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.
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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
The best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!
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
Calories: 511kcal | Carbohydrates: 58g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 121mg | Sodium: 292mg | Potassium: 237mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1260IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1.3mg
Tried this recipe?Leave a comment with rating below!
This recipe was originally published on October 17th, 2018 and updated on October 5th, 2019.
Sarah says
I'm making this right now and realizing that the directions don't tell us to cover the cheesecake before placing it in IP to cook. Is that correct?
Anna says
Hi Sarah! I do not cover my cheesecake. You can if you want to.
Drea says
If you cover it in tin foil like I just did, it will come out way underdone. I decided to uncover it and pressure cook for 5 more minutes, we’ll see what happens!
Audrey says
How tall does the 7 inch pan need to be?
Nikki says
Not sure if you have the answer but If I want to double the recipe for a fuller cheesecake in my 8 inch springform, do I still cook for 30 minutes? Thank you!
Anna says
The cooking time stays the same. Hope this helps!
Tiffy says
Hello. I have one question:
I use the IP mini 3 quart. I love it.
For your cheesecake, do you turn off the KEEP WARM button?
Thank!
Kim says
Did you ever get a response? I have the same question
Anna says
Yes, I do. You can even unplug the IP.
Jean Camerer says
I made this cheesecake today. I stirred 1/4 cup of miniature chocolate chips into the cheesecake mixture before pouring into the springform pan. Turned out perfectly and not too sweet!
Anna says
Thank you so much, Jean!
Wendy says
I made this for our son's 30th birthday as a Turtle cheesecake.
My son loved it! I used monkfruit instead of sugar. I also made Keto carmel sauce and Keto ganache.
Thank you for such an easy recipe!
Julie Pontoni says
Is your calorie total for the entire thing?
Anna says
Hi Julie! The calorie amount is an estimate per serving.
Stephanie C. says
This recipe was the first cheesecake recipe I aver attempted. It was easy to make and for the most part it was perfect. The center was a little runny. Do you think moisture got in? The crust and outer edges were perfect.
Linn says
Everything was great except I have an 8 qt. Pot and 8” pan so it was thin. Could I do adding a 1/2 of all ingredients? Would cooking time change?
Lindsey says
How long does it usually naturally release for?
Mindy says
I let my IP naturally release for 30 minutes. Turned out great!
Anna says
Awesome! Thank you, Mindy!
Steph says
Can I use a regular spring form pan or doing need to buy one specifically for the ip?
Jamie says
Just a regular spring form!
It’s perfectly safe in the IP.
🙂
Maureen says
For a 6qt Duo does 7" pan work. If not how would you adjust the recipe ?
Staci says
Made this yesterday and had a slice today... this is on par with a true New York cheesecake. It was perfect! Dropped some slices off to our neighbors and they raved about how good it was. Thanks for a great recipe!
Anna says
Hi Staci! Thank you so much for trying my recipe. I absolutely love that you shared it with your neighbors!! So sweet of you! I am so happy that the cheesecake was a hit. Have a beautiful day!
Debbie says
I’m trying this recipe for the first time..this will be my second IP cheesecake and my first turned out wonderful (except I didn’t know to let it set before digging in..opps) I also found a tip to add parchment paper to the bottom to keep from sticking. I couldn’t find that recipe again so I’m trying yours...crossing fingers
After reading these reviews I’m REALLY hoping I didn’t overmix...
Anna says
Hi Debbie! The IP cheesecake is incredible. It's always hard to wait for it to cool! 😀 Let me know how it goes!
Debbie says
I think I over mixed. The middle was a nice silky smooth texture but the outside was dense and tough. I could have left it too long after natural release also...either way...flavors were on point and I will give it another try.
Jeff says
Followed the recipe exactly in a 7-inch springform pan and it turned out wonderful! I added a small disc of parchment paper on the bottom of the pan. The cheesescake pulled away from the sides a little while chilling so there were no problems removing it from the pan. It was a great Easter Sunday dessert-my mom would have been proud!
Anna says
Hi Jeff! Great job! I am so glad the cheesecake was a success! Thank you so much for trying my recipe!
Scotty says
Has anyone gotten the Burn notice (couldn't help myself) while making this? I had to shut her down and add a little more water but I am afraid I have messed up the whole recipe. It is my first try so we will see. Hope it turns out okay.
Stephanie says
Yes, that happened to me today. It was in there for about 20 minutes and then said burn before the timer even started. I took it out, let it cool and put it in the fridge. Not sure why that happened. I'm sure it probably isn't done but I will see in the morning.
valerie goo says
It was perfect ... most important do not over mix or cook ..... better than anything available to buy ....DaBomb...
Doreen says
Can I sub Greek yogurt for the sour cream ? I hope so since I have all the ingredients except for the sour cream. Thank you
Anna says
Hi Doreen! The Greek yogurt should be just fine. I hope you love the cheesecake!
Jenni says
I substituted thick whole milk yogurt and the flavor turned out great!
Anna says
Awesome! Thanks, Jenni!
John says
Thanks for this! I make my own IP yogurt and wanted to use it in place of sour cream.
Lisa Fornal says
This was my first IP cheesecake. It was really good. I used sugar substituted sugar and it was still tasty.
Since it was my first I followed the recipe steps and was surprised the texture was good. The crust was a bit soft but did not fall apart.
Anna says
Hi Lisa! Thank you so much for trying my recipe! I am so glad it was a success!
Deb G says
My first time making this cheesecake. The picture makes it look like a nice high cheesecake like ya get in a store. So little 😔oh well. I just hope it tastes good. Picture shows nice thick and a nice high crust. My crust wouldn't spread up sides nowhere near that nice and high. Will let ya know how it turned out tonight. Looks nice
adria says
My cheesecake turned out on the better side of ok. I feel it lacked something in flavor and there definitely was not enough crust. I think i would of needed 50% more of the crust ingredients to mimic the outcome of the picture you used.
The texture of the cheesecake also seemed more like extra thick jello and not like traditional cheesecake. Is this perhaps a result of too much mixing or flour? Or is this just typical of an instant pot method?
I will definitely try this again but tweak the crust ingredient amounts.
Thank you.
Anna says
Hi Adria! If the cheesecake had a texture of jello that means you overmixed the batter. It is not typical for an Instant Pot cheesecake to have this texture. It should be ultra-creamy. The crust is personal preference but I assure you, what you see in the photo is what I used for the recipe. Also, if it lacked in flavor, maybe invest in better vanilla extract. Hope this helps!
leah says
Hey I made this once and it was perfect. I made it today again and part of it boiled over the pan. Did I overmix the eggs?
Marcy says
My crust turned out very soggy. I noticed another post that covering it while cooking resulted in undercooked cake. Is there a suggestion to keep the steam from saturating the crust. I thought using a silicone cover my help but maybe not? I would have liked more crust as shown too. I’ll increase the amount of crumbs next time. However, the cake itself was excellent! I’ve never made a cheesecake before (I didn’t even know it needed water to bake) and it turned out excellent!
Bob says
Just made this and it’s cooling now. I don’t see when to take the side if the spring foam pan off or did I miss it?
Anna says
Hi Bob! You need to remove the sides once the cheesecake is chilled. I hope this helps!