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Instant Pot Cheesecake

Instant Pot Cheesecake

A creamy, crack-free cheesecake made easily in the Instant Pot with a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 5 tbsp melted butter
  • 16 oz cream cheese softened
  • ½ cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract

Instructions
 

  • Mix crumbs and butter; press into a greased 7-inch springform pan.
    Graham cracker crumbs and butter mixed for Instant Pot cheesecake crust
  • Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Mix gently.
    Cream cheese batter mixed for Instant Pot cheesecake filling
  • Pour filling into crust, tap pan to release bubbles. Cover with foil.
    Cheesecake batter in springform pan ready to cook in Instant Pot
  • Add 1 cup water to Instant Pot, place trivet, and lower pan inside.
  • Cook on high pressure for 30 minutes. Natural release 10 minutes.
    Cheesecake pan on trivet inside Instant Pot before cooking
  • Cool to room temp, then chill 4+ hours before serving.

Notes

Cheesecake improves after chilling overnight.
Top with fruit or sauce just before serving.
Keyword Instant Pot Cheesecake, pressure cooker cheesecake