Instant Pot Cheesecake

Instant Pot Cheesecake takes a traditionally easy-to-mess up cooking method and makes it foolproof. You will LOVE the flavor of this traditional Instant Pot Cheesecake recipe!

Instant Pot Cheesecake Recipe

My favorite cheesecake is the Red Velvet Cheesecake from Cheesecake Factory, what’s yours? Brett always gets the Adam’s Peanut Butter one. One slice lasts me up to a week, so it’s a pretty good bang for your buck!

When I don’t feel like spending $8 on a piece of cheesecake, I whip one up at home that’s equally as delicious and probably a little less caloric.

I’ve tried 5 different Instant Pot Cheesecake recipes (even the most popular ones), and mine is by far the best! This Instant Pot cheesecake recipe will become a family favorite, guaranteed.

You may think that using a pressure cooker to make cheesecake is strange, but it’s actually the perfect environment for making a moist, luscious cheesecake without any burned or dried out tops.

The reason it works is because traditional cheesecake is baked in the oven with a bain-marie (“ban-marie”), otherwise known as a water bath. The water bath keeps the cheesecake nice and moist, with the heat evenly distributed.

I use the Instant Pot for my White Chocolate Candy Cane Creme Brulees that are typically baked in a water bath as well!

Cheesecake Water bath

Like I mentioned, cheesecake is traditionally baked in a water bath. Sometimes you have to wrap your cheesecake pan in foil to avoid it getting saturated by the water.

You’ll have to configure a way to get your cheesecake in the oven and then pour boiling water in another pan all around it, then carefully take it out without drowning your cheesecake or burning yourself.

Making cheesecake in the Pressure Cooker takes a step out because it’s using the hot, moist environment of the Instant Pot to mimic the conditions found in an oven with a water bath.

Smores Cheesecake

If you’d like a S’mores version of this incredible cheesecake recipe, check out the recipe HERE! It’s a summertime favorite!

Pumpkin Cheesecake Recipe

Don’t forget to try my Instant Pot Pumpkin Cheesecake recipe too!

Oreo Cheesecake

My family and friends love this stunning Oreo Cheesecake recipe as well!

Chef Shamy Butter Crust

One of my secrets to the best Instant Pot Cheesecake recipe is making the crust using Chef Shamy honey cinnamon butter.

Dude.

This stuff is basically frosting with a higher proportion of butter than sugar. It’s amaaaazing. And I’m not saying that because they’re sponsoring this or anything. They have no idea I included them in this recipe.

I am a huge fan of Chef Shamy butters but this honey one is soooo perfect in the crust.

I use the garlic butter one in Instant Pot Mashed Potatoes and on top of plain Instant Pot Green Beans.

Instant Pot Cheesecake Pan

You’ll need an Instant Pot Cheesecake pan to make this recipe. There are basically two types of cheesecake pans out there- springform, and push.

A springform pan hugs the outside of the cheesecake and you use a lever to release the cheesecake from the base that fits snugly into the outer shell.

A push pan is exactly what it sounds like. You push the bottom up to remove it from the pan.

I prefer to use this push pan, because it I think it’s the smartest and highest quality product on the market for Instant Pot cheesecakes. It is dishwasher safe, and has a genius handle.

I’ve owned springform pans, but they’ve broken. My thought is that the more moving parts there are, the higher the likelihood that it’ll break.

Read my Post on the Top 10 Instant Pot Accessories to Buy (and AVOID!)

Cheesecake Cracked or Fell

There are a couple ways your cheesecake can fail. You can have a cheesecake that is cracked really bad on top (which is a minor fail since you’re covering it up anyways), or the biggest fail is having it all bubble up and then fall in the center.

The reason you may have had these issues is using cold ingredients, or over mixing your batter.

Over-mixing your cheesecake batter (especially after adding the eggs) incorporates too much air into your cheesecake. While cooking, those air bubbles escape to the surface and crack the cheesecake.

Sour Cream Topping for Cheesecake

I like to top my cheesecake with regular sour cream, not sweetened at all! This may seem strange, but it’s actually a delicious, tart, and tangy contract to the sweet cheesecake and topping.

It’s also a beautiful white contrast to the off-white cheesecake. Have you ever tried it? (also it’s perfect to cover up any imperfections on the top!)

Instant Pot Cheesecake Tips

Here are a couple tips to ensure your cheesecake it PERFECTION:

• Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
• The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
• If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
• Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
• Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
• Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8 hours before slicing and eating.
• Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

Instant Pot Dessert Recipes

• Pumpkin Cheesecake
• S’mores Cheesecake
• Pumpkin Rice Pudding
• Homemade Carrot Cake 
• Chocolate Covered Strawberries (Instant Pot) | Baby Shower Food Ideas
• Dairy Free Coconut Rice Pudding
• Instant Pot Chocolate Lava Cakes For Two
• Vanilla Bean Rice Pudding
• Instant Pot Bread Pudding with Butter Rum Sauce
• Instant Pot White Chocolate Candy Cane Creme Brulee
• Easy Air Fryer + Instant Pot Donuts

Instant Pot Cheesecake and Cake Topper Class

I hosted a workshop with THE Pretty Life Girls in February 2020, and it was AMAZING! We made this cheesecake and these darling cake toppers. Here are a couple links that were requested:

• Pretty Life Girls Blog
• Darling heart plastic plates
• Ekovana Cheesecake Push Pan
• Vanilla Bean Paste
• Chef Shamy Honey Cinnamon Butter
• Instant Pot 101 Youtube Video
• How to Clean your Instant Pot Youtube Video

Enjoy this recipe for Instant Pot Cheesecake! You’re going to LOVE it! Let me know in the comments when you make it!

Instant Pot Cheesecake

This classic cheesecake made in the Instant Pot or Pressure Cooker will knock your socks off! I like serving mine with cherry topping, but you can try fresh fruit, chocolate, caramel, or your favorite cheesecake topping.

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 12 hours hours

Total Time: 13 hours hours 10 minutes minutes

Servings: 8

Calories: 512kcal

Author: Lisa Childs

INGREDIENTS

Graham Cracker Crust

• 1 cup crushed graham crackers one sleeve blended in blender to a fine powder
• 3 tablespoons flour
• 1 dash Salt
• 2 tablespoons unsalted butter melted
• 4 Tablespoons Chef Shamy Honey Cinnamon Butter* melted

Cheesecake Batter

• 16 ounces cream cheese softened (do not use low fat)
• ½ cup sugar
• ⅓ cup heavy cream
• 2 teaspoons pure vanilla
• 1 pinch salt
• 1 1/2 tablespoons flour
• 2 eggs room temperature

Topping

• 1/2 cup sour cream
• cherry pie topping or your favorite flavor

INSTRUCTIONS

• Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
• Using a hand mixer or whisk, combine softened cream cheese and sugar. 
• Blend in heavy cream and vanilla. Add salt and flour, then blend completely. 
• Crack room temperature eggs into a separate small bowl and mix completely. Add to the cream cheese mixture, careful not to overmix.
• Remove the crust from the freezer and pour the cheesecake batter into the crust and tap the pan once or twice to remove any air bubbles. Tightly cover the pan with foil. 
• To the Instant Pot or pressure cooker, add 1 1/2 cups of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 
• Pressure cook on manual high pressure for 30 minutes with a 10 minute natural pressure release. 
• Carefully remove the pan from the Instant Pot. Remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be quite jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid.
• Loosely cover the cheesecake with the dry foil, then let cool to room temperature (about 1-2 hours.) Cover, and refrigerate overnight to set completely. 
• Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
• Add one cup of sour cream to the top of the cheesecake, and top with cherry topping. Enjoy! 

PRODUCTS WE LOVE

• ekovana Stainless Steel Cheesecake Pan removable bottom – 7 inch round cake pan – compatible with 6qt Instant Pot and Ninja Foodi Accessories 6.5 qt
• Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste, with gift box, 32 ounces
• Chef Shamy Honey Butter, Cinnamon Brown Sugar (Pack of 2)

VIDEO

NOTES

• *If you cannot find the Chef Shamy Honey Cinnamon Butter, substitute 4 Tablespoons of regular unsalted butter, 1/2 teaspoon cinnamon, 3 Tablespoons of sugar, and a small drizzle of honey.
• Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
• The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
• If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
• Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
• Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
• Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8-12 hours before slicing and eating.
• Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

NUTRITION

Serving: 1g | Calories: 512kcal | Carbohydrates: 38g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 141mg | Sodium: 326mg | Sugar: 19g

Tried this recipe?Mention @triedtestedandtrue!

Extra Large Instant Pot Cheesecake

This classic cheesecake made in the Instant Pot or Pressure Cooker will knock your socks off! I like serving mine with cherry topping, but you can try fresh fruit, chocolate, caramel, or your favorite cheesecake topping! This is an extra tall version of my original recipe

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 12 hours hours

Total Time: 13 hours hours 10 minutes minutes

Servings: 8

Calories: 512kcal

Author: Lisa Childs

INGREDIENTS

Graham Cracker Crust

• 1 cup Crushed Graham Crackers one sleeve blended in blender to a fine powder
• 3 tablespoons flour
• 3 Tablespoons Unsalted Butter melted
• [4 Tablespoons Chef Shamy Honey Cinnamon Butter* measured, then melted]
• [1 dash Salt]

Cheesecake Batter

• 24 oz Cream Cheese softened (3 blocks/do not use low fat)
• 1 C. Sugar
• ⅓ C. + 2 Tablespoons Heavy Cream
• 1 Tablespoons Pure Vanilla
• 1 pinch Salt
• 2.5 Tablespoons Flour
• 3 Eggs room temperature

Topping

• 1/2 C. Sour Cream
• Cherry Pie Topping or your favorite flavor

INSTRUCTIONS

• Combine all crust dry ingredients in a medium bowl and stir to combine. Drizzle in melted butter until completely incorporated and press into a 7 inch springform or push pan. Freeze while preparing cheesecake batter.
• Using a hand mixer or whisk, combine softened cream cheese and sugar. 
• Add salt and flour, then blend completely. 
• Measure heavy cream and vanilla into a liquid measuring cup, then crack room temperature eggs into the cream and mix completely. Add to the cream cheese mixture, careful not to overmix. Tap the bowl several times on the counter to remove any air bubbles.
• Remove the crust from the freezer and pour the cheesecake batter into the crust. Tap the pan once or twice to remove any air bubbles. 
• To the Instant Pot or pressure cooker, add 1.5 cups of water and the trivet. Place the springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24 inch piece of heavy duty foil into a rectangle that is 2-3 inches wide. Place the cheesecake on the sling and place in the Instant Pot on the trivet. 
• Pressure cook on manual high pressure for 40 minutes with a 10 minute natural pressure release. 
• Carefully remove the pan from the Instant Pot. The center should still be very jiggly. If necessary, blot the top of the cheesecake with a paper towel to absorb any residual liquid. If you have any large bubbles, pop them with a toothpick or skewer.
• Slide a wet knife around the edges of the cheesecake to loosen. This will prevent the cake from cracking.
• Let cool to room temperature (about 2-3 hours). Cover, and refrigerate overnight to set completely. 
• Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan.
• Add sour cream to the top of the cheesecake, and top with cherry topping. Enjoy! 

PRODUCTS WE LOVE

• ekovana Stainless Steel Cheesecake Pan removable bottom – 7 inch round cake pan – compatible with 6qt Instant Pot and Ninja Foodi Accessories 6.5 qt
• Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste, with gift box, 32 ounces
• Chef Shamy Honey Butter, Cinnamon Brown Sugar (Pack of 2)

VIDEO

NOTES

• *If you cannot find the Chef Shamy honey cinnamon butter, substitute 4 Tablespoons of regular unsalted butter, 1/2 teaspoon cinnamon, 3 Tablespoons of sugar, and a small drizzle of honey.
• Use room temperature ingredients! All ingredients should be taken out of the fridge about 2 hours before mixing.
• The cream cheese is the first thing in the bowl. It should be smooth, incredibly soft, and have NO lumps. If there is any resistance, stick it in the microwave in 15 second increments until smooth.
• If you forget to take your eggs out early enough, put the uncracked eggs in a cup or bowl of warm (not hot) water for 10 minutes. They will be the perfect temperature.
• Mix the eggs in a separate bowl prior to adding to the cream cheese to avoid over mixing the batter and eggs.
• Tap the batter slightly before adding it to the crust to remove any air bubbles from the batter.
• Don’t get impatient after cooking the cheesecake. It must rest and chill for at least 8-12 hours before slicing and eating.
• Use a flat cup, measuring cup, or ramekin to press the graham cracker mixture into the bottom of the pan.

NUTRITION

Serving: 1g | Calories: 512kcal | Carbohydrates: 38g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 141mg | Sodium: 326mg | Sugar: 19g

Tried this recipe?Mention @triedtestedandtrue!