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Instant Pot® Cheesecake

Rated as 4.15 out of 5 Stars
22

"Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries."
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Ingredients

3 h 48 m servings 397
Original recipe yields 8 servings (1 6-inch cheesecake)

Directions

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  1. Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  2. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  3. Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  4. Pour 1 1/2 cups of water into the bottom of the Instant Pot(R); add the trivet. Lower the filled springform pan carefully into the Instant Pot(R). Lock the lid into place.
  5. Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  6. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Footnotes

  • Cook's Notes:
  • This recipe calls for a 6-inch springform pan, but a 7-inch pan should fit the largest Instant Pot® size.
  • If edges are not set after cooking in step 5, return the pan to the Instant Pot® and cook on high pressure for another 5 minutes.

Nutrition Facts


Per Serving: 397 calories; 29.9 26.5 7 128 332 Full nutrition

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Reviews

Read all reviews 30
  1. 33 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a phenomenal cheesecake that is light, fluffy, and super tasty. Since I have never made a cheesecake before, I followed the recipe exactly as written. I left the cream cheese, eggs, and...

Most helpful critical review

Decided to try this out, even though I have a FABULOUS cheesecake recipe for the oven. Followed the directions EXACTLY. When I opened the pot, the cheesecake was puffed up and some had blooped...

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This is a phenomenal cheesecake that is light, fluffy, and super tasty. Since I have never made a cheesecake before, I followed the recipe exactly as written. I left the cream cheese, eggs, and...

So I made this cheesecake and it was just delicious-- perhaps one of the best I ever tasted... HOWEVER, I only gave it 4 stars because I almost threw it away! Why? When I opened up the InstantPo...

made this recipe in my Instant Pot 3 qt (mini). I made sure that the cream cheese and eggs were at room temperature. I used a 6x3 cheesecake pan where the bottom is removable and parchment pap...

Followed recipe exactly -except I used orange zest instead of lemon as that was what I had on hand. I made sure to fold in the eggs and sour cream rather than mix them with my food processor as...

I lined the pan with parchment paper for easier removal and baked the crust in 350° oven for 15 min. for a firmer crust. I mixed 1/2 cup of sour cream with a teaspoon of sugar to coat cheesecak...

Excellent. Followed the recipe completely.

It was a fair amount of work - it kinda caught me off-guard once I got started. I have been cooking for a long time, but never got into dessert-making until recently. Now, there were no surpris...

Decided to try this out, even though I have a FABULOUS cheesecake recipe for the oven. Followed the directions EXACTLY. When I opened the pot, the cheesecake was puffed up and some had blooped...

It needed smoothing out on top to look pretty, but it was great! Made it exactly like the recipe.