Learn how to make the best Cheesecake in the Instant Pot! This amazing cheesecake has a buttery graham cracker crust and a rich creamy filling that’s super easy to make for any party or celebration!
What you need to make an Instant Pot Cheesecake:
- Instant Pot Pressure Cooker – Instant Pot Pressure Cooker
I have the 6 quart IP DUO. It comes with a trivet that you will need in order to hold the spring-form pan off the bottom of the liner. - Spring-form Pan – You will need a special sized 7″ spring-form pan that fits inside the liner.
- Foil – to make a “sling” that will make the pan easy to remove after the cheesecake is finished cooking.
- Food Processor – A food processor or electric mixer to cream the ingredients.
- The Cheesecake Ingredients – butter, graham crackers, light brown sugar, vanilla extract, cream cheese, granulated sugar, heavy cream, sour cream and corn starch.
I have the 6 quart IP DUO. It comes with a trivet that you will need in order to hold the spring-form pan off the bottom of the liner.How to make the BEST Instant Pot Cheesecake:
Start out by preparing the crust. Place the crushed graham crackers, light brown sugar, vanilla and melted butter in a small mixing bowl and combine with a fork. Press the mixture into the bottom of a parchment paper lined spring-form pan. Place in the freezer to help the butter set up while you make the cheesecake filling. (steps 1 and 2)
Place the cheesecake filling ingredients into a food processor and blend until creamy. Pour the filling over the crust and smooth the top with a spatula. (steps 3 and 4)
Make a sling with foil (see video) and wrap the bottom of the spring-form pan with a piece of foil to prevent excess moisture from getting into the crust. Place a paper towel over the top of the pan (make sure it’s not touching the cheesecake filling) and then wrap the top of the pan with more foil. Pour one cup of water into the liner and place the trivet inside. Place the wrapped spring-form pan into the liner, on top of the trivet and fold the ends of the sling over the top. (steps 5 and 6)
Lock the top into place and make sure vent is in the SEALED position. Press the MANUAL button, HIGH Pressure for 37 minutes. Once the timer goes off, let the Instant pot naturally release for 20 minutes and then release remaining pressure. Use the sling to remove the cheesecake, remove the foil and paper towel and allow to cool on the counter for at least one hour. Do not be alarmed if the filling is still jiggly in the center, this is normal. (step 7)
Place in the fridge to chill and set up overnight. After the cheesecake has setup, remove the spring-form pan and serve. (step 8)
Tips and Tricks for making an Instant Pot Cheesecake:
- If you are worried about cracking, do your best to not over mix the batter in the food processor. Cracks are very easy to fix with a little homemade whipped cream!
- Always use room temperature ingredients when making cheesecakes. They will blend better and give you a smooth filling with no lumps.
- Make cheesecakes at least one day before you want to serve. They need time to set up properly, typically over night.
- You can freeze this cheesecake for up to 3 months. Place it in the freezer for one hour to harden. Take it out, wrap it with two layers of plastic wrap and then two layers of foil. Label and date the cheesecake.
- Store the cheesecake in the fridge for up to 5 days in an air-tight container.
Other amazing Cheesecake recipes you might like!
- Lemon Cheesecake
- Tiramisu Cheesecake
- Banana Cream Pie Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
If you tried this Instant Pot Cheesecake recipe let me know how you liked it. I love hearing from you! Make sure to RATE this recipe and leave me a message in the comment section below! Follow me on FACEBOOK, PINTEREST and INSTAGRAM to see more yummy food!
Instant Pot Simple Cheesecake Recipe
Ingredients
Crust
- 4 tablespoons melted butter unsalted
- 1 cup crushed graham crackers
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese room temperature
- 1 cup granulated sugar
- 1 cup heavy cream room temperature
- 1 cup sour cream room temperature
- 1/4 cup flour or corn starch
- 2 teaspoons vanilla paste or vanilla extract
One cup of water for the bottom of the pot
Instructions
Crust
- Line the bottom of a 7" extra deep spring-form pan with parchment paper.
- Mix crust ingredients in a small bowl with a fork until well combined.
- Press the mixture into the bottom of the pan and place in the freezer while you make the filling.
Cheesecake Filling
- Place the cream cheese and sugar in a food processor and mix until smooth. Add the remaining ingredients and continue to mix until the mixture is smooth and creamy. Scrape down the sides of the bowl as necessary. Pour the mixture into the spring-form pan and smooth the top.
- Wrap the bottom of the spring-form pan with foil, place a paper towel on top of pan and then cover with a piece of foil. Pour one cup of water into the insert of the Instant Pot and then place the trivet into the bottom with the handles folded down. (Watch video to see how I made a sling to easily remove the pan from the Instant Pot after cooking.)
- Place the spring-form pan into the Instant Pot, place top on and make sure the vent is in the SEALED position. Press the MANUAL button and adjust the time to 37 minutes at HIGH pressure. Once it's done, let it natural release for 20 minutes and then release any remaining pressure.
- Remove the cheesecake and allow it to sit on the counter to cool completely. Place in the fridge, covered with plastic, to set up overnight. (Do not remove side of pan)
- Run a sharp knife around the edge of cheesecake to release it and remove the sides of the spring-form pan. Serve and enjoy!
Notes
Expert Tips:
- Cracks are very easy to fix with a little homemade whipped cream!
- Use room temperature ingredients for a smooth filling with no lumps.
- Make cheesecakes at least one day before you want to serve.
- Freeze this cheesecake for up to 3 months. Place it in the freezer for one hour to harden. Take it out, wrap it with two layers of plastic wrap and then two layers of foil. Label and date the cheesecake.
- Store the cheesecake in the fridge for up to 5 days in an air-tight container.
Nutrition
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I substituted 3/4 of a box of Nilla Wafers for the graham crackers and added the zest of 1 orange to the filling and I think I am in looove!
Oh that sounds amazing!!
WOW! So impressed! I will never make another cheesecake in the oven again, unless of course, it’s a large one! This cheesecake is so creamy and super rich! 1/10th of a slice is all you need to curb your cravings! Thank you Amy, for creating such a wonderful recipe! Love it!
You are so welcome 🙂 Happy holidays!
What adjustments would you be make for the 3qt IP? The pan I use is 6”x3”. Thanks
It seems that the amounts would fit in this size if the spring-form pan is 6″ x 3″. I would fill it to within a half inch from the top. You may have extra filling left over.
If I wanted to make this pumpkin cheesecake, what would I add
I would add 1 cup of pumpkin puree and 2-3 teaspoons of pumpkin pie spice.
Should the setting of “manual” on the insta pot set to high pressure? high
Yes High Pressure.
Is this cooked under pressure? I want to use my old-fashioned pressure cooker rather than an Instant Pot. I’m not sure how the IP works. Should I put the weight on to increase the pressure?
This is cooked under pressure, but it uses an electric pressure cooker. I’m not sure how to cook this in an old-fashioned pressure cooker. I would have to do some research and get back to you!
I made it in my instant pot last night. It is delicious and sooo creamy. Ridiculously easy to make. I had to substitute for heavy cream as I didn’t have any. I mixed 1/4 tablespoon melted butter, 3/4 cup of 1% milk and a tap of cornstarch. Worked great! My daughter loves it and she’s quite the food diva, so that’s saying something. Great recipe! I will use it for thanksgiving for sure! And I’ll share it.
Hi there! Thank you for sharing your substitutes! I’m sure other readers will really appreciate it if they find themselves without heavy cream. I really need to work on other cheesecake flavors for the holidays 🙂
How would you adjust the recipe and cooking time for an 8″ springform pan for my 8 Quart IP ?
Thank you
Hi Lynn, I would keep the recipe and cooking time the same. I think it will only affect the thickness a little bit with the slightly larger springform pan.
Everyone said this is the best cheesecake they’ve had! Could you possibly tell me if I can make it into a chocolate cheesecake and how much chocolate and what type do you recommend and how much?
Hi Gayle,
I need to work on the chocolate cheesecake recipe. I will try to have it posted within the next few weeks! I’m going to add a cup of melted semi-sweet chocolate chips to the recipe and see how it goes. Let me know if you try!
What size instantpot did you use? I have a 6 qt.
I have the 6 quart too!
I have made both This Old Gal’s and Cheesecake #17…I tossed those recipes out because this one beat them both HANDS DOWN! This one is so much creamier and easier. Each person that I have made this for has said it was the best cheesecake they had ever had! Thank you so much for such a wonderful recipe! I have one chilling in the fridge as I type this
Hi Shelly! Thank you so much for letting me know how much you enjoy this recipe! It’s really a favorite in my house too 🙂
I just tried to order the pan – but it says it’s not available ?
Hi Gaye, I just checked and it says it’s in stock.
I will try this it almost seems too simple, but I am going to try it. Quick question is it easy to add things to this recipe, Do you have any other tips on add-ins
Hi Kim, I haven’t tried to add anything to this Instant Pot recipe yet. I bet doing something like melted chocolate or pumpkin would be safe … or maybe both! I think I might try that!
My instant pot doesn’t have the manual button.. what should I use?
Which model do you have?
I’ve made this a few times now and everyone says it’s the best cheesecake they’ve ever had! And so very easy to make.
I’m so glad you enjoy this recipe. Thanks for letting me know!
this looks like a good “first try” cheesecake recipe. sounds delicious.
thanks.
Please let me know if you decide to try it!
Thank you for reworking this for an Instant Pot. I want to make a cheesecake in my IP, but I have a daughter who is very allergic to eggs. Can’t wait to try this!
Hi Beryl! Please let me know how it turns out! Glad you were able to find the recipe. I have many other cheesecake recipes that are eggless too. Just look in my cheesecake section.
Could you use some sort of spray on the inside of the springform pan instead of using a knife to release? Or would that affect the color and taste?
I’m not sure if cooking spray will affect the cheesecake in an Instant Pot. I would use parchment paper to line the wall of the pan before you pour the filling into it. Once you remove the spring-form pan, you would just peel the parchment paper away. I hope this helps!
Amy, in your video you poured water in the insert and set the springform pan on a trivet. On your written directions it doesn’t say anything about doing this. I looked up a different recipe to see how much water to use since I am very new at using the IP. It’s cooking now so I’ll let you know how it turns out.
Hi Cheryl, I will take a look at the recipe and correct that. Thanks for letting me know!
Looks great
Thanks Mary 🙂