Servings
Font
Back
0 from 0 votes

Instant Pot Cherry Cheesecake Recipe

Indulge in the rich and creamy flavors of Instant Pot Cherry Cheesecake! This easy-to-make dessert features a delicious cherry swirl.

Prep Time
10 mins
Cook Time
10 mins
Release Time and Chilling Time
4 hrs 20 mins
Total Time
5 hrs 10 mins
Servings: 8
Calories: 684 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 -12 Graham crackers
  • 4 tablespoons melted butter
  • 16 oz cream cheese
  • 1 ¼ cup granulated sugar + 1 tablespoon
  • 1 cup sour cream
  • 1 cup heavy cream
  • 4 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 2 cups pitted canned cherries

Instructions

    Cup of Yum
  1. Grease a 7-inch deep springform pan with butter or cooking spray.
  2. Crush the graham crackers in the food processor. Melt the butter and stir it into the graham cracker crumbs.
  3. Press the mixture into the bottom of the pan with a spatula. Refrigerate or freeze it while you make the filling.
  4. Use an electric mixer to beat cream cheese and 1 1/4 cups sugar at medium-high speed until smooth. Add sour cream and heavy cream and beat on medium speed until well combined and creamy. Mix until just combined; don't overmix.
  5. Add vanilla extract and cornstarch and give it a final mix.
  6. Pour the batter into the prepared pan. Smooth the top with a spatula.
  7. Blend 1 tablespoon sugar and 1 cup pitted cherries with a bit of water (1 tbsp) in the food processor until smooth to make the cherry sauce.
  8. Pour cherry sauce on top of the cheesecake batter. Use a toothpick to make swirls in the batter.
  9. Cover the top and bottom of the cheesecake pan with aluminum foil.
  10. Pour 1 ½ cup of water into the INSTANT POT. Place the trivet in the pot.
  11. Place the pan on the top of the trivet.
  12. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 40 minutes. Allow the pressure to release naturally for 10 minutes.
  13. Once done, remove the cheesecake and allow it to cool down.
  14. Refrigerate for 4 hours or overnight.
  15. Run a knife around the edge of the cheesecake to release it, and open the springform pan carefully.
  16. Garnish with the rest of the cherries on top and serve.

Notes

  • Make sure you use room temperature cream cheese.
  • Don't overmix the batter. 
  • One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it's done cooking.
  • Cheesecake likes to be cooled down slowly and gently. 
  • This cheesecake will keep in the fridge for 3 days or 1 month in the freezer.
  • Make sure you use room temperature cream cheese.
  • Don't overmix the batter. 
  • One of the trickiest parts of making cheesecake in the Instant Pot is getting it in and out of the pot without burning yourself or making a mess. To make things easier, create a foil sling by folding a long piece of foil into a strip and placing it under the cheesecake pan. A sling will help you lift the pan out of the pot easily when it's done cooking.
  • Cheesecake likes to be cooled down slowly and gently. 
  • This cheesecake will keep in the fridge for 3 days or 1 month in the freezer.

Nutrition Information

Calories 684kcal (34%) Carbohydrates 74g (25%) Protein 5g (10%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 123mg (41%) Sodium 252mg (11%) Potassium 146mg (4%) Fiber 0.5g (2%) Sugar 55g (110%) Vitamin A 1553IU (31%) Vitamin C 0.4mg (0%) Calcium 107mg (11%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 684

% Daily Value*

Calories 684kcal 34%
Carbohydrates 74g 25%
Protein 5g 10%
Fat 42g 65%
Saturated Fat 25g 125%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 123mg 41%
Sodium 252mg 11%
Potassium 146mg 3%
Fiber 0.5g 2%
Sugar 55g 110%
Vitamin A 1553IU 31%
Vitamin C 0.4mg 0%
Calcium 107mg 11%
Iron 0.2mg 1%

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