Cheese Cake Perfection: Instant Pot Cooking Time Guide

Making a cheesecake in an instant pot is easy and fuss-free. The pressure cooker is the perfect environment for baking cheesecake, and pressure cooker cheesecake is fabulous—rich, smooth, and creamy!

The cooking time for an instant pot cheesecake is between 25-40 minutes, depending on the recipe and the size of the cheesecake. For example, a 6-inch cheesecake will need a longer cook time than a 4-inch cheesecake.

Step 1: Prepare the Crust

Pulse the graham crackers in a food processor to form crumbs. Alternatively, crush them in a plastic bag with a rolling pin. Combine the crumbs with melted butter and sugar. Press the crust into a greased cheesecake pan and bake in the oven for 10-15 minutes.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add sugar, sour cream, eggs, vanilla extract, and other desired ingredients. Mix until well combined, being careful not to overmix the batter.

Step 3: Cook the Cheesecake in the Instant Pot

Pour water into the instant pot and place a trivet at the bottom. Some recipes recommend covering the cheesecake with foil to prevent condensation from dripping onto the cheesecake, while others suggest leaving it uncovered.

Place the cheesecake pan on top of the trivet and close the lid. Set the instant pot to high pressure and cook for the recommended time, followed by a natural pressure release.

Step 4: Cool and Chill the Cheesecake

Remove the cheesecake from the instant pot and let it cool to room temperature. Then, chill the cheesecake in the refrigerator for at least 4-8 hours, or preferably overnight, before serving.

How to make a graham cracker crust for an instant pot cheesecake

Ingredients

You will need the following ingredients to make a graham cracker crust for an instant pot cheesecake:

• Graham crackers (about 10-12 full sheets)
• Butter (unsalted or salted)
• Sugar (white, brown, or a mix of both)
• Salt (optional)
• Cinnamon (optional)

Instructions

• Crush the Graham Crackers: Place the graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, you can put the crackers in a zip-top bag and use a rolling pin to crush them.
• Mix the Dry Ingredients: In a medium-sized bowl, mix the graham cracker crumbs with the sugar and salt (if using). Stir until well combined.
• Add Butter: Melt the butter and pour it into the graham cracker mixture. Use a fork to toss and combine the ingredients until all the crumbs are moistened.
• Press into Pan: Transfer the mixture to your pie plate or springform pan. Use the bottom of a measuring cup or a spoon to firmly pack the crumbs into the bottom of the pan and gently press them up the sides. For a smoother edge, use your fingers to press the crumbs firmly around the sides of the pan.
• Bake or Chill: If you are using a baked cheesecake recipe, bake the crust in the oven at 350°F (177°C) for about 10-15 minutes. If you are making a no-bake cheesecake, chill the crust in the refrigerator for about 10-20 minutes before filling.

Tips and Variations

• Crust Thickness: For a thicker crust, you can increase the amount of graham crackers, butter, and sugar.
• Crust Flavor: You can experiment with different flavors of graham crackers, such as cinnamon or chocolate. You can also add a pinch of cinnamon to the crust mixture for extra warmth.
• Blind Baking: If you want a firmer and crisper crust, you can blind-bake the crust before adding the filling. This involves baking the crust in the oven for a short time before filling and baking the cheesecake.
• Crust Substitutes: If you don't have graham crackers, you can use digestive biscuits, vanilla wafers, or Ritz crackers as a substitute.

How to make a creamy instant pot cheesecake

Ingredients

• 10 (120g) graham crackers, finely ground
• 3-4 tablespoons (42g-56g) unsalted butter, melted
• 2 teaspoons-1 1/2 tablespoon (8.3g-19g) brown sugar (depending on your desired sweetness)
• 1/4 cup (32g) all-purpose flour (optional for blind-baking crust)
• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup (133g) white sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract

Method

Making a creamy instant pot cheesecake is easy. Here's how to do it:

Part A: Make the Crust

• Finely grind 10 graham crackers in a food processor. Or, place the graham crackers in a Ziploc bag and roll them with a rolling pin.
• In a small mixing bowl, mix the finely ground graham crackers, a pinch of sea salt, and brown sugar together with a fork.
• If you want a firmer and crisper crust, add 1/4 cup of all-purpose flour and mix.
• Mix in the melted unsalted butter until the mixture sticks together.
• Line the side and bottom of a 7-inch cheesecake pan with parchment paper for smoother sides and easier release.
• Pour the graham cracker crumbs mixture into the pan.
• Gently press down the crumbs with a flat measuring cup, ramekin, or Mason jar to form an even layer. You can also use a spoon for the edges.
• Place the cheesecake pan in the freezer while you make the cheesecake batter, or blind-bake the crust in the oven for 15 minutes at 325°F for a firmer and crisper crust.

Part B: Make the Cheesecake Batter

• Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.
• In a medium mixing bowl, beat the cream cheese for 1 minute with a hand mixer using low speed.
• Add in half the sugar mixture and beat for 1 minute with a hand mixer using low speed. Scrape down the sides and the hand mixer with a silicone spatula each time a new ingredient is added.
• Then, add the remaining sugar mixture and beat for another 1 minute using low speed.
• Add sour cream and vanilla extract to the cream cheese mixture. Beat the cheesecake batter for 1 minute with a hand mixer using low speed.
• Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15-20 seconds with a hand mixer). Try not to overmix at this step.
• Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
• Pour the cream cheese batter into the cheesecake pan.
• Tap the cheesecake pan against the counter to let the air bubbles rise to the surface.
• Burst the air bubbles with a toothpick or fork. Removing air bubbles is an art that requires patience!

Part C: Pressure Cook the Cheesecake

• To make it easier to take out the cheesecake pan from the Instant Pot, make a foil sling by folding a piece of aluminum foil.
• Pour cold water into the Instant Pot Pressure Cooker and place a steamer rack inside.
• Place the cheesecake pan on top of the steamer rack, with a foil sling.
• Pressure cook on high for 26 minutes, then do a full natural release (takes roughly 7 minutes).
• Open the lid gradually.
• Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Part D: Cool, Chill, and Serve the Cheesecake

• Allow the cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker, or place it on a wire rack to cool.
• After cooling for 10-15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the pan.
• The parchment paper will wrinkle after pressure cooking. Pull it lightly to straighten it out for a smooth side.
• Once the cheesecake has completely cooled, place it in the refrigerator for at least 4-8 hours (preferably overnight).
• To serve, remove the cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is to warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step.
• Carefully peel off the parchment paper, and your creamy instant pot cheesecake is ready to eat!

How to avoid a soggy crust when making instant pot cheesecake

A soggy crust can ruin an otherwise perfect cheesecake, but there are several ways to avoid this. Firstly, it's important to ensure that your cheesecake pan is well-sealed. Wrapping the springform pan in foil is a common method, but you can also use plastic wrap or a slow cooker liner bag as an additional seal. This will help to prevent water from the water bath seeping into the pan and making the crust soggy.

Another way to avoid a soggy crust is to eliminate the water bath altogether. Instead, cook your cheesecake at a low temperature—baking at 250ºF achieves the same gentle heat as a water bath, without the risk of a soggy crust.

If you do choose to use a water bath, there are a few things you can do to minimise the risk of a soggy crust. Firstly, make sure that your cream cheese and other ingredients are at room temperature before mixing the filling. This will help to prevent cracks in the cheesecake, which can also be caused by a drastic change in temperature.

When mixing the batter, use a medium to low speed to prevent excess air from getting whipped into the mixture. Air bubbles can also lead to cracks, so tap the cheesecake pan against the counter to let the air bubbles rise to the surface, and then burst them with a toothpick or fork.

Finally, allow your cheesecake to cool gradually. Once it's finished baking, turn off the oven and let the cheesecake rest inside for 30 minutes. Then, prop the oven door open and let it cool for another 30 minutes. Leave it on the counter until it's fully room temperature (at least three hours) before refrigerating.

How to avoid cracks on top of an instant pot cheesecake

Making a cheesecake can be a daunting task, especially if you want to avoid cracks on top. Here are some tips and tricks to help you achieve a smooth and crack-free cheesecake using your Instant Pot:

Use Room Temperature Ingredients

It is critical to use room temperature ingredients, especially cream cheese, eggs, and sour cream. Cold ingredients are more difficult to mix and can result in lumps. By ensuring that your ingredients are at room temperature, you will achieve a smoother batter.

Mix Ingredients Thoroughly

Before adding the eggs, mix the cheesecake ingredients very well to eliminate any possible lumps in the cream cheese. Use a hand mixer or a stand mixer to achieve a smooth and creamy texture. However, be careful not to overmix, as this can incorporate too much air into the batter.

Don't Overbeat the Eggs

When adding the eggs, mix them as little as possible. Eggs hold air inside the batter, which can cause the cheesecake to rise and crack. Beat the eggs until just combined, and no more.

Use a Water Bath

One of the best ways to avoid cracks is to use a water bath, even if your Instant Pot recipe doesn't specify this technique. A water bath helps bake the cheesecake more evenly and provides a moist atmosphere that prevents drying and cracking. Wrap your springform pan with aluminium foil on the bottom and sides, place it in a large roasting pan, and fill it with hot water. Then, proceed with baking as usual.

Avoid Opening the Lid

Avoid the temptation to open the lid of your Instant Pot while the cheesecake is cooking. Big cracks can form due to drafts and temperature changes, so it's best to resist the urge to check on your cheesecake until the cooking cycle is complete.

Don't Overbake

Overbaking is a common cause of cracking. Cheesecakes are done when the edges are slightly puffed, and there is still a wobbly spot in the center. To check for doneness, you can conduct a wobble test by tapping the side of your springform pan with a spoon. If the cake wobbles slightly and moves as a whole, it's done.

Cool Gradually

After removing the cheesecake from the Instant Pot, allow it to cool gradually. Place it in the refrigerator for at least 2 hours, preferably overnight. Sudden changes in temperature can cause cracks, so it's important to be patient during the cooling process.

Cover Cracks with Toppings

If your cheesecake does crack, don't worry! You can disguise cracks by topping your cheesecake with fresh whipped cream, fruit, or even homemade chocolate ganache. These toppings will not only hide imperfections but also enhance the flavour of your dessert.

How to make a New York-style instant pot cheesecake

Ingredients

For the crust:

• Graham crackers (crushed)
• Butter (melted)
• White sugar
• Vanilla extract (optional)
• Flour (optional)

For the cheesecake batter:

• Cream cheese (room temperature)
• White sugar
• Sour cream (room temperature)
• Eggs (room temperature)
• Vanilla extract
• Cornstarch
• Sea salt

For the topping:

• Sour cream
• White sugar
• Vanilla extract

Method

• Make the crust: Crush the graham crackers into fine crumbs using a food processor or a Ziploc bag and a rolling pin. Mix the crumbs with melted butter, sugar, and a pinch of salt. If you want a firmer and crisper crust, you can add flour to the mixture. Line the bottom and sides of a 6-inch or 7-inch springform pan with parchment paper. Pour the crumbs into the pan and press them down firmly to form an even layer. You can use a flat measuring cup, a ramekin, or a Mason jar. Place the pan in the freezer while you prepare the cheesecake batter.
• Make the cheesecake batter: In a medium mixing bowl, beat the cream cheese with a hand mixer on low speed until smooth. Add the sugar, sour cream, and vanilla extract, mixing well after each addition. Add the eggs one at a time, mixing until just incorporated. Be careful not to overmix the batter as it can cause the cheesecake to crack while cooling. Finally, add the cornstarch and sea salt, and mix until combined.
• Pressure cook the cheesecake: Pour 1 cup of water into the bottom of your instant pot and place a steamer rack inside. You can also use a trivet. Lower the filled springform pan into the instant pot, making sure it doesn't touch the water. Cover the cheesecake with a paper towel and then with aluminium foil. Secure the foil loosely. Close the lid and set the valve to "seal". Cook at high pressure for 26-28 minutes, followed by a full natural release (about 7-9 minutes). Open the lid gradually and absorb any condensation on the surface with a paper towel.
• Cool, chill, and serve: Allow the cheesecake to cool to room temperature, then chill it in the fridge for at least 4-8 hours or preferably overnight. To remove the cheesecake from the pan, warm the bottom of the pan to melt the butter and carefully peel off the parchment paper.

Tips:

• Ensure that all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature before starting. This is crucial for a smooth and lump-free cheesecake.
• Tap the cheesecake pan against the counter to remove air bubbles from the batter. Air bubbles can cause the cheesecake to crack while cooking.
• For a firmer and crisper crust, blind-bake the crust in the oven at 325°F for 15 minutes before adding the cheesecake batter.
• If you prefer a creamy cheesecake, adjust the beating time for the cream cheese, sugar, and sour cream to 1 minute each.
• You can add lemon juice to the cheesecake batter if using old sour cream to balance the flavours.

Frequently asked questions