Instant Pot Cheesecake

5 from 1 vote

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.

Prep Time30

Cook Time40

Additional Time12

Total Time13 10

Course: Instant Pot Dessert Recipes

Cuisine: American

Keyword: cheesecake recipe, instant pot cheesecake, instant pot cheesecake recipe, instant pot dessert

Servings:

Calories: 512kcal

Author: Lisa Childs

Equipment

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!

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