Easy Instant Pot Cheesecake
Easy Instant Pot Cheesecake

Making cheesecake has never been easier with this Instant Pot Cheesecake recipe. The even heat and steamy environment makes for a creamy and silky smooth cheesecake with no cracks!

In this recipe

  • Use the right pan
  • Top your cheesecake
  • Flavor your filling
  • Adjust the crust
  • Pressure cooker cheesecake on the stove
  • store leftovers

I owe all of my newfound confidence in pressure cooking to our very own Coco Morante, who shared her pressure cooker recipes with us on Simply Recipes over the past year. She held my hand, answered my panicked text messages, and coached me every step of the way.

If you loved Coco’s recipes here on Simply Recipes (like this Beef Chili and these Chipotle Chicken and Rice Bowls), then you’ll love her cookbook. Is not it pretty much as nice as having them on your speed dial, but it’s the next best thing.

Ok, let’s talk cheesecake. From the moment Coco told me she was working on a cheesecake recipe for her book, I knew I had to try it. The idea of ​​cooking a cheesecake in a pressure cooker just sounds so bizarre and improbable!

The texture was super creamy and velvety, and the flavor had just the right balance of sweetness and spiciness. I loved it. my husband loved it. My neighbors loved it – especially when I sent them home with half of the cake.

The best Instant Pot cheesecake pan

One thing to note: This recipe yields a 7-inch cheesecake that may be a little smaller than some of you are used to. This is because only a smaller pan will fit in the Instant Pot bowl. This cheesecake would be just the right amount for a dinner party of six or eight. Leftover cheesecake also keeps well for several days.

Ways to Top Your Cheesecake!

Try a drizzle of warm caramel sauce or chocolate ganache over your slice of cheesecake! Or go fruity — simmer a few cups of frozen berries with a few tablespoons of sugar until you get a jam sauce.

They can also be fancy with chocolate shavings, toasted coconut, crumbled cookies, or candied pecans.

Ways to Flavor Instant Pot Cheesecake

You can add fresh or thawed frozen fruit to your cheesecake filling. But keep it at 1/2 cup so your cheesecake doesn’t overflow or become too runny. Blueberries and raspberries are great, but save the strawberries for the topping. They’re too watery and can prevent your filling from settling.

Want a pumpkin version? Hoping for our Instant Pot Pumpkin Cheesecake recipe.

Change the cheesecake crust

While this recipe uses graham crackers, feel free to get creative with other cookies. Here are some suggestions to get you started!

  • Biscoff biscuits
  • Oreo Cookies
  • vanilla waffles
  • ginger schnapps
  • shortbread

Pressure cooker cheesecake on the stove

With a few modifications, you can make this cheesecake in a pressure cooker on the stovetop. Cooking time will need to be adjusted as stovetop pressure cookers hit a higher psi than Instant Pots (which max out at 12psi).

For a pressure cooker on the stove, heat the pot on high until it reaches low pressure. Then reduce the heat to maintain the pressure and cook for 30 minutes. Remove from the heat and release the pressure naturally.

Save leftover cheesecake

Leftover cheesecake will keep in the fridge for about a week and in the freezer for a few months.

More Easy Instant Pot Recipes for Entertainment

  • Instant Pot Turkey Breast and Gravy
  • Pressure cooker shepherd’s pie
  • Instant Pot Mushroom Risotto
  • Instant Pot Pot Roast with Balsamic Vinegar and Rosemary
  • Instant Pot Paella with Chicken and Sausage

From the editors of Simply Recipes

Easy Instant Pot Cheesecake

preparation time
15 minutes

cooking time
40 minutes

total time
55 minutes

8 discs

Reprinted with permission from The Essential Instant Pot Cookbook by Coco Morante Copyright © 2017. Published by Ten Speed ​​Press, an imprint of Penguin Random House LLC.


For the crust:

  • 8th Graham cracker sheets

  • 1 tablespoon Brown sugar

  • 2 tablespoon unsalted buttermelted

For the filling:

  • 2 (8-ounce) packets cream cheeseat room temperature

  • 1/4 Cup heavy cream

  • 1/2 Cup granulated sugar

  • 1 tablespoon all purpose flour

  • 1 teaspoon vanilla extract

  • 2 big eggsat room temperature

  • 1 big egg yolkat room temperature

  • 1/2 Cup sour cream

  • 1 tablespoon powdered sugar

special equipment

  • 7 inch round springform pan

  • food processor


  1. Prepare the pan:

    Line the bottom of a 7-inch round springform pan with an 8-inch round of parchment paper. Attach the collar to the springform pan and close it at the bottom so the parchment is clamped. Lightly grease the sides of the pan with butter or nonstick cooking spray. (I traced a circle on parchment using the bottom of the springform pan as a guide. That worked great! – Emma)

  2. Make the crust:

    Process the graham crackers into fine crumbs in a food processor. You should have 3/4 cup. (I recommend measuring out the crumbs since I ended up with just over 3/4 cup. -Emma) Add the brown sugar and melted butter. Work the mixture in one-second pulses until an even, sandy texture forms.

    Transfer the crumb mixture to the prepared pan and press firmly in an even layer on the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.

  3. make filling:

    In the now-empty food processor, combine the softened cream cheese, heavy cream, granulated sugar, flour, and vanilla. (I wiped the food processor clean before this step. -Emma)

    Process the mixture in about 5 one-second pulses until a smooth fill is formed. Pause to scrape down the sides of the bowl if necessary.

    Add the eggs and yolks one at a time, processing 2 one second pulses after each addition. Do not process the filling too much or you will end up with a cheesecake that is too fluffy. Using a spoon or rubber spatula, gently stir in any remaining yolk strips. It’s okay if a few streaks of yolk remain.

    Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling.

  4. Make a sling for the cheesecake:

    Fold a 20-inch sheet of aluminum foil in half lengthwise in half to create a 3-inch wide strip. Center it under the pan to act as a sling for lifting the pan in and out of the Instant Pot.

  5. Assemble everything in the pressure cooker:

    Pour 1 1/2 cups of water into the saucepan and place the trivet in the saucepan.

    Holding the ends of the loop of foil, lift the cake pan and lower it into the saucepan. Fold the ends of the sling over to fit inside the pot.

  6. Pressure Cooking the Cheesecake:

    Secure the lid and set the pressure relief to seal. Choose Manual and set the cooking time to 32 minutes at high pressure. (My Instant Pot took about 8 minutes to come up to pressure before the cook time actually started. -Emma)

  7. Prepare the sour cream topping:

    While the cheesecake is baking, prepare the sour cream topping. In a small bowl, whisk together the sour cream and powdered sugar.

  8. Release the pressure naturally and remove the cheesecake from the pot:

    When the timer runs out, leave the pot on its default setting keep warm Leave on for 20 minutes and release pressure naturally.

    Open the pot and make sure that no condensation drips from the lid onto the cheesecake. Wearing heat-resistant gloves, grasp the ends of the loop of foil, lift the springform pan out of the Instant Pot, and place the cheesecake on a cooling rack.

    Use a paper towel to blot up any moisture that may have settled on the top. (Be sure to blot any water that collects on the sides too! – Emma) The cake will be puffy and wobble a little in the center when it comes out of the pan, but it will set and rise as it cools.

  9. Add sour cream topping:

    When the cheesecake has deflated about 1/2 inch, spread the sour cream mixture on top in a smooth, even layer. Let the cheesecake cool on the wire rack for 1 hour.

  10. Cover and refrigerate:

    Allow the cheesecake to cool for at least 12 hours or up to 24 hours before removing from the pan.

  11. Remove and serve the cheesecake:

    To serve, loosen the collar on the pan and lift off. Then, using the parchment border, pull the cheesecake off the bottom of the pan onto a plate where it can be sliced ​​and served.

    (I ran a thin spatula between the cheesecake and the pan to make sure it came out clean. You can also smooth out any rough edges with the spatula before serving. Also, my leftover cheesecake kept well for about a week Fridge! Alright! – Emma)

nutritional information (per serving)
402 calories
31g Fat
24g carbohydrates
7g protein
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