slice of instant pot cheesecake on a white plate
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5 from 2 votes

Instant Pot Cheesecake

Course Dessert
Cuisine American
Keyword Instant Pot Cheesecake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 slices
Calories 386kcal
Author Miranda Couse




  • 16 oz. (2 bricks) cream cheese room temperature
  • 2/3 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 T. all-purpose flour
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 can fruit pie filling



  • 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.



Calories: 386kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 305mg | Potassium: 139mg | Sugar: 22g | Vitamin A: 1020IU | Calcium: 88mg | Iron: 1mg