Instant Pot Cheesecake (+Video)
This recipe for the Best Instant Pot Cheesecake comes out so thick and delicious. A homemade graham cracker crust and a sweet, creamy filling.
AN EASY CREAMY CHEESECAKE
I think I might have found my new favorite way to make a homemade cheesecake! I am totally impressed with how this Instant Pot Cheesecake turned out! It is smaller than the usual cheesecake but it is thick and rich so you really don’t need huge slices for serving. I took my recipe for Easy, Creamy Cheesecake and tweaked it to work for the instant pot. That recipe is hands-down my favorite and it totally works here!

TIPS FOR MAKING INSTANT POT CHEESECAKE:
- You will need a springform pan that fits into your Instant Pot. I am using a 6-quart Instant Pot for this recipe. I purchased a 7-inch nonstick springform pan on AMAZON (not an affiliated link) that included a trivet that makes for easier removal from the pot after cooking.
- You must line the bottom of your springform pan with parchment paper. This may seem like a pointless extra step, but trust me, once the cheesecake cools completely, it can be hard to cut the bottom crust and remove from the pan so the parchment paper is really going to help with the release.
- Cooling time is super important. This cheesecake is thick so it will need a minimum of 4 hours of cooling time in the fridge. Overnight is best.
- You can’t rush the process or it just won’t work. You need the full cooking time in the pressure cooker and it must have time to naturally release. It will take about 25-30 minutes for the pressure to naturally release. A natural release is where the pot will slowly release pressure on its own after cooking. You don’t have to do anything. Just let the pot do its thing and wait for the little pressure valve to drop. Once it drops, it’s safe to open the Instant Pot lid.
- The added corn starch helps to keep the cheesecake from cracking. If you don’t have cornstarch, you can use all-purpose flour as a substitute.
- I have only tested this in a 6-quart pressure cooker. You can use a larger pressure cooker, however, I can’t give you any adjustments on time, etc. because I haven’t properly tested it in a larger Instant Pot.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham crackers
- sugar
- salted butter
- cream cheese
- cornstarch
- sour cream
- vanilla extract
- eggs

HOW TO MAKE INSTANT POT CHEESECAKE:
FOR THE CRUST:
In a food processor, crush graham crackers until finely crumbled. Mix in sugar. Then mix in melted butter.

Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.

FOR THE FILLING:
Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.

Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs.

The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.
Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.

Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)

TO PRESSURE COOK:
Pour one cup water into the bottom of a 6-quart pressure cooker.

Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little ‘feet’ on the bottom of the trivet and you’ll want those sitting in the water instead of the pan. Place handled trivet into the bottom of the pot.
Slide lid into locking position. Turn the pressure release valve to “sealing.”
Press “Manual Cook” and make sure it is set to high pressure. Set time for 32 minutes.
It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.
Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.
Using the trivet handles, carefully remove the cheesecake from the Instant Pot.
Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours.

When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.

CRAVING MORE?

Instant Pot Cheesecake (+Video)
Ingredients
FOR THE CRUST:
- 1 1/4 cup graham cracker crumbs (about one sleeve graham crackers)
- 3 Tablespoons sugar
- 1/3 cup salted butter, melted
FOR THE FILLING:
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- 1 cup sugar
- 1 Tablespoon cornstarch
- 3 Tablespoons sour cream
- 1/2 Tablespoon vanilla extract
- 2 large eggs, beaten
FOR PRESSURE COOKING:
- 1 cup water
Instructions
FOR THE CRUST:
- Cut a piece of parchment paper to fit into the bottom of a 7-inch nonstick springform pan. Place parchment into the bottom of the pan and set aside.
- In a food processor, crush graham crackers until finely crumbled. Mix in sugar.
- Then mix in melted butter.
- Pack mixture firmly into bottom and halfway up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.
FOR THE FILLING:
- Using an electric mixer or stand mixer, beat together softened cream cheese, sugar and cornstarch until smooth.
- Scrape down the sides of the bowl. Then add sour cream, vanilla extract and beaten eggs.
- The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is thick and smooth (about 3-4 minutes.) Continue to scrape down the sides of the bowl as needed.
- Pour the prepared filling into the prepared graham cracker crust. Gently tap the pan on the counter a couple of times to release any air bubbles.
- Cover the pan with aluminum foil (this will help with excess moisture dropping onto the cheesecake while cooking.)
TO PRESSURE COOK:
- Pour one cup water into the bottom of a 6-quart pressure cooker.
- Place cheesecake on top of the trivet (making sure the trivet handles are cradling the springform pan and pointed upwards.) There should be little 'feet' on the bottom of the trivet and you'll want those sitting in the water instead of the pan.
- Place handled trivet into the bottom of the pot.
- Slide lid into locking position. Turn the pressure release valve to "sealing."
- Press "Manual Cook" and make sure it is set to high pressure. Set time for 32 minutes. It will take about 8-10 minutes to come up to pressure, then it will count down the cooking time.
- Once cooking time has finished, allow the Instant Pot to naturally release the pressure. It will take about 25-30 minutes for the pressure release valve to drop. Then it is safe to remove the lid.
- Using the trivet handles, carefully remove the cheesecake from the Instant Pot.
- Allow the cake to cool on the counter for about an hour, then move pan into the fridge and allow the cheesecake to cool completely for a minimum of 4 hours.
- When ready to serve, release cheesecake from springform pan. Slice and serve with desired toppings.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
However, I bake 32 minutes, slow release 19 minutes and it came out undone. I put it back in for another 15 minutes with a slow release. perfection! cooked and not cracked!
The most delicious cheesecake! It was very creamy and tasty I used an 8 QT size Dual Crisp + Fryer Instant Pot and used 1 cup of water. Perfect
I have 2 little spring pans in there, how long do you think I should cook it
I have a 6 inch pan. Do I need to adjust the time?
Hi Mary – I haven’t tested this with a 6-inch pan so I really can’t say – I’m sorry.
I made this recipe yesterday. It is delicious – though 1) It seems to be a bit undercooked therefore I will increase cooking time to approx 35-40 minutes the next time I make it; 2) I added 2 cups of water into the Instant Pot after reading a reviewer’s comment about 1 cup not being enough. 2 cups worked, but I’ll probably just do 1.5 cups next time because there was plenty of water left in the Pot when it was done cooking.
If I wanted to cook in the oven what would be the temp. and time?
Thank you
What is the brand of your instant pot is there also a number on it. I love cheesecake!
Making this right now. It just finished cooking and starting to naturally release. I messed up a bit. First, one cup of water was not enough. I got a Food Burn message. I had to open it, take the cheesecake out and add more waternnecaidenit had already evaporated. Second, I just realized I forgot to cover it with foil. So I hope it still comes out ok :/