Cheesecake Four Ways
Right after eggs, beans, and rice, the dish most cooks are excited to cook in the Instant Pot is cheesecake. It’s easy to see why: The steamy environment of a pressure cooker results in amazingly smooth and creamy cheesecake, and it’s not that difficult to make. Once you get the basic recipe down, experiment with these great variations, or develop your own!
Servings Prep Time
8servings 25minutes
Cook Time
25minutes
Servings Prep Time
8servings 25minutes
Cook Time
25minutes
Ingredients
Core Ingredients
  • 1cup graham cracker crumbs4 ounces graham crackers
  • 2tablespoons buttermelted
  • 16ounces cream cheeseat room temperature
  • 1/2cup sugar
  • 2 eggs
For New York Cheesecake
  • 2/3cup sour creamplus 2 tablespoons, divided
  • 2tablespoons heavy cream(whipping cream)
  • 1teaspoon vanilla extract
  • 1teaspoon lemon zestgrated
  • 1tablespoon sugar
For Fruit and Pistachio Cheesecake
  • 2tablespoons sour cream
  • 2tablespoons heavy creamwhipping cream
  • 1teaspoon vanilla extract
  • 1teaspoon lemon zestgrated
  • 1/2cup pistachiostoasted, divided
  • 1cup frozen raspberriesthawed
  • 2tablespoons raspberry liqueur
  • 2tablespoons granulated sugar
  • 1/2cup raspberriesfresh
  • 1 plumsliced thin (optional)
For the Lemon-Blueberry Cheesecake
  • 2tablespoons sour cream
  • 2tablespoons heavy creamwhipping cream
  • 1teaspoon vanilla extract
  • 2teaspoons lemon zestgrated
  • 1/2cup blueberries
  • 1cup Lemon Curdoptional recipe page 234 of Instant Pot Obsession Cookbook
For the Irish Cream Cheesecake
  • 1/4cup Irish cream liqueur
  • 1teaspoon vanilla extract
  • 1teaspoon lemon zestgrated
  • 1cup Chocolate-Caramel Sauceoptional recipe page 241 of Instant Pot Obsession Cookbook
Instructions
Make the crust:
  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
Make the filling:
  1. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  2. Add the sugar and beat until well blended.
For New York Cheesecake:
  1. Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
For Fruit and Pistachio Cheesecake:
  1. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
For Lemon-Blueberry Cheesecake:
  1. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
For Irish Cream Cheesecake:
  1. Add the Irish cream, vanilla, and lemon zest and beat to combine.
For all variations:
  1. Add the eggs, one at a time, and beat until incorporated.
For Fruit and Pistachio Cheesecake:
  1. Finely chop 1/4 cup of the pistachios and gently fold them into the batter.
For the other variations:
  1. Pour the cheesecake mixture into the prepared crust.
  2. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
Pressure cook.
  1. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  2. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  3. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
For New York Cheesecake:
  1. Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
  2. Spread this mixture over the hot cheesecake.
For all variations:
  1. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
Finish the cheesecake.
  1. Remove the sides of the springform pan.
For New York Cheesecake:
  1. Serve and Enjoy!
For Fruit and Pistachio Cheesecake:
  1. In a blender or small food processor, purée the frozen raspberries, raspberry liqueur, and sugar
  2. Strain into a small bowl or squeeze bottle. Drizzle over the top of the cheesecake.
  3. Top with the fresh raspberries, remaining 1/4 cup of pistachios, and plum (if using) and serve. Enjoy!
For Lemon-Blueberry Cheesecake:
  1. Spread the lemon curd over the top of the cheesecake and serve. enjoy!
For Irish Cream Cheesecake:
  1. Spread the chocolate-caramel sauce over the top of the cheesecake and serve. Enjoy!
Recipe Notes

The full Instant Pot Obsession Cookbook can be purchased here

Photo credit: Portland Photography/ StockFood

New York Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
  15. Spread this mixture over the hot cheesecake.
  16. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  17. Remove the sides of the springform pan.
  18. Serve and Enjoy!

 

Fruit and Pistachio Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Finely chop 1/4 cup of the pistachios and gently fold them into the batter.
  9. Pour the cheesecake mixture into the prepared crust.
  10. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  11. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  12. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  13. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  14. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  15. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  16. In a blender or small food processor, purée the frozen raspberries, raspberry liqueur, and sugar.
  17. Strain into a small bowl or squeeze bottle. Drizzle over the top of the cheesecake.
  18. Top with the fresh raspberries, remaining 1/4 cup of pistachios, and plum (if using) and serve. Enjoy!

 

Lemon-Blueberry Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  15. Remove the sides of the springform pan.
  16. Spread the lemon curd over the top of the cheesecake and serve. enjoy!

Irish Cream Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the Irish cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  15. Remove the sides of the springform pan.
  16. Spread the chocolate-caramel sauce over the top of the cheesecake and serve. Enjoy!