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An Instant Pot Cheesecake with a graham cracker crust is topped with glossy cherry pie filling, sitting on round parchment paper on a wooden board. An Instant Pot and a bowl of extra cherry topping are in the background.
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5 from 3 votes

Instant Pot Cheesecake

Instant Pot Cheesecake Recipe is super easy to make and turns out rich and creamy. Add your favorite topping for a delicious dessert everyone will love.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Cool followed by Refrigerate7 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $12.21, $1.53 per Serving

Ingredients

FOR THE CRUST:

  • 10 Graham Cracker Sheets
  • 4 Tbsp Butter melted
  • 2 Tbsp Brown Sugar

FOR THE CHEESECAKE LAYER:

  • 2 pkg Cream Cheese softened at room temperature (8 oz each)
  • ½ cup Sugar
  • 2 tsp Vanilla Extract
  • 2 Large Eggs room temperature
  • 2 Tbsp Cornstarch
  • ½ cup Sour Cream

FOR TOPPING:

  • Cherry Pie Filling

Instructions

FOR THE CRUST:

  • Spray a springform pan with nonstick cooking spray, making sure the pan fits inside the Instant Pot.
  • Crush the graham crackers into fine crumbs using a food processor or a sealed bag and rolling pin.
  • Combine the graham cracker crumbs, melted butter, and brown sugar until well mixed.
  • Press the mixture firmly into the bottom of the prepared pan and slightly up the sides.
  • Place the crust in the freezer while preparing the cheesecake filling.

FOR THE CHEESECAKE LAYER:

  • Beat the cream cheese and sugar until smooth and fluffy.
  • Add the vanilla extract, eggs, cornstarch, and sour cream. Mix until just combined and smooth.
  • Remove the crust from the freezer and pour the cheesecake mixture evenly over the crust.
  • Gently tap the pan on the counter to remove any air bubbles.

TO PRESSURE COOK:

  • Place the trivet in the bottom of the Instant Pot and add water.
  • Place the springform pan on the trivet and securely cover the top of the pan with foil.
  • Secure the Instant Pot lid and set the valve to the sealing position.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 30 minutes.
  • Carefully release any remaining pressure and remove the cheesecake from the Instant Pot.
  • Cool on a wire rack for at least 1 hour, then refrigerate for at least 6 hours or overnight.
  • Run a knife around the edge of the cheesecake and carefully remove the sides of the springform pan.
  • Top with cherry pie filling, slice, and serve.

Nutrition

Calories: 437kcal | Carbohydrates: 35g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 360mg | Potassium: 146mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
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