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Instant Pot Cheesecake couldn’t be easier or more delicious. Serve it up with pie filling, fresh fruit, or chocolate ganache for the perfect dessert.
This recipe is sponsored by Challenge Dairy, but all thoughts are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.
Guys, it’s been a little while, but I am back from what felt like months of travel. If you follow me over on Instagram Stories, you know that I was in Detroit for work, then headed to Florida for a couple of weeks for vacation, and then a quick work trip to Utah.
I don’t know about you, but travel seriously takes a lot out of me.
First of all, flying freaks me out – especially when I am by myself and even more so if I’m wedged in between two strangers for hours.
I’ve always been an aisle girl, but sometimes I procrastinate booking flights, and end up as the center of a passenger sandwich, which is literally my version of a nightmare.
Especially if said passengers try to talk to me for 4 hours straight even if I’m clearly binge watching (with headphones in mind you) season 4 of Roseanne.
I also never sleep well when I am out of town on work trips.
One day I’m going to wise up and start calling hotels ahead of time to reserve a box fan.
Yep, I’m one of those people that requires noise to sleep. And unfortunately, white noise apps, sound machines, or the TV just won’t cut it.
I blame all of this on Eric because he’s basically turned our bedroom into a noisy wind tunnel and I just can’t sleep in silence.
He’s even passed this little sleeping quirk onto Elle who happens to have her very own perfectly positioned in her bedroom.
Now I’m back in Ohio waiting for the weather to get over 65 degrees (seriously, Ohio weather is the worst) and baking up some pretty delicious desserts.
If you’ve been a reader of My Baking Addiction for a bit, you are probably well aware of my love of cheesecake.
From Rosé Cheesecake and Sweet Potato Cheesecake to Cheesecake Brownies, I simply can’t get enough of this smooth, creamy dessert.
Not only do I love eating cheesecake, it just so happens to be one of my favorite desserts to make.
Ever since I posted my Instant Pot Oreo Cheesecake, making cheesecake in my electric pressure cooker has been one of my favorite methods for perfect cheesecakes.
That method coupled with Challenge Dairy cream cheese is my recipe for cheesecake perfection!
I’ve been partnering with Challenge Dairy for years because I am such a huge fan of their products – everything from their butter to their cream cheese spreads are simply incredible.
Did you know that they are the only dairy product company that controls the whole process from milking the cows, to transporting milk, to packaging the product? Pretty awesome, right?
If you have an Instant Pot, you simply have to add Instant Pot Cheesecake to you must-make list. I promise, the ease of prep and the lovely texture will seriously wow you!
Just take my advice and be sure to pick up an extra sealing ring to use for sweets, or your gorgeous Instant Pot Cheesecake might end up smelling like pulled pork. Which is never a good thing.
Turns out the Instant Pot sealing ring holds odors like a magnet. An unfortunate fact I might have realized, had I actually read the instruction booklet.
Lesson learned though, I know own several color coded sealing rings, so pulled pork Instant Pot cheesecake is a thing of the past.
Instant Pot Cheesecake Pan
Aside from an extra sealing ring, you’ll also need a 7-inch springform pan, which you can find on Amazon for a reasonable price.
A 7-inch pan happens to be the perfect size for a small cheesecake for two – with a couple slices for leftovers, of course!
How To Make Cheesecake in an Instant Pot
Making an Instant Pot Cheesecake is just like making a regular cheesecake until you get to the cooking part. And to be honest, I think Instant Pot Cheesecake is actually easier because you don’t have to mess with a water bath because the Instant Pot creates a water bath for you.
You’ll also need a to create a “foil sling” by folding along piece of foil in half lengthwise two times. This “sling” is a trick I learned from my friend, Barbara, and it will allow you place and remove the springform pan with ease.
This Instant Pot Cheesecake cooks for 35 minutes on the manual setting and will require a 10-minute natural pressure release, followed by a quick release to remove any additional pressure.
Once you remove your cheesecake from the Instant Pot, you’ll cool it to room temp for a bit and then refrigerate it for at least 8 hours.
Whether you’re test driving desserts in your Instant Pot for the first time, or whipping up a sweet treat for the weekend, I hope you enjoy this Instant Pot Cheesecake as much we do!
For more delicious cheesecake inspired recipes, be sure to check out this Strawberry Cheesecake Fluff, No-Bake Pineapple Cheesecakes and these Mini Nutella Cheesecakes.
Instant Pot Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons Challenge Dairy Unsalted Butter melted
- 16 ounces Challenge Dairy Cream Cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon all-purpose flour
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- cherry pie filling optional
Instructions
- Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
- In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.
- Place pan in freezer for 10-15 minutes.
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.
- Cover the top of the pan with a piece of foil.
- Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
- Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
- Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
- Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
- When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
- Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
- Uncover the cheesecake and allow it to cool to room temperature.
- Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
- Before serving, top with pie filling and whipped cream if desired.
I made this cheesecake for my Easter dessert, and it’s delicious! The texture is incredibly smooth and creamy. It was my first attempt at an Instant Pot cheesecake and won’t be my last.
A couple of hints that I learned from another website: The internal temperature of cheesecake needs to be 140-150 degrees to be done. If it hasn’t reached that temperature, you can cook under pressure for 5 minutes more with a 10-minute natural release. My cake temped at 122 after the 35 minute cooking time, but was perfect with 5 minutes more. The only down side is that I ended up with holes in the top of my cake where I inserted the thermometer. One suggestion for why it was underdone is that I used a silicone trivet under the pan.
Thank you for this recipe! It was the first one I’ve tried from your website and I will be sure to check here when I am looking for recipes in the future.
I’m glad you enjoyed the cheesecake, Barrie! Thank you for stopping by and sharing your feedback. Happy baking!
-Jamie
How do I adjust the cooking time and ingredients if I have an 8qt and an 8” push pan? This will be my first cheesecake ever and it’s for a birthday so I don’t want to overcook it.
Hello! I haven’t attempted this recipe with these adjustments, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Delicious! And, so super easy! I wouldn’t change a thing about it!
So glad you enjoyed the cheesecake, Sheryl! Thank you for stopping by and sharing your feedback. Happy baking!
-Jamie
After this has been set overnight can you freeze this? Wanting to make ahead of Christmas
Yes! Cheesecake freezes very well. :)
This was a fantastic cheesecake! Served it with a quick raspberry sauce and chocolate syrup. Didn’t need any topping at all though.
I goofed and read “1/2 c heavy cream” (oops) so mine was a bit loose in the center but the outer inch was exactly how I like it. The flavor was amazing. This will be a go to. Thank you! New excited to try your other cheesecakes…
So glad to hear you enjoyed the recipe, Randa! Thanks so much for stopping by and leaving your feedback!
-Jamie
This is my go to Instant Pot cheesecake recipe. I admith that my usual method with any kind of recipes is “read three and average” but this is the one I use as a base most of the time. Good results every time except when you leave out the flour. Voice of experience.
I made this recipe, but when I went to cut it after sitting in the fridge all night, it did not set up. Any ideas what went wrong ? Thanks.
Linda-
Can you tell me which model of Instant Pot you are using? Oddly enough it seems that people with newer pots are having this issue.
-Jamie
@Jamie, I have the same issue. Using instant pot 8 quart that’s about 2 years old
Mine was extremely jiggly (practically liquid) in the center after 35 minutes and natural release. Is this normal? I cooked for another 20 minutes and natural release, but am not sure if it’s overcooked now since it’s still chilling in the fridge. Thanks!
Lily-
Can you tell me which IP model you are using?
@Jamie, apologies for the 3 year delay, but this is my go-to cheesecake recipe so wanted to come back and help others who might have the same issue. I just made one and followed all your instructions but cooked it on manual for 45-50 minutes. It’s a little jiggly but I’m confident it will set up once cooled in the fridge.
This is the instant pot I have (6 quart, 6-in-1) Instant Pot LUX60V3 V3 6 Qt… https://www.amazon.com/dp/B01MFEBQH1?ref=ppx_pop_mob_ap_share
I often make a couple of tweaks depending who I’m making it for – sometimes I melt chocolate chips and mix throughout to make a chocolate batter, or at the end will put some fruit filling (strawberry rhubarb this time – yum!) or hot fudge and swirl it into the top a little.
This cheesecake is epic – it’s just sooo creamy and perfect and turns out great every time. I always look forward to having an occasion to make it!
Thanks so much for sharing, Lily! Happy baking!
Jamie
So I never comment on blogs… Never! However, I feel very compelled to on this one. First off I haven’t made this cheesecake, but I’m going to. Also, I’m clicking all your affiliate links. Why? I LOVE that you didn’t take no crap from the “dicking around” foil sling guy! Lmao. On a negative note. Your ads and social links on the left are annoying for mobile users. I can’t see what I’m typing and have a small window through clutter to read your recipe. It’s incredibly difficult. Much love to ya!
Thanks for the feedback, Kristin! There is actually a “jump to recipe” button at the top of each post that you can click to be taken directly to the recipe card. It will help you skip over the ads.
Eeek! I didn’t realize I had to cover the cheesecake with foil before putting it in the instant pot! It bubbled up a little bit, but hopefully it will taste okay for my boyfriends birthday tomorrow!! Also, I am not sure when to take it out of the 7inch pan! Well, hopefully he will love it!
Thanks so much for stopping by, JQ! I appreciate you taking the time to comment. Happy Baking!
-Jamie