Published: by foodyschmoody ·
Instant Pot Cheesecake - A rich and creamy cheesecake, made super easy by preparing in the Instant Pot.
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Okay, ladies and gentlemen, after several trials and countless errors, I have finally created an Instant Pot Cheesecake recipe worthy of sharing!
Immediately after I got the Instant Pot, I took to transforming every recipe I could into an easier version. For proof of that visit Instant Pot Buffalo Chicken Meatballs, , Instant Pot Lemon Chicken and .
Then, I heard you could make desserts in the Instant Pot. I chatted with a friend who let me know she had been testing out molten lava cakes in hers. I wanted to try that too but I definitely needed to get the cheesecake right before I moved on to something new. I'm neurotic like that.
Perhaps, the best way to chat about this recipe is to tell you where I failed. Here are the major factors of failure with the first few attempts. By the way, in all attempts the actually "cake" was creamy and delicious. The problem was the crust. So here goes.
- I brought the crust too far up the sides of the springform pan. This is generally how I like a cheesecake, but the sides ended up soggy.
- Too much butter. I know! Who knew there was such a thing. The crust seemed to be perfect and then after a day or two, it seemed to be soggy. I asked around in some Instant Pot FB groups and the consensus was the butter.
- The cheesecake too close to the water. I don't know if this was an actual factor but I noticed when I added some additional space between the springform pan and the water, I had a better result.
After all the fails, I found that the thing that worked best for me to keep the crust from being soggy was:
- Pre-Bake the crust
- Wrap the springform pan in foil
- Place the springform pan on balled up foil, on top of the rack to allow more space in between water
Still not convinced? Well, I was so impressed with the results that I served this Instant Pot Cheesecake for Easter. Having the Instant Pot is truly a game changer for holiday prep!
Printable Recipe Card
Instant Pot Cheesecake
A smooth, creamy cheesecake, ready in less than half the time of using the traditional baking method. Top with chocolate sauce, caramel sauce or my homemade strawberry sauce.
5 from 4 votes
Print Recipe
Ingredients
Crust
- 1 T butter melted
- ¾ C graham cracker crumbs
- 1 T sugar
Cheesecake
- 16 oz softened cream cheese room temperature
- ¼ C sugar
- ⅓ C sour cream room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 T flour, all purpose
Instructions
Crust
Preheat oven to 325.
In a bowl, combine graham cracker crumbs and sugar. Stir in butter until well combined. Press mixture firmly into the bottom of a 7 inch springform pan. Bake 8 minutes. Set aside. Once cooled, wrap bottom of springform pan in aluminum foil.
Cheesecake
Cream together the cream cheese and sugar using either a stand mixer or an electric hand mixer. Add sour cream and eggs, one at a time, mixing in between eggs. Finally, add in vanilla and flour. Mix just until combined. Do not over mix. Pour mixture over prepared crust.
Place 1 C water into instant pot . Place steam rack into pot. Rip off two pieces of aluminum foil, about 2-3 inches wide and roll each up. Place one on each side of the steamer rack, to create a makeshift, circle shaped rack that will hold the springform pan evenly. Place springform pan on top of foil. You may need to adjust foil to ensure springform pan is sitting evenly.
Use the manual setting and increase time to 33 minutes. When 33 minutes is up, allow the Instant Pot to use a natural release. Once all steam has been released, carefully remove cheesecake from Instant Pot, using either tongs or kitchen towels, as to not burn yourself. Place cheesecake on cooling rack and remove foil.
Take 2 paper towels and gently lay them over the top of the cheesecake to absorb any excess water that may be on top. You may need to repeat this step until all water is removed. Take care to get the paper towels close to the edges. Leave out on rack until completely cool. Once cooled, run a butter knife around edges to avoid sticking and release the outer ring. Place cheesecake in refrigerator overnight or for at least several hours (I suggest this step with ALL cheesecakes).
Top with desired toppings and serve.
Tried this recipe?Let us know how it was!
I have served this Instant Pot Cheesecake both with my Homemade Strawberry Sauce and more recently with a jarred salted caramel sauce. Both options were awesome. So choose your topping and get "baking".
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Reader Interactions
Comments
Ashley @ wishes and dishes says
Love this untraditional way to make cheesecake! Never would have thought to do this!
Reply
Lauren Kelly Nutrition says
This is amazing! I really need an instant pot!
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Carolyn says
I have an instant pot on the way and I can't wait to get it!
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foodyschmoody says
Oh, you are going to have so much fun experimenting when you get it. I've had mine only for about a month and I use it every day!
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Alyssa | EverydayMaven says
I have not tried to make a dessert in my IP but I need to do this!!!
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foodyschmoody says
I know, now that cheesecake is checked off the list, I can't wait to try other desserts!
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carrie @ frugal foodie mama says
Yet another reason why I need to buy myself an Instant Pot already! This cheesecake looks perfect. 🙂
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foodyschmoody says
I was pretty surprised how well it came out!
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Amanda|The Kitcheneer says
Love my Instant Pot. Need to try this!
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Barbara Clifford says
Received my instant pot for Christmas and have only done a chicken and applesauce until yesterday. Had been wanting to do a cheese cake recipe and this one was GREAT. It felt heavy and I was really afraid a failure but it was fantastic!! A keeper!! BarbReply
foodyschmoody says
I'm so happy to hear you enjoyed it! It took a lot of practice to get this one right, so I appreciate the feedback! I have a few other Instant Pot recipes on here, check those out too. I'm really falling in love with this kitchen gadget!
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Tracey says
I'm trying this one unfortunately I didn't have any eggs and just a bit of sour cream , so I added in some heavy cream and more cream cheese and put in 2tbsp of flour . Tasted okay before it baked hope it turns out in the instant potReply
foodyschmoody says
I'm interested in how this came out. I wouldn't think it would work w/out the eggs.
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Inge says
I have an instapot and would like to make this. I don't understand why it is necessary to disturb the baked crust and put foil on the bottom of the pan. Couldn't you just put the foil down, press the crust into the pan and bake it?
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foodyschmoody says
I'm unsure what you mean by "disturb" the crust. The instruction is simply to wrap the pan bottom in foil so water doesn't get to the crust and make it soggy. The crust will remain intact in the pan. Look at picture #2 in the recipe card to see what I mean. If you prefer to wrap the pan in foil prior to baking, I suppose you could do that too.
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Gayle says
I'd like to make this without the crust. Would that cause a problem?
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foodyschmoody says
Honestly Gayle, I have no idea. I have never attempted it. If you try it, I'd love to know how it works out!
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Sandra Croley says
I'm trying this today...can't wait to taste the results. I did read somewhere else, to fold a piece of foil and put it under one side of the pan and up the other to have "handles" to pull on to get the cheesecake out when it's done. I will try this also. 🙂
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foodyschmoody says
Yes, I know of a lot of people that make the aluminum foil sling - good luck! Please let me know how it turns out for you!
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RETIRED COASTIE says
I just received my INSTANT POT Friday and this was the first recipe I cooked in it & it turned out GREAT! I couldn’t find a 7” springform pan but found a 6” non stick springform pan so I increased the cook time to 35 min. Thanks so much for sharing this recipeReply
foodyschmoody says
Wow, I applaud your ambition, starting off with a cheesecake! Great job. I know a lot of my friends have been petrified to even get it out of the box, so bravo to you! Thanks so much for taking the time to let me know and also to give the info on the 6" + increased cook time.
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Joe says
When you going to do a natural release how long does it take
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Joe says
Is it normal for natural release take an hour and 57 minutes just want to make sure I’m doing it right. Just took it out and looks great
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foodyschmoody says
Oh, goodness, 1 hour + 57 minutes seems WAY TOO long. My best guess would have been more like 15-20 min. I'm sorry, I wish I remembered or took note.
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foodyschmoody says
I am sorry, I can't remember exactly. I wish I took note.
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Shaunie says
I am trying this today and so far it’s been NPR for over an hour. Not sure if I should release the remaining or let it sit??
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foodyschmoody says
Hmmm, over an hour??? Yes, I’d release the rest of it. I remember it took some time but not that long.
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Shaunie says
Thank you! I tapped the valve and barely a whimper of air came out. It’s out on the counter cooling now and looks good so far. next time I won’t wait quite so long.
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foodyschmoody says
I've had one other person report something similar. So bizarre. I hope you enjoy it!
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Pam says
Thank you for doing the experimentations and sharing your tips. This cheesecake was such a hit. I think I will add a little more butter to the crust next time.Reply
Meg says
...getting ready to make your Instapot cheesecake... but I was thinking, IF you didn't have an over, couldn't you bake the crust in the instapot, like you would a cake?
Meg
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foodyschmoody says
Having never done this, I couldn't really say with certainty. I do believe some people freeze their crust for a half hour prior to baking in lieu of baking.
Reply
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