Instant Pot Cheesecake

I’ll never forget the first time I made cheesecake in my Instant Pot – it felt like magic! After years of stressing over water baths and cracked tops in the oven, this method was a total game-changer. The best part? No fancy equipment needed, just your trusty pressure cooker and basic ingredients.

What makes this Instant Pot cheesecake so special is how foolproof it is. Forget about peeking through the oven door or worrying about overbaking. The controlled steam environment creates the creamiest texture you’ve ever tasted, with none of the usual cheesecake headaches. And instead of waiting hours for a traditional baked cheesecake to finish and cool, you can go from mixing bowl to fridge in about half the time.

The first bite always takes me back to that “aha!” moment when I realized pressure cooking could transform dessert-making. That smooth, rich creaminess with the perfect crumbly crust? It’s restaurant-quality without leaving your kitchen. Whether you’re new to cheesecake or a seasoned baker, this method will become your new go-to.

Why You’ll Love This Instant Pot Cheesecake

Let me tell you why this cheesecake recipe is about to become your new obsession. First off, no oven means no stress—say goodbye to cracked tops and hello to perfect cheesecake every single time. The Instant Pot’s steam creates this luxuriously silky texture that’s downright dreamy.

Here’s what makes it so special:

• No oven babysitting: Set it and forget it—no peeking, no rotating pans, no water bath disasters
• Creamier than cream: The pressure cooking method gives you that melt-in-your-mouth texture you get at fancy restaurants
• Dress it up or keep it simple: Top with anything from fresh berries to salted caramel—it’s your canvas!
• Beginner-proof: If you can press buttons on your Instant Pot, you can make this cheesecake
• Faster than traditional: From mixing bowl to fridge in about half the time of oven-baked versions

Trust me, once you taste that first velvety bite, you’ll wonder why you ever bothered with the oven method. This is cheesecake magic at its easiest!

Instant Pot Cheesecake Ingredients

Gather these simple ingredients – quality matters here! You’ll be amazed how basic pantry staples transform into something magical in the Instant Pot.

Graham Cracker Crust:

• 1 cup (110g) graham cracker crumbs (about 9 full sheets)
• 1 tablespoon (13g) granulated sugar
• 2 tablespoons (28g) unsalted butter, melted

Cheesecake Filling:

• 16 ounces (450g) full-fat cream cheese, room temperature (this is non-negotiable!)
• ½ cup (100g) granulated sugar
• 4 ounces (113g) full-fat sour cream, room temperature
• ½ tablespoon pure vanilla extract
• 2 large eggs, room temperature

See? Nothing fancy – just good old-fashioned ingredients that come together beautifully. Pro tip: Take that cream cheese out at least 2 hours before baking – cold cream cheese equals lumpy filling!

How to Make Instant Pot Cheesecake

Okay, let’s get to the fun part – creating that perfect cheesecake in your Instant Pot! I’ll walk you through each step because, trust me, the small details make all the difference between good and mind-blowing cheesecake.

Making the Graham Cracker Crust

First, grab your 7.5-inch springform pan (the perfect size for Instant Pot cooking). Crush those graham crackers until they’re fine – I like using a food processor, but a zip-top bag and rolling pin work great too. Mix the crumbs with sugar and melted butter until it looks like wet sand.

Here’s my secret: press the mixture firmly into the pan using a flat-bottomed cup or measuring cup. Really pack it down! Then pop it in the freezer while you make the filling – this helps the crust stay crisp and makes it easier to slice later.

Preparing the Cheesecake Filling

Now for the creamy magic! Start by beating your room-temperature cream cheese (see why we stressed this?) until it’s completely smooth – no lumps allowed! Add the sugar and mix until just combined. Here’s where most people mess up: keep that mixer on low speed the whole time to avoid incorporating too much air.

Gently mix in the sour cream and vanilla, then add eggs one at a time. The moment you see them fully incorporated, stop mixing! Overworked batter leads to cracks and dense cheesecake. Pour this velvety goodness over your chilled crust.

Cook in the Instant Pot

Almost there! Pour 1 cup of water into your Instant Pot and lower in the trivet. Carefully place your cheesecake pan on top (I like using a foil sling for easy lifting later). Seal the lid, set to high pressure for 25 minutes, then walk away – no peeking!

When the timer beeps, let it naturally release pressure for 10 minutes before doing a quick release. Open the lid to reveal your perfect cheesecake! Let it cool in the pot for 1 hour, then transfer to a rack for 2 hours before refrigerating. I know waiting 6+ hours is tough, but this chill time is what gives you that dreamy texture.

Tips for Perfect Instant Pot Cheesecake

After making dozens of these cheesecakes (okay, maybe hundreds), I’ve learned all the little tricks that guarantee perfection every time. These are my can’t-live-without tips that’ll take your cheesecake from good to “Oh my goodness, how did you make this?”

• Don’t rush the chill time: I know it’s tempting, but that 6-hour fridge minimum is non-negotiable. It’s what gives you that signature creamy texture.
• Line your pan: Cut a parchment circle for the bottom – it’ll save you from crust disasters when removing the cheesecake.
• Room temp is key: Cold ingredients = lumpy batter. Take everything out at least 2 hours before baking.
• Low and slow mixing: Keep that mixer speed low to avoid incorporating too much air (which causes cracks).
• The foil sling trick: Make handles from aluminum foil to easily lift your cheesecake in and out of the Instant Pot.
• Patience with pressure: Don’t rush the natural release – those extra 10 minutes prevent sinking.

Follow these simple rules, and you’ll have cheesecake perfection every single time. Trust me – I’ve learned all these lessons the hard way so you don’t have to!

Serving and Topping Ideas for Instant Pot Cheesecake

The beauty of this cheesecake is how easily you can dress it up or keep it simple. Here are my favorite ways to serve it:

• Classic whipped cream: Pipe it on right before serving with fresh berries
• Salted caramel sauce: Drizzle it over for that perfect sweet-salty combo
• Hot fudge sauce: Warm it slightly for a gooey chocolate topping
• Lemon curd: Brightens up the rich cheesecake beautifully
• Strawberry sauce: Fresh or frozen berries work great

For something extra special, try chocolate shavings or a dusting of cocoa powder. Fresh raspberries or mango slices make gorgeous (and delicious) garnishes too. The options are endless!

Storing and Reheating

Here’s the best part – this Instant Pot cheesecake actually gets better after a day in the fridge! Store it covered with plastic wrap or in an airtight container for up to 5 days. Want to save some for later? Slice it up, wrap individual pieces tightly in plastic, then freeze for about a month. Just thaw overnight in the fridge when you’re ready for that creamy goodness again.

Instant Pot Cheesecake FAQs

I get asked these questions all the time – let me share what I’ve learned from my cheesecake adventures!

Can I use low-fat cream cheese?
Oh honey, don’t do it! Full-fat cream cheese gives that luscious texture we love. Low-fat versions make the cheesecake grainy and less creamy. Trust me – save the diet for tomorrow!

Why do ingredients need to be room temperature?
Cold ingredients just won’t blend smoothly. Room temp cream cheese whips up silky, and eggs incorporate evenly without overmixing. Take them out 2 hours before baking – it’s worth the wait!

Can I double the recipe?
Nope! The 7.5-inch springform pan is maxed out with this recipe. Trying to cram in more batter leads to messy spills and uneven cooking. Make two separate cheesecakes instead – more to share!

Why did my cheesecake crack?
Overmixing is usually the culprit – too much air gets trapped. Also, resist opening the Instant Pot early! The gradual cooling prevents cracks. But hey, cracks taste just as good – cover them with toppings!

Can I freeze leftovers?
Absolutely! Wrap individual slices tightly in plastic, then foil. They’ll keep for about a month. Thaw overnight in the fridge for that just-made texture.

Nutritional Information

Just so you know what you’re diving into (not that it’s stopped me from eating two slices in one sitting!), here’s the scoop on nutrition. Each slice of this heavenly Instant Pot cheesecake – without any toppings – comes in at about 350 calories. Remember, these are estimates and can vary based on your specific ingredients and brands.

Here’s the breakdown per slice:

• 22g fat (12g saturated)
• 30g carbs
• 25g sugar
• 6g protein

Now, if you’re like me and can’t resist that salted caramel drizzle or mountain of whipped cream, obviously those numbers will climb a bit. But hey – cheesecake is about joy, not math! I always say life’s too short to skip dessert.

Tag me on Instagram if you try this Instant Pot Cheesecake!

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