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A slice of cheesecake with blueberry topping on a plate.

Instant Pot Cheesecake Recipe

Prep Time: 15 minutes
Cook Time: 37 minutes
Chill Time: 6 hours
Total Time: 6 hours 52 minutes
Servings: 8
Author: Amy

Equipment

  • 6 quart electric pressure cooker

Ingredients

Crust Ingredients

  • 4 tablespoons butter melted
  • 1 cup graham crackers crushed
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 16 oz. cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • ¼ cup flour

Instructions

Make the crust

  • Line the bottom of a 7" extra deep spring-form pan with parchment paper.
  • Mix crust ingredients in a small bowl with a fork until well combined. Press the mixture into the bottom of the pan and place in the freezer while you make the filling.

Make the cheesecake filling

  • Place the cream cheese and sugar in a food processor and mix until smooth. Add the remaining ingredients and continue to mix until the mixture is well combined, scraping down the sides of the bowl as necessary. Pour the mixture into the spring-form pan and smooth the top.
  • Wrap the bottom of the spring-form pan with foil. Place a paper towel on top of the pan and then cover with a piece of foil. Fold a 36" long piece of foil into thirds, lengthwise, to create a sling and place it under the spring-form pan.
  • Pour 1 cup of water into the insert of the Instant Pot and then place the trivet into the bottom with the handles folded down.
  • Use the sling to lift the spring-form pan up and into the Instant Pot liner. Lock the lid into place and make sure the vent is in the SEALED position. Press the MANUAL button and adjust the time to 37 minutes at HIGH pressure. Natural release for 20 minutes and then release any remaining pressure.
  • Remove the cheesecake and allow it to sit on the counter to cool for 1 hour. Place in the fridge, uncovered, to set up overnight. (Do not remove side of spring-form pan.)
  • Run a sharp knife around the edge of cheesecake to release it and remove the sides of the spring-form pan. Serve and enjoy!
Nutrition Facts
Instant Pot Cheesecake Recipe
Amount Per Serving
Calories 591 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 133mg44%
Sodium 343mg15%
Potassium 179mg5%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 37g41%
Protein 6g12%
Vitamin A 1553IU31%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Store the cheesecake in the fridge for up to 5 days in an air-tight container.
  • Freeze this cheesecake for up to 3 months. Place it in the freezer for one hour to harden. Take it out, wrap it with two layers of plastic wrap and then two layers of foil. Label and date the cheesecake.