This Easy Instant Pot Cheesecake is the creamiest, most luscious cheesecake you’ll make in your pressure cooker! It is foolproof and pairs perfectly with all toppings!
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It is time, folks.
Time to set aside our obsession with this Instant Pot Pot Roast and move on to cheesecake.
This right here is our next Instant Pot obsession, and I don’t think anyone is mad about it.
How do I even answer that? There is just so much to love.
I’ll admit, even though cheesecake is my truest dessert love (when I first got my Instant Pot I wasn’t one of the ones rushing to make a cheesecake.
I’ve always thought of the pressure cooker like a slow cooker, just really fast, so I started with large cuts of meats, soups and stews and didn’t venture much into desserts.
Now I wish I’d started sooner!
I know now that the Instant Pot is one of the best tools for cooking a “baked” cheesecake, because of the moist environment.
Rather than fiddling with water baths in the oven, we can just rest our cheesecake pan on the trivet of our Instant Pot and let the steam work its magic.
What we get? A smooth, incredibly creamy cheesecake that is nearly foolproof, and cooks in about a quarter of the time!
- Bake the crust: I prefer to bake my crust because it really helps the crust to firm up and stay crispy. You can skip this step if you must, but just know that your crust will be softer.
- Room temperature ingredients: this is crucial with all cheesecake recipes, because cold cream cheese does not beat into a smooth batter.
- Don’t overmix: When we overmix, we add too much air to the batter, and air bubbles in cheesecake — especially under pressure! — can do funny things while cooking.
- Get a new sealing ring: you can easily find cheap replacement rings for your Instant Pot online, and it’s worth it if you intend to cook sweet and savory dishes. The silicone rings hold on to smells, so if you want a pressure cooker cheesecake with no hint of pot roast, please use a fresh sealing ring.
This cheesecake recipe is designed for a 7″ pan. A 7″ pan fits perfectly in my 6 quart Instant Pot, but you will have a little extra room if you are using an 8 quart.
I use a Fat Daddio’s 7″ push pan as opposed to a springform pan, but either will work.
I like the push pan for the Instant Pot because you don’t have the clasp on the side taking up valuable space!
While the Instant Pot isn’t the safest place to experiment with recipes, there are a few easy ways you can mix things up once you have perfect the basic, vanilla cheesecake.
- Experiment with the flavor of cookies you use in the crust: swap the graham crackers for chocolate baking crumbs or another hard cookie on the grocery store shelf.
- Add a couple tablespoons of cocoa powder to the filling with the sugar — keep in mind that cocoa often adds bitterness, so don’t add too much.
- Stir in crushed Oreo cookies, or another crumbled cookie.
- Add a couple tablespoons of lemon or lime zest to the filling with the sugar for a citrusy twist.
- Stir in a spoonful of strawberry Jello powder or pureed freeze fried strawberries for a strawberry twist.
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- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 500 grams full fat cream cheese (room temperature) 2 packages or 16oz
- 3/4 cup granulated sugar
- 1/2 cup full fat sour cream or Greek yogurt plain (room temperature)
- 2 eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup water
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1″ up the sides of a 7″ springform pan or push pan.
- Bake crust for 10 minutes, or until firm. Set aside.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, scraping down the sides once.
- Add sugar and beat on low speed until smooth — using low speed helps to prevent adding unnecessary air bubbles to the batter.
- Add sour cream and beat on low speed just until smooth.
- Add eggs and vanilla and beat on low speed until smooth.
- Pour into prepared crust. Tap pan gently on the counter to bring air bubbles to the top, then pop with a fork or knife.
- Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
- Pour the water into the Instant Pot (I use a 6 quart – use 1.5 cups for 8 quart), then place the trivet inside. Place the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the photo above.
- Place pan on top of the sling, and fold the ends of the sling over top the pan so you can put the lid on.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 32 minutes. It will take about 10 minutes to build pressure and begin counting down.
- When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid — this should take about 15 minutes.
- Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
- Slice and serve.
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