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Instant Pot Cheesecake

Instant Pot Cheesecake
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This Instant Pot Cheesecake recipe offers a creamy, quick, and remarkably delicious dessert that requires less time than traditional oven-baked cheesecakes without sacrificing texture or flavor. It’s perfect for beginners and ideal for making rich, moist cheesecake without heating up your kitchen or needing an oven.

Ingredients

Scale

Cheesecake Filling

  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 1 tsp vanilla extract

Graham Cracker Crust

  • 1 1/2 cups (150g) crushed graham crackers
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar

Other

  • 1 cup water (for the Instant Pot)

Instructions

  1. Prepare the Crust: Combine the crushed graham crackers, melted butter, and sugar in a bowl until well mixed. Press the mixture evenly into the bottom of a greased 7-inch springform pan to form the base.
  2. Mix the Filling: Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and continue beating. Incorporate the eggs one at a time, beating until just combined. Blend in the sour cream and vanilla extract until fully mixed.
  3. Pour and Smooth: Pour the cream cheese mixture over the prepared crust in the pan, smoothing the top with a spatula to create an even surface.
  4. Set Up the Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place a trivet inside, then carefully lower the springform pan onto the trivet. Cover the cheesecake pan loosely with aluminum foil to prevent condensation dripping onto the cake.
  5. Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 35 minutes. Once the timer beeps, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
  6. Chill and Serve: Carefully remove the pan, discard the foil, and let the cheesecake cool to room temperature for about 1-2 hours. Then refrigerate for at least 4 hours or overnight before serving to let it set perfectly and the flavors meld.

Notes

  • Room Temperature Ingredients: Use cream cheese, eggs, and sour cream at room temperature for the smoothest batter.
  • Avoid Overmixing: Mix ingredients just until combined to reduce air bubbles and prevent cracking.
  • Foil Covering: Always cover the cheesecake pan with foil to avoid water droplets from affecting the surface.
  • Natural Pressure Release: Allows gentle cooking finish and helps prevent cracks.
  • Chill Time Matters: Refrigerate for at least 4 hours to ensure firm texture for perfect slicing.

Nutrition

Keywords: Instant Pot, Cheesecake, Pressure Cooker Dessert, Quick Cheesecake, Easy Dessert, No Bake, Gluten-Free option

Find it online: https://elenaglam.com/instant-pot-cheesecake/