Instant Pot Cheesecake
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
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.
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
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
- 1/4 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.
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For those of us who have to limit calories and fats intake, I am wondering if granulated Splenda can be used instead of sugar, and if 1/3 Less Fat Philadelphia Cream Cheese can be used instead of the full strength? (No Challenge available where I am In Florida)
Hello! I haven’t attempted this recipe with those substitutions, 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
We just had cheesecake made using Swerve instead of sugar; couldn’t tell the difference. Came out perfect.
I am new to Instant Pot cooking but have been finding alot of great recipes. Just tried this one and it was fantastic! I did notice a split in the center but maybe because I did not let it cool to room temp before placing in the fridge (cooled too fast?).
So happy to hear you enjoyed the cheesecake, Richard! Thanks so much for stopping by and leaving your feedback!
-Jamie
Would it be okay to make the filling a day ahead of time? I just ordered the pan, but it won’t be here until tomorrow.
Hello! I haven’t attempted making the filling for the recipe ahead of time, 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
I saw a few people ask you about substitutions, I saw another recipe that is almost exactly like this one but instead of heavy cream they did use fresh sour cream. They used 1/2 cup of sour cream at room temperature and they did not add any heavy cream at all. They referred to it as a New York cheesecake. Hope this helps
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Is the foil on the inside or outside of the
Springform pan? (You wrote to put it at the bottom) pic would be good for first timers. I’ve seen it on the outside so water doesn’t get in, but yours sounds like you mean at the bottom on the inside. Which to me wouldn’t be a pretty crust, it’ll be lumpy from the foil being pressed into the pan.
Please clarify?? I’m making my first tomorrow. Always baked them, excited to use my new instapot!
Hello! You will wrap the outside of the pan in the foil to keep the water from getting inside. Hope this helps!
Jamie
The recipe is great, but I had to add double the amount of water to the IP since the water ran out half way through the cooking process the first time. Still turned out delicious!!
So happy to hear you enjoyed the cheesecake, Erica! Thanks so much for stopping by and leaving your feedback!
-Jamie
It was amazing! I did add one little packet of true lime concentrated lime. I could have added two for that little zest of flavor. Thanks for the recipe.
So happy to hear you enjoyed the cheesecake, Connie! Thanks so much for stopping by and leaving your feedback!
-Jamie
Can you put it in the freezer to set for a shorter time than 8 hrs in the frig?
Hello! I would not recommend putting it in the freezer to set. Happy baking!
Jamie
The recipe for the taste was excellent, but the cooking time in the Instant Pot is too long. If you use this recipe (which is good), I recommend the cooking time be 25 minutes with an lapse time of 5 minutes in the Instant Pot.
This is the best cheesecake I have ever had. Instead of the pie filling, I topped the first slice with a half-teaspoon of my wife’s strawberry preserves.
My wife has told me that I WILL be making this to take for the holidays.
So happy to hear you enjoyed the cheesecake, Bob! Thanks so much for stopping by and leaving your feedback!
-Jamie
We loved this cheesecake. Thought it was a little dense for my liking initially but discovered that it became lighter after refrigerated for a day. Nice creamy consistency and really surprised that this could come from an IP. Will definitely make again since it is so easy minus all of the oven watching and really good. Thanks for the recipe!
So happy to hear you enjoyed the cheesecake, Susan! Thanks so much for stopping by and leaving your feedback!
-Jamie
Why even dick around with a foil sling? The instapot comes with with this little metal rack thing for keeping food out of the liquid. If you flip it around, it has metal handles that can be used to lower and raise things out of the pot.
You do you, but it can be a tight fit due to the springform pan. In my opinion, dicking around with a foil sling makes it easier, but no, it is not necessary.
-Jamie
Thank you for this recipe. I love my instant pot and am enjoying trying new recipes. I made it yesterday and enjoyed it over coffee with a friend this afternoon I served it with a sour cherry topping and it was a hit.
Well, I had some problems initially with this. It was way to liquidy when I pulled it out of the instant pot. I let it sit and I could see it was not setting except for 1 inch around the edges. So about 15 min after I took it out of the Instant pot, I put it in for another 20 minutes. This time it came out perfect and set beautifully. I put it in the refrigerator overnight and this cheesecake has winning flavor. I can imaging putting other flavors in it as I experiment in the future. I also found that the crust did not hold together until I put in more butter. I always have thie problem with graham cracker crusts. Am I doing something wrong? Also the Aluminum foil cover I put on top of the cheesecake sank into the top of the cheesecake. Next time I would try to leave gap. This was a practice cheesecake for me anyway so all is well. I will be using this as my goto dessert for company. It is not too sweet, just perfect. Thank you!!
So happy to hear you enjoyed the cheesecake, Anne! Thanks so much for stopping by and leaving your feedback!
-Jamie
I want to make this, but when you say in the first step to wrap the bottom in foil, I am confused if you mean the inside of the bottom or the bottom if you turned it upside down. Please let me know.
Hello! I walk through how to use a water bath here: https://www.mybakingaddiction.com/how-to-bake-cheesecake-in-a-water-bath/
Hope this helps!
Jamie
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