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Instant Pot® Cheesecake

Rated as 4.05 out of 5 Stars
23

"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 19
  1. 21 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
  5.  
    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...

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...

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...

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...

I added lemon rind and 2 tablespoons lemon juice. On the I added 1 cup sour cream 1/2 cup sugar with 1 teaspoon vanilla after baking 40 minutes in the instant pot. I did cover with a paper tow...