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Instant Pot Cheesecake

Instant Pot Cheesecake

I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Natural Release: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 200 kcal
Author: Jillee

Ingredients:

  • 1 1/4 cups crushed graham crackers
  • 5 Tbsp butter melted and cooled
  • 1 lb 16 oz cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 Tbsp all-purpose flour

Instructions:

Step 1 – Prepare The Crust

  1. Start by generously greasing the inside of your springform pan with either butter or cooking spray.
  2. Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.
  3. Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 2 – Prepare The Filling

  1. Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).
  2. Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.
  3. Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 3 – Pressure Cook It

  1. Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one!)
  2. Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.
  3. When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) ;-)

Step 4 – Cool & Serve!

  1. After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).
  2. To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

Recipe Notes:

This cheesecake is utterly delectable as-is, so dig in! But if you want to kick it up a notch, check out my three tasty topping ideas below! :-)

1. Jam Drizzle - Warm a small dish of raspberry or strawberry jam in the microwave for a few seconds until warm. Stir until smooth, then drizzle the warm jam over the top of your cheesecake.

2. Chocolate Drizzle - Warm your favorite chocolate sauce in the microwave for a few seconds, stir until smooth, then drizzle over your cheesecake.

3. Homemade Cherry Sauce - Pour the contents of a 16-ounce bag of frozen cherries into a medium-sized saucepan. Add 1/2 cup of sugar and 1/2 cup of water, then bring to a boil over medium heat, stirring often. In a small bowl, whisk together 1 tablespoon of lemon juice and 2 teaspoons of cornstarch until smooth. Pour the slurry into the bubbling cherry mixture, and cook, stirring constantly until thickened (about 1 minute). Remove the mixture from heat and continue stirring until it stops bubbling. Let the finished cherry sauce cool for at least 30 minutes before serving with your cheesecake.

Nutrition Facts
Instant Pot Cheesecake
Amount Per Serving
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 63mg21%
Sodium 215mg9%
Potassium 64mg2%
Carbohydrates 13g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 545IU11%
Vitamin C 0.7mg1%
Calcium 41mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.