Description

If you love rich, creamy, and perfectly smooth cheesecake but don’t want to deal with the fuss of a traditional water bath, this Instant Pot Cheesecake recipe is the perfect solution. The Instant Pot creates the ideal environment for a moist, crack-free cheesecake that pairs beautifully with fresh summer fruit, chocolate drizzle, or caramel sauce. Whether you’re entertaining guests or simply treating yourself, this dessert is a showstopper that tastes like it came from a professional bakery.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup melted butter
16 ounces cream cheese, room temperature
¾ cup granulated sugar
½ cup sour cream or plain Greek yogurt
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups water for Instant Pot

Instructions

Preheat the oven to 350°F.
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and about 1 inch up the sides of a 7-inch springform or push pan. Bake the crust for 10 minutes, then let it cool slightly.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add sugar and mix on low speed until combined, avoiding too much air in the batter.
Mix in sour cream until smooth. Add eggs and vanilla, beating on low speed just until blended.
Pour the mixture into the prepared crust. Tap gently on the counter to release air bubbles, then pop them with a knife.
Create a foil sling by folding a long strip of foil lengthwise. Add 1 ½ cups water to the Instant Pot, place the trivet inside, and lay the sling on top.
Place the cheesecake pan on the sling, fold the foil ends over the top, and secure the lid. Turn the valve to sealing, select Pressure Cook for 32 minutes, and allow about 10 minutes for pressure to build.
When cooking ends, let the pressure release naturally. Carefully remove the pan with the sling and cool on a wire rack. Refrigerate for 8 hours or overnight before serving.

Notes

- Serving: Always serve Instant Pot Cheesecake well-chilled. After at least 8 hours of refrigeration, slice with a hot knife (dip in warm water and wipe dry) for clean cuts. Add toppings just before serving to prevent sogginess.
- Storage: Store leftovers covered in the refrigerator for up to 5 days. To avoid absorbing fridge odors, wrap tightly in plastic wrap or place in an airtight container.
- Freezing: You can freeze the whole cheesecake or individual slices. Wrap in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make Ahead: This cheesecake is ideal for preparing the day before an event since chilling overnight enhances the flavor and texture.