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Instant Pot Cheesecake
4.7 from 33 votes

Instant Pot Cheesecake

Instant pot cheesecake is a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling or just plain. 

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8 slices
Calories: 386 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1 1/4 cups graham cracker crumbs
  • 5 T. butter melted
  • 2 T. granulated sugar
Filling
  • 16 oz. cream cheese room temperature, 2 bricks
  • 2/3 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 T. all-purpose flour
  • 3 egg large
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 can fruit pie filling

Instructions

Crust
    Cup of Yum
  1. In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir to coat the crumbs with the butter.
  2. Press the crumbs in the bottom and sides of a 7-inch springform pan.
  3. Place into the freezer for 10 to 15 minutes and work on the filling.
Filling
  1. In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
  2. Add in the vanilla extract, flour, and the eggs one at a time. Beat until the eggs are incorporated. Scrape the sides of the bowl.
  3. Beat in the sour cream and heavy cream.
  4. Pour the filling into the chilled crust.
  5. Double wrap the pan in heavy duty tin foil and cover the top in foil.
  6. Fill the pressure cooker with 1 cup of water.
  7. Place the trivet/rack in the pressure cooker.
  8. Carefully place the pan in the center of the trivet/rack.
  9. Lock the lid in place and turn the pressure release valve to the sealed position.
  10. Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
  11. Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
  12. Add pie filling to the top and serve.

Notes

  • Storage: Once the cheesecake has cooled completely, store it in an airtight container in the refrigerator for up to 5 days. 

Nutrition Information

Calories 386kcal (19%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 139mg (46%) Sodium 305mg (13%) Potassium 139mg (3%) Sugar 22g (44%) Vitamin A 1020IU (20%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 14g 70%
Cholesterol 139mg 46%
Sodium 305mg 13%
Potassium 139mg 3%
Sugar 22g 44%
Vitamin A 1020IU 20%
Calcium 88mg 9%
Iron 1mg 6%

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