Published: · Modified: by Anna 134 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe Rate this Recipe
Instant Pot Cheesecake is the best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!
Instant Pot can be used to make delicious desserts! This cheesecake is my favorite, but the Instant Pot Chocolate Lava Cakes are amazing too. Cheesecake fans will love my Caramel Apple Cheesecake.
One of my favorite and most impressive things to make in the Instant Pot pressure cooker is definitely cheesecake. You see, cheesecake is my thing. It's our favorite dessert and over the years, I perfected my go-to recipe. Even my crust is perfect. It doesn't crumble and fall apart. The fact that I can make an absolutely perfect creamy and light cheesecake in my IP, blows my mind every time.
This Instant Pot Cheesecakeis so easy to make,you don't need any special tricks to make it, each slice is tall and creamy and the whole thing is gorgeoustopped with cherry pie filling. My fail-proof crust lets you lift the whole cheesecake off the pan!
Ingredients:
- graham crackers
- butter
- granulated sugar
- 16 oz. cream cheese
- eggs
- flour
- sour cream
- vanilla extract
- pie filling for topping (I used cherry)
Kitchen tools needed:
- Instant Pot (I used my 6 qt Ultra)
- trivet (it comes with your Instant Pot)
- 7" springform pan
- hand mixer
- mixing bowls
- spatula
Instructions:
- Start with the crust. Combine all ingredients in a mixing bowl, then press it down and up the sides of your springform pan. Place the pan with crust in the freezer while you make the filling.
- To make the filling: combine all ingredients to make a smooth batter. Pour over prepared crust and smooth out the top.
- Place trivet in your IP, add 1.5 cups of water and place the pan with cheesecake on a trivet.
- Close the IP, set the valve to "sealing" position and press the "manual" setting. Set timer to 30 minutes.
- Once the timer is done, let the IP release the pressure naturally.
- Carefully open the lid and let the remaining steam escape. Use a paper towel to gently blot the surface of the cheesecake from any additional condensation.
- Cool the cheesecake completely, then chill in the fridge for at least 4 hours, preferably overnight.
- Top with filling before serving.
Storing:
Any leftovers should be refrigerated for up to 3 days.
What size springform pan fits in the Instant Pot?
The pan size depends on the size of your Instant Pot.
- If you have a 6qt Instant Pot, you will need a 7" round springform pan.
- If you have 8qt Instant Pot, the standard 8" springform pan should fit.
Best tips:
- the crust - My crust recipe is fail-proof and is important for a beautiful cheesecake as a base for each slice. You can prebake it or freeze it for 10 minutes, while you are making the batter.
- add flour and sour cream - Both ingredients are important for the best texture of the cheesecake. It will be creamy, light and won't underbake.
- removing condensation from the surface - Baking cheesecake in the IP involves steam so you will have condensation build up on the surface of the cheesecake. You can cover it with aluminum foil before cooking, but I like to avoid using foil. All you need is a paper towel and gently blot the surface of cooked cheesecake to absorb the moisture.
- cooling before chilling - It is very important to cool the cheesecake completely after baking. Then place it in the fridge to chill. The cheesecake will be best if you let it chill overnight. Plan ahead!
Flavors and toppings ideas:
- pie fillings: You can use any pie filling you like to customize this recipe. I used cherry pie filling.
- fresh fruit
- caramel sauce
- sour cream mixed with granulated sugar and vanilla extract
- sauteed apples with caramel sauce
- chocolate ganache
- add 2 oz. of chocolate (melted) to the batter for a chocolate cheesecake
- swirl caramel sauce in the batter before pressure cooking
- add lemon zest for lemon cheesecake, and top it with fresh blueberries or blueberrie pie filling
- use any cookies you like to make the crust (Oreos, gingersnaps, etc.)
More cheesecake recipes:
- Funfetti Cheesecake Bars
- Lemon Raspberry Cheesecake Bars
- Perfect Cheesecake
- Caramel Apple Cheesecake
- Orange Cranberry Cheesecake
Check out myInstant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Cheesecake
Author: Anna
The best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!
4.93 from 52 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
pressure release 15 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 511 kcal
Ingredients
for the crust:
- 1 cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 4 tablespoons unsalted butter melted
for the cheesecake:
- 16 oz. cream cheese softened (see note)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 4 tablespoons all-purpose flour
- 4 tablespoons sour cream
- 2 teaspoon pure vanilla extract
- 1.5 cup cherry pie filling
Instructions
Make sure the stainless steel insert is in your IP. Set trivet inside, add 1.5 cups of water to the bottom of the insert.
To make the crust, combine graham cracker crumbs, sugar and melted butter in a mixing bowl. Stir with a fork. Sprinkle on the bottom of the 7" springform pan. Use a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the way, but about ¾ up the sides of the pan. Place pan with crust in the freezer while you make the batter.
In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar and mix well.
Add eggs and mix just until combined. Do not overmix.
Add flour and sour cream to batter and mix just until combined. Add vanilla and stir in with a spatula.
Pour the cheesecake batter over the prepared crust. Place pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to "sealing" position. If you have a newer version of the Instant Pot, you don't have to do that since the lid does it as you close it.
Make sure your IP is set to cook on high pressure. Press "manual" setting and set timer to 30 minutes. The IP will beep after a few seconds and it will start cooking.
Once the timer is up, do not release pressure but let it release naturally. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape. Using a paper towel, gently blot the surface of your cheesecake from any built up condensation. Let cheesecake cool for 5 minutes, then remove carefully from the IP.
Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight.
Top cheesecake with pie filling before serving. To cut perfect slices, clean the knife after each cut.
Notes
- To make the cheesecake, you need 16 oz. of cream cheese. That is 2 8oz. packages. Make sure they are softened very well.
- Use a long sharp knife (like chef's knife or utility knife) to loosen up the crust from pan, then gently slide it onto a serving plate or a cake stand.
- The leakproof pans do not have a rim around and it helps to lift the cheesecake. See my post for a product recommendation.
- The cheesecake is not too sweet and it pairs perfectly with a rich topping. Keep that in mind.
- Since some readers said it does not have enough flavor by itself (without topping), I increased the amount of vanilla in the recipe from 1 teaspoon to 2 teaspoons.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 511kcal | Carbohydrates: 58g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 121mg | Sodium: 292mg | Potassium: 237mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1260IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1.3mg
Tried this recipe?Leave a comment with rating below!
This recipe was originally published on October 17th, 2018 and updated on October 5th, 2019.
More Instant Pot Recipes
- Instant Pot Applesauce
- Best Instant Pot Teriyaki Chicken
- Instant Pot Corned Beef
- Instant Pot Turkey Stock
Reader Interactions
Comments
Annie says
The recipe is fantastic, but I only read the ingredients and instructions and there was no mention of added water to the IP. I ran it as per instructions and was wondering why it didn't look cooked after it released pressure naturally. What a waste of time, so now it's 10 PM and I'm running the IP with water in it as per your blog above. Please correct the instructions to add water to the IP.Reply
Anna says
Hi Annie! First step says to add water to the Instant Pot. I hope you enjoy the cheesecake!
Reply
Terri says
Can the cheesecake be wrapped well and frozen before adding any toppings? I want to make it this weekend, for Easter next weekend.
Reply
Anna says
Hi Terri! Yes, you can freeze the cheesecake. Wrap it well so it does not dry out. I hope this helps!
Reply
Dale says
Hello, I'm a single 65 yr old man looking forward to making this in a few weeks. I have a question about the stainless steel inner pot, mine is non stick. Will it be alright to use this instead? I'm relatively new at instant pot, but not a newbie, I've had your recipe bookmark for a while, and decided to give it a try, thank you for all the detailed instructions. I'll let you know how it turns out.
DaleReply
Toni says
Easy and delicious 😊Reply
Monika says
Best cheesecake ever! Super easy and incredible taste. Do you know if I could try it in the oven and how? Would be a lot of help! Thank you for sharing!Reply
Anna says
Hi Monika! I am so glad the cheesecake was a success! If you want to make it in the oven, I highly recommend following this recipe: https://www.crunchycreamysweet.com/how-to-make-a-perfect-cheesecake/ I hope this helps!
Reply
Linda Vasconcelos’s says
I tried this recipe this morning, I used Splenda instead of regular sugar and found it sweet enough, my son doesn’t like a topping on his cheese cake so I’ll just sprinkle some Graham Cracker crumbs on top. It was quick and easy and I will make it again. We both love Cheese Cake so it will NOT last the four hour chilling period . FYI I always use a Spring form pan that has the clip on the side for easy release.Reply
Marthalyn says
I haven't tried it yet. I make cheesecake for my niece who has celiac disease and can't use flour. Can I substitute corn starch
Reply
Anna says
Yes, you can. I hope your niece loves the cheesecake!
Reply
Rhoda Toshimitsu says
Making this recipe for Cheesecake in my IP for the first time today . Super easy instructions and ingredients ... It's cooking right now ! 28 minutes to go + venting . Will chill overnight . Looking forward to cheesecake with my coffee in the morning ! Could you post in the comments what your IG handle is so I may tag you in the final outcome ?
Reply
Anna says
Sounds wonderful! I hope you love it, Rhoda! My IG is @crunchycreamysweet
Reply
Susan palle says
I made this yesterday. Used almond flour, splenda, and omitted the crust, making it lower carb. It holds together without the crust. Thank you for this delicious recipe. No topping needed, but could use low sugar jam.Reply
Rick Kutcher says
I've made easily about 15 cheesecakes using this recipe. They ALWAYS turn out perfectly. I've also adjusted it to make an Oreo cheesecake that my son loves. Do you have a recipe for Turtle cheesecake by any chance? I've had a request to make one for friends.Reply
Anna says
That is absolutely wonderful! Thank you so much, Rick!
If I was to make the Turtle version, I would add chopped pecans to the crust and after baking, drizzled it with ganache and caramel sauce, then top with chopped pecans. I hope this helps!Reply
Mandy says
Love this recipe super easy!! Family favorite....I've just winged it making a chocolate version of this is there an actual way to make a chocolate one that you'd recommend?Reply
Laura says
Very good cheesecake and super easy. Nice flavor and smooth. I thought it was a little bit too "firm" though. I wanted it a bit softer on the fork - do you think removing some flour would with this issue? It's my first time making cheesecake, so I'm not sure what the right solution is.Reply
Nikki says
I made this for the first time last night and it’s a little under-done in the middle. Followed recipe exactly. Can’t see that others had this problem.
Reply
Brenda says
My cheesecake turned out beautifully, but the taste was rather bland . I used all high quality ingredients. Maybe lemon zest would improve the flavor.
Reply
Anna says
Hi Brenda! What did you top the cheesecake with? I used cherry topping so it was a great balance of flavors. If you are not using a topping, increase the vanilla extract to 2 teaspoons.
Reply
Jeff says
Thank you! This is the 28th of November. I have made this recipe 5 times this month and it is perfect every time! Plain, cherry topped, blueberry topped and tonight strawberry. I love it.
Thank you again!Reply
Anna says
Thant is absolutely fantastic, Jeff! Thank you so much!
Did you make this recipe? Let me know!
« Older Comments
