Cheesecake in the Instant Pot - Say WHAT?!?!?!?

I know, I know.  I declared I couldn't think of ANYTHING dessert-y I'd want to make in the Instant Pot, but everybody in the online Instant Pot groups I belong to swoons over cheesecake.  CHEESECAKE.  Of all things.

Sad to say, I've drunk the Kool-Aid.

I made a cheesecake for Easter, and it was worth it.

I have a couple of Instant Pot cookbooks, and BOTH have cheesecake recipes in them.  People swear by both, but in the online groups, some have trouble with the cheesecake "exploding" while it's cooking.  They say it still tastes great, but isn't very pretty.  I think I know the solution - it's in one of my books.

Here's the recipe I used.  It's taken directly from The Step-by-Step Instant Pot Cookbook, by Jeffrey Eisner, the Pressure Luck Cooking guy.  He also has a website with loads of recipes.  The only change I made was 1 1/2 cup of graham cracker crumbs and 6 tablespoons of butter, because I have an 8-inch springform pan.


Instant Pot Cheesecake

4 T salted butter, melted, plus more for buttering the pan
1 c graham cracker crumbs
2 8-oz bricks cream cheese (at room temperature)
3/4 c granulated sugar
1/2 c sour cream (at room temperature)
1 T all-purpose flour
1 3.4-oz package vanilla instant pudding (it MUST be instant)
1 1/2 t vanilla extract
1/2 t almond extract
2 large eggs (at room temperature)
[Any toppings you wish - optional]

You'll notice he makes it very clear to have all those refrigerated items at room temperature.  I'm pretty sure THAT'S the secret to prevent cheesecake eruptions - LOL!

Generously grease a 7" x 3" springform pan, bottom and sides.  Line the bottom with a 7" round of parchment paper, then grease the top of the parchment paper, too.

For the crust, mix together the graham cracker crumbs and melted butter in a bowl.  Place the mixture in the bottom of the pan and using the bottom of a drinking glass, flatten the crust so it's even on the bottom and climbs slightly up the sides of the pan.  Put the pan in the freezer for at least 15 minutes to set.

Using a stand mixer with the paddle attachment or a hand mixer (don't do it by hand - it will be a frustrating and exhausting experience), beat the cream cheese on low until smooth and creamy.  Then, while the mixer is still running, add the remaining ingredients in the order listed above (one egg at a time when you get to that point).  Keep mixing on low speed until it's "super thick" and creamy and no lumps are left, about a minute or two.

Take the pan out of the freezer (it's probably been about 15 minutes at this point).  Spoon the batter into the pan.  Smooth the top with a spatula and cover completely with aluminum foil.

Pour 2 cups of water into the bottom of the Instant Pot insert.  Place the springform pan on the trivet and use the handles to lower it into the pot.  Close and secure the lid, move the valve to the sealing position, press Manual or Pressure Cook.  Be sure the pressure is set at High.  Set the cooking time for 45 minutes.  When it's done, allow the pressure to release naturally, about another 30 minutes.

Turn off the Instant Pot, open the lid, and carefully remove the pan.  Set the trivet and pan on the counter, remove the foil, and allow to cool for 30 minutes.  The middle will be slightly jiggly when it first comes out of the pot.

Place in the refrigerator IN THE SPRINGFORM PAN, and let it sit for AT LEAST 5 HOURS.  It needs all that undisturbed time to set correctly.

When you're ready to serve, run a sharp knife around the side of the pan to separate the cake from the pan, then slowly open the latch of the springform pan.  You can transfer the cake from the bottom of the pan onto a serving plate.  Be sure to leave the parchment paper on the bottom of the cake.  When you cut it, you'll be able to remove each cake slice from the parchment paper.

Top the cheesecake with whatever topping you prefer - I like raspberry preserves!