Instant Pot Cheesecake

close up shot of a cheesecake on a cake stand

5 from 3 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 Time20

Cook Time23

Chill Time4

Total Time4 43

Course: Dessert

Cuisine: American

Keyword: Instant Pot Cheesecake, Instant Pot Cheesecake Recipe

Servings:

Calories: 591kcal

Ingredients

Crust

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon brown sugar

Filling

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

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