Instant Pot Cheesecake is the best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!
Instant Pot can be used to make delicious desserts! This cheesecake is my favorite, but the Instant Pot Chocolate Lava Cakes are amazing too. Cheesecake fans will love my Caramel Apple Cheesecake.
One of my favorite and most impressive things to make in the Instant Pot pressure cooker is definitely cheesecake. You see, cheesecake is my thing. It's our favorite dessert and over the years, I perfected my go-to recipe. Even my crust is perfect. It doesn't crumble and fall apart. The fact that I can make an absolutely perfect creamy and light cheesecake in my IP, blows my mind every time.
This Instant Pot Cheesecake is so easy to make, you don't need any special tricks to make it, each slice is tall and creamy and the whole thing is gorgeous topped with cherry pie filling. My fail-proof crust lets you lift the whole cheesecake off the pan!
Ingredients:
- graham crackers
- butter
- granulated sugar
- 16 oz. cream cheese
- eggs
- flour
- sour cream
- vanilla extract
- pie filling for topping (I used cherry)
Kitchen tools needed:
- Instant Pot (I used my 6 qt Ultra)
- trivet (it comes with your Instant Pot)
- 7" springform pan
- hand mixer
- mixing bowls
- spatula
Instructions:
- Start with the crust. Combine all ingredients in a mixing bowl, then press it down and up the sides of your springform pan. Place the pan with crust in the freezer while you make the filling.
- To make the filling: combine all ingredients to make a smooth batter. Pour over prepared crust and smooth out the top.
- Place trivet in your IP, add 1.5 cups of water and place the pan with cheesecake on a trivet.
- Close the IP, set the valve to "sealing" position and press the "manual" setting. Set timer to 30 minutes.
- Once the timer is done, let the IP release the pressure naturally.
- Carefully open the lid and let the remaining steam escape. Use a paper towel to gently blot the surface of the cheesecake from any additional condensation.
- Cool the cheesecake completely, then chill in the fridge for at least 4 hours, preferably overnight.
- Top with filling before serving.
Storing:
Any leftovers should be refrigerated for up to 3 days.
What size springform pan fits in the Instant Pot?
The pan size depends on the size of your Instant Pot.
- If you have a 6qt Instant Pot, you will need a 7" round springform pan.
- If you have 8qt Instant Pot, the standard 8" springform pan should fit.
Best tips:
- the crust - My crust recipe is fail-proof and is important for a beautiful cheesecake as a base for each slice. You can prebake it or freeze it for 10 minutes, while you are making the batter.
- add flour and sour cream - Both ingredients are important for the best texture of the cheesecake. It will be creamy, light and won't underbake.
- removing condensation from the surface - Baking cheesecake in the IP involves steam so you will have condensation build up on the surface of the cheesecake. You can cover it with aluminum foil before cooking, but I like to avoid using foil. All you need is a paper towel and gently blot the surface of cooked cheesecake to absorb the moisture.
- cooling before chilling - It is very important to cool the cheesecake completely after baking. Then place it in the fridge to chill. The cheesecake will be best if you let it chill overnight. Plan ahead!
Flavors and toppings ideas:
- pie fillings: You can use any pie filling you like to customize this recipe. I used cherry pie filling.
- fresh fruit
- caramel sauce
- sour cream mixed with granulated sugar and vanilla extract
- sauteed apples with caramel sauce
- chocolate ganache
- add 2 oz. of chocolate (melted) to the batter for a chocolate cheesecake
- swirl caramel sauce in the batter before pressure cooking
- add lemon zest for lemon cheesecake, and top it with fresh blueberries or blueberrie pie filling
- use any cookies you like to make the crust (Oreos, gingersnaps, etc.)
More cheesecake recipes:
- Funfetti Cheesecake Bars
- Lemon Raspberry Cheesecake Bars
- Perfect Cheesecake
- Caramel Apple Cheesecake
- Orange Cranberry Cheesecake
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Cheesecake
Ingredients
for the crust:
- 1 cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 4 tablespoons unsalted butter melted
for the cheesecake:
- 16 oz. cream cheese softened (see note)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 4 tablespoons all-purpose flour
- 4 tablespoons sour cream
- 2 teaspoon pure vanilla extract
- 1.5 cup cherry pie filling
Instructions
- Make sure the stainless steel insert is in your IP. Set trivet inside, add 1.5 cups of water to the bottom of the insert.
- To make the crust, combine graham cracker crumbs, sugar and melted butter in a mixing bowl. Stir with a fork. Sprinkle on the bottom of the 7" springform pan. Use a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the way, but about ¾ up the sides of the pan. Place pan with crust in the freezer while you make the batter.
- In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar and mix well.
- Add eggs and mix just until combined. Do not overmix.
- Add flour and sour cream to batter and mix just until combined. Add vanilla and stir in with a spatula.
- Pour the cheesecake batter over the prepared crust. Place pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to "sealing" position. If you have a newer version of the Instant Pot, you don't have to do that since the lid does it as you close it.
- Make sure your IP is set to cook on high pressure. Press "manual" setting and set timer to 30 minutes. The IP will beep after a few seconds and it will start cooking.
- Once the timer is up, do not release pressure but let it release naturally. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape. Using a paper towel, gently blot the surface of your cheesecake from any built up condensation. Let cheesecake cool for 5 minutes, then remove carefully from the IP.
- Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight.
- Top cheesecake with pie filling before serving. To cut perfect slices, clean the knife after each cut.
Notes
- To make the cheesecake, you need 16 oz. of cream cheese. That is 2 8oz. packages. Make sure they are softened very well.
- Use a long sharp knife (like chef's knife or utility knife) to loosen up the crust from pan, then gently slide it onto a serving plate or a cake stand.
- The leakproof pans do not have a rim around and it helps to lift the cheesecake. See my post for a product recommendation.
- The cheesecake is not too sweet and it pairs perfectly with a rich topping. Keep that in mind.
- Since some readers said it does not have enough flavor by itself (without topping), I increased the amount of vanilla in the recipe from 1 teaspoon to 2 teaspoons.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
This recipe was originally published on October 17th, 2018 and updated on October 5th, 2019.
Kristin says
Turned out AMAZING!! Did it in a 6 inch spring form pan at 35 minutes and it was perfect! Thank you!
Anna says
That's wonderful, Kristin! Thank you for trying the recipe!
Anna says
Just got my IP the yesterday and I made this today! Turned out great other than the crust...it was pretty soggy. 😩 Not sure what I did wrong.
Any tips? 😊
Marilyn says
On another recipe it says to put foil on the bottom of the pan, to protect for moisture getting in.
Miriam Bell says
Made this today! Used King Arthur measure for measure gluten free flour and made a minced pecan crust since I had no gluten free graham crackers. It turned out perfectly! Will definitely make again.
Anna says
Thank you, Miriam!
Ernie says
Very easy and delicious. I made two, one for work and one for family, both were a hit. Making 5 more for xmas. Thank you for sharing this recipe!
Anna says
Hi Ernie! That is wonderful! I am so happy that you made the cheesecake! Thank you so much!
Becky Hardin says
Now this is my kinda instant pot recipe!!! YUM
Taylor says
Such a simple way to make cheesecake!! So delicious!
Toni says
My guests were really impressed! They loved it!
wilhelmina says
I have to admit I have been skeptical of the instant pot desserts I've seen, but yours was so tempting I had to give it a try. I am so glad I did! This cheesecake was so creamy and incredible!
Valerie says
Cheesecake is my favorite dessert ever. I love making it in an electric pressure cooker, it's so simple, the hardest part is waiting for it to set enough to eat.
Debbie Brooks says
This is one of the best cheesecakes I have ever eaten. The texture was dense and creamy, no cracks. I even used the reduced fat cream cheese.
Anna says
That's wonderful! I am so glad the cheesecake was a hit! Thank you for making my recipe, Debbie!
Linda says
This recipe could not have turned out any better. Amazing! I put chocolate drizzle and strawberries instead of cherries, and it was a huge hit for Father’s Day. Thank you!
Anna says
Hi Linda! That is absolutely wonderful! Thank you so much for trying my recipe and for making it for such a special occasion. Have a beautiful day!
Korin says
So today was my very first cheesecake in my instant pot my mom came we made and afternoon of it!! We used your recipe and it came out amazing!!!! I’m so proud you would not believe thank you and thanks for inspiring me try try to do this ( as it’s way out of my comfort zone ... why I called my mom for backup lol)
julie burr says
Hi, I have an 8 qt Insignia and I don't have a manual or pressure button 🙁
Sound I just use cake button?
Thanks for any help
Anna@CrunchyCreamySweet says
Hi Julie! I am not familiar with Insignia at all so I can't say what setting to use. Does it have a regular setting, as in one that you could use for any dish? If so, I would go with that. Sorry I am not much help here!
LEslie says
Hi there,
Can I make this in the 8 qt with a 7 inch without making adjustments?
Thanks! 🙂
Anna@CrunchyCreamySweet says
Hi Leslie! If you are using the same size pan, no adjustments are needed. You may need to add more water to the inner pot. Check what the instructions say about a minimum required liquid. Hope this helps!
Ann says
I made this cheesecake last night in my 8 qt instapot. I used a 9 inch springpan and followed directions and cook time exactly. The cheesecake wasn’t “fluffy” but more of a heavy texture. Question is, since it was a 9 inch pan I’m wondering if I should have cut down on the cooking time since it would have been thinner than it would have been in a 7 inch pan. Everyone said it was good lol the flavor was there but it was more of a rubbery cheesecake.
Anna@CrunchyCreamySweet says
Hi Ann! The cooking time was for 7" pan. Sounds like your cheesecake was overcooked. Also, always make sure not to overmix the batter, especially after adding eggs.
Michelle says
I’m going to use an 8” pan...what would be a good cook time?
Anna@CrunchyCreamySweet says
Hi Michelle! I did not test this recipe using 8" pan. So sorry!
Melody says
Did you try this? I could only find an 8 inch pan and need advice!
Anna@CrunchyCreamySweet says
Hi Melody! I shared a link in my post that leads to a great 7" pan on Amazon. Maybe try that? I do not have an 8qt IP so I have not tested this recipe in an 8" pan but I am searching for the answers. I will update this comment when I find them!
Ester Tomasette says
Yes, please give instructions on proportions and cooking time for an 8" pan using an 8 qt IP. Thanks!!
Deborah says
Mines in the IP wish me luck first try
Anna@CrunchyCreamySweet says
Yay! I am so excited for you! Let me know how you like the cheesecake, Deborah!
Janiece says
Can I sub Greek yogurt for the sour cream? How about Stevia instead of sugar? Thanks.
Anna@CrunchyCreamySweet says
Hi Janiece! You can use Greek yogurt but I have not tested this recipe with Stevia.
Donna says
I use Stevia and it works great!