Instant Pot Cheesecake

5 from 3 votes

Instant pot cheesecake is a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling or just plain.

Prep Time15

Cook Time35

Total Time50

Servings: slices

In a large mixing bowl, add in the 1 1/4 cups graham cracker crumbs, melted 5 tablespoons butter, and 2 tablespoons granulated 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 16 ounces (2 bricks) cream cheese and 2/3 cup granulated sugar Beat with a hand mixer until smooth.
Add in the 2 teaspoons vanilla extract, 1 tablespoon all-purpose flour, and 3 large eggs, one at a time. Beat until the eggs are incorporated. Scrape the sides of the bowl.
Beat in the 1/4 cup full-fat sour cream and 1/4 cup heavy cream. Scrape down the sides of the bowl and stir in any remnants.
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 1 can fruit pie filling to the top and serve.

Storage: Once the cheesecake has cooled completely, store it in an airtight container in the refrigerator for up to 5 days.