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Delicious Easy Instant Pot Cheesecake topped with cherry pie filling

Instant Pot Cheesecake

A creamy and easy cheesecake made in the Instant Pot without the need for baking, ensuring a moist texture with minimal risk of cracks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter Lightly greased for the pan
For the filling
  • 16 ounces cream cheese Softened
  • 1/2 cup sugar
  • 1/2 cup sour cream or Greek yogurt
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour or cornstarch Optional, but helps with texture
  • 1 pinch salt

Method
 

Preparation
  1. Grease the springform pan lightly. Mix graham crumbs, sugar, and melted butter, then press it into the bottom. Freeze while mixing the filling.
  2. Beat softened cream cheese until smooth. Add sugar and mix again. Then add sour cream, vanilla, salt, and optional flour or cornstarch. Add eggs one at a time, mixing on low just until combined.
Cooking
  1. Pour the batter over the crust. Tap the pan lightly on the counter to release bubbles and cover the top with foil.
  2. Add 1 cup water to the Instant Pot and place the trivet in. Lower the cheesecake in using the sling.
  3. Pressure cook on high for 30 to 35 minutes. Allow a natural release for 10 minutes, then carefully quick release the rest.
  4. Lift it out, remove the foil, and blot any moisture. Let it cool on the counter for about 1 hour. Chill in the fridge for at least 6 hours, preferably overnight.
Serving
  1. Run a thin knife around the edges, pop off the ring, and slice. Serve plain or with toppings.

Notes

For toppings, consider using berries, whipped cream, chocolate drizzle, lemon curd, or caramel sauce with pecans. For clean slices, wipe the knife between cuts.