Instant Pot Cheesecake

Introduction

You get the incredibly smooth, classic flavor of cheesecake with a fraction of the effort and time using your Instant Pot. This method creates a perfectly moist, crack-free dessert every time, all without needing to heat up your oven. The result is a rich, creamy slice topped with vibrant cherry pie filling that’s sure to impress.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 35 minutes (plus pressure build and natural release time)

Total Time: About 1 hour 15 minutes

Servings: 12

Ingredients

• 2 cups graham cracker crumbs (13.5 ounces)
• 2 Tbsp granulated sugar
• 1/2 cup unsalted butter (melted)
• 16 oz cream cheese (room temperature)
• 1/2 cup granulated sugar
• 2 eggs
• 3 Tbsp all purpose flour
• 1/2 cup sour cream
• 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tsp lemon juice
• 20 oz Cherry pie filling (1 can)

Instructions

1. Prepare the springform pan by lightly greasing the bottom and sides. A 7-inch pan is ideal.
2. Make the crust by combining the graham cracker crumbs and 2 tablespoons of sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to create a compact, flat layer. Place the pan in the freezer to set while you make the filling.
4. Using a hand mixer or stand mixer, beat the room-temperature cream cheese on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl.
5. Add the 1/2 cup of granulated sugar and beat again until fully combined and smooth.
6. Add the flour, sour cream, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and lemon juice. Mix on low speed until the batter is smooth and uniform, scraping the bowl as needed.
7. Remove the crust from the freezer. Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any large air bubbles. Smooth the top with a spatula.
8. Cover the top of the pan tightly with aluminum foil. Pour 1 1/2 cups of water into the inner pot of your Instant Pot. Place the trivet that came with the pot inside.
9. Create a foil sling by folding a long piece of aluminum foil into a strip. Lower the covered cheesecake pan onto the trivet using the sling as handles. Fold or tuck the sling’s ends down.
10. Secure the lid, set the valve to “Sealing,” and select Pressure Cook (or Manual) on High for 35 minutes. Allow the pressure to release naturally for 20 minutes, then carefully perform a quick release for any remaining pressure.
11. Use the foil sling to carefully lift the pan out. Remove the foil cover. The center should be set but still slightly jiggly. Run a knife around the edge of the cheesecake to separate it from the pan (this prevents cracking as it cools).
12. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 6 hours, preferably overnight.
13. Before serving, carefully remove the springform ring. Top the chilled cheesecake with the can of cherry pie filling. Slice and serve.

Variations

• Plain Perfection: Skip the cherry topping and serve with a simple dusting of powdered sugar or a dollop of whipped cream.
• Drizzle & Dip: Instead of a full topping, drizzle individual slices with chocolate or caramel sauce.
• Flavor Infusion: After baking, top the chilled cheesecake with fresh berries, a blueberry compote made from frozen berries, or a salted caramel sauce.
• Individual Portions: Divide the crust and batter among 4-6 small (4 oz) mason jars or ramekins. Reduce the cooking time to 10-12 minutes with a quick pressure release.

Tips for Success

• Room temperature is key: Ensure your cream cheese, eggs, and sour cream are truly at room temperature for a perfectly smooth, lump-free filling.
• Don’t overmix the eggs: Mix just until combined after adding each egg. Overbeating incorporates too much air, which can lead to cracking.
• Use the foil sling: This is the safest and easiest way to lower and lift the hot pan in and out of the Instant Pot.
• Chill thoroughly: The long refrigeration time is non-negotiable; it allows the cheesecake to fully set and develop its ideal texture.

Storage & Reheating

FAQ

Can I use a different type of crust?

Yes, you can use the same quantity of crushed vanilla wafers, digestive biscuits, or Oreos (with filling removed) in place of graham crackers.

What if I don’t have a 7-inch springform pan?

A 6-inch pan will work, but the cheesecake will be taller and may require 5-10 extra minutes of cooking. An 8-inch pan will result in a thinner cheesecake; reduce cook time by 5 minutes.

Why did my cheesecake crack?

Cracks usually come from overmixing the batter (adding too much air), a drastic temperature change, or overcooking. The water bath method in the Instant Pot and running a knife around the edge after cooking greatly minimizes this risk.

Can I double this recipe?

Yes, you can double the ingredients and bake it in a 9-inch springform pan. You will likely need to increase the cook time by 5-10 minutes.

Do I have to use the foil on top?

Yes, the foil is essential to prevent condensation from the lid of the Instant Pot from dripping onto the surface of your cheesecake.

My Instant Pot says “Burn.” What happened?

This usually means not enough water in the pot, or the water was thickened by drippings. Ensure you have a full 1 1/2 cups of water and that the foil covering the pan is secure. Also, make sure the bottom of your cheesecake pan is not touching the water.