Instant Pot Cheesecake

Introduction

This Instant Pot Cheesecake is your secret to a perfectly creamy, stress-free dessert with no water bath required. It bakes to a flawless set under pressure, giving you a decadent treat with minimal effort. You’ll love the classic graham cracker crust topped with that smooth, tangy filling and a sweet cherry finish.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes (plus chilling time)

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. In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
2. Press this mixture firmly into the bottom and slightly up the sides of a 7-inch springform pan. Place the pan in the freezer to set while you make the filling.
3. Using an electric mixer on medium speed, beat the room temperature cream cheese and 1/2 cup of sugar until completely smooth and creamy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition until just combined.
5. Add the flour, sour cream, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and lemon juice. Beat on low speed until the filling is smooth and uniform, scraping down the sides of the bowl as needed.
6. Pour the filling over the chilled crust and gently tap the pan on the counter to release any air bubbles. Cover the top of the pan tightly with foil.
7. Pour 1 1/2 cups of water into the Instant Pot insert. Lower the covered cheesecake pan onto the trivet and carefully lower it into the pot.
8. Secure the lid, set the valve to “Sealing,” and cook on HIGH PRESSURE for 35 minutes. When finished, allow a 10-minute natural pressure release, then manually release any remaining pressure.
9. Carefully remove the pan using the trivet handles. Uncover the cheesecake and run a knife around the edge to loosen it from the pan. Let it cool to room temperature on a wire rack, then refrigerate for at least 6 hours, preferably overnight.
10. Just before serving, release the springform pan sides and top the chilled cheesecake with the can of cherry pie filling.

Variations

• Fruit Topping Swap: Use blueberry, strawberry, or apple pie filling instead of cherry for a different flavor profile.
• Plain & Drizzled: Serve slices plain and let guests choose their own topping, or drizzle with caramel or chocolate sauce.
• Mini Cheesecakes: Bake the crust and filling in silicone muffin cups in the Instant Pot for individual portions, reducing the cook time to about 10 minutes.
• Flavor Infusion: Before baking, swirl in a tablespoon of fruit preserves or a ribbon of melted chocolate into the filling for a marbled effect.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
• Don’t overmix the batter after adding the eggs, as this can incorporate too much air and cause cracking.
• The foil cover is crucial to prevent condensation from dripping onto the cheesecake surface.
• For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Store the cheesecake, covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. This cheesecake is best served cold and does not need reheating. You can freeze the plain cheesecake (without topping) for up to 2 months; thaw overnight in the refrigerator before adding the pie filling and serving.

FAQ

Can I use a different type of pan?

A 7-inch springform pan is ideal. An 8-inch pan will result in a thinner cheesecake and may require a slightly shorter cook time.

My cheesecake cracked. What happened?

Cracking can be caused by overmixing the batter, rapid temperature changes, or overbaking. The cooling method in this recipe (natural release, then room temp cool) helps prevent this.

Do I have to use the foil cover?

Yes, the foil protects the surface from moisture and heat drips, ensuring a smooth top.

Can I make this without a trivet?

The trivet is necessary to keep the pan out of the water. You can create a sling out of aluminum foil to lower and lift the pan if needed.

Why is my filling still jiggly after cooking?

A slight jiggle in the center is normal; the cheesecake will fully set as it chills. As long as you followed the cook time and natural release, it should be fine.

Can I double this recipe?

Yes, you can stack two springform pans (each covered in foil) on separate trivets or use a sling, and cook for the same amount of time. Ensure your Instant Pot is large enough (8-quart is best for this).