I owe all my newfound confidence with pressure cooking to our very own Coco Morante, who has been sharing her pressure cooker recipes with us on Simply Recipes for the past year. She held my hand, answered my panicked text messages, and coached me along every step of the way.
I am absolutely thrilled that she has her very own book, The Essential Instant Pot Cookbook.
If you've loved Coco's recipes here on Simply Recipes (like this Beef Chili and these Chipotle Chicken and Rice Bowls, then you'll love her cookbook. It's not quite as nice as having her on speed dial, but it's the next best thing.
Ok, let's talk cheesecake. From the moment Coco told me she was working on a cheesecake recipe for her book, I knew I had to try it. The idea of cooking a cheesecake in a pressure cooker just sounds so bizarre and improbable!
Why Use the Instant Pot to Make Cheesecake?
My cheesecake emerged from the pressure cooker with zero cracks and only a few pockmarks from where water dripped back onto the surface from the lid. The water was quickly dabbed away with a paper towel, and then a thin coating of sour cream covered up the remaining blemishes.
The texture was super creamy and velvety, and the flavor had just the right balance of sweetness and tang. I loved it. My husband loved it. My neighbors loved it—especially when I sent them home with half the cake.
The Best Instant Pot Cheesecake Pan
One thing to note: This recipe makes a 7-inch cheesecake, which might be slightly smaller than some of you are used to. This is because only a smallish pan will fit inside the Instant Pot bowl. This cheesecake would be just the right amount for a dinner party of 6 to 8 people. Leftover cheesecake also keeps well for several days.
Ways to Top Your Cheesecake!
Try a drizzle of warm caramel sauce or chocolate ganache over your slice of cheesecake! Or go fruity—cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.
You can also go fancy with chocolate shavings, toasted coconut, crumbled cookies, or candied pecans.
Ways to Flavor Instant Pot Cheesecake
You can add fresh or thawed frozen fruit to your cheesecake filling, but keep it to 1/2 cup so your cheesecake doesn't overflow or get too liquid. Blueberries and raspberries are great, but save the strawberries for the topping. They are too watery and can keep your filling from setting.
Want a pumpkin version? Hop over to our Instant Pot Pumpkin Cheesecake recipe.
Change up the Cheesecake Crust
While graham crackers are used in this recipe, you can get creative with other cookies. Here are some suggestions to get your started!
- Biscoff cookies
- Oreo cookies
- Vanilla wafers
Pressure Cooker Cheesecake on the Stovetop
With a few modifications, you can make this cheesecake in a stovetop pressure cooker. The cooking time will need to be adjusted since stovetop pressure cookers get to a higher psi than Instant Pots (which max out at 12 psi).
For a stovetop pressure cooker, heat the cooker on high until it reaches low pressure. Then lower the heat to maintain pressure and cook for 30 minutes. Remove from the heat and let the pressure release naturally.
Storing Leftover Cheesecake
Any leftover cheesecake keeps in the fridge for about a week and in the freezer for a couple of months.
More Easy Instant Pot Recipes for Entertaining
- Instant Pot Turkey Breast and Gravy
- Pressure Cooker Shepherd's Pie
- Instant Pot Mushroom Risotto
- Instant Pot Pot Roast with Balsamic and Rosemary
- Instant Pot Paella with Chicken and Sausage
Easy Instant Pot Cheesecake
Reprinted with permission from The Essential Instant Pot Cookbook by Coco Morante copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
For the crust
8 graham cracker sheets
1 tablespoon brown sugar
2 tablespoons unsalted butter, melted
For the filling
2 (8-ounce) packages cream cheese, at room temperature
1/4 cup heavy cream
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup sour cream
1 tablespoon powdered sugar
- 7-inch round springform pan
- Food processor
Prepare the pan:
Line the base of a 7-inch round springform pan with an 8-inch round of parchment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan with butter or nonstick cooking spray. (I traced a circle on parchment using the bottom of the springform pan as the guide. This worked great! –Emma)
Make the crust:
In a food processor, process the graham crackers into fine crumbs. You should have 3/4 cup. (I recommend measuring out the crumbs as I had slightly more than 3/4 cup. –Emma) Add the brown sugar and melted butter. Using one-second pulses, process the mixture until a uniform, sandy texture forms.
Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.
Make the filling:
In the now-empty food processor, combine the softened cream cheese, heavy cream, granulated sugar, flour, and vanilla. (I wiped the food processor clean before doing this step. –Emma)
Process the mixture in about 5 one-second pulses, just until it becomes a smooth filling. Stop to scrape down the sides of the bowl, if necessary.
Add the eggs and the egg yolk one at a time, processing for 2 one-second pulses after each addition. Do not over-process the filling, or you will end up with an overly fluffy cheesecake. Using a spoon or a rubber spatula, gently stir in any remaining streaks of egg yolk. It is fine if a few streaks of egg yolk remain.
Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling.
Make a sling for the cheesecake:
Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot.
Assemble everything in the pressure cooker:
Pour 1 1/2 cups water into the pot and place the trivet in the pot.
Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot.
Pressure cook the cheesecake:
Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 32 minutes at high pressure. (My Instant Pot took about 8 minutes to come up to pressure before the cooking time actually began. –Emma)
Make the sour cream topping:
While the cheesecake is cooking, make the sour cream topping. In a small bowl, whisk together the sour cream and confectioners’ sugar.
Release the pressure naturally and remove the cheesecake from the pot:
When the timer goes off, leave the pot on its default Keep Warm setting for 20 minutes, letting the pressure release naturally.
Open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack.
Use a paper towel to dab up any moisture that may have settled on the top. (Be sure to dab up any water that pools on the sides too! – Emma) The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.
Add the sour cream topping:
When the cheesecake has deflated about 1/2 inch, spread the sour cream mixture on top in a smooth, even layer. Let the cheesecake cool on the rack for 1 hour.
Cover and refrigerate:
Let the cheesecake chill for at least 12 hours or up to 24 hours before unmolding.
Unmold and serve the cheesecake:
To serve, unclasp the collar on the pan and lift it off. Then, use the parchment border to tug the cheesecake off the base of the pan onto a plate, where it can be sliced and served.
(I ran a thin spatula between the cheesecake and the mold to make sure it released cleanly. You can also clean up any rough edges with the spatula before serving. Also, my leftover cheesecake kept just fine in the fridge for about a week! So good! –Emma)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||1%|
|Total Sugars 18g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|