Just when we thought we couldn't love the Instant Pot® more, we discovered it makes an amazing cheesecake! Our version takes just 25 minutes to bake inside the Instant Pot®; once chilled, it's ready to serve (yes, it's really that easy!). Serve it as-is, or add your favorite sweet toppings, such as caramel sauce or cherry pie filling, to complete this decadent, fuss-free dessert.
Easy Instant Pot® Cheesecake
- Prep Time 25 min
- Total 6 hr 20 min
- Ingredients 9
- Servings 8
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
- 1/4 cup butter, melted
- 1 tablespoon sugar
Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- 2 eggs
Instructions
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Step1Spray bottom of 7-inch springform pan with cooking spray. Make a foil sling by tearing off a 15x12-inch piece of heavy-duty foil. Fold foil in half lengthwise; fold again in half lengthwise to make a foil sling (15x3 inches). Set aside.
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Step2In small bowl, mix Crust ingredients. Press mixture evenly in bottom and about 1 inch up side of pan. Place in freezer 10 minutes.
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Step3In medium bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until smooth. Beat in flour, whipping cream and vanilla. Add eggs, 1 at a time, and beat just until blended (do not overmix). Pour mixture into pan, spreading evenly.
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Step4Place Instant Pot® rack on bottom of insert; add 1 cup water. Place foil sling under filled cheesecake pan. Carefully lower pan into insert, holding sides of foil sling. Make sure sides of foil sling are sticking up alongside insert on both sides of pan.
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Step5Secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 25 minutes. Select CANCEL. Allow pressure to naturally release for 10 minutes. Set pressure valve to VENTING to quick-release any remaining pressure. Cheesecake will be slightly risen in pan, with some dimpling on top. Cheesecake is done if middle is set, but slightly jiggly. (If cheesecake center doesn't appear done after initial cook time, secure lid; set pressure valve to SEALING. Select MANUAL; cook on High pressure 5 minutes. Set pressure valve to VENTING to quick-release pressure.)
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Step6With foil sling, carefully remove pan from insert. With paper towel, carefully pat dry any standing water that may be on top of cheesecake. Cool 1 hour on cooling rack; carefully run a sharp knife around edge of cheesecake. Refrigerate at least 4 hours or overnight. To serve, remove side of pan, and cut into wedges.
Nutrition
430
Calories
29g
Total Fat
6g
Protein
35g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Saturated Fat
- 16g
- 82%
- Trans Fat
- 1g
- Cholesterol
- 125mg
- 41%
- Sodium
- 300mg
- 13%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 26g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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