by Texas Homesteader ~ 

I’d always been intimidated by homemade cheesecake. That is, until I found out how simple it is to make cheesecake in an Instant Pot electric pressure cooker. Now I whip up homemade cheesecake as a decadent dessert anytime I want!

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Homemade Cheesecake Oven vs. Pressure Cooker

Are you too intimidated to try to bake homemade cheesecake? I was too.

I mean – water bath in the oven? The top cracking if you didn’t cook it just right? Springform pan leaking in the water? It just sounded so… finicky.

A water bath is required to bake cheesecake in the oven is because without moisture you’re doomed to have a dry, cracked cheesecake.

But pressure cooking is the perfect way to make cheesecake. There’s naturally lots of moisture!

Equipment Needed For Pressure Cooker Cheesecake

For my Instant Pot cheesecake recipe I use the following equipment:

*6-Quart Instant Pot electric pressure cooker.

 *7-Inch Springform

*trivet with silicone handles (this one fit my springform pan)

(My Instant Pot came with a long-handled trivet but it was too small to work with my 7″ springform pan.)

Come see how easy it is to make your very own homemade cheesecake.

Homemade Cheesecake Instructions

These are the simple instructions to making homemade cheesecake;

Make graham cracker crust (EASY!)

Make Filling: Mix room-temperature cream cheese until smooth.

Add yogurt – mix.  Add sugar – mix.  Add eggs – mix.  Add vanilla – mix.

Pour into crust & cook in Instant Pot for 38-40 minutes & let pressure release naturally.

Remove from the pan, chill, top with your favorite topping and BAM!

Making A Graham Cracker Crust

Make a homemade Graham Cracker Crust using only 3 ingredients.

Just mix crushed graham crackers, sugar & melted butter together & press crust firmly into the bottom & halfway up the sides of a buttered springform pan. 

My recipe makes a nice thick crust because that’s how RancherMan & I prefer it.

Baker’s Note: If you’d like a more delicate crust feel free to cut the crust ingredients in half. 

Mixing The Cheesecake Filling

In a *KitchenAid mixer place the room-temperature cream cheese and mix it thoroughly but slowly with the paddle attachment until no lumps remained.

Baker’s Note: Mixing slowly keeps you from whipping air into the cream cheese. Too much air makes the cheesecake fluffy & spongy (in my opinion) I like a nice, solid-textured cheesecake!

Add Homemade Yogurt, (or sour cream), sugar, a couple of eggs and vanilla extract. When all ingredients are mixed it’s time to cook the cheesecake!

Cooking Cheesecake In A Springform Pan

Pour the filling on top of the graham cracker crust in a springform pan. Tap the pan on the counter a few times to release any air bubbles and place springform pan on long-handled trivet.

Many people cover the cheesecake with foil but to eliminate single-use waste I use a metal lid instead.

Add 1½ cups of water to the Instant Pot insert and lower the trivet holding covered cheesecake into the pan.

Pressure Cooking An Instant Pot Cheesecake

With the Instant Pot lid on ‘SEALING‘ you’re ready to cook your cheesecake!

Press ‘PRESSURE COOK‘ and the ‘ -/+ ‘ button until it shows between 38-40 minutes.

BAKER’S NOTE: I opt for 40 minutes, it makes my cheesecake firm enough for me.

When  cooking time is done, hit ‘CANCEL’ and allow the pressure to release naturally.

How To Tell If Cheesecake Is Done?

Bring cheesecake out of the Instant Pot and remove the cover from the springform pan.

At this point the cheesecake might look thin & slightly jiggly, but it will firm as it cools.

You want only the very center to jiggle slightly, like jello. If your cheesecake seems a little too jiggly pop it back into the Instant Pot and pressure cook on ‘high’ for 5 more minutes.

How long To Cool Homemade Cheesecake?

Allow the cheesecake to rest on the counter for an hour to cool, then place covered springform pan of cheesecake in the refrigerator to chill overnight.

Baker’s Note: You could shorten cooling time to 4 hours if you’re in a hurry. But you really want it completely chilled before removing it from the pan. Overnight is best.

Removing The Cheesecake From The Pan

To remove chilled cheesecake from the pan place a cup of very hot water into an empty pie pan and set the springform pan in the hot water for about 2 minutes.

Then remove it from the water, flip the springform pan’s latch, spread open the pan and lift the removable ring away from the cheesecake.

With a plate at the ready use a flat spatula to get beneath the cheesecake and transfer it to a plate. 

Homemade Cheesecake Topping Choices

You can eat this delicious dessert just as is – New York Style cheesecake. YUM!

Or you can add even more decadence. I’ve drizzled caramel and Homemade Chocolate Drizzle and sprinkled chopped pecans for a turtle-flavored cheesecake.

I’ve also made a honey-pecan glaze by mixing honey, melted butter and brown sugar.

Then I tossed in chopped pecans – no measuring, just enough for my taste. It was really good as well.

And of course who doesn’t love strawberry?? I used strawberries in syrup here, but it would be good with fruit pie filling too.

The world’s your oyster for toppings!

Let me tell ya, this Instant Pot cheesecake is not a finicky recipe.

Do it, do it, DO IT!!

Did you make this Pressure-Cooker Cheesecake? Please rate the recipe in your comment below!

~TxH~

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