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.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
2 hrs 38 mins
total:
3 hrs 48 mins
Servings:
8
Yield:
1 6-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Batter:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.

  • 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.

  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Cook's Notes:

This recipe calls for a 6-inch springform pan, but a 7-inch pan should fit the largest Instant Pot(R) size.

If edges are not set after cooking in step 5, return the pan to the Instant Pot(R) and cook on high pressure for another 5 minutes.

Nutrition Facts

397 calories; protein 7g 14% DV; carbohydrates 26.5g 9% DV; fat 29.9g 46% DV; cholesterol 128mg 43% DV; sodium 331.8mg 13% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2017
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 sour cream out on the counter for a good while before I made the batter, as I have read that it's important everything be room temperature to get a consistent cake texture with no cracks. I used a pretty large lemon, so there was a lot of zest, and I'm glad because the hint of lemon flavor is so so good. I used a 6"x 3" aluminum cake pan, not a springform pan, and it turned out just fine (simply run a thin knife around the edge to release it). I also let the cake cool to room temperature before putting in the fridge. Since I love cherries, I got a can of cherry pie filling and serve a small bit warmed on the side with it. I will definitely make this again. Read More
(29)

Most helpful critical review

Rating: 3 stars
06/04/2018
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 into the water in the pot. It’s now in the refrigerator ‘chilling’. We’ll see what it’s like when I actually try to serve it later. Not hopeful. Read More
(4)
47 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
12/09/2017
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 sour cream out on the counter for a good while before I made the batter, as I have read that it's important everything be room temperature to get a consistent cake texture with no cracks. I used a pretty large lemon, so there was a lot of zest, and I'm glad because the hint of lemon flavor is so so good. I used a 6"x 3" aluminum cake pan, not a springform pan, and it turned out just fine (simply run a thin knife around the edge to release it). I also let the cake cool to room temperature before putting in the fridge. Since I love cherries, I got a can of cherry pie filling and serve a small bit warmed on the side with it. I will definitely make this again. Read More
(29)
Rating: 4 stars
01/15/2018
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 InstantPot to see the finished product, it was puffed up like a souffle and residual cheesecake batter was in the bottom of the pot. Before I threw it away, I decided to leave it out on the counter for a while to see what might happen. And after about 15-20", the puff went down and it looked like a cheesecake again. Not sure exactly why this happened except the directions have you beat the mix a LOT so there's so much air in the batter that I'm not surprised it puffed so much. And after the puff receeded, it really was one of the best cheesecakes I have tasted. And my dinner guests agreed. I will definitely make this again but will probably back off on the kitechaide time... Read More
(18)
Rating: 5 stars
04/23/2018
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 paper for the bottom and the sides to help to keep the cheesecake from sticking. I also added a paper towel with the foil to help with the steam/water from pooling on the top. With my IP I used the Meat button and selected Normal for 35 minutes and 18 minutes for natural release. After taking the cheesecake out of the IP it is important that the cheesecake is able to set out on a rack for 1 hr in order for it to complete its "cooking". I also added a sour cream/sugar topping to the cheesecake while it was cooling. After the 1 hr I placed in the refrigerator for 24 hrs. It came out great! Read More
(11)
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Rating: 5 stars
02/15/2018
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 did with earlier ingredients. This kept the cheesecake from puffing up and resembling more like a souffle than a cheesecake. I also followed a tip I read elsewhere and covered the cheesecake with a papertowel and then the tin foil lightly pressed along the side- not tightly wrapped- to keep water off the top of the cheesecake. The result was incredible!! So yummy- not too sweet and the crust is the best I've had by far! So easy to do with my new instapot...I will definitely be making this again....my family said "it's a keeper"! Read More
(10)
Rating: 5 stars
11/03/2017
Excellent. Followed the recipe completely. Read More
(4)
Rating: 3 stars
06/03/2018
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 into the water in the pot. It’s now in the refrigerator ‘chilling’. We’ll see what it’s like when I actually try to serve it later. Not hopeful. Read More
(4)
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Rating: 5 stars
04/02/2018
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 cheesecake while it was still warm. Otherwise I followed the recipe. This came out beautifully was delicious and my guests all loved it. I will make it again and again Read More
(3)
Rating: 5 stars
08/19/2018
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 surprises..... I followed the recipe to the letter. It DOES come out all " puffed up " kinda like a souffle " - but it deflates when it cools off. The final result was creamy buttery AND delicious. More dense than airy - like a classic NY bakery made cake. The lemon the lemon zest - was a special touch. I might have used wax or parchment paper on the bottom of the spring pan mine was textured ( little bumps ) and wouldn't lift off / release. No biggie the cake was for us here at home. I'll make it again when the right occasion comes along Read More
(2)
Rating: 2 stars
04/07/2018
Look just because you CAN make a cheesecake in an instant pot does not mean that you should. I really liked the lemon zest and will add that to the classic no fail cheesecake recipe on the Philadelphia Cream Cheese box which cannot be beat. If you try this recipe yes it does need the extra 5 minutes (45) and is not a time saver and the texture is weird. The crust comes out like a sheet of (tasty) obsidian black and glassy. Would not make again as this is a gimmicky recipe to justify ownership of an instant pot. It does not add any value to a good ol oven baked cheesecake. Read More
(1)