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5.0 from 9 votes

Instant Pot Cheesecake

Creamy, delicious Instant Pot Cheesecake is so easy to make!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Chilling Time
6 hrs
Total Time
7 hrs 15 mins
Servings: 8 slices
Calories: 426 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients:
  • 1 ½ cups of water for the Instant Pot
Crust:
  • 1 ½ cups Graham cracker crumbs
  • ¼ cup unsalted butter
  • 2 Tablespoons light brown sugar packed
Filling:
  • 14 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup heavy cream room temperature
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon cornstarch
For Serving (optional):
  • cherry pie filling

Instructions

    Cup of Yum
  1. Using a non-stick spray coat a 7x3 springform pan.
  2. Add graham cracker crumbs, melted unsalted butter, brown sugar, and mix until it all coated with butter and damp. (Full graham cracker pieces can be pulsed in a food processor until they are crumbs)
  3. Pour the mixture into the springform pan and start to smooth out your crust. Start by spreading it somewhat evenly across the bottom, and then using a measuring cup or glass with a flat bottom to pack it down and more evenly.
  4. Place the springform pan in the freezer for 25 minutes.
  5. While your crust is freezing, on medium beat together your softened cream cheese and sugar.
  6. Then add the remaining ingredients and beat until smooth. If you need to scrape down the sides to ensure everything is well combined.
  7. Remove the springform pan from the freezer and pre-fit a “lid” with tinfoil. Create it so it is loose at the top in case the cheesecake rises to touch it (it will settle back down), but tight along the sides. Set this aside.
  8. Pour the batter into the springform pan ensuring your mixture leaves about ¼ inch at the top, and then place your tin foil “lid” on top.
  9. Add 1 ½ cups of water to the Instant Pot, the trivet, and your springform pan (gently) and secure the lid with the value closed.
  10. In manual mode set your timer to 40 minutes; on high if you have the option and press start. When the machine is done allow the pressure to release naturally for 25 minutes before opening the lid and removing your cheesecake.
  11. Place the cheesecake on a cooling rack and remove the tin foil (save for later) for about an hour then scrape around the edges with a sharp knife. (The center may look a little jiggly, but it will change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid).
  12. Put the tin foil back on and move the cheesecake to the fridge and allow it to set overnight or at least 6-8 hours before removing it from the springform pan.
  13. Serve as is or with cherry pie filling on top.

Notes

  • Use room temperature ingredients for the best cheesecake. Cold ingredients don’t mix as well, so remember to leave the cream cheese, eggs, and creamy out at room temperature before you make the cheesecake.
  • I love a graham cracker crust, but you can use crushed Oreos, gingersnaps, shortbread cookies, chocolate wafer cookies, or vanilla wafers. Basically, any crunchy cookie will work!
  • When you mix the batter, be sure to scrape down the sides of the bowl so everything is mixed.
  • When you cover the cheesecake before you bake it, use a long piece of foil so it’s more like a tent. You want some space between the top of the cheesecake and the foil so they don’t touch.
  • The cheesecake will be jiggly when you first take it out of the Instant Pot. It will set up as it cools at room temperature. If your cheesecake doesn’t set, you can place it back in the IP and cook it for 10 minutes more with a 10-minute natural release.
  • Don’t skip the chilling step! The cheesecake needs to chill so it sets up properly. If you skip this step, it will ooze and you won’t get clean slices.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 123mg (41%) Sodium 281mg (12%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 1122IU (22%) Vitamin C 1mg (1%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 281mg 12%
Potassium 131mg 3%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 1122IU 22%
Vitamin C 1mg 1%
Calcium 81mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.