Do you need some instant pot dessert recipes? You have to give this instant pot cheesecake recipe a try! It’s a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling or just plain.
Can you believe I had a pressure cooker/instant pot before they were all the rage and never once made a recipe for the blog? I could have been ahead of the times, but instead, I’m behind like always. It’s okay, I’m in the game now. I have a couple of cakes coming up too!
What Do You Need To Make An Instant Pot Cheesecake
- Instant Pot/Pressure Cooker
- 7-inch springform pan (I use a pan with a removable bottom.)
- Hand Mixer
- cream cheese
- granulated sugar
- sour cream
- heavy cream
- vanilla extract
How To Make An Instant Pot Cheesecake
Begin making an instant pot cheesecake like you would any other cheesecake. Prepare your crust and press it into the bottom and up the sides of the pan. Instead of baking it, you’ll freeze it for about 10 minutes until it’s firm. While it’s freezing, work on the cheesecake filling.
To prepare the filling as usual. Add in the cream cheese and sugar, and beat until smooth. Add in the vanilla extract, flour, and one egg at a time. Beat until smooth. Lastly, beat in the sour cream and heavy cream. Pour the filling into the frozen crust.
I like to double wrap my pan with heavy duty tin foil to make sure no water gets into my cheesecake. Cover the top with foil too.
Then I add 1 cup of water to my pressure cooker and the trivet/rack. Carefully place the pan in the center of the trivet/rack. Lock the lid in place and turn the pressure release valve to the sealed position. Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
How do I keep the water off of my cheesecake? You can cover your instant pot cheesecake with tin foil. Be sure to add an additional 5 minutes to the cooking time.
How to get savory smells out of your instant pot? While my pressure cooker isn’t in use, I add a small bowl of baking soda in the bottom of it to absorb the odor. You can also buy a second sealing ring for the pressure cooker. One can be for sweets and the other for savory.
Is it normal for the cheesecake to not have a smooth top when it’s cooked? Yes. That’s why you need something pretty like fruit pie filling, caramel, ganache, fresh fruit, etc to cover the top up with.
Don’t have an instant pot? Try these traditional cheesecakes instead!
Instant Pot CheesecakePrint Pin It Rate
- 1 1/4 cups graham cracker crumbs
- 5 T. butter melted
- 2 T. granulated sugar
- In a large mixing bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir to coat the crumbs with the butter.
- Press the crumbs in the bottom and sides of a 7-inch springform pan.
- Place into the freezer for 10 to 15 minutes and work on the filling.
- In a large mixing bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
- Add in the vanilla extract, flour, and the eggs one at a time. Beat until the eggs are incorporated. Scrape the sides of the bowl.
- Beat in the sour cream and heavy cream.
- Pour the filling into the chilled crust.
- Double wrap the pan in heavy duty tin foil and cover the top in foil.
- Fill the pressure cooker with 1 cup of water.
- Place the trivet/rack in the pressure cooker.
- Carefully place the pan in the center of the trivet/rack.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
- Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
- Add pie filling to the top and serve.