Easy Instant Pot Cheesecake
Published 11/20/2021 • Updated 6/21/2022
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Calling all cheesecake lovers! Our Instant Pot Cheesecake is rich and creamy and oh so easy to make.
Cheesecake is kind of a big deal over here at The Cheese Knees. We have a guide on how to make cheesecake and other fun cheesecake flavors like oreo cheesecake and salted caramel cheesecake, but today we’re sharing a classic super creamy cheesecake made completely in the Instant Pot. Get excited, people.
why you’ll love Instant Pot cheesecake
- Super creamy and decadent texture
- Delicious flavor made even better with a homemade crust
- Serves a crowd — this recipe makes 8-10 slices
- Made 100% in the Instant Pot!
Before Starting this Recipe
- Use a stand mixer: We highly recommend using a Kitchen Aid, but any brand will do. A stand mixer is best because it is consistent and your arm won’t get tired.
- Don’t have graham cracker crumbs? To make the crumbs, pulse graham crackers in the food processor until they are a fine crumb – about 30-45 seconds.
- Make sure your cream cheese is softened: Starting with softened cream cheese will ensure that your filling is creamy with no clumps!
Choosing the Right Pan
This recipe calls for a 7-inch springform pan. You’ll need a bit of a smaller springform pan than many of our other cheesecake recipes on The Cheese Knees because it needs to fit inside the Instant Pot.
Ingredients You Need
For the Cheesecake Crust
- Graham cracker crumbs: If you can’t find graham cracker crumbs in the grocery store, just pulse whole graham crackers in the food processor until they are the texture of sand. We love adding a bit of cinnamon to the graham crackers to add a bit of warmth to the cheesecake crust. And a touch of salt to bring out the sweetness.
- Butter: Butter holds the crust together and ensures that it isn’t too crumbly when sliced. Don’t skip the butter!
For the cheesecake filling
- Cream cheese: make sure to buy full-fat cream cheese, and make sure it’s at room temperature to avoid any lumps in your cheesecake filling.
- Whole milk: the whole milk helps to give this pumpkin chai cheesecake a super creamy texture.
- Granulated sugar: white sugar is best in this recipe and we don’t recommend swapping it for anything else.
- Sour cream: lightens the cheesecake and adds a bit more tanginess.
- Eggs: eggs are used as a bind for cheesecake and give it a classic creamy texture. Be sure to not over beat your egg
- Vanilla: a little goes a long way to enhance the sweet flavors of this cheesecake.
How to Make Instant Pot Cheesecake
Start with the Crust
- Line a 7” springform pan with parchment paper and spray it lightly with nonstick baking spray.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, salt, and cinnamon. When the mixture resembles wet sand, transfer it to the prepared pan and press it into the bottom and 1” up the sides.
- Tightly wrap the outside of the springform pan with foil and transfer the crust to the freezer while you make the cheesecake layer.
Then make the Cheesecake Layer
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese and sugar are well combined.
- Next, add the sour cream, milk, and vanilla. Mix to combine and scrape down the sides of the bowl as you go.
- With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate the first egg before adding the second!
- Once the eggs have been incorporated, carefully pour the cheesecake layer on top of the frozen crust.
- Cover the springform pan with foil.
- Pour 1 cup of water into the bottom of the Instant Pot.
- Add the trivet to the bottom of the Instant Pot and place the cheesecake on top of the trivet.
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook – Normal for 45 minutes.
- Once the Instant Pot has finished, allow the pressure to release naturally for 10 minutes. Then, release any additional pressure by turning the valve to the “venting” position.
- Open the lid and allow the cheesecake to cool to room temperature in the Instant Pot. This will help prevent cracking!
- Transfer the cheesecake to the fridge to chill for at least 4 hours, preferably overnight.
- Slice and ENJOY!
get the perfect slice
To get clean slices of cheesecake, run your knife under hot water and wipe it clean with a towel between each cut.
Toppings for Instant Pot Cheesecake
We love topping this cheesecake with whipped cream!
Other topping ideas:
- Fresh berries
- Chocolate syrup
- Caramel drizzle
How to Store Cheesecake
To store this Instant Pot cheesecake, cover the it with plastic wrap or aluminum foil right in the springform pan, and place it in the refrigerator for up to 7 days.
How to Freeze Cheesecake
Freezing a cheesecake is very simple! If you’d like to freeze your Instant Pot cheesecake for later, let the cheesecake cool completely in a springform pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.
To thaw the cheesecake, remove it from the freezer and let it thaw completely before serving.
Instant Pot Cheesecake
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 6 tablespoons butter, melted
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
For the Cheesecake
- 24 oz. 3 bricks cream cheese, softened
- 1 cup granulated sugar
- ¼ cup sour cream
- ¼ cup whole milk
- 2 teaspoons pure vanilla extract
- 3 large eggs
Instructions
For the Crust
- Line a 7-inch springform pan with parchment paper and spray it lightly with nonstick baking spray.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, salt, and cinnamon. When the mixture resembles wet sand, transfer it to the prepared pan and press it into the bottom and 1” up the sides.
- Tightly wrap the outside of the springform pan with foil and transfer the crust to the freezer while you make the cheesecake layer (or for at least 15 minutes).
For the Cheesecake
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese and sugar and well combined-- about 1 minute.
- Next add the sour cream, milk, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate the first egg before adding the second.
- Once the eggs have been incorporated, carefully pour the cheesecake layer on top of the frozen crust.
- Cover the springform pan with foil.
- Pour 1 cup of water into the bottom of the Instant Pot.
- Add the trivet to the bottom of the Instant Pot and place the cheesecake on top of the trivet.
- Attach the lid and ensure the valve is in the sealing position.
- Cook on high pressure for 45 minutes.
- Once the Instant Pot has finished, allow the pressure to release naturally for 10 minutes. Then, release any additional pressure by turning the valve to the “venting” position.
- Open the lid and allow the cheesecake to cool to room temperature in the Instant Pot (again, make sure it is turned off, not on the keep-warm setting). This should take about 2 hours.
- Transfer the cheesecake to the fridge to chill for at least 4 hours, preferably overnight.
- Serve topped with your favorite garnishes such as fresh whipped cream.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Making this for Thanksgiving!!
Love it, Shell! Hope everyone enjoys it 🙂