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Easy Instant Pot Cheesecake Recipes

Easy Instant Pot Cheesecake Recipes

Creamy, ultra-smooth cheesecake with a buttery graham crust—made effortlessly in the Instant Pot. Foolproof results, bakery taste.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.6 cup graham cracker crumbs
  • 2.5 tbsp granulated sugar for crust
  • 5.5 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 0.7 cup granulated sugar for filling
  • 0.55 cup sour cream, room temperature
  • 1.25 tsp vanilla extract
  • 1.25 tbsp cornstarch
  • 0.75 tsp lemon zest optional but brightens flavor
  • 0.25 tsp fine salt
  • 2 large eggs room temperature
  • 1 egg yolk room temperature
  • 1 cup water for the Instant Pot

Instructions

Preparation Steps

  • Line a 7-inch springform pan with parchment on the bottom. Wrap the outside tightly in foil.
  • Stir graham crumbs, 2.5 tbsp sugar, and melted butter until evenly moistened.
  • Press crust into the pan, slightly up the sides. Freeze 10 minutes to set while you make the filling.
  • Beat cream cheese on medium until smooth and fluffy, about 1 minute. Scrape the bowl.
  • Add 0.7 cup sugar and cornstarch. Mix on low until combined and silky, then scrape the bowl again.
  • Blend in sour cream, vanilla, lemon zest, and salt on low just until smooth.
  • Mix in eggs and yolk one at a time on low, stopping as soon as they disappear. Tap bowl to release bubbles.
  • Pour filling over the chilled crust. Smooth the top and tap the pan a few times. Cover the pan loosely with foil.
  • Add 1 cup water to the Instant Pot. Set in the trivet and make a sling with a long strip of foil.
  • Lower the pan onto the trivet. Seal, cook on High Pressure for 35 minutes. Let pressure release naturally 10 minutes, then quick-release any remaining steam.
  • Blot the lid if wet, uncover the pan, and cool 1 hour on a rack. Chill at least 4 hours, preferably overnight, before slicing.

Notes

For a swirl: Dollop 2–3 tablespoons raspberry jam or lemon curd over the filling and swirl gently before cooking. For a chocolate twist, swap the graham crumbs with chocolate wafer crumbs and add 2 tablespoons cocoa to the filling. Serve with fresh berries or a spoonful of sour cream whipped with a little sugar and vanilla. Store covered in the fridge up to 5 days or freeze individual slices tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Easy Instant Pot Cheesecake Recipes flavors. All ingredient ratios and instructions are independently developed.