Instant Pot Cheesecake

Instant Pot Cheesecake is incredibly rich and creamy with a crisp graham cracker crust. Cheesecake lovers will go crazy for this easy Instant Pot dessert!

Cheesecake is one of my very favorite desserts, so it was only a matter of time before I tried making cheesecake in the Instant Pot. Now that I’ve tried it, I’m hooked, and this easy cheesecake recipe is on regular dessert rotation in my house.

You will love this Instant Pot cheesecake because it has the most luxurious creamy texture and the best rich vanilla cheesecake flavor. I tested this recipe again and again (7 times in total!) to make sure that the texture, taste and appearance were perfect. Below I’m sharing all that I’ve learned about how to make the best Instant Pot cheesecake, as well as a step by step recipe video.

Secrets for the Best Instant Pot Cheesecake

Follow these tips to ensure that your cheesecake turns out perfect, every time.

• Use room temperature ingredients and don’t over-mix the batter. Room temperature ingredients will mix together smoothly without requiring over-mixing. 
• Use Philadelphia brand cream cheese. I tested this recipe with store brand cream cheese and the texture and flavor were not nearly as good as cheesecake made with Philadelphia cream cheese.
• Pre-bake the graham cracker crust in the oven for the best crispy crust.
• Use a fresh sealing ring. The silicone sealing ring on the Instant Pot lid absorbs odors while cooking. If you don’t want essence of Instant Pot chili or butter chicken in your cheesecake, I highly recommend buying a second sealing ring to use just for desserts.
• Cover the cheesecake for a smooth top. Covering the cheesecake with foil as it cooks prevents the top from becoming bumpy with craters that can develop when condensation drips from the underside of the instant pot lid onto the cheesecake.
• Chill the cooked cheesecake for at least 8 hours or overnight (best) before serving. This will give your cheesecake the best taste and texture.

Cheesecake Ingredients

Graham Cracker Crust

• Graham Crackers: You’ll need 8 full rectangular graham cracker sheets for the crust.
• Granulated Sugar: A small amount of sugar adds sweetness to the crust.
• Salt: A pinch of salt balances out the flavors.
• Butter: Melted butter binds the crust together. I recommend unsalted butter. If using salted butter, omit the pinch of salt in the crust.

Cheesecake Filling

• Cream Cheese: Use full-fat cream cheese for the best texture and flavor, and allow it to fully come to room temperature before beginning the recipe. I highly recommend using Philadelphia brand cream cheese for the best cheesecake.
• Sour Cream: Sour cream makes the cheesecake extra creamy. I recommend using full-fat sour cream.
• Granulated Sugar: This sweetens the cheesecake. You’ll need just 1/2 cup of sugar, because cheesecake isn’t an overly sweet dessert.
• Salt: Adding salt to baked goods enhances the flavors.
• Eggs: Allow the eggs to come to room temperature so that they incorporate easily into the filling.
• Vanilla Extract: A generous amount of vanilla extract gives this classic cheesecake delicious vanilla flavor.

How to Make Cheesecake in an Instant Pot

Here is an overview of the steps to making this recipe. You’ll find the full recipe with ingredient amounts and instructions in the recipe card below.

If you’re new to using an Instant Pot, see my guide on how to use an Instant Pot to help you get started.

1. Crush the graham crackers into fine crumbs. Using a food processor works best, but you can also place the crackers in a zip-top bag and crush them with a rolling pin.
2. Stir the sugar and salt into the graham cracker crumbs. Then stir in the melted butter.
3. Press the crust into a greased 7-inch cheesecake pan. You can press the crust higher up the sides of the pan (as shown in this photo) if you want the crust to go all the way up the sides of the cheesecake. To make the crust go partway up the sides of the cheesecake, only press it up the sides of the pan a little ways.
4. Bake the crust for 10-12 minutes. I find that mine is perfect at 12 minutes.
5. Mix together the cheesecake filling. It’s best to use a hand mixer to avoid over-beating the ingredients, but you may also use a stand mixer on low speed. Be careful to not over-mix, especially after adding the eggs.
6. Pour the filling into the baked crust.
7. Cover the top of the pan with aluminum foil.
8. Pour 1 1/4 cups of water into a 6 quart Instant Pot or 1 1/2 cups if using an 8 quart pot. Place the metal trivet in the pot.
9. Fold a long piece of foil into thirds lengthwise and set the cheesecake in the center. This foil sling makes it easy to move the cheesecake in and out of the Instant Pot, especially when hot.
10. Put the cheesecake on top of the trivet in the Instant Pot. Cook for 32 minutes at high pressure. Then allow the pressure to release naturally.
11. Remove the cheesecake from the pot, uncover it, and gently blot any moisture from the top of the cheesecake using a paper towel.
12. Let the cheesecake cool for 1 hour at room temperature. Then remove the sides of the pan. The cheesecake should be easy to remove from the sides of the pan at this point, and taking the sides off now will prevent the crust from getting soggy. If using the push pan recommended below, simply press the bottom up using one hand while holding the pan edge with your other hand. Don’t remove the bottom of the pan until the cheesecake is fully chilled.
13. Chill cheesecake in the refrigerator for 8 hours or overnight before serving.

Instant Pot Cheesecake Pan

I use and highly recommend this 7-inch cheesecake pan. It is the perfect size for making cheesecake in a 6 quart or 8 quart Instant Pot pressure cooker. You can also use a 7-inch springform pan with sides at least 2.5 inches tall.

If you have an 8 quart Instant Pot, I still recommend using a 7-inch pan for this recipe because using a larger pan will affect the cheesecake cook time.

How Long to Cook Instant Pot Cheesecake

• Covered with foil, cook this cheesecake for 32 minutes in the Instant Pot followed by a natural release. Covering the cheesecake ensures that your cheesecake will have a smooth top.
• Cheesecake is done when the center only jiggles slightly when you gently shake the pan. The internal temperature should be at least 150° F when measured with an instant read thermometer.
• If your cheesecake is not done after the cook time, you can pressure cook it for another minute or two. Check if there is still enough water in the Instant Pot and add more water if needed.
• Many recipes call for cooking cheesecake uncovered in the Instant Pot. Every time I tried this, condensation dripped onto the top of the cheesecake, leaving the surface lumpy and cratered. I even tried making a foil “teepee” as has been suggested in other recipes for the condensation to drip down, but it did not help. If you choose to cook your cheesecake uncovered, pressure cook it for 25 minutes at high pressure, followed by a natural release. 

How to Cut Cheesecake

To cut perfect cheesecake slices, run your knife under hot water and then dry it before slicing the cheesecake. A hot knife will slice cleanly through the cheesecake. Wipe off the knife between slices.

Serving Suggestions

This cheesecake is so creamy and delicious, I usually enjoy it plain without any toppings. To fancy it up, serve this Instant Pot cheesecake with:

• Whipped cream and fresh berries for a pop of color.
• A drizzle of salted caramel sauce makes the cheesecake even more decadent.
• Top with cherry pie filling for extra sweetness.
• Drizzle with strawberry sauce if you’re feeling fancy.

This luscious Instant Pot cheesecake is a rich, soul-satisfying dessert, perfect for serving to guests or enjoying in a moment of quiet at the end of the day. I hope you’ll give it a try and let me know how you liked it in the comments!

Looking for more Instant Pot recipes? You can find all of my easy Instant Pot recipes here.

5 from 8 ratings

Instant Pot Cheesecake

Servings: 8 servings

Prep Time: 25 minutes mins

Cook Time: 32 minutes mins

Chilling Time: 9 hours hrs

Total Time: 9 hours hrs 57 minutes mins

Author: Kristine Rosenblatt

The Best Instant Pot Cheesecake Recipe! This Instant Pot cheesecake is unbelievably creamy and has the best classic vanilla cheesecake flavor. Once you try making cheesecake in your Instant Pot, you'll be amazed at how easy it is to make perfect creamy cheesecake!

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Ingredients

For the Graham Cracker Crust:

• ▢ 8 full sheets graham crackers, 1 ¼ cups crumbs
• ▢ 2 tablespoons granulated sugar
• ▢ pinch salt
• ▢ 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• ▢ 16 ounces brick-style full-fat cream cheese*, at room temperature
• ▢ ½ cup full-fat sour cream, at room temperature
• ▢ ½ cup granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 2 large eggs, at room temperature
• ▢ 2 teaspoons vanilla extract

Instructions

 

Prepare the Graham Cracker Crust:

• Preheat oven to 350° F. Lightly grease the inside of a 7-inch (3-inches tall) cheesecake pan or springform pan with butter or cooking spray.
• Put the graham crackers in a food processor and pulse until they are fine crumbs. (If you do not have a food processor you can crush the graham crackers by hand by placing them in a zip-top bag and crushing them with a rolling pin.)
• Pour the graham cracker crumbs into a medium bowl. Stir in the 2 tablespoons of granulated sugar and the pinch of salt. Stir in the melted butter until well combined.
• Pour the crust mixture into the prepared pan. Use your fingers to press the crust ¾ to 1-inch up the sides of the pan and down firmly and evenly into the bottom of the pan.
• Bake the crust for 10-12 minutes in the preheated oven, until lightly browned at the edges, and then place it on a wire rack to cool slightly.

Prepare the Cheesecake Filling:

• In a large bowl, use a hand mixer (see note) to beat the cream cheese on low speed for about 1 minute, or until smooth.
• Add the sour cream, sugar, and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed.
• In a small bowl, beat the eggs lightly to break them up. Add the beaten eggs and vanilla to the bowl with the cream cheese mixture. Mix on low speed until just combined, scraping the sides of the bowl as needed and being very careful to not over-mix the batter.
• Pour the batter into the crust in the pan. Smooth out the top and tap the pan on the counter a few times to remove any large air bubbles. Cover the top of the pan with foil.
• Pour 1 ¼ cups water into the bottom of a 6 quart Instant Pot or 1 ½ cups water if using an 8 quart Instant Pot. Place the trivet in the pot.
• Make a foil sling by folding a long piece of foil in thirds lengthwise. Set the cheesecake in the center of the foil sling and then carefully place it on the trivet in the Instant Pot. Fold down any overhang of the foil sling.
• If you have a sealing ring that you use just for baking, remember to put it on your Instant Pot lid (to prevent transfer of savory flavors to the cheesecake.) Close the Instant Pot lid and turn the steam release valve to the sealing position.
• Set the cook time to 32 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, allow the pressure to release naturally. This will take about 8-10 minutes.
• As soon as the pin drops down, carefully open the Instant Pot lid. Use the foil sling to remove the pan from the Instant Pot. Remove the foil on top of the cheesecake and check that the cheesecake is done. Cheesecake is done when the edges are set and the center jiggles just a little bit and the center of the cheesecake registers at least 150° F on an instant read thermometer. (If the cheesecake is not done, you can pressure cook it for another minute or two. Check that there is enough water in the bottom of the pot before pressure cooking.)
• If there is any condensation on top of the cheesecake, blot it very gently with a paper towel. Take the foil sling out from under the cheesecake.
• Place the pan on a wire rack and let the cheesecake cool for about 1 hour at room temperature. Then remove the sides of the pan from the cheesecake (this prevents the crust from getting soggy - do not remove the bottom pan until the cheesecake is fully chilled). Chill the cheesecake for at least 8 hours or overnight in the refrigerator before serving.

Notes

• Room temperature ingredients are recommended because they mix together easily, giving you a smooth texture without over-mixing.
• Philadelphia cream cheese is highly recommended for the best texture and flavor.
• Full fat cream cheese and sour cream are recommended for the best texture and flavor. 
• If you prefer to not blind bake the crust, you can instead freeze the prepared crust in the pan for 15 minutes while you make the cheesecake filling. The crust will be less crisp if you do not bake it in the oven before adding the cheesecake filling.
• It is best to mix the cheesecake filling ingredients together using a hand mixer on low speed, so as not to incorporate too much air into the batter. If you only have a stand mixer, you can use it on low speed.
• Cheesecake may be stored in the refrigerator for up to 5 days. You can also freeze cheesecake, wrapped tightly, for 2-3 months.

Serving: 1/8 cheesecake, Calories: 397kcal, Carbohydrates: 29g, Protein: 6g, Fat: 29g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 339mg, Potassium: 142mg, Fiber: 1g, Sugar: 21g, Vitamin A: 1042IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 1mg

Nutrition information is an estimate.

Cuisine: American

Course: Dessert

Author: Kristine Rosenblatt

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