Instant Pot Cheesecake

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recipe by Julee Morrison

  • Time icon
    Total Time
    4hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    279

This cheesecake recipe has a creamy New York–style texture with a crumb crust and plenty of options. I’m providing a basic recipe, which you can consider a foundation for your imagination. When my daughter MacKenzie wanted to learn to cook, she chose cheesecake as her first recipe. Together we made this basic recipe and it was a hit! Then she started experimenting and creating new flavors (see the tips), and now she is a master of cheesecake. She says it is the dessert she will be known for. You can top this simple version with any toppings you like, such as such as fresh fruits, canned pie filling, caramel sauce, chocolate chips, or preserves.

Inspired by: https://recipes.instantpot.com/recipe/cheesecake/

recipe updated Feb 4, 2020

Ingredients

  • Graham crackers icon
    Graham crackers
    1.25 cups (105g)
  • Unsalted butter icon
    Unsalted butter
    as needed
  • Cream cheese icon
    Cream cheese
    454g (about 2 cups)
  • Baking spray icon
    Baking spray
    as needed
  • Granulated sugar icon
    Granulated sugar
    2 tbsp (25g)
  • Brown sugar icon
    Brown sugar
    about ½ cup (97g)
  • Sour cream icon
    Sour cream
    ¼ cup (60ml)
  • All purpose flour icon
    All purpose flour
    1 tbsp (8g)
  • Sea salt icon
    Sea salt
    about ½ teaspoon (3g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (10ml)
  • Egg icon
    Egg
    2 (100g)
  • Water icon
    Water
    1

Tools

  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Inner pot
  • kCook icon Springform pan - 7"
  • kCook icon Rack

Step preview

  1. Grease a clean springform pan with baking spray
  2. Add graham crackers, granulated sugar and unsalted butter to a clean large mixing bowl
  3. Mix until moist
  4. Pour content of large mixing bowl into springform pan
  5. Press firmly
  6. Add cream cheese and brown sugar to a clean large mixing bowl
  7. Beat until creamy
  8. Add sour cream to the large mixing bowl
  9. Mix
  10. Add all purpose flour, sea salt and vanilla extract to the large mixing bowl
  11. Mix until combined
  12. Add egg to the large mixing bowl one by one
  13. Stir until just combined
  14. Pour batter into springform pan
  15. Cover with paper towels
  16. Cover with foil
  17. Place a clean rack in the inner pot
  18. Add water to the inner pot
  19. Lower springform pan into inner pot using a sling
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 35 min
  22. Natural release - 20 min
  23. Quick release
  24. Cancel - Keep warm
  25. Remove springform pan
  26. Let cool on cooling rack until room temperature
  27. Refrigerate in fridge - 4 hr
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