I am absolutely thrilled that she has her very own book, The Essential Instant Pot Cookbook. If you’ve loved Coco’s recipes here on Simply Recipes (like this Beef Chili and these Chipotle Chicken and Rice Bowls, then you’ll love her cookbook. It’s not quite as nice as having her on speed dial, but it’s the next best thing. Ok, let’s talk cheesecake. From the moment Coco told me she was working on a cheesecake recipe for her book, I knew I had to try it. The idea of cooking a cheesecake in a pressure cooker just sounds so bizarre and improbable! My cheesecake emerged from the pressure cooker with zero cracks and only a few pockmarks from where water dripped back onto the surface from the lid. The water was quickly dabbed away with a paper towel, and then a thin coating of sour cream covered up the remaining blemishes. The texture was super creamy and velvety, and the flavor had just the right balance of sweetness and tang. I loved it. My husband loved it. My neighbors loved it—especially when I sent them home with half the cake.
The Best Instant Pot Cheesecake Pan
One thing to note: This recipe makes a 7-inch cheesecake, which might be slightly smaller than some of you are used to. This is because only a smallish pan will fit inside the Instant Pot bowl. This cheesecake would be just the right amount for a dinner party of six or eight people. Leftover cheesecake also keeps well for several days.
Ways to Top Your Cheesecake!
Try a drizzle of warm caramel sauce or chocolate ganache over your slice of cheesecake! Or go fruity—cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce. You can also go fancy with chocolate shavings, toasted coconut, crumbled cookies, or candied pecans. Want a pumpkin version? Hope over to our Instant Pot Pumpkin Cheesecake recipe.
Change up the Cheesecake Crust
While graham crackers are used in this recipe, you can get creative with other cookies. Here are some suggestions to get your started!
Biscoff cookies Oreo cookies Vanilla wafers Gingersnaps Shortbread
Pressure Cooker Cheesecake on the Stovetop
With a few modifications, you can make this cheesecake in a stovetop pressure cooker. The cooking time will need to be adjusted since stovetop pressure cookers get to a higher psi than Instant Pots (which max out at 12 psi). For a stovetop pressure cooker, heat the cooker on high until it reaches low pressure. Then lower the heat to maintain pressure and cook for 30 minutes. Remove from the heat and let the pressure release naturally.
Storing Leftover Cheesecake
Any leftover cheesecake keeps in the fridge for about a week and in the freezer for a couple of months.
More Easy Instant Pot Recipes for Entertaining
Instant Pot Turkey Breast and Gravy Pressure Cooker Shepherd’s Pie Instant Pot Mushroom Risotto Instant Pot Pot Roast with Balsamic and Rosemary Instant Pot Paella with Chicken and Sausage
8 graham cracker sheets 1 tablespoon brown sugar 2 tablespoons unsalted butter, melted
For the filling:
2 (8-ounce) packages cream cheese, at room temperature 1/4 cup heavy cream 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 2 large eggs, at room temperature 1 large egg yolk, at room temperature 1/2 cup sour cream 1 tablespoon powdered sugar
Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling. Process the mixture in about 5 one-second pulses, just until it becomes a smooth filling. Stop to scrape down the sides of the bowl, if necessary. Add the eggs and the egg yolk one at a time, processing for 2 one-second pulses after each addition. Do not over-process the filling, or you will end up with an overly fluffy cheesecake. Using a spoon or a rubber spatula, gently stir in any remaining streaks of egg yolk. It is fine if a few streaks of egg yolk remain. Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling. Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack. Use a paper towel to dab up any moisture that may have settled on the top. (Be sure to dab up any water that pools on the sides too! – Emma) The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools. (I ran a thin spatula between the cheesecake and the mold to make sure it released cleanly. You can also clean up any rough edges with the spatula before serving. Also, my leftover cheesecake kept just fine in the fridge for about a week! So good! –Emma)
