There’s something incredibly satisfying about a perfectly creamy cheesecake, and when you can make it in your Instant Pot, it’s a game changer. This Instant Pot Cheesecake is rich, velvety, and utterly indulgent, with a graham cracker crust that adds just the right amount of crunch. Whether you’re preparing for a special occasion or just want to treat yourself, this recipe simplifies the cheesecake-making process while delivering outstanding flavor. Plus, with the Instant Pot, you can achieve that ideal texture without the hassle of a water bath!

Why It Deserves a Spot

The Instant Pot has revolutionized the way we cook, and cheesecake is no exception. Traditional cheesecake recipes often require hours of baking and cooling, but with the Instant Pot, you can whip up a luscious cheesecake in a fraction of the time. The steam from the Instant Pot ensures that your cheesecake comes out perfectly moist, with a silky texture that melts in your mouth. This recipe is not only simple but also allows for customization, so you can make it your own. It’s the dessert that impresses but doesn’t keep you in the kitchen all day!

Ingredient Notes

1 cup graham cracker crumbs: This forms the base of your cheesecake, providing a sweet and crunchy contrast to the creamy filling.
2 tablespoons granulated sugar: A little sweetness is needed to balance the flavors in the crust.
3 tablespoons Challenge Dairy Unsalted Butter, melted: This helps bind the crumbs together for a delicious crust.
16 ounces Challenge Dairy Cream Cheese, room temperature: The star of the show, ensuring your cheesecake is rich and creamy.
¾ cup granulated sugar: This is mixed into the cream cheese for sweetness.
2 large eggs, room temperature: Eggs help to set the cheesecake and give it structure.
1 tablespoon all-purpose flour: This adds stability to the filling.
½ cup heavy cream: For a rich and luscious texture.
2 teaspoons pure vanilla extract: A must-have for flavoring.
Cherry pie filling (optional): A delicious topping that adds a burst of fruitiness to your cheesecake.

Tools of the Trade

Instant Pot: The star appliance that makes this cheesecake a breeze to prepare.
Springform pan: Allows for easy removal of your cheesecake once it’s set.
Mixing bowls: For combining your crust and filling ingredients.
Electric mixer: To achieve a smooth and creamy cheesecake filling.
Spatula: Perfect for scraping down the sides of your mixing bowl.

Directions: Instant Pot Cheesecake

Step 1: Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted Challenge Dairy Unsalted Butter. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan to create an even layer.

Step 2: Make the Filling

In another bowl, beat the Challenge Dairy Cream Cheese until smooth using an electric mixer. Gradually add in the granulated sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Now, stir in the all-purpose flour, heavy cream, and vanilla extract until the mixture is creamy and smooth.

Step 3: Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 4: Prepare the Instant Pot

Add 1 cup of water to the bottom of the Instant Pot. Place a trivet in the pot and carefully set the springform pan on top of the trivet.

Step 5: Cook the Cheesecake

Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.

Step 6: Chill and Serve

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to set. Before serving, top with cherry pie filling if desired.

Ingredient Flex Options

Graham cracker crumbs: Substitute with crushed Oreo cookies or gluten-free graham crackers for a different flavor.
Granulated sugar: Use coconut sugar or a sugar substitute if you prefer a healthier option.
Cream cheese: Neufchâtel cheese can be used for a lighter version.
Heavy cream: Substitute with sour cream for a tangier flavor or Greek yogurt for a healthier twist.

Troubleshooting Tips

If your cheesecake cracks: Overmixing can cause cracks. Mix just until combined.
If the cheesecake is too soft: Ensure you let it chill long enough in the refrigerator.
If the crust is too crumbly: Add a bit more melted butter to help it stick together.
If the cheesecake is undercooked: Increase the cooking time by a few minutes the next time you make it.

Keep-It-Fresh Plan

To keep your Instant Pot Cheesecake fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to one week. If you want to make it ahead of time, you can freeze the cheesecake (without toppings) for up to 2 months. Just let it thaw in the fridge overnight before serving.

Troubleshooting Q&A

Why did my cheesecake sink in the middle?

A sunken cheesecake is often a sign of overmixing or too much air being incorporated into the batter. Make sure to mix just until combined.

Can I use a different size pan for the cheesecake?

Yes, but keep in mind that cooking times may vary. If you use a larger or smaller pan, adjust the cooking time accordingly.

How do I know when my cheesecake is done?

The edges should look set while the center may still have a slight jiggle to it. It will firm up as it cools.

Can I make this cheesecake without an Instant Pot?

Absolutely! You can bake it in a conventional oven at 325°F for about 60-75 minutes, using a water bath for best results.

Ready, Set, Cook

Now that you have all the details on how to make this incredible Instant Pot Cheesecake, it’s time to roll up your sleeves and get started! With just a few simple ingredients and your Instant Pot, you can create a dessert that will wow your family and friends. Enjoy the creamy texture, delightful flavor, and the satisfaction of making a homemade cheesecake with ease. Don’t forget to share your creations and modifications, because this recipe is just the beginning of your cheesecake adventures!