Instant Pot Cheesecake

4.2
(60)
55 Reviews
22 Photos

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Submitted by Shauna James Ahern
Updated on December 8, 2023
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Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
2 hrs 38 mins
Total Time:
3 hrs 48 mins
Servings:
8
Yield:
1 6-inch cheesecake
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Ingredients

Original recipe (1X) yields 8 servings

Crust:

  • ¾ cup crushed graham crackers

  • 2 teaspoons white sugar

  • 1 teaspoon ground cinnamon

  • 3 tablespoons melted butter

Batter:

  • 2 (8 ounce) packages cream cheese, at room temperature

  • ⅔ cup white sugar

  • ¼ teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • 1 lemon, zested

  • 2 eggs, at room temperature

  • ⅔ cup sour cream

Directions

  1. Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.

  2. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.

  3. Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.

  4. Pour 1 1/2 cups of water into the bottom of the Instant Pot; add the trivet. Lower the filled springform pan carefully into the Instant Pot. Lock the lid into place.

  5. Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.

  6. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

    close up view of an Instant Pot Cheesecake garnished with blackberries on a white platter
    Shauna James Ahem

Recipe Tips

This recipe calls for a 6-inch springform pan, but a 7-inch pan should fit the largest Instant Pot size.

If the edges are not set after cooking in Step 5, return the pan to the Instant Pot and cook on high pressure for another 5 minutes.

120 home cooks made it!

Nutrition Facts (per serving)

397 Calories
30g Fat
27g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 397
% Daily Value *
Total Fat 30g 38%
Saturated Fat 18g 90%
Cholesterol 128mg 43%
Sodium 332mg 14%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 7g 14%
Vitamin C 1mg 1%
Calcium 80mg 6%
Iron 1mg 7%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.