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A slice of Instant Pot Cheesecake sitting on a square white plate, sitting on a plaid red tablecloth. A stack of plates and the whole cheesecake sit in the background.
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5 from 1 vote

Instant Pot Cheesecake

Looking to satisfy your sweet tooth? This smooth Instant Pot cheesecake is melt-in-your mouth delicious! Its creamy and rich flavor will have you begging for seconds (and probably even thirds!).
Prep Time15 minutes
Cook Time30 minutes
Additional Time15 minutes
Total Time1 hour
Course: Instant Pot Cheesecake Recipes
Cuisine: American
Servings: 6 servings
Calories: 198kcal
Author: Aileen Clark

Ingredients

  • 11 graham crackers finely crushed
  • 3 tablespoons sugar
  • 1/4 cup melted butter
  • 2 8 oz cream cheese bars softened
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs plus 1 yolk room temp
  • 1-1/2 cups water

Instructions

  • In a medium bowl add the graham crackers, sugar and melted butter.
  • Mix together until fully combined.
  • Press the mixture firmly into the bottom of a 6" springform pan.
  • Place into the refrigerator.
  • Add the cream cheese in the bowl of a stand mixer.
  • Add the sugar and mix until combined.
  • Add vanilla and egg, one at a time beating well after each addition.
  • Pour into prepared crust.
  • Cover the cheesecake with foil and loosely wrap the pan.
  • Fold a long piece of foil in half and place under the cheesecake pan.
  • Fold up the ends to form a sling.
  • Place the rack into the bottom of the instant pot and pour water into the pot.
  • Place the cheesecake and sling into the instant pot.
  • Close the instant pot and the pressure release valve.
  • Set the instant pot to manual, high pressure for 30 minutes.
  • Let steam release naturally for 15 minutes.
  • Carefully remove the cheesecake.
  • Allow to cool for 1 hour.

Notes

To refrigerate: let cool completely. Wrap in plastic wrap and refrigerate up to 3 days. May be frozen in an air-tight container up to 3 months.