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Creamy Instant Pot Cheesecake

Instant Pot Cheesecake Recipe - featured image
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A quick and easy creamy cheesecake made in the Instant Pot in just 30 minutes, delivering a rich, velvety texture without the long baking time.

Ingredients

Scale
  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (optional)
  • 1 cup (100 g) graham cracker crumbs
  • 4 tablespoons (55 g) unsalted butter, melted

Instructions

  1. Prepare the crust: In a small bowl, mix the graham cracker crumbs and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of the 6-inch springform pan. Set aside.
  2. Make the filling: Using a hand or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides to avoid lumps.
  3. Gradually add the granulated sugar and continue beating until fully incorporated and silky.
  4. Beat in the eggs one by one, mixing well after each addition. Do not overmix; blend until smooth.
  5. Add the sour cream and vanilla extract, mixing until combined and the batter looks glossy.
  6. Sprinkle in the tablespoon of flour and gently fold it in (optional).
  7. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
  8. Cover the pan tightly with two layers of aluminum foil to prevent water from leaking into the cheesecake.
  9. Pour 1 cup (240 ml) of water into the Instant Pot. Place the trivet inside, then carefully set the covered springform pan on top.
  10. Close the lid, set the valve to sealing, and select Manual/Pressure Cook on high pressure for 35 minutes.
  11. Allow the pressure to release naturally for 15 minutes after cooking ends.
  12. Carefully remove the pan using tongs or oven mitts. Remove the foil and let the cheesecake cool at room temperature for about an hour.
  13. Refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Notes

Use softened cream cheese to avoid lumps. Do not overmix eggs to prevent cracks. Seal the pan tightly with two layers of foil to prevent water leakage. Use natural pressure release to avoid cracks. Let cheesecake cool gradually and chill for best texture. Variations include gluten-free crust, dairy-free alternatives, and flavor twists like pumpkin or chocolate.

Nutrition

Keywords: Instant Pot cheesecake, creamy cheesecake, quick cheesecake, pressure cooker dessert, easy cheesecake recipe

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