Introduction
This Instant Pot cheesecake delivers the classic creamy, rich texture you love, but with a fraction of the effort and time. You get a perfectly set, crack-free dessert without the fuss of a water bath in a traditional oven. It’s an impressive yet surprisingly simple treat that will make you a believer in pressure cooker desserts.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus pressure release and chilling time)
- Total Time: About 4 hours (including chilling)
- 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
- Make the crust: In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
- Prepare the pan: Press the crumb mixture firmly and evenly into the bottom and about halfway up the sides of a 7-inch springform pan. Use a flat-bottomed cup to press it down well. Place the pan in the freezer while you make the filling.
- Make the filling: In a large bowl using a hand mixer or stand mixer, beat the room-temperature cream cheese and 1/2 cup granulated sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add wet ingredients: With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Add the sour cream, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and lemon juice, mixing until smooth.
- Add dry ingredient: Sprinkle the all-purpose flour over the batter and mix on low just until no white streaks remain. Be careful not to overmix.
- Assemble: Pour the filling into the chilled crust and smooth the top with a spatula. Cover the pan tightly with foil.
- Cook: Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the trivet inside. Create a foil sling by folding a long piece of foil into a strip, and lower the covered pan onto the trivet. Secure the lid, set the valve to sealing, and cook on HIGH pressure for 35 minutes.
- Release pressure: Let the pressure release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
- Chill: Using the foil sling, carefully remove the pan. The center will be slightly jiggly. Let it cool on the counter for 1 hour, then refrigerate for at least 3-4 hours, or ideally overnight.
- Serve: Once fully chilled, run a knife around the edge of the pan and release the springform. Top with the can of cherry pie filling, slice, and serve.
Variations
- Plain & Simple: Omit the cherry topping and serve with fresh berries, a dollop of whipped cream, or a simple dusting of powdered sugar.
- Chocolate Crust: Swap the graham cracker crumbs for crushed chocolate wafer cookies for a deeper flavor.
- Marble Swirl: Before cooking, drop spoonfuls of chocolate syrup or melted chocolate onto the batter and use a knife to gently swirl it through for a marbled effect.
- Individual Servings: Divide the crust and batter among 4-6 small (4 oz) mason jars or ramekins and reduce the cooking time to 20-25 minutes.
Tips for Success
- Ensure your cream cheese is truly at room temperature to prevent a lumpy batter.
- Don’t skip chilling the crust before adding the filling; it helps prevent crumbling.
- Avoid overmixing the batter after adding the eggs and flour, as this can incorporate too much air and cause cracks.
- Always use the natural pressure release for the specified time to prevent the cheesecake from sinking or cracking from a sudden temperature change.
Storage & Reheating
Store any leftover cheesecake covered tightly in the refrigerator for up to 5 days. For best texture, serve it cold. It does not need to be reheated. You can freeze the cheesecake (without topping) for up to 2 months by wrapping it tightly in plastic wrap and foil; thaw overnight in the refrigerator before serving.
FAQ
Can I use a different pan?
A 7-inch springform pan is essential for fitting in the Instant Pot. An 8-inch pan is typically too wide.
Why did my cheesecake crack?
The most common causes are overmixing the batter (adding too much air), rapid temperature changes, or opening the Instant Pot too quickly after cooking. The natural release period is crucial.
Can I double this recipe?
No, this recipe is designed for one 7-inch pan that fits in a standard 6-quart Instant Pot. Doubling it will not fit.
Do I have to use the foil sling?
Yes, the foil sling is the safest and easiest way to lower and lift the hot, delicate pan in and out of the pot.
Can I make this without a springform pan?
It’s not recommended. A springform pan’s removable sides are necessary for cleanly releasing the set cheesecake.
My cheesecake is still jiggly after chilling. Is it done?
Yes, a slight jiggle in the very center when it comes out of the Instant Pot is normal. It will continue to set perfectly as it chills.