place Cheesecake in trivet and lower in.

  • Lock the lid and set the valve to sealing.
  • Set to High pressure for 26 minutes.
  • Allow to fully release naturally, until pin drops.

Dab up any excess liquid on top of the cheesecake with a paper towel and then allow to completely cool on a rack. Carefully peel down parchment paper.

It’s best if refrigerated for a minimum of 4 hours before serving.

A close up of a piece of cake on a plate, with Cheesecake and Laser

Storing Instructions:

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 in the freezer, wrapped tightly 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.

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.

A slice of cake on a plate next to a cup of coffee, with Cheesecake and Laser

When you’re ready to serve, top with Instant Pot cheesecake with cherry pie filling, or whatever flavor your heart and tastebuds desire!

PRO TIP: Use a sharp knife and run in warm water in between each slice to help create clean, even slices! 

More Instant Pot Recipes

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A close up of a slice of cake on a plate, with Cheesecake

Instant Pot Cheesecake

5 from 1 vote
This Instant Pot cheesecake is a fabulous version of a traditional cheesecake. A graham cracker crust is filled with a classic cheesecake filling before baking in the Instant Pot.
Prep Time 20 minutes
Cook Time 23 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
  • 1 ½ tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream
  • Cherry Pie filling

Instructions
 

  • Set out cream cheese and eggs to bring to room temperature.
  • 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 sugar mixture with a hand mixer, scraping the sides periodically.
  • Mix on medium until smooth.
  • Pour on top of the crust in pan.
  • Tap out large air bubbles.
  • Add one cup of water to Instant Pot.
  • Place Cheesecake in trivet and lower in.
  • Lock lid.
  • Set valve to sealing.
  • Set to High pressure for 26 minutes.
  • Allow to fully release naturally, until 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.
  • Best if refrigerated a minimum of 4 hours before serving.
  • Top with cherry pie filling, or whatever your heart desires.

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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Proudly Prepared by the Spaceships Kitchen

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