Avoid cracking and hassle by making creamy, flavorful cheesecake in your Instant Pot! Cooks perfectly every time and tastes delicious served solo or with fruit, chocolate or caramel as a topping. This is a great easy dessert to make for any type of gathering!
There is something so deliciously special about cheesecake, am I right? It is difficult to describe a really good bite of cheesecake in words, but I’d start with creamy, dreamy, rich and smooth. I learned after perfecting this cake in the Instant Pot that baked goods turn out indescribably scrumptious when cooked inside a pressure cooker. After that cake win, I set out on a quest to make the perfect Instant Pot Cheesecake. This recipe is a labor of love because it took a few tries to get it just right. And just right it is, my friends. Knock people’s socks off by making your next cheesecake in your Instant Pot!
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE INSTANT POT CHEESECAKE!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE INSTANT POT CHEESECAKE
Pour 1 1/2 cups water into the Instant Pot.
Wrap the bottom of a 6- or 7-inch springform pan with foil and coat the inside with cooking spray; set aside.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter and mix to combine. Press into the bottom and 2 inches up sides of the prepared pan. Place in freezer for 15 minutes.
Meanwhile, prepare the filling. Add the cream cheese and sour cream to a large bowl and mix using a hand mixer until creamy. Add the sugar, cornstarch, vanilla and lemon zest and mix until fluffy and creamy, 1-2 minutes. Add the eggs and mix until just incorporated.
Pour the filling into the crust and cover tightly with foil (spray the inside with cooking spray first). Place pan on the trivet and lower into the Instant Pot. Place the cover on the pot and set timer to 50 minutes on high pressure (pressure cook setting). It will take the IP around 7 minutes to build up pressure before it begins cooking.
When cooking is done, let the Instant Pot release pressure naturally to get rid of remaining pressure in the pot (this will take approximately 30 minutes).
Remove the cover and pull pan out. Remove foil and allow cheesecake to cool to room temperature. Cover with foil and refrigerate until ready to serve, a minimum of 1 hour. Top with fruit filling, ganache or caramel sauce if desired, just before serving.
WHY MAKE CHEESECAKE IN AN INSTANT POT
Compared to a cheesecake baked in an oven, an Instant Pot Cheesecake is more dense and flavorful and it is also free of cracks with no extra hassle (no water baths!).
HOW TO REMOVE CHEESECAKE FROM A SPRINGFORM PAN
First make sure the cheesecake has had at least 1 hour to cool at room temperature. Run a knife down the inside of the pan, ensuring the cheesecake isn’t sticking. Unlatch and remove the band of the pan and remove it. Cut into slices directly from the springform bottom or carefully transfer to a serving plate and then slice.
STORING AND FREEZING CHEESECAKE
Cover the cheesecake with foil and store in the refrigerator for up to 1 week. You can also freeze cheesecake (minus toppings) for up to 4 months, after tightly wrapping it with foil and placing inside a resealable freezer bag.
DELICIOUS CHEESECAKE TOPPINGS
There are so many different toppings that taste delicious when piled on top of a cheesecake. Here are a few ideas to get you started!
Chopped or crushed cookies or candy bars
ENJOY OTHER INSTANT POT MEALS AND DESSERTS
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
ENJOY! Stop back and let me know what you think after trying Instant Pot Cheesecake!