Instant Pot Cheesecake Recipe

Instant Pot Cheesecake Recipe!

Y’all, this was amazing!  My family and I love cheesecake.  Especially when it is homemade!  See my lemon blueberry cheesecake recipe and you will see how long it takes and how much work it is!  However, this Instant Pot cheesecake recipe is fabulous!!

Is it really easier? What do you need?

Yes!  Absolutely!  Making a cheesecake in an Instant Pot is so much easier than in an oven!  No more water baths! And as usual with my Instant Pot recipes, I got this one from my friends at Williams-Sonoma!   And it only takes 28 minutes to cook!  In addition to the Instant Pot you need a spring form pan and I would suggest purchasing a pressure cooker sling!  But we will talk more about that later! For now, let’s get into making this amazing Instant Pot Cheesecake Recipe!

Print Recipe Pin Recipe Rate this Recipe

Instant Pot Cheesecake Recipe

Want a fabulous dessert in half the time? Then this Instant Pot Cheesecake Recipe is definitely the way to go! Creamy, delicious and so much easier to make than a traditional cheesecake!

Course: Dessert

Equipment

• Instant Pot
• Spring Form Pan for an Instant Pot
• Silicone Sling

Ingredients

• 4 oz Graham Cracker Crumbs *crust
• 1 tbsp Firmly Packed Light Brown Sugar *crust
• 4 tbsp Unsalted Butter, Melted *crust
• 1 lb Cream Cheese, room temperature *filling
• 3/4 cup Granulated Sugar *filling
• 1/4 cup Sour Cream, room temperature *filling
• 2 Eggs, room temperature *filling
• 2 tsp Lemon Juice *filling
• 1 tsp Vanilla Extract *filling
• 1/2 cup Sour Cream *sour cream topping
• 1/4 cup Confectioners' Sugar, sifted *sour cream topping
• 1/2 tsp Vanilla Extract *sour cream topping
• 2 cups Fresh Raspberries *topping
• Confectioners' Sugar, for dusting *optional

Instructions

• In a food processor combine the graham crackers crumbs, brown sugar and melted butter. Pulse until combined. Press the mixture firmly in the bottom of a 7 inch round springform pan. Set aside.
• For the filling: In a stand mixer, using the paddle attachment, combine the cream cheese, granulated sugar, and sour cream. Beat on medium speed until smooth. About 3 minutes. Scrap down sides of bowl and add eggs, lemon juice and vanilla extract. Beat on medium-high for an additional minute. Pour filling over the prepared crust.
  
• Pour 2 cups of water into an Instant Pot and insert a steam rack. Place cake into a silicon pressure cooker sling and lower into the Instant Pot. If you do not have a steam rack. Use tin foil create a "cover" for the bottom of the pan and comes at least half way up the sides, to prevent water from penetrating the pan. Tuck any foil edges over the top of the pan.
  
• Lock the lid into place and turn the valve to sealing. Set the Instant Pot to pressure cooker at high pressure for 28 minutes.
• Once the pressure cooking is complete, let the steam release naturally for 15 minutes. Then turn the valve to venting to release any additional residual steam. Remove lid and lift out the cake pan using the silicone sling handle. Let the cake cool, then cover and refrigerate until set. At least 2 hours. I would suggest overnight, if possible.
  
• To make sour cream topping, combine sour cream and confectioners' sugar and whisk until smooth. Add vanilla extract and whisk until combined. Cover and refrigerate until ready to use.
• To serve, remove the pan sides and spread sour cream topping evenly on top of the cake. Finally, place raspberries so they cover the entire top of the cheesecake and sift confectioners' sugar on top if desired! Then enjoy!
  

Additional Instant Pot Tricks and Tips!

• Unless your recipe instructs otherwise, always have a t least 1 cup of liquid when cooking under pressure. Any less will not generate enough steam.
• Never fill pot more than two-thirds full to allow enough room for steam to build.  Or more than half for rice or beans to give them room to expand.
• Cook times start when pot reaches full pressure, not from the moment at which the program button was pressed.  So be sure to account for that time when deciding when to start your meal preparations!
• When switching between cooking programs, always press the CANCEL button before selecting a new function.
• Before using the saute function, let the Instant Pot get hot, which will take about 5 minutes.  But don’t put the lid on while it’s heating or at any time during the saute function.

I hope you enjoy this Instant Pot Cheesecake Recipe as much as we did! If you want a great main course to pair it with, then check out my recipe for an incredible Spicy Chicken Pasta!

I can’t wait to try Slumber and Scones Chocolate Peanut Butter Cheesecake Recipe!  I intent to convert it to an Instant Pot recipe!  More to come!

Furthermore, here are some of the products I use and love for all my Instant Pot cooking needs!

Looking for an Instant Pot?  Buy one here from Amazon!

Buy a silicone pressure cooker sling via Amazon HERE! It is an amazing tool to have if you love cooking with your Instant Pot!

Nordic Ware has a great 7 inch springform pan! Durable and non-stick!  Purchase HERE from Amazon!

Another must have accessory is a set of ring seals!  Have separate rings to cook savory vs sweet things in your Instant Pot!  I use the red ring for savory and blue for sweet!  Purchase HERE from Amazon!

Be entered into our FREE monthly giveaway by subscribing to our monthly newsletter!  Always a $75 value or more!

*This post may contain affiliate links! That means, I may get a commission at no additional cost to you!  I do not recommend any products/services that I don’t use and love myself!

Join My Newsletter

Be the first to know when I publish delicious new recipes, authentic lifestyle posts, haircare tips, and more!

Can't wait to stay in touch! 

~Kelly

SUBSCRIBE!

You have Successfully Subscribed!

We don't sell our email lists. To unsubscribe look for the option at the bottom of the email. Review our privacy policy here.