Instant Pot Cheesecake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/2/23
Instant Pot pecan pie cheescake

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 40 mins
Pressure Build/Release: 20 mins
Total: 80 mins
Servings: 8 servings
Yield: 1 (7-inch) cheesecake
Nutrition Facts (per serving)
672 Calories
52g Fat
46g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 672
% Daily Value*
Total Fat 52g 66%
Saturated Fat 26g 128%
Cholesterol 183mg 61%
Sodium 393mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Total Sugars 36g
Protein 9g
Vitamin C 0mg 1%
Calcium 125mg 10%
Iron 1mg 8%
Potassium 238mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a rich, creamy cheesecake? This classic version is made with cream cheese, eggs, and heavy cream and is finished with a syrupy brown sugar pecan topping.

This Instant Pot cheesecake is a great example of the wide range of dishes that can be created in a pressure cooker. The cheesecake comes out of the Instant Pot perfectly cooked with a smooth top that's entirely free of cracks.

The pecan pie topping makes the cheesecake an excellent choice for a Thanksgiving feast or Christmas dinner, but you don't have to wait for a holiday to make this rich, delicious dessert. Surprise your family tonight—serve it plain, replace the pecan mixture with a fruit topping, or serve it with a dollop of whipped cream. Prepare the cheesecake at least four hours in advance to leave time for chilling, or the day before you plan to serve it.

Ingredients

For the Crust:

  • 1 1/3 cups graham cracker crumbs

  • 1/4 cup butter, melted

  • 2 tablespoons light brown sugar, packed

For the Cheesecake:

  • 2 (8-ounce) packages cream cheese, room temperature

  • 8 tablespoons light brown sugar, packed

  • 1 tablespoon cornstarch

  • 3 large eggs, room temperature

  • 1/2 cup heavy cream, room temperature

  • 2 teaspoons vanilla extract

For the Topping:

  • 4 tablespoons butter

  • 1/2 cup brown sugar, packed

  • 1 cup pecans, chopped or halved

  • 1/4 cup heavy cream

  • 2 tablespoons corn syrup

  • 1 pinch salt

  • 1/2 teaspoon vanilla extract

Steps to Make It

Make the Crust

  1. Gather the ingredients.

    ingredients for instant pot cheesecake
    The Spruce / Diana Rattray

  2. Lightly grease a 7-inch springform pan or spray it with nonstick cooking spray.

    7-inch springform pan
    The Spruce / Diana Rattray

  3. Place a trivet in the Instant Pot and add 1 1/2 cups of water.

    instant pot trivet and water
    The Spruce / Diana Rattray

  4. In a medium bowl, combine the graham cracker crumbs with 1/4 cup of melted butter and 2 tablespoons of brown sugar. Mix thoroughly and then pat the crumbs firmly into the bottom and partially up the sides of the prepared springform pan. Place the pan in the freezer for 25 minutes.

    graham cracker crust in the pan
    The Spruce / Diana Rattray

Make the Filling

  1. In a mixing bowl with an electric mixer, beat the cream cheese until smooth and creamy. Add 8 tablespoons of brown sugar and the cornstarch; beat until well blended. Add the eggs, one at a time, beating to blend them into the batter after each addition. Beat in 1/2 cup heavy cream and 2 teaspoons of vanilla extract just until blended. Avoid over-beating.

    Beat the cheesecake filling.
    The Spruce / Diana Rattray

  2. Remove the crust from the freezer. Wrap the bottom and sides of the springform pan in foil. Fold a 24-inch length of foil lengthwise into thirds to make a sling and place the pan in the center. Pour the cheesecake filling into the crust. Place a paper towel over the top of the pan without touching the filling (this will help absorb excess moisture) and then cover the pan with a sheet of foil, sealing it around the edge.

    Cover the springform pan.
    The Spruce / Diana Rattray

  3. Carefully lower the cheesecake onto the trivet; lock the lid in place and ensure the vent is set to "sealing." Choose the manual setting, high pressure, and set the time for 38 minutes.

    Place the cheesecake in the Instant Pot.
    The Spruce / Diana Rattray

  4. When the time is up, let the pressure release naturally for 10 minutes and then carefully move the knob to "venting" for a quick release. Carefully lift the cheesecake from the Instant Pot and set it on a rack. Remove the foil. If the center is not yet set, place the pan back in the pot, lock the lid, and cook it on high pressure for about 3 to 4 minutes longer.

    instant pot cheesecake
    The Spruce / Diana Rattray

  5. Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.

Make the Topping

  1. Gather the ingredients for the pecan pie topping.

    pecan pie topping ingredients
    The Spruce / Diana Rattray

  2. Melt the 4 tablespoons of butter in a heavy saucepan over medium-low heat. Add 1/2 cup of brown sugar to the butter and continue to cook, stirring constantly, for 1 minute, or until the mixture is bubbly and the sugar has dissolved. 

    melt the butter and brown sugar together.
    The Spruce / Diana Rattray

  3. Add the pecans, 1/4 cup heavy cream, corn syrup, and salt. Stir to blend.

    add the cream to the mixture.
    The Spruce / Diana Rattray

  4. Cook until the pecans are coated and the topping is hot, stirring constantly. Add the 1/2 teaspoon vanilla and let the topping cool slightly. If the topping becomes too stiff, warm it a slightly before serving.

    cook the topping
    The Spruce / Diana Rattray

  5. Place the chilled cheesecake on a serving plate. Cover the whole cheesecake with the topping or spoon it over individual servings.

    Drizzle topping over slices of cheesecake.
    The Spruce / Diana Rattray

  6. Enjoy!

How to Store and Freeze

  • Wrap or cover a leftover cheesecake and store in the refrigerator for up to 4 days. Make sure the cheesecake is well covered or wrapped to ensure it stays fresh and moist and doesn't absorb other food odors.
  • Wrap and freeze a whole cheesecake or portions for up to 3 months.

Tips

  • To easily remove the whole cheesecake from the springform pan base, line it with a round of parchment paper.
  • If you don't have a springform pan, use a 2-inch tall cake pan. Place a wide strip of parchment paper in the greased pan, leaving an overhang on each side. and then cut a round of parchment paper to fit inside the pan and lightly spray the parchment with cooking spray. When the cheesecake has cooled, use the overhang to carefully lift the cake out of the pan.

Recipe Variations

  • Pecan-Graham Cracker Crust: Add 1/4 cup of finely chopped pecans to the crust mixture.
  • Cinnamon-Spiced Cheesecake: Add 1/2 teaspoon of ground cinnamon to the crust mixture and add 1/2 teaspoon of cinnamon to the pecan sauce mixture.