Instant Pot Cheesecake Recipe is simple to make and turns out perfect. Serve this luscious recipe with cherry pie filling for a fabulous dessert.
You are going to love using your pressure cooker for cheesecake. It is heavenly served plain but even better topped with Homemade Cherry Pie Filling. Each slice looks gorgeous and tastes amazing for the one of the best Instant pot Cheesecake Recipes.
Table of contents
Why We Love Instant Pot Cheesecake
- You don’t need a water bath. This recipe is super easy, and no water bath required since you don’t use the oven.
- The pressure cooker is forgiving. It creates a steamy environment which ensures a moist and delicious cheesecake.
Ingredients
Crust
- Graham Cracker Sheets. Use plain honey grahams.
- Butter. Melted to easily combine.
- Brown Sugar. The Best Brown Sugar Substitutes.
Cheesecake
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. Pure vanilla is best.
- Large Eggs. Make sure they are at room temperature.
Topping
- Cherry Pie Filling. You can use store bought or homemade.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. Prepare the pan. Spray a 7X3 springform pan with nonstick cooking spray. Make sure that the springform pan will fit in your instant pot. Then set it aside.
- Step 2. Crush the graham crackers. Place the graham cracker sheets in a food processor and process until they are formed into small crumbs. If you do not have a food processor, place the graham crackers in a sealed ziplock bag and roll with a rolling pin to crush the graham crackers.
- Step 3. Mix together with butter. Place the graham cracker crumbs in a medium bowl and then stir in the melted butter and brown sugar.
- Step 4. Press the mixture into a pan. You will need to push the mixture down to form a single layer at the bottom of the pan. It should also go up the sides of the pan approximately 1 inch. You can use a measuring cup or the bottom of a glass to press the mixture down into the pan.
Step 5. Beat the cream cheese until fluffy. You can use a stand mixer or with a handheld mixer until the mixture is light and fluffy.
Step 6. Combine the remaining ingredient until creamy.
Step 7. Then remove the pan from the freezer and pour the cheesecake batter mixture on top evenly.
Step 8. Next, place the trivet that came with the instant pot in the bottom of an instant pot. Then add the cups of water. Put the cheesecake pan on the trivet. Gently place the springform pan on top of the trivet in the instant pot. Then cover the springform pan with a piece of aluminum foil making sure to secure it on the sides so that the foil does not move while it’s cooking. This will create a foil sling.
Step 9. Release the pressure. After the cook time, allow the pressure to do a natural release from the instant pot for 30 minutes. Then manually release the remaining pressure from the instant pot. Carefully remove the springform pan from the instant pot and move to a cooling rack to cool for at least 1 hour. Refrigerate the cheesecake.
Step 10. Then carefully remove the sides of the springform pan and remove the bottom of the pan. Serve topped with the cherry pie filling and enjoy!
Cheesecake Toppings
- Whipped Cream. You can easily use heavy cream to make homemade whipped cream.
- Fresh fruit. Blueberries and diced strawberries taste fresh and delicious. We love fresh berries. Lemon zest is also delicious.
- Graham Crackers. Roughly chop graham crackers and sprinkle on top.
- Caramel Sauce. Drizzle Homemade Caramel Sauce Recipe on top of each cheese cake slice.
- Chocolate Sauce. Try Hot Fudge Sauce Recipe for the best flavors.
For even more cheesecake topping, try these tasty ideas. The options are endless for decadent cheesecake toppings.
Frequently Asked Questions
It is easy to cut cheesecake. Use a sharp knife and run under hot water. Dry the knife and then slice the cheesecake.
Make sure to wipe the knife off in between slices. This will ensure each slice is perfectly cut and looks nice.
It takes about 1 hour to cook including the 30 minute natural release. When fully cooked, the middle of the cheesecake should jiggle only slightly.
If you are uncertain, an instant read thermometer can be used. The internal temperature should be 150 degrees.
Cover tightly or place inside an airtight container. Then store in the refrigerator. It will last up to 3 to 4 days stored properly.
Cheesecake is freezer friendly and a great option to make this ahead. Allow the cheesecake to cool completely and place inside a freezer container.
It can be frozen up to 2 months. Allow to thaw in the fridge overnight when ready to serve.
I would suggest waiting to top with the cherry pie filling until ready to serve.
Expert Tips
- Room temperature ingredients. Make sure all the cheesecake layer ingredients are at room temperature before mixing them together. This will ensure that they are smooth and creamy when combined. The ingredients will also be easier to mix at room temperature.
- Do not over mix ingredients. Combine until just mixed together. Be careful not to overmix.
- Cover the cheesecake. Place foil over the top while cooking to prevent bumps and dips forming into the surface. As condensation drips from the top of the lid, it will make the cheesecake uneven.
- Refrigerate overnight. The cheesecake needs to chill for at least 8 hours before cutting and serving. This will result in the best texture and taste.
- Press the crust firmly into the pan. I like to use the bottom of a glass cup to press the graham cracker crumbs firmly. This helps to make sure the crust is even.
- Don’t remove the bottom of the pan until chilled. The cheesecake needs to be chilled before you attempt to remove the bottom of the springform pan.
- Make sure the pan fits your pressure cooker. Before you start mixing ingredients together, ensure the pan fits into the instant pot.
More Cheesecake Recipes
- Cream Cheese Churro Cheesecake
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake Recipe
- Philadelphia No Bake Cheesecake
- Instant Pot Pumpkin Cheesecake
Go ahead and try this yummy Instant Pot New York Cheesecake. Then leave a comment and star rating once you do!
Instant Pot Cheesecake
Ingredients
FOR THE CRUST:
- 10 Graham Cracker Sheets
- 4 Tbsp Butter melted
- 2 Tbsp Brown Sugar
FOR THE CHEESECAKE LAYER:
- 2 package Cream Cheese softened at room temperature (8 oz each)
- 1/2 cup Sugar
- 2 tsp Vanilla Extract
- 2 Large Eggs room temperature
- 2 Tbsp Cornstarch
- 1/2 cup Sour Cream
FOR TOPPING:
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Instructions
FOR THE CRUST:
- Spray a 7X3 springform pan with a non-stick cooking spray and make sure that the springform pan will fit in your instant pot. Then set it aside.
- Place the graham cracker sheets in a food processor and process until they are formed into small crumbs. If you do not have a food processor, place the graham crackers in a sealed ziplock bag and roll with a rolling pan to crush the graham crackers.
- Place the crumbs in a large mixing bowl and then stir in the melted butter and brown sugar until well combined. Then press this mixture into the bottom of your springform pan and push the mixture down to form a single layer at the bottom of a pan and have it go up the sides of the pan approximately 1 inch.
- You can also use a measuring cup or the bottom of a glass to press the mixture down into the pan. Place this mixture into the freezer while you form the cheesecake layer.
FOR THE CHEESECAKE LAYER:
- Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer until the mixture is light and fluffy.
- Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.
- Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.
- Tap the bottom of the pan on the counter to make sure that there are no air bubbles and to ensure that the layer is even.
TO PRESSURE COOK:
- Place the trivet that came with a 6 quart instant pot to the bottom of an instant pot. Then add in 1 ½ cups water.
- Gently place the springform pan on top of the trivet in the instant pot. Then cover the springform pan with a piece of foil making sure to secure it on the sides so that the foil does not move while it’s cooking.
- Place the instant pot lid on top. Set the valve on the lid to the sealing position. Cook on high pressure for 35 minutes. After the cook time, allow the pressure to release naturally from the instant pot for 30 minutes. Then manually release the remaining pressure from the instant pot.
- Carefully remove the springform pan from the instant pot and move to a cooling rack to cool for at least 1 hour.
- Then put the pan with the cheesecake in the refrigerator for at least 6 hours (I usually just put it in overnight).
- To remove the cheesecake from the pan, run a knife around the edge of the cheesecake.
- Then carefully remove the sides of the springform pan.
- Serve topped with the cherry pie filling and enjoy!
