Instant Pot Cheesecake

Instant Pot Cheesecake is the best creamy and irresistible vanilla cheesecake with cherry pie topping. Perfectly cooked in the pressure cooker!


  • graham crackers
  • butter
  • granulated sugar
  • 16 oz. cream cheese
  • eggs
  • flour
  • sour cream
  • vanilla extract
  • pie filling for topping (I used cherry)


    • Start with the crust. Combine all ingredients in a mixing bowl, then press it down and up the sides of your springform pan. Place the pan with crust in the freezer while you make the filling.
    • To make the filling: combine all ingredients to make a smooth batter. Pour over prepared crust and smooth out the top.
    • Place trivet in your IP, add 1.5 cups of water and place the pan with cheesecake on a trivet.
    • Close the IP, set the valve to “sealing” position and press the “manual” setting. Set timer to 30 minutes.
    • Once the timer is done, let the IP release the pressure naturally.
    • Carefully open the lid and let the remaining steam escape. Use a paper towel to gently blot the surface of the cheesecake from any additional condensation.
    • Cool the cheesecake completely, then chill in the fridge for at least 4 hours, preferably overnight.
    • Top with filling before serving.

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