Instant Pot Cheesecake is incredibly rich and creamy with a crisp graham cracker crust. Cheesecake lovers will go crazy for this easy Instant Pot dessert!
Cheesecake is one of my very favorite desserts, so it was only a matter of time before I tried making cheesecake in the Instant Pot. Now that I’ve tried it, I’m hooked, and this easy cheesecake recipe is on regular dessert rotation in my house.
You will love this Instant Pot cheesecake because it has the most luxurious creamy texture and the best rich vanilla cheesecake flavor. I tested this recipe again and again (7 times in total!) to make sure that the texture, taste and appearance were perfect. Below I’m sharing all that I’ve learned about how to make the best Instant Pot cheesecake, as well as a step by step recipe video.
WHY MAKE CHEESECAKE IN AN INSTANT POT?
- It’s easy! The recipe comes together quickly and no water bath is needed.
- The steamy pressure cooking environment creates the perfect creamy cheesecake.
- IP cheesecake is just the right size for a small crowd. This cheesecake serves 8, so you won’t be left with cheesecake to tempt you for days and days.
SECRETS FOR THE BEST INSTANT POT CHEESECAKE
Follow these tips to ensure that your cheesecake turns out perfect, every time.
- Use room temperature ingredients and don’t over-mix the batter. Room temperature ingredients will mix together smoothly without requiring over-mixing.
- Use Philadelphia brand cream cheese. I tested this recipe with store brand cream cheese and the texture and flavor were not nearly as good as cheesecake made with Philadelphia cream cheese.
- Pre-bake the graham cracker crust in the oven for the best crispy crust.
- Use a fresh sealing ring. The silicone sealing ring on the Instant Pot lid absorbs odors while cooking. If you don’t want essence of Instant Pot chili or butter chicken in your cheesecake, I highly recommend buying a second sealing ring to use just for desserts.
- Cover the cheesecake for a smooth top. Covering the cheesecake with foil as it cooks prevents the top from becoming bumpy with craters that can develop when condensation drips from the underside of the instant pot lid onto the cheesecake.
- Chill the cooked cheesecake for at least 8 hours or overnight (best) before serving. This will give your cheesecake the best taste and texture.
GRAHAM CRACKER CRUST
- Graham Crackers: You’ll need 8 full rectangular graham cracker sheets for the crust.
- Granulated Sugar: A small amount of sugar adds sweetness to the crust.
- Salt: A pinch of salt balances out the flavors.
- Butter: Melted butter binds the crust together. I recommend unsalted butter. If using salted butter, omit the pinch of salt in the crust.
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor, and allow it to fully come to room temperature before beginning the recipe. I highly recommend using Philadelphia brand cream cheese for the best cheesecake.
- Sour Cream: Sour cream makes the cheesecake extra creamy. I recommend using full-fat sour cream.
- Granulated Sugar: This sweetens the cheesecake. You’ll need just 1/2 cup of sugar, because cheesecake isn’t an overly sweet dessert.
- Salt: Adding salt to baked goods enhances the flavors.
- Eggs: Allow the eggs to come to room temperature so that they incorporate easily into the filling.
- Vanilla Extract: A generous amount of vanilla extract gives this classic cheesecake delicious vanilla flavor.
HOW TO MAKE CHEESECAKE IN AN INSTANT POT
Here is an overview of the steps to making this recipe. You’ll find the full recipe with ingredient amounts and instructions in the recipe card below.
If you’re new to using an Instant Pot, see my guide on how to use an Instant Pot to help you get started.
- Crush the graham crackers into fine crumbs. Using a food processor works best, but you can also place the crackers in a zip-top bag and crush them with a rolling pin.
- Stir the sugar and salt into the graham cracker crumbs. Then stir in the melted butter.
- Press the crust into a greased 7-inch cheesecake pan. You can press the crust higher up the sides of the pan (as shown in this photo) if you want the crust to go all the way up the sides of the cheesecake. To make the crust go partway up the sides of the cheesecake, only press it up the sides of the pan a little ways.
- Bake the crust for 10-12 minutes. I find that mine is perfect at 12 minutes.
- Mix together the cheesecake filling. It’s best to use a hand mixer to avoid over-beating the ingredients, but you may also use a stand mixer on low speed. Be careful to not over-mix, especially after adding the eggs.
- Pour the filling into the baked crust.
- Cover the top of the pan with aluminum foil.
- Pour 1 1/4 cups of water into a 6 quart Instant Pot or 1 1/2 cups if using an 8 quart pot. Place the metal trivet in the pot.
- Fold a long piece of foil into thirds lengthwise and set the cheesecake in the center. This foil sling makes it easy to move the cheesecake in and out of the Instant Pot, especially when hot.
- Put the cheesecake on top of the trivet in the Instant Pot. Cook for 32 minutes at high pressure. Then allow the pressure to release naturally.
- Remove the cheesecake from the pot, uncover it, and gently blot any moisture from the top of the cheesecake using a paper towel.
- Let the cheesecake cool for 1 hour at room temperature. Then remove the sides of the pan. The cheesecake should be easy to remove from the sides of the pan at this point, and taking the sides off now will prevent the crust from getting soggy. If using the push pan recommended below, simply press the bottom up using one hand while holding the pan edge with your other hand. Don’t remove the bottom of the pan until the cheesecake is fully chilled.
- Chill cheesecake in the refrigerator for 8 hours or overnight before serving.
INSTANT POT CHEESECAKE PAN
I use and highly recommend this 7-inch cheesecake pan. It is the perfect size for making cheesecake in a 6 quart or 8 quart Instant Pot pressure cooker. You can also use a 7-inch springform pan with sides at least 2.5 inches tall.
If you have an 8 quart Instant Pot, I still recommend using a 7-inch pan for this recipe because using a larger pan will affect the cheesecake cook time.
HOW LONG TO COOK INSTANT POT CHEESECAKE
- Covered with foil, cook this cheesecake for 32 minutes in the Instant Pot followed by a natural release. Covering the cheesecake ensures that your cheesecake will have a smooth top.
- Cheesecake is done when the center only jiggles slightly when you gently shake the pan. The internal temperature should be at least 150° F when measured with an instant read thermometer.
- If your cheesecake is not done after the cook time, you can pressure cook it for another minute or two. Check if there is still enough water in the Instant Pot and add more water if needed.
- Many recipes call for cooking cheesecake uncovered in the Instant Pot. Every time I tried this, condensation dripped onto the top of the cheesecake, leaving the surface lumpy and cratered. I even tried making a foil “teepee” as has been suggested in other recipes for the condensation to drip down, but it did not help. If you choose to cook your cheesecake uncovered, pressure cook it for 25 minutes at high pressure, followed by a natural release.
HOW TO CUT CHEESECAKE
To cut perfect cheesecake slices, run your knife under hot water and then dry it before slicing the cheesecake. A hot knife will slice cleanly through the cheesecake. Wipe off the knife between slices.
This cheesecake is so creamy and delicious, I usually enjoy it plain without any toppings. To fancy it up, serve this Instant Pot cheesecake with:
- Whipped cream and fresh berries for a pop of color.
- A drizzle of salted caramel sauce makes the cheesecake even more decadent.
- Top with cherry pie filling for extra sweetness.
- Drizzle with strawberry sauce if you’re feeling fancy.
This luscious Instant Pot cheesecake is a rich, soul-satisfying dessert, perfect for serving to guests or enjoying in a moment of quiet at the end of the day. I hope you’ll give it a try and let me know how you liked it in the comments!
Looking for more Instant Pot recipes? You can find all of my easy Instant Pot recipes here.
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