Easy Classic Instant Pot Cheesecake. Picture this: a velvety smooth, creamy cheesecake nestled atop a buttery graham cracker crust, all made effortlessly in your trusty Instant Pot. Yes, you read that right—cheesecake perfection is just a pressure cook away!

Crafting cheesecake in the Instant Pot is nothing short of revolutionary. Gone are the days of fretting over cracked tops or soggy crusts. With the magic of pressure cooking, you’ll achieve a flawless cheesecake every single time. And the best part? It’s quicker and easier than traditional baking methods, leaving you with more time to savor every decadent bite.

So, whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a slice of indulgence, our Divine Easy Classic Instant Pot Cheesecake is sure to dazzle and delight. Let’s dive into the world of creamy goodness and unlock the secret to cheesecake perfection, one pressure-cooked masterpiece at a time!

Resume of the recipe in Todd Wilbur’s Writing Style

Indulge in the decadent delight of our Divine Instant Pot Cheesecake—a recipe that promises to elevate your dessert game to new heights. This cheesecake masterpiece is a testament to the versatility of the Instant Pot, offering a hassle-free way to achieve creamy perfection in every slice. Say goodbye to cracked tops and uneven baking—our Instant Pot method ensures a flawlessly smooth cheesecake that’s sure to impress even the most discerning dessert connoisseurs.

What makes this Divine Instant Pot Cheesecake truly divine is its simplicity. With just a handful of ingredients and a few simple steps, you’ll be on your way to dessert nirvana in no time. Plus, the Instant Pot’s speedy cooking time means you can enjoy your cheesecake sooner, without sacrificing any of its luscious texture or rich flavor. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your dessert repertoire.

A Tale of Sweet Success

In our household, dessert is a sacred affair, and our Divine Instant Pot Cheesecake has earned its place as the crown jewel of our sweet treats. I still remember the first time I made it—the anticipation as I watched the Instant Pot work its magic, the mouthwatering aroma that filled the kitchen as the cheesecake cooked to perfection. And when I finally sliced into that first velvety smooth bite, it was pure bliss. Since then, this cheesecake has become a staple at family gatherings, potlucks, and celebrations, earning rave reviews and requests for the recipe wherever it goes. It’s a dessert fit for any occasion, and I’m thrilled to share the secret to its sweet success with you.

Why This ‘Easy Classic Instant Pot Cheesecake’

Flawless Texture: Achieve a perfectly smooth, creamy cheesecake every time.
Effortless Preparation: Say goodbye to complicated baking techniques—our Instant Pot method is a breeze.
Customizable: Add your favorite toppings or flavorings to create a cheesecake that’s uniquely yours.
Quick and Convenient: Ready in a fraction of the time it takes to bake a traditional cheesecake, without sacrificing flavor or quality.

What you Need to make Easy Classic Instant Pot Cheesecake

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup all-purpose flour

How to Make Easy Classic Instant Pot Cheesecake

Prepare the Crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan, covering the bottom evenly.
Prepare the Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until smooth and creamy.
Assemble the Cheesecake: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Pressure Cook: Pour 1 cup of water into the inner pot of the Instant Pot. Place a trivet in the pot. Carefully lower the filled springform pan onto the trivet. Close the lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and cook at high pressure for 35 minutes.
Natural Release: Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure. Once the pressure has fully released and the float valve has dropped, carefully open the lid.
Chill and Serve: Remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, until set. Serve chilled, optionally topped with your favorite fruit compote or whipped cream.

Tips For Easy Classic Instant Pot Cheesecake

Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are all at room temperature before starting to ensure a smooth and creamy cheesecake batter.
Avoid Overmixing: Be careful not to overmix the cheesecake batter once the eggs have been added, as this can lead to a dense and rubbery texture.
Proper Cooling: Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill. This helps prevent condensation from forming on the surface of the cheesecake.

Substitutions and Variations For Easy Classic Instant Pot Cheesecake

Crust Variations: Experiment with different types of crusts, such as chocolate cookie crust or almond crust, for a unique flavor twist.
Flavor Additions: Add lemon zest, cocoa powder, or melted chocolate to the cheesecake batter for added flavor.
Topping Options: Top the cheesecake with fresh berries, fruit compote, chocolate ganache, or caramel sauce for a decadent finishing touch.

Make a Healthier Version

Lighter Cream Cheese: Use reduced-fat or Neufchâtel cream cheese for a lighter cheesecake option.
Sugar Substitutes: Substitute granulated sugar with a sugar alternative such as stevia or erythritol for a lower-calorie version.

“And there you have it—a slice of heaven in every bite! Our Divine Instant Pot Cheesecake is a dessert dream come true, offering all the creamy richness and indulgent flavor you crave, with none of the hassle. Enjoy!”

Frequently Asked Questions For Easy Classic Instant Pot Cheesecake:

Can I use a different-sized springform pan? Yes, you can use a 6-inch or 8-inch springform pan, but you may need to adjust the cooking time accordingly. For a larger pan, decrease the cooking time slightly; for a smaller pan, increase the cooking time.

Can I use a different type of cookie for the crust? Absolutely! Feel free to use your favorite type of cookie for the crust, such as chocolate cookies, vanilla wafers, or shortbread cookies.

How do I prevent cracks in my cheesecake? To prevent cracks, avoid overmixing the batter, ensure the ingredients are at room temperature, and allow the cheesecake to cool gradually after cooking. You can also use a water bath during baking to help regulate the temperature.

Can I freeze leftovers? Yes, you can freeze leftover cheesecake slices for up to 1-2 months. Wrap each slice tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container.

Can I make this Easy Classic Instant Pot Cheesecake without an Instant Pot? While the Instant Pot provides a convenient method for cooking cheesecake, you can also bake it in a water bath in the oven. Simply follow the same recipe instructions, but bake the cheesecake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the center is set.

Classic Instant Pot Cheesecake

Recipe by CutsfoodCourse: Crock Pot®

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

397

kcal

Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup all-purpose flour

Directions

Prepare the Crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan, covering the bottom evenly.
Prepare the Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until smooth and creamy.
Assemble the Cheesecake: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Pressure Cook: Pour 1 cup of water into the inner pot of the Instant Pot. Place a trivet in the pot. Carefully lower the filled springform pan onto the trivet. Close the lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and cook at high pressure for 35 minutes.
Natural Release: Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure. Once the pressure has fully released and the float valve has dropped, carefully open the lid.
Chill and Serve: Remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, until set. Serve chilled, optionally topped with your favorite fruit compote or whipped cream.

Notes

Room temperature ingredients are recommended because they mix together easily, giving you a smooth texture without over-mixing.
Philadelphia cream cheese is highly recommended for the best texture and flavor.
Full fat cream cheese and sour cream are recommended for the best texture and flavor.
If you prefer to not blind bake the crust, you can instead freeze the prepared crust in the pan for 15 minutes while you make the cheesecake filling. The crust will be less crisp if you do not bake it in the oven before adding the cheesecake filling.
It is best to mix the cheesecake filling ingredients together using a hand mixer on low speed, so as not to incorporate too much air into the batter. If you only have a stand mixer, you can use it on low speed.
Cheesecake may be stored in the refrigerator for up to 5 days. You can also freeze cheesecake, wrapped tightly, for 2-3 months.

Easy Classic Instant Pot Cheesecake