Instant Pot Cheesecake

This classic Instant Pot Cheesecake with a graham cracker crust is an easy dessert to make in the electric pressure cooker and perfect for any occasion!

If you’re looking for an easy cheesecake recipe to make in your Instant Pot, this plain cheesecake is for you! Even if you’re just getting started with Instant Pot recipes or you’ve never attempted making dessert in a pressure cooker, you can do this!

I have several cheesecake dessert recipes on the blog — Lemon Blueberry Cheesecake, Dark Chocolate Cheesecake, Peppermint Cheesecake, Eggnog Cheesecake and Pumpkin Cheesecake, so I’m kind of going backwards here. But when a reader asked me for a plain cheesecake recipe, I knew I had to make one.

Honestly, I don’t know what took me so long. Seriously, this vanilla cheesecake is definitely now a favorite!

What you’ll Need

Here are a few things you’ll need to make homemade cheesecake from scratch in your pressure cooker:

• Springform pan or push pan
• Instant Pot Trivet for elevating the pan in the pressure cooker
• Measuring cups, mixing bowls, spatula
• Electric mixer or stand mixer
• Food processor or rolling pin and zip top bag for crushing the graham crackers
• Foil to make a sling to lift your cheesecake out if your pan does not have a handle
• Cooking thermometer (not necessary, but it’s one way to tell if your cheesecake is done

How to Make Plain Cheesecake in the Instant Pot

First, allow the cream cheese and eggs to come to room temperature or near room temperature. This makes them easier to mix and helps the filling stay nice and smooth.

Next, you’ll have to crush up graham crackers for the crust. I just crush them up in a zip top freezer bag using a rolling pin, but you can do this in a food processor.

Then, make the crust, and press it gently into a springform pan or push pan. Next, pop it into the freezer while you make the filling.

Use any Springform Pan

You can use any springform pan or push pan as long as it fits in your pressure cooker. I use a 7-inch push pan in my 6-quart IP, but you can fit an 8-inch pan in your 8 quart.

Beat the softened cream cheese with an electric mixer until it’s creamy. Add the sugar and mix until it’s nice and smooth. Then, mix in the vanilla extract.

I like to crack the eggs into a small mixing bowl. Then, beat them lightly before adding to the cream cheese mixture.

This helps prevent over beating the eggs, which could result in a cheesecake that’s way too fluffy. You want the top to be nice and smooth.

Add the eggs, and gently mix them into the cream cheese mixture. You can use a spoon or your mixer, but keep it on low speed.

Don’t over mix. When the mixture is blended, it’s fine.

Pour the cream cheese mixture into the springform pan, over the crust. It should be on the thick side. Then, smooth the mixture, using a spatula.

Place the trivet into your Instant Pot, and add the water. Then, gently lower the springform pan into the pot so it sits on the trivet.

My pan has a handle, which makes it easy to lift out of the pot. You can also make a foil sling by flattening a large piece of aluminum foil and keeping it under the cheesecake pan.

Do you Cover the Pan?

You don’t need to cover the pan with foil. That just makes it take longer to cook.

You’ll probably see some water on top of the cheesecake after pressure cooking, but just use a clean paper towel to dab up the moisture.

How to Tell when the Cheesecake is Done

The cheesecake is done when it’s mostly firm and doesn’t jiggle in the pan too much. You might see a small area in the center that moves a little, but that’s it.

I highly recommend using a food thermometer. Just insert it into the center of the cheesecake, and if it reads 150 degrees, it’s done!

Let it rest on the counter, then pop it into the fridge to cool down. Refrigerate the cheesecake for 4 to 6 hours or overnight for best consistency.

How to Top the Cheesecake

Cherry pie filling is a classic topping for your Instant Pot cheesecake or any vanilla cheesecake. Or, try blueberries, strawberries or your favorite fruit. If you want, go ahead and leave it plain!

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Instant Pot Cheesecake Recipe

Instant Pot Cheesecake

This classic Instant Pot Cheesecake recipe with a graham cracker crust is an easy dessert to make in the electric pressure cooker and perfect for any occasion!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake instant pot, instant pot cheesecake

Prep Time: 15 minutes

Cook Time: 35 minutes

Refrigeration Time: 6 hours

Total Time: 6 hours 50 minutes

Servings: 8

Calories: 374kcal

Author: Dee

Ingredients

For the Crust

• 1 cup crushed graham crackers about 7 rectangle sheets
• 1 tablespoon granulated sugar
• 2 tablespoons butter

For the Filling

• 16 ounces cream cheese 2 8-ounce blocks, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

For Pressure Cooking

• 1 cup water

Cherry Topping (optional)

• 1 cup cherry pie filling or more

Equipment

Instant Pot Pressure Cooker

7 inch Springform Pan

Instructions

The Crust:

• Finely crush the cookies using a food processor, or place in large zip top bag, close up, and crush with rolling pin
• Melt the butter and pour over the crushed cookies. Add sugar, and mix until combined and the consistency of wet sand.
• Press the crust into the bottom of a greased 7-inch cheesecake pan, ensuring it is evenly distributed on the bottom and sides of the pan.
• Place the crust in the freezer until the filling is ready.

The Filling:

• Beat the room temperature cream cheese and sugar until just creamy.
• Mix in the vanilla extract
• Add the eggs, one at a time, mixing in between until just combined on low speed. Do not over mix. I like to crack the eggs into a separate bowl, lightly beat, and then add to the filling, but you can use either method
• Pour the cheesecake filling onto the crust, smoothing out with a spatula if necessary.
• Pour 1 cup of water into the inner pot of the Instant Pot (6 qt). Place a trivet in the bottom.
• If your pan does not have a handle, create a foil sling, place the pan in the sling, then place the sling in the pot. Skip this step if your pan has a handle.
• Close the lid and place the valve in the SEALING position. Hit PRESSURE COOK for 35 minutes, then do a 15 minute natural release.
• Do a quick release to release the remaining pressure. When pin drops, remove lid, and using oven mitts, carefully remove the cheesecake from the pot by lifting handles .
• The cheesecake is done when only the center jiggles slightly when you shake the pan back and forth and when its internal temperature is 150 degrees Fahrenheit. If it is not done yet, let it cook for another 5 minutes.
• Take the corner of a paper towel and soak up any water on the top of the cheesecake.
• Allow the cheesecake to cool slightly before covering. (about 30 minutes) Store covered in the fridge for at least 6 hours to overnight (recommended) before serving.

Cherry Topping (optional)

• Spoon cherry pie filling over cheesecake before serving

Notes

Recipe was made in a 6 quart Instant Pot. To make in an 8 quart, increase water in the pot to 2 cups. You can use an 8-inch pan.

For best results, be sure to use room temperature cream cheese and eggs, add eggs last,  and don’t over mix the ingredients.

Refrigerate cheesecake for 6 hours or overnight for best texture.

 

Nutrition

Calories: 374kcal | Carbohydrates: 33g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 306mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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