Go Back
+ servings

Instant Pot Cheesecake

The best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!

Course Dessert
Cuisine American
Keyword Instant Pot cheesecake
Prep Time 20 minutes
Cook Time 30 minutes
pressure release 15 minutes
Total Time 50 minutes
Servings 8 people
Calories 511 kcal
Author Anna


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)
  • 1/2 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


  1. 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.
  2. 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 3/4 up the sides of the pan. Place pan with crust in the freezer while you make the batter.
  3. In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar and mix well.
  4. Add eggs and mix just until combined. Do not overmix.
  5. Add flour and sour cream to batter and mix just until combined. Add vanilla and stir in with a spatula.
  6. 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 If you have a newer version of the Instant Pot, you don't have to do that since the lid does it as you close it.
  7. 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.
  8. 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.
  9. Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight.
  10. Top cheesecake with pie filling before serving. To cut perfect slices, clean the knife after each cut.

Recipe Notes

  1. To make the cheesecake, you need 16 oz. of cream cheese. That is 2 8oz. packages. Make sure they are softened very well.
  2. 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.
  3. The leakproof pans do not have a rim around and it helps to lift the cheesecake. See my post for a product recommendation.
  4. The cheesecake is not too sweet and it pairs perfectly with a rich topping. Keep that in mind.
  5. 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. 
  6. 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 Facts
Instant Pot Cheesecake
Amount Per Serving
Calories 511 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 121mg40%
Sodium 292mg13%
Potassium 237mg7%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 17g19%
Protein 6g12%
Vitamin A 1260IU25%
Vitamin C 4mg5%
Calcium 91mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.