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If you came here looking for the PERFECT classic Instant Pot cheesecake recipe, then, my friends, you have found it! This cheesecake is delicious, creamy and decadent with a crisp graham cracker crust. I know you’ll definitely want to make this cheesecake over and over again, so don’t forget to bookmark or save this recipe on Pinterest to reference back to it!

Not to mention it’s a great way to put your Instant Pot to good use! You will want to have a couple of tools on hand in order to bake this cheesecake (or any other cake, for that matter) in your Instant Pot.

Tools Needed for Instant Pot Cheesecake Recipe

This is a make ahead recipe, so be sure to plan on making this at least a few hours in advance or the night before you plan to eat it. I know… waiting is so hard! But it tastes to creamy and perfect after it has cooled properly in the fridge. I promise, it’s SO worth the wait!

When you’re ready to serve, you can top this with whatever you like! This is a “classic” recipe, so topping it with a strawberry mixture will make it into a delicious Strawberry Cheesecake (my favorite), or you can add any number of toppings like cherries, mixed berries, chocolate… whatever you like!

Alright, I know your mouth is watering at this point… so without further ado, let’s get to the recipe!

How to Make Instant Pot Cheesecake

Ingredients for Instant Pot Cheesecake Recipe:

For the Crust:

  • 1 cup of crushed graham cracker crumbs
  • 1 tablespoon granulated sugar
  • ½ cup butter, melted

For the Filling:

  • 16 ounces (2 packages) of cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 3 tablespoons all-purpose flour
  • Topping of choice: cherry pie filling, fresh berries, chocolate sauce, caramel sauce, whipped cream, etc.

Gather all of your ingredients. Make sure the cream cheese is softened at room temperature otherwise you will end up with chunks in your mixture and it won’t be nice and smooth.

Mix together your crust ingredients. To make graham cracker crumbs, you can use a food processor, or place graham crackers in a bag and pound them.

Next you’ll want to place the crust mixture into your springform pan.

Use a measuring cup to firmly pack the mixture on the bottom of the pan and about halfway up the sides. Now set your springform pan aside while we make the filling.

In a large mixing bowl, use an electric mixer or your Kitchenaid Mixer to beat together the softened cream cheese and ½ cup of sugar together until well combined. Add the eggs and vanilla extract, then beat just until you have a smooth mixture. Careful not to mix it too much.

Next, add the sour cream and flour. Again, mix until smooth.

Now evenly pour the cheesecake batter into your springform pan over the graham cracker crust.

Add 1½ cups of water to the bottom of your Instant Pot. Place the springform pan onto the stainless steel insert (the rack that came with your Instant Pot) and gently lower it into your Instant Pot. The springform pan should not be touching the water. If it does, you may have too much water and that will ruin your cheesecake.

Now it’s time to close your Instant Pot. Be sure the valve is set to “sealing.” Turn it on and set to “high pressure” and hit the “plus” sign to manually adjust the time to 30 minutes.

When the 30 minutes is over, allow the pressure to release naturally. When you see that the pressure pin has dropped, it’s time to open your Instant Pot and carefully life the cheesecake out.

You may find that some condensation has formed at the top of the cheesecake. Simply use a paper towel to gently blot and absorb any water at the top.

Use a knife to carefully separate the cheesecake from the sides of the pan before opening so that you end up with a flawless, picture-perfect looking cheesecake!

Allow it to cool a bit at room temperature before placing it in the refrigerator. You will want to let it sit overnight or at least for 3 to 4 hours. Once it is fully chilled, top it with your favorite topping (or serve plain)

Cheesecake Instant Pot

Cheesecake Instant Pot Recipe

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

This Instant Pot cheesecake is delicious, creamy and decadent with a crisp graham cracker crust.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • ½ cup butter, melted
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 16 ounces (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 3 tablespoons all-purpose flour
  • Topping of choice: cherry pie filling, fresh berries, chocolate sauce, caramel sauce, whipped cream, etc.

Instructions

  1. To make the crust, combine the graham cracker crumbs, melted butter and sugar in a medium mixing bowl. Pour the crust mixture into a 7-inch Instant Pot springform pan. Using a measuring cup or another flat surface, pack down the crust to the bottom of the pan and bring it up about halfway up the sides as well.
  2. In a large mixing bowl, use an electric mixer or your Kitchenaid Mixer to beat together the softened cream cheese and ½ cup of sugar together until well combined. Add the eggs and vanilla extract, then beat just until you have a smooth mixture. Careful not to mix it too much.
  3. Next, add the sour cream and flour. Again, mix until smooth.
  4. Now evenly pour the cheesecake batter into your springform pan over the graham cracker crust.
  5. Add 1½ cups of water to the bottom of your Instant Pot. Place the springform pan onto the stainless steel insert (the rack that came with your Instant Pot) and gently lower it into your Instant Pot. The springform pan should not be touching the water. If it does, you may have too much water and that will ruin your cheesecake.
  6. Close your Instant Pot. Be sure the valve is set to “sealing.” Turn it on and set to “high pressure” and hit the “plus” sign to manually adjust the time to 30 minutes. It will take some time to build up pressure and then the 30 minute countdown will begin. When the 30 minutes is over, do not release the pressure immediately. Allow the pressure to release naturally, on its own. When you see that the pressure pin has dropped, it’s time to open your Instant Pot and carefully life the cheesecake out.
  7. You may find that some condensation has formed at the top of the cheesecake. Simply use a paper towel to gently blot and absorb any water at the top.
  8. Use a knife to carefully separate the cheesecake from the sides of the pan before opening so that you end up with a flawless, picture-perfect looking cheesecake!
  9. Allow it to cool a bit at room temperature before placing it in the refrigerator. You will want to let it sit overnight or at least for 3 to 4 hours. Once it is fully chilled, top it with your favorite topping (or serve plain)

Notes

This is a make ahead recipe, so be sure to plan on making this at least a few hours in advance or the night before you plan to eat it. I know… waiting is so hard! But it tastes to creamy and perfect after it has cooled properly in the fridge. I promise, it’s SO worth the wait!

When you’re ready to serve, you can top this with whatever you like! This is a “classic” recipe, so topping it with a strawberry mixture will make it into a delicious Strawberry Cheesecake (my favorite), or you can add any number of toppings like cherries, mixed berries, chocolate… whatever you like!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 8 Serving Size 1/8 slice of cheesecake
Amount Per ServingCalories 445Total Fat 35gSaturated Fat 20gTrans Fat 0gCholesterol 134mgSodium 298mgCarbohydrates 29gFiber 1gSugar 19gProtein 6g

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Written by John Doe, well versed writer at Brainstorm Publication.
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