How to Make Perfect Pressure Cooker / Instant Pot Cheesecake
Making perfect pressure cooker / Instant Pot cheesecake can be a challenge for some people, but it doesn’t have to be! Get my tips on electric pressure cookers, then use these simple tips to help you create the best pressure cooker cheesecake recipes!
Cheesecake seems to be the one thing that new pressure cooker cooks seem most excited to cook in their new pressure cookers. And who can blame them?
The pressure cooker is the perfect environment for “baking” cheesecake, and pressure cooker cheesecake is fabulous—rich, smooth and creamy!
However, there are a few things you have to know in order to have your cheesecake come out perfectly. I’ll let you in on all the secrets!
Click here to PIN Making Perfect Pressure Cooker Cheesecake!
Top Tips for PERFECT Instant Pot Cheesecake
1. Use Room Temperature Ingredients
When you’re impatient to start baking, it’s so tempting to just beat the cream cheese until it’s soft. Don’t do it!
Cheesecake that starts with cold ingredients is either gritty and lumpy or overbeaten. Neither one will be a smooth, creamy cheesecake you’re proud to serve!
Use an instant read thermometer to make sure the ingredients are between 70 and 75°F before starting.
⏲️ Time-Saving Trick: Put the cream cheese in a Ziploc bag and place it in warm water (not hot) for 10 minutes. Add the eggs to the warm water and let sit for another 5 minutes.
2. Keep Your Crust Low
Don’t press your crumbs more than 1-inch up the sides of the springform pan.
Keeping the crust short makes it much less likely that it will absorb moisture while cooking.
💡 Great Idea: Use a tart tamper or a flat-bottomed measuring cup to press the crust firmly against the springform pan.
3. Give It Enough Time
Even though the recipe calls for a 25 minute cook time, you MUST test it for doneness when the time ends!
Things that can make cheesecake need more time:
- a thicker pan
- a silicone trivet or sling
- covering your pan with foil
- using certain ingredients (chocolate, candies, fruit swirls)
- your pressure cooker model
Don’t worry if you need to put your cheesecake back in the pressure cooker and cook it longer! Cheesecake “baked” in the pressure cooker is much more forgiving than baked in the oven, and you won’t get dried out crusty edges if you cook it a few minutes longer.
👍 Helpful Tip: Take the guesswork out of making cheesecake by using an instant-read thermometer. Your cheesecake is ready to come out of the pressure cooker when the middle is between 140 to 150°F.
(However, remember that you’re not making a cake, so the thermometer doesn’t need to remove cleanly for the cheesecake to be done.)
What Size Pan to Use for Instant Pot Cheesecake?
If this is your first time making Instant Pot Cheesecake, you’ll need to double check that your cheesecake pan fits inside of your pressure cooking pot. The pan needs to sit far away enough from the sides that steam is able to rise freely around the edge of the cheesecake.
As a general rule:
- 3-quart pressure cookers fit a 5-inch springform pan. Some 6-inch springform pans will fit if they have a very narrow latch on the collar. The Instant Pot Mini will also fit a 6-inch removable bottom pan (push pan).
- 6-quart pressure cookers fit a 7-inch springform pan or push pan. If you’re using a removable bottom pan (push pan) with a very narrow lip, you might be able to get away with a 8-inch pan. But I don’t recommend it.
- 8-quart pressure cookers fit an 8-inch springform or removable bottom pan (push pan).
This recipe is written for using a 7-inch springform pan inside a 6-quart electric pressure cooker.
Step-by-Step Simple Instant Pot Cheesecake Recipe
To make things easier for you, I’ll walk you through the entire process of making cheesecake in your Instant Pot, Mealthy, Ninja Foodi, or other brand of electric pressure cooker.
(I’ve included a more traditional recipe card for printing at the bottom of the post. Jump to the recipe.)
Step 1: Bring Ingredients to Room Temperature
This is SO important for making a great cheesecake. This will allow you to get the cheesecake batter smoothly mixed without over-mixing.
Step 2: Prepare the Pan and Crust
Generously spray the bottom and edges of your springform pan with a nonstick cooking spray.
Some people like to use parchment paper in addition to the springform pan. If you choose to use parchment, simply cut a 7-inch round parchment for the bottom and a strip of parchment for the sides that’s around 4 inches tall and 22 inches long. (I prefer to not use parchment because it leaves lines in the cheesecake if the paper isn’t perfectly smooth and I don’t think it makes the process of removing the cheesecake any easier.)
In a small bowl, combine 1 cup graham cracker crumbs and 2 tablespoons butter, melted.
Step 3: Press and Freeze the Crust
Press the graham cracker crumbs firmly and evenly in the bottom of the pan. If you like, you can also press the crust no more than 1-inch up the side of the pan.
(Make sure to press firmly—the picture above is midway through.)
Place the pan in the freezer for 10 minutes to set.
Step 4: Mix the Cream Cheese and Sugar
In a large bowl, mix the .0cream cheese and sugar at medium speed until smooth, about 1 to 2 minutes.
DON’T OVER MIX IT!
Cheesecake is a delicate balance! You need to combine the sugar and cream cheese enough to be smooth, but you do NOT want to add air to your cheesecake batter.
(This is why it’s so important to use room temperature ingredients and to mix at a lower speed.)
If you’re using a stand mixer, use the paddle attachment and mix on a medium-low setting.
Step 5: Add the Vanilla and One Egg
Scrape the bowl well, then add the vanilla and add 1 egg and mix at medium-low just until blended.
Step 6: Add the Other Egg
Again, scrape the sides of the bowl and the beater. Add the remaining egg and mix at medium-low until the egg is well incorporated but not so much that you incorporate lots of air into the batter.
Step 7: Pour the Batter on Top of the Crust
Remove the prepared crust from the freezer. Gently pour the batter into the pan.
I like to use an offset spatula or the back of a spoon to carefully smooth the top of the cheesecake so that it’s fairly flat and spread evenly throughout the pan. (For example, in the photo above, I smoothed out the folds on the sides of the cheesecake so it was more level before putting it in the pressure cooker.)
At this point, America’s Test Kitchen recommends allowing the cheesecake batter to sit for 10 minutes so that air bubbles can rise to the top. I rarely have the patience to wait this long.
I prefer to pick up the prepared pan and gently tap the bottom on the counter a few times to bring air bubbles to the surface.
No matter how you bring the bubbles up, you’ll want to pop them by gently scraping the tines of a fork across the cheesecake. (You won’t be able to get them all, just focus on the big ones.)
Step 8: Prepare the Pressure Cooking Pot and Set the Cheesecake on a Trivet
If you’re using a 6-quart pressure cooker, pour 1 cup of water into the pressure cooking pot. If you’re using a larger pressure cooker, use 2 cups water.
Place a low trivet in the bottom of the cooking pot.
Center the filled pan on a sling. You can make one from foil or cut silicone cooking mats down. (Or you can skip this step if you own grabber tongs or a combination trivet and sling.)
Carefully use the sling to lower the filled springform pan into the cooking pot.
Fold the ends of the sling down so it doesn’t get in the way of closing the lid.
Step 9: Cook at High Pressure for 25 Minutes
Lock the lid in place. Select High Pressure and 25 minutes cook time.
The amount of time it takes your cheesecake to come to pressure will vary based on the size and model of your pressure cooker. Generally, it’s about 10 minutes.
Step 10: Use a 10-minute Natural Pressure Release and Check for Doneness
When the cook time ends, I like to turn off the pressure cooker.
Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and check the cheesecake to see if it’s done.
Trying to figure out when a cheesecake is “set” or “jiggly enough” in the middle can be difficult, especially for newer cooks.
The traditional rule of thumb is the outside should appear set with a small 2-inch circle that jiggles in the middle when you give the cheesecake a gentle shake or rap the side of the pan with a spoon.
However, if you’re still not sure, you can always use an instant-read thermometer. Your cheesecake is ready to move on to the next step when the middle hits 140 to 150°F. (More or less—if your cheesecake is 138 or 153°F, that’s close enough!)
If your cheesecake isn’t quite done: Return the lid and cook at High Pressure for an additional 5 minutes, followed by another 10 minute natural release.
Step 11: Cool to Room Temperature, then Chill
When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place it uncovered on a wire rack to cool.
After 10 minutes, run an offset spatula or a paring knife between the cheesecake and the side of the springform pan, to help it release from the pan.
Use the corner of a paper towel to soak up any water that may have condensed on top of the cheesecake.
Once your cheesecake is close to room temperature, cover the springform pan tightly with plastic wrap. Place it in the fridge for at least 4 hours or overnight (ideally) to allow the cheesecake to set.
Step 12: Top, Slice, and Serve Your Cheesecake!
If you want to keep things simple, this cheesecake is delicious all on its own.
However, you can’t go wrong topping your cheesecake with whipped cream, fresh fruit, pressure cooker berry compote, or even a chocolate drizzle.
If you want a knockout presentation, you can top your cheesecake before serving. However, I find that it’s easier to serve if I top the cheesecake after slicing and dishing up onto individual plates.
The trick to slicing your cheesecake is to use a sharp knife dipped in very hot water. (I like to use my watermelon knife for perfect cuts.) Wipe the knife dry for every cut.
Classic Instant Pot Cheesecake Recipe
A classic pressure cooker cheesecake recipe that you can serve as-is or top with any flavor you'd like!
Ingredients
CRUST
- 1 cup graham cracker cookie crumbs
- 2 tablespoons butter melted
FILLING
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs, room temperature
Instructions
- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
- In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in vanilla and add eggs one at a time just until blended. Don’t over mix!
- Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Check the cheesecake to see if the middle is set with an instant read thermometer, between 140 to 150°F., or using the jiggle test. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release.
- When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.
- Use the corner of a paper towel to soak up any water on top of the cheesecake.
- When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Refrigerate until ready to serve.
- Serve plain or topped with your choice of whipped cream, fresh fruit, berry compote, or a chocolate drizzle.
Notes
*If you like a denser, more New York style cheesecake, you will need to increase the cook time by 5 or 10 minutes. (The exact timing will vary based on your model of pressure cooker, the pan and trivet you’re using, and whether you've covered your cheesecake with foil.)
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 279mgCarbohydrates: 26gFiber: 0gSugar: 19gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Top 10 Cheesecake Recipes to Make in an Instant Pot / Electric Pressure Cooker
All of my cheesecake recipes will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot.
I’ve posted many cheesecake recipes on Pressure Cooking Today. Whether you’re a chocolate lover, a fruit lover, or a traditionalist, you’ll find something to love on this list!
1. My Pressure Cooker / Instant Pot Samoa Cheesecake is still my favorite pressure cooker cheesecake. It has the texture of a New York cheesecake—richer and denser—and an amazing caramel-coconut topping.
2. Instant Pot Cheesecake Bites are the perfect make-ahead holiday treat! Smooth, creamy cheesecake balls dipped into rich milk chocolate and decorated with your favorite toppings.
3. Two-Tone Hollywood Cheesecake (aka Classic Sour Cream Topped Cheesecake) is a simple, creamy sour cream cheesecake that uses just five basic ingredients. I’ve updated this 70-year-old recipe to make it work for today’s electric pressure cookers—but the classic taste remains just like mom and grandma used to make.
4. Caramel Pecan Cheesecake features a smooth, creamy filling that’s sweetened with brown sugar baked on top of a shortbread pecan crust with a decadent caramel topping, studded with toasted pecans.
5. Nutella Rolo Cheesecake rich, creamy, decadent Nutella cheesecake topped with chocolate ganache, Rolo candies, and chopped hazelnuts. This Insta Pot Nutella Rolo Cheesecake recipe is easy-to-make and ridiculously delicious!
6. Black Forest Cheesecake has a fudgy brownie bottom topped with creamy smooth cheesecake that’s served with a sweet, tart cherry compote. One of the most decadent and gorgeous pressure cooker cheesecake recipes!
7. Raspberry Cheesecake with an Oreo cookie crust, dripping with rich chocolate ganache and crowned with berries. This is one of the most colorful and prettiest pressure cooker cheesecake recipes for the summer holidays!
8. Meyer Lemon Cheesecake. The first cheesecake I made in the pressure cooker was my Meyer Lemon Cheesecake adapted from a cheesecake recipe by the queen of pressure cooking, Lorna Sass. It’s a lighter, less dense cheesecake that bakes in only 15 minutes.
9. Peanut Butter Cup Cheesecake. This is my most Instant Pot cheesecake recipe on Pinterest.
10. Red White and Blue Cheesecake is a creamy, rich, silky smooth vanilla cheesecake topped with juicy, sweet fresh strawberries and blueberries.
Instant Pot Cheesecakes in My Cookbooks
I absolutely love desserts, and I’ve made sure to incorporate cheesecakes into both of my cookbooks: The Electric Pressure Cooker Cookbook and Instantly Sweet, written with Marci Buttars.
One of my most popular recipes on Barbara Bakes is my Strawberry Cheesecake with an Oreo Cookie Crust. I turned that into a pressure cooker cheesecake and share the recipe in my first pressure cooker cookbook, The Electric Pressure Cooker Cookbook.
Of course, Instantly Sweet has an entire section dedicated to Instant Pot cheesecake recipes, including Triple Layer Chocolate Mint Cheesecake (page 50), Japansese Cheesecake (page 54) and my Caramel Pecan Cheesecake (page 52, but you can try this recipe here.)
What are your favorite tips for making a great Instant Pot cheesecake?
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First time making a cheese cake period, followed the directions that you laid out in detail in the beginning. It cracked on top, is there something I did too much of? I would like to perfect this because my husband loves cheese cake, but can’t finish a huge one ha
Hi Theah – was it cracked when you removed it from the pressure cooker (then it needs less cooking time) or did it crack as it cooled? If it cracked as it cooled did you spray the pan with non-stick spray? After 10 minutes cooling time, run an offset spatula or a paring knife between the cheesecake and the side of the springform pan, to help it release from the pan and it will also help prevent cracking.
Sounds like you’re off to a good start.
Hi, I made this recipe last week and it was perfect! I was going to make it again today, but I have one original Philadelphia cream cheese and one that is 1/3 fat. Any problem with using the 1/3 fat block? Thank you
Thanks Kate! I have used the reduced fat successfully, just avoid the fat free.
Hi
Could I use a Roasting bag instead of foil? I find some water seeps in when I have done it with foil, despite having it on a trivet above water.
Hi Leissa – a little water on top does not hurt the cheesecake at all and is easily absorbed with the corner of a paper towel. My concerns with using a roasting bag are that it will interfere with the steam release or float valves, or get too hot if it touches the bottom of the pot. If you do try it, make sure it fits tightly around the springform pan.
Hello…I have 3-4″ mini spring form pans and want to make cheese cake in for my brothers birthday on Sunday 1.3.2021. My question is how long should i cook them for? And how do you make the ‘tee-pee’ like cover for the pan so moisture drips dont hurt it? Thanks! Emily
Hi Emily – here’s my recipe for 4″ cheesecakes https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ Since you’ll be stacking the cheesecake, you can’t really do a teepee cover. I have stopped covering my cheesecakes almost entirely because it increases the cook time when you cover it with foil and any drips are easily soaked up with the corner of a paper towel.
Hi Barbara — If I’m using the OXO Sling, do I still use the trivet at the bottom?
Hi Danielle – no need to use a trivet when using the OXO sling. That’s another thing I really like about it. Enjoy!
Hi Barbara! Sorry if this is a really silly question, but I am new to the IP world and wasn’t sure if I would be able to use a 7 inch pan in my 8 qt pot instead of an 8 inch pan. Would I be able to do this without recipe adjustments or does the extra space affect how the cheesecake cooks?
Hi Dee – not a silly question. You can use the 7-inch pan in the 8 quart pot without any recipe adjustments. Enjoy!
Thank you so much! (:
I just got a Duo Evo plus and I’m making my first cheesecake in it today, I found a recipe on Pinterest to use before I found yours, so I’ll try yours next. It had heavy whipping cream, sour cream, two bricks, etc. Seems like it turned out great so far, it’s cooking now. Here is my concern.. I have the Duo Evo Plus, it has a lot of new features, including a Cheesecake feature! butttt it’s a baking feature.. so it’s not pressure cooking I’m told.. so I think you don’t add water and there is no pressure, I wen’t with the instructions my rec. had which was to wrap in foil under pressure with one cup water at 40 min. I’m wondering what you think about the baking cheesecake option or if you have access to that type of model to try it out? I was scared.. lol without the pressure and water I didn’t see the benefit.. thanks Also I could only find a 6″ springform locally but it’s pretty tall, so I kept the cooking time the same, we will see in a bit..
Hi Travis – the Duo Evo Plus is my current favorite pressure cooker. It’s the one I keep on my counter. Here’s my review https://www.pressurecookingtoday.com/instant-pot-duo-evo-plus-review/ Wrapping in foil isn’t really necessary and slows down the cooking, but it doesn’t cause problems either. I rarely use foil with cheesecake now that I have more experience cooking cheesecake in the pressure cooker. We’ve tried the bake option a couple of times, but weren’t that impressed. For something like cheesecake that does better in a moist environment, I would use the pressure cook option. Your 6 inch pan may require a little extra time. Just follow step 7 to see if it’s done. Enjoy!
Very excited to have found this site.I just got my cheesecake pan.
That is exciting – have fun Norma!
I just made your Cheese Cake Recipe. It came out perfectly. It was delicious! I found that it did need an extra 5 minutes, with resting time for 10 minutes, I will definitely be making this Cheese Cake again! What is the temperature on an instant read thermometer supposed to read? Love this site. Ready to try other recipes! This recipe is almost as good as Juniors Cheese Cake, but easier to make.
That’s great – thanks Joan! Between 140 to 150°F. Have fun!
I have an 8-inch springform pan that I want to use for a cheesecake but all the recipes call for 6-inch or 7-inch. Should I increase the ingredients by perhaps half to get a nice,thick dessert? I assume this would increase the cooking time. Thank you
Hi Penny – yes, if the 8-inch pan will fit in your pressure cooker with at least 1/4 inch around the edges, you’ll want to use 1.5 times the ingredients and increase the cooking time.
Hi,
I was gifted one of these heavenly devices for Christmas, and since using it, I’m addicted. I will probably not use my stove/oven for much of anything at this point. We love cheesecake, the first one I made was someone else’s recipe and it turned out “ok” but it wasn’t done completely and I’m guessing I overmixed it as well because it looked kind of like a kitchen sponge. I used your recipe for the second attempt and my husband said it was the best he’s ever eaten. That says a lot because he is the king of no bakes and we frequent that lovely cheesecake restaurant. But no more! I’ll be making my own! But I’m lost as to why some recipes call for covering them during cooking and others don’t? Is this strictly to keep the condensation off of them?
Now that’s a rave review – thanks Heather! Yes, the only reason to cover the cheesecake is to avoid condensation/water droplets on the top of the cheesecake. I almost never cover cheesecake any more because it slows down the cooking and it makes it harder to check the internal temperature of the cheesecake after cooking to see if it’s done.
Is it possible to cook 2 cheesecakes at a time in the instant pot?
Hi Sheri – no, two springform pans stacked are too tall to fit in the inner pot.
As a Newbie Owner of an 8qt Instant Pot DUO, I’ve been searching for recipes and tips and advice. So glad I found your site!
I will attempt the plain cheesecake to begin with, I am also the proud owner of a new 7″ springform pan. But Rum & Raisin Cheesecake is my hubby’s favorite. Any special instructions on converting a regular, and larger sized, oven-baked cheesecake to the IP? Thanks
Thanks so much Barb – so nice to hear you’re loving my site. A typical oven-baked cheesecake is 9-inches. For the 7-inch cheesecake, you’ll divide the recipe in half. I would start with a 25 minute cook time and if it needs more time, it’s easy to lock the lid in place and cook it a little longer. Enjoy!
When you put the cheesecake into the pot, should the water go up the sides of the pan on the outside or completely out of the water?
Ines – the pan should be on a rack out of the water.
Thanks!
Barbara,
When do you remove the cheesecakes from their pans? Before or after cooling in the refrigerator? Thanks, Judy
Hi Judy – it’s best to let the cheesecake cool in the refrigerator before removing it from the pan.
My cheesecake keeps coming out puffy and jiggly!? It’s my second attempt and I don’t understand what I’m doing wrong
Hi Kami – usually if it’s puffy it’s overmixed or quick released. If it’s jiggy then it may not be cooked long enough. Are you using an instant read thermometer to see if it’s to the correct temperature in the middle ?
Barbara, what a gorgeous cake! Your directions make this seem like such an easy approach, too. I would love to make this soon!
I’m new to pressure cooking. I have a cuisinart 6 qt. I am an experienced baker and have make cheesecake many, many times. I made two yesterday and both cheesecakes came out with a scrambled egg consistency. I used your recipe for New York cheesecake. It was also pretty wet on top. What am I doing wrong?
Hi Christin – sounds like you’re mixing too much air into the cheesecake. Also, be sure you’re doing a natural pressure release at the end of the cook time and an overnight chill before tasting the cheesecake. Wet on top isn’t a problem, just use the corner of a paper towel to soak up any water.
Hello,
I attempted this for the second time with the first attempt being better than the second. I figured out part of the problem the second time, but still cannot for the life of me figure out why my cheesecake batter keeps coming out gritty. I left the cream cheese out for 5 hours this time around, but I still had a significant amount of chunks. What am I doing wrong?
Hi Jennifer – is your sugar old or clumped together? What brand of cream cheese are you using? Maybe the cream cheese was old?
Philadelphia brand cream cheese is the best to use for cheesecakes. Anytime I decide to save money by buying a different brand, I end up with a lumpy batter, no matter how long the cream cheese sits out at room temperature.
I’ve had better luck using Philadelphia brand cream cheese as well. Thanks for sharing Yulia!
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There was a lot of water popped up on my cake. I made sure the foil slings weren’t overhanging the pan,
I’m wondering if it’d help next time to cover the cake with foil while in the IP? I read somewhere in the comment section that said you didn’t do that, but not sure how else to keep it from “swimming”😉
Thanks
Hi Michelle – sometimes how you open the lid will make a difference. You can cover the cheesecake with tin foil, but I generally prefer not to because you have to increase the cook time and if the cheesecake rises and touches the foil while cooking, some of the cheesecake can stick to the foil.
I made this cheesecake today and the taste and texture were amazing! However, the top of the cheesecake had small craters. These were easy to hide with a delicious sour cream topping I made, but I’d like the end result to be prettier. I followed the directions exactly (water, trivet, etc) and even tapped the pan on the counter a few times to try and get rid of batter bubbles. Any suggestions to improve the appearance? Thanks!
Hi Lisa – do you think the craters were caused by dripping water? Was the foil sling pushed out of the way to water couldn’t drop from the foil to the cheesecake? Glad you loved the cheesecake!
Hi Barbara, I didn’t think about water dripping! Maybe it dripped from the cover because I made sure to fold the foil sling down the sides and out of the way. I’m going to make the cheesecake again this weekend…craters or not it’s delicious! The whole family loved it. 🙂
Great! So nice to hear it was a big hit. Thanks!
Great news! I used the foil sling ends and created the “teepee” over the top of the cheesecake and did not get the craters from the water drips. The cheesecake looked perfect. Thanks to whoever suggested it! =)
Great! Thanks for the update.
So I followed the recipe exactly and ended up with what looked like an explosion in my pressure cooker 😩 any ideas what may have caused this? I’m so disappointed!
Hi Lauren – sorry you had troubles. Usually if the cheesecake explodes out of the pan it’s because you whipped too much air into it.
Wow! I can’t wait to try some of these!
My absolute favorite cheesecake is the Lemon cheesecake from the Cheesecake Extraordinaire cookbook. It uses some lemon concentrate syrup (defrosted frozen lemonade stuff)
I plan to make your Meyer Lemon Cheesecake. If I don’t have any Meyer Lemon juice, just use regular squeezed lemon juice?
Hi Cheryl – you can use regular lemon juice, or a combo of orange and lemon juice. I’ve used lemon concentrated syrup in recipes before and it does add a lot of great lemon flavor. Have fun!
I love this recipe – so creamy and perfect every time.
I’m so amazed at how perfect cheesecake turns out in the pressure cooker. You’re a genius!
I seriously going to try this. I have never made a cheesecake in my pressure cooker …. yet.
Thank you for the recipe! A new favorite dessert in my house!
This is so cool! Thank you for sharing!
I like that this is so forgiving. yum!
That’s sheer dessert beauty!
Hello. It looks perfect and delicious. Easy to prepare. Thanks for the recipe
I want to make 1/2 recipe in my 6″ pan. How long does it need to cook and NR? Thx so much love the peanut butter recipe best
Thanks Mary Ann! I’ve never done half a recipe in a 6″ pan, but my guess would be half the cook time for the peanut butter recipe.
The last 2 times I have made cheesecake there was significant leakage- resulting in filling all over the instapot and a very unattractive spongy top on the cheesecake. After cooling it was still spongy, even after overnight in the fridge. I used a 7″ springform pan, a recipe for instapot, and covered the cheesecake pan tightly with foil before cooking. I cooked it for 30 min, high pressure, with an 8 minute natural release. Recipe called for 1/2″ water and I used a trivet. Any solutions for the exploding cheesecake? All ingredients were at room temp and I used a hand mixer to beat.
Hi Andrea – is the batter leaking out of the bottom of the pan or does it rise and spill over the top?
Made my very first ever cheesecake with a KitchenAid mixer, Fagor cooker / a 7” springform pan – this recipe (except I took some hints from a Kraft website recipe and added an extra egg yolk, a teaspoon of corn starch … and made the crust out of Biscoff cookies.) Cooked it on “high” for 25 minutes and did the exact pressure release as instructed. Center looked too runny so I gave it another 10 minutes under pressure. Looked fantastic after it cooled (top puffiness totally disappeared). As far as taste & texture, I think it’s right up there with the best cheesecakes I’ve ever had – except I’ll use vanilla bean paste next time instead of extract. I like a more vanilla-y taste.
That’s great to hear! I’m a big fan of vanilla bean paste too.
I have a 6 quart DUO that comes with a rack with handles, so I don’t think I will need the sling. Does is matter if I use a 6 or 7 inch pan, and does the size of the pan change the cooking time?
Hi Sally – if the pan fits with the rack with the handles, you don’t need a sling. The 6 inch pan may need a little longer, but I would cook it for the recommend time first and check and see if it’s done before adding additional time. Enjoy!
Hello. Thanks for the information here. If I use a silicone pan would I need to add just “baking” time?
I mean adjust baking time…sorry for the typ-o…autocorrect…
Hi Yolanda – I haven’t tried cheesecake in a silicone pan, but I would start with the time in the recipe and if it needs a few minutes longer, then add it later.
Thanks Barbara. I have an instant pot Ultra (newbie) with the cake function. Could I use that and if you know how?
The cake function is recommended cook times for cheesecake – so just adjust the time to the time in the recipe. Here’s more info https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
Can I add frozen blueberries to the cheesecake batter
Hi Myra – I haven’t tried it, but it should work okay as long as they’re not icy and you don’t use too many. Let me know how it goes.
I’m wondering if you cover your cheesecake with foil in the instant pot. Every time I’ve attempted to make cheesecake water gets into the cheesecake. I think my IP isn’t sealing properly. That leads me to another question… Does your IP leak any steam out of the sealing valve, when in the sealed position, throughout the cooking process?
Hi Tanya – I rarely cover my cheesecake when cooking it in the pressure cooker and usually just have a few drops of water on the top that I have to soak up. If you bring the crust up higher than the cheesecake, water does get in the crust and can make it soggy. A small amount of steam could leak out of the sealing valve when in the sealed position throughout the cooking process but generally it’s not very noticeable. You should have about a 2 – 5% evaporation rate every 10 minutes with the Instant Pot. So you can test it with water and measure the water left after 10 minutes and a natural pressure release and see how much water you are losing.
Hi I am going to try this out this weekend, can I make this recipe but add in fresh Blueberries? or do you think the fruit in the mixture will mess it up in the Instant Pot? I have an 8 qt and ordered a 7″ pan – fingers and toes crossed this works… will probably try and cook for about 30 min.
Hi Margaret – I haven’t tried it with fresh blueberries in the cheesecake, but I’ve seen it done before. Let me know how you like it.
I’d just VERY GENTLY hand-fold in the blueberries after the very end of the mixing. Otherwise, the mixing cycle with the thick cheesecake batter will tend to “pureé” the fruit.
Will the 7″ springform pan fit in the 6qt Instant Pot. I am a new user and have heard conflicting things on this. Because of the latch on the pan.
I can’t wait to try the Key Lime cheesecake.
TY in advance.
Hi Delores – yes, a 7″ springform pan fits easily in the 6 quart Instant Pot. Here’s the one I like to use https://www.amazon.com/shop/pressurecookingtoday Enjoy!
I followed the recipe exactly but my cheesecake came out very spongy. Any idea what I could have done wrong??
Hi Sara – if the cheesecake is spongy the batter was probably beaten too long. It’s so important to have the cream cheese at room temperature. Also, it can happen when the cheesecake is cooked too long. Generally an overnight rest in the refrigerator will improve the texture.
Could you please tell me what brand of springform pan you are using ? The 7 inch one ? I like that the surface is FLAT, seems like it would make removing the cake or cutting slices so much easier. All mine have a lip around the plate, and it makes it much harder to get underneath the crust to remove the cake..
Hi Lucy – here’s a link to my Amazon store with the 7 inch springform pan I use https://www.amazon.com/shop/pressurecookingtoday It’s great. Have fun 🙂
Hi,
Is it possible to make a cheesecake without the springform pan or the other type of pan with the removable bottom.
I have never made a cheesecake before since nobody at home likes it.
I have friends visiting and have heard everyone praise the Instant Pot cheescakes, so wanted to give it a try but it might be my 1st and last time so did not want to buy a new pan for it.
Can you suggest, how I could work it out.
Thanks.
You can use a regular cake pan or other oven safe dish. It’s just harder to serve so you may want to line the pan with parchment paper.
Thanks for answering all the questions. Do I refrigerate my done IP cheesecake before I remove it from the pan? Urgent reply needed. I have 6 folks coming for dinner in 4 hours,
Yes, refrigerate it in the pan until ready to serve.
We have a 6 and 8 at can’t find a 7 in pan anywhere in city. Ordered from Amazon but not coming till Feb 14. And that’s prime.
What size pan can we use for either pot? Thank you so much.
Hi Jane – if you have a 6×3 inch springform pan, that will work in a 6 quart pressure cooker without changing the ingredients. You may need a little longer cook time. Have fun!
Any idea on how much time i need to add for elevation, I’m at 6000′. My Instant Pot has the elevation setting for programmed recipes but I’ve only used that for hard boiled eggs. Standard time for hard boiled eggs is 5 minutes but when I program in the elevation it sets it at 6 minutes and the eggs turn out perfect. So it added 1 minute which is 20%. Is that a good rule for 6000′ elevation? This cooking thing is all new to me since I am now 24/7 caregiver for my wife now that she has Alzheimer’s. Any suggestions would be great.
Hi Jim – Kim and Jacky have a good chart on their site for altitude adjustment https://www.pressurecookrecipes.com/pressure-cooker-high-altitude-cooking-time/. I always talk about it in the front section of my cookbook which has lots of easy recipes http://amzn.to/2CvERqg. Take care!
Hi, I’m still experimenting with my Instant Pot. Any idea how long I would cook an 8in cheesecake? I have the larger 8 quart IP and my 8in springform fits perfectly!
Hi Kim – if it’s just a basic cheesecake, I would try 35 minutes.
What size of instapot fits a 7″ spring form pan?
Hi Michelle – a 6 quart will fit a 7″ springform pan.
Can you tell me how to check that the cheesecake is cooked. I just using a top foil cover and although the cheesecake looks done the middle is more than a bit soft after its been cooled. Should I just increase the cook time or is there a way to check before I cook it. Thanks for your help.
Hi Deidre – if you have an Instant Read Thermometer the temperature should be at least 150 degrees. If the middle is very soft, you might want to cook it for an additional 5 minutes with a 10 minute natural release.
I made the cheesecake last night and I have to say that it was the best cheesecake I have ever eaten. Thank you so much for the recipe. #love my instant pot.
This speaks to an electric pressure cooker, do I still use the 25 mins from when the top starts to rock for a traditional pressure cooker?
Hi Jana – yes, when your stove top pressure cooker reaches pressure, that’s when you’ll start your timer.
I made the Carmel Pecan Cheesecake per instructions but the crust in the sides was super soggy (but not the bottom). So soggy that it fell off in clumps when I took the cheesecake out of the springform. Any suggestions on how to keep the crust from getting soggy? Everything else turned out great.
Hi Lori – glad you enjoyed the cheesecake. Typically if the crust is soggy it’s when the crust is pushed higher up the sides of the pan and the cheesecake doesn’t cover the crust on the sides. https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
Just made the Peanut Butter Cup Cheesecake. Oh my goodness!! It was delicious! Thank you so much! I am going to try the Peppermint Milkshake one for Christmas!
Can’t wait for you to turn the strawberry cheesecake into a pressure cooker recipe. My favorite cheesecake is white chocolate raspberry cheesecake, can you turn that into a pressure cooker recipe please…??
Thanks Judy! That sounds like it would be the perfect cheesecake for Christmas. I’ll have to put it on my list of things to make. 🙂 <3
Hi I’ve just Brought a smith and Nobel Electric Pressure Cooker with a cake setting. I want to make a cake and a cheese cake in it in a spring form tin. Do I need to use a trivet? Do I need to add any water to my bowl of Pressure Cooker and do I need to put the valve on closed or no? Do I need to remove silicon seal? Etc HELP PLEASE
Hi Sandi – yes, you always want to use a trivet when you are cooking pot in pot to keep it off the bottom of the pressure cooking pot with liquid in the pressure cooking pot underneath the springform pan. Anytime you are pressure cooking you need a liquid, the valve is always closed and the silicone seal is always used. Here’s a post to help you get started https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
I don’t have any kind of trivet to use in my pressure cooker. Can I just use an inverted bowl?
Thanks!
Some have used balled up aluminum foil instead of a metal rack / trivet. A bowl could work depending on how big it was and the material it was made from.
I was wondering if I can use the cake setting to cook the cheesecake?
Hi Karen – yes, the cake setting was designed for cakes like cheesecake.
I just found you and glad I did. I am going to try your Cheesecake recipe and have signed up for your newsletter. The other recipes say use paper towel and foil over to keep moisture out but that did not really work for me so I am glad to see that your recipe does not call for that. I have a silicone trivet with long handles to lift it out without the foil sling too.
Thanks again, Sue
Hi Sue – I’m glad you found me too. Thanks for signing up. Sometimes silicone will slow down the cooking, so you may need to increase the cook time slightly. Just check the cheesecake after the recommended cook time and see if it needs more time. Enjoy!
I’ve read so many comments here and there, and keep getting different responses. SO hopefully you can help me here. When using my springform pan, it leaks and will allow water into it when cooking. I use the trivet to keep the water out now, but it still leaks slightly. How much parchment paper is safe to use? Just on the bottom? Up the sides? Need a fix for my crustless quiche and cheesecakes.
Hi Laura – sorry you’re having trouble. That’s frustrating. Have you tried wrapping the bottom outside with aluminum foil?
My coworker just shared a link to a cheesecake she made this weekend. I was wondering how this could be converted for the Instant Pot. It has a brownie base. http://www.lifeloveandsugar.com/2017/03/08/kahlua-coffee-brownie-cheesecake/
Thanks!
Hi Eileen – that does look delicious. I would divide the ingredients in half and reduce the cooktime to 1/3 of the times listed in the recipe. Let me know how it goes if you try it.
I have an 8 quart Instant Pot. How much of a gap is needed between the springform cheesecake pan, and the side of the stainless steel pot, in order for the cheesecake can cook properly? I noticed you mentioned a 8″ pan will fit in an 8 quart Instant Pot, is that always true? Thanks.
Hi Londa – You’ll want at least 1/4 inch gap. Not any pan would fit, it depends on the 8″ pan – how big a rim it has, etc.
When you cover the springform pan with foil, do you just place on top of the pan or fold it down over the sides?
I foil it down over the sides just a little bit.
What kind of pressure cooker?
Hi Lyn – Here’s info on the pressure cookers I use https://www.pressurecookingtoday.com/faq/
Hi, I’d love to know whether you have a recipe for a classic New York style cheesecake, without all the extra flavors?
Hi Michaela – it doesn’t get much more classic than this one https://www.pressurecookingtoday.com/red-white-blue-pressure-cooker-cheesecake/ Enjoy!
Hello,
If I don’t want to cover the cheesecake with foil, can I use parchment paper? Or should I just leave it off? If I leave it off, what is the time adjustment for your recipes that say to cover w/ foil? Thanks for your help.
Hi Tricia – I would just leave it off. It depends on the recipe, but you could reduce the cook time about 5 minutes.
Hi Barbara,
I always enjoy reading your recipes. This inspired me to start blogging in English as well, thanks!! 🙂
Thanks Louie! Good luck with your blog. It looks super fun.
Hi there! I am dying to o make a iramisu cheesecake in my instant pot! Can I just follow the recipe, r does it need to be adjusted for a pressure cooker? I have an 8 at instant pot, and an 8″ Fat Daddios removable bottom pan.
Thanks, I look forward to hearing from you.
Hi Lisa – is the original recipe sized for an 8″ pan? How much liquid is in the cheesecake?
Hi, Sorry I took so long. Yes, it’s for an 8″ pan (but I only have a 7″, so I’ll probably use any leftover batter in mason jars),
And here is the ingredient list:, Tiramisu CheesecakeRemove recipe Adjust…
1 (12 ounce) package ladyfingers
1/4 cup butter, melted
1/4 cup coffee-flavored liqueur, divided
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
1/4 cup all-purpose flour
1 (1 ounce) square semisweet chocolate
Thanks in advance for your help!
Oops ,I DO have the 8″ pan!
I don’t think you’ll need to make any changes to the ingredients for an 8″ pan, but I wouldn’t fill it more than 2/3’s full. My guess is your cook time will be 40 minutes. I would cover the cheesecake with foil so the ladyfingers don’t absorb moisture. Let me know how it goes. Share a picture on Instagram 🙂
Thanks so much! Im off to the store for ingredients!
Until I get a pressure cooker can I make the same cheesecake in my oven?
Definitely – what size pan do you want to use?
What’s the secret with covering the cheesecake with foil or wrapping the base with foil?
Hi Darleen – some people are bothered by the little bit of water that can drip on the cheesecake when “baking” it in the pressure cooker. I usually prefer not to cover it with foil and just dab up any water on top with a paper towel. It has a longer bake time when it’s foil covered. I never wrap the base in foil. In the oven you wrap the base of the pan in foil to prevent water from leaking into the cheesecake when you cook it in a water bath. In the pressure cooker, I cook the cheesecake on a rack, so the cheesecake never rests in the water. But really it’s just a matter of figuring out which way you prefer to cook it, with or without foil on top and then a cook time that works with it covered or uncovered, and then just doing it that way every time.
Happy holidays!
I make these almost weekly. They’re SO good and easy!!!
Thanks! How nice 🙂
I am new to making cheesecakes. How do you know the middle of the cake is as done as you would like it. Should it be firm or still shake a little bit? How do you test for doneness in the middle part of the cake?
Hi Mike – it shouldn’t be completely firm in the middle but the edges should be firm and the middle like a set jiggly jello. You can also check with an instant read thermometer – at least 150°F.
Hi I want to make the pressure cooker triple chocolate layered cheesecake for my husband birthday but I only have a 9 and a 10 inch springform pan. Could someone adjust the recipe for me to accommodate my size pan. I’m really anxious about trying this new recipe in my pressure cooker. Thank you
Hi Cassandra – what size pressure cooker do you have? Does your 9″ pan fit in the pressure cooker?
Yes it does
I would make 1 1/2 times the recipe for a 9″ pan and you’ll probably need to increase the cook time about 10 minutes. Let me know how it goes 🙂
Okay, thank you for your input and I will give it a go. I will let you know the outcome. Thanks again
Your cheesecakes look amazing. Could I make these in a stove top pressure cooker? Thanks for your recipes.
Thanks La! You definitely can make cheesecake in the stove top pressure cooker without making any changes.
My cheesecake looks soufflé like with a cracked top. All ingredients were room temperature. I used a hand mixer to whip the cream cheese, sugar, sour cream, and vanilla. The eggs were mixed in until just combined. Where did I go wrong?
Hi Julianne 0 Sounds like it was cooked too long or didn’t have a natural pressure release at the end. However when you let it cool in the fridge it will lose most of the souffle look and still taste good.
I cooked it for 20 minutes. The pressure is released when it is turned off unless you do a quick release. It is a Cuisinart 6 qt. Would you suggest using a stand mixer next try over the hand mixer?
You could try a stand mixer. How long did you wait before you opened the pressure cooker?
I’ve just started to make cheesecake in my pressure cooker. I have a 7″ springform pan and have 3 different electric pressure cookers, but have opted to use the InstaPot for desserts. As I’ve been researching recipes, I’ve noticed a pretty big difference in cooking time – from 8 to 40 minutes. Why is that? I made the oreo cheesecake on this page this weekend and ended up having to put it back for another 10 minutes because the middle was really underdone. Now I am a little afraid of trying more recipes because the times are so different. Any advice?
Hi Lupe – recipes with an 8 minute cook time are generally cooking in a smaller pan, so less volume requires less cooking time. I assume the Oreo cheesecake was from My Baking Addiction with a 40 minute cook time. She covers the pan with foil which slows down the cooking and she’s added cookies to the batter which increases the volume so you’ll need the increased cooking time. Putting it back in to cook for a longer time isn’t really a problem with cheesecake, it’s very forgiving. Just be sure and use a natural pressure release of at least 10 minutes each time. Then when you make the Oreo cheesecake again and you know that 50 minutes works better for you, you can just set it for that initially. Thanks for the question 🙂
Can you use fat free or low fat cream cheese in place of original cream cheese?
Hi Cindy – I don’t recommend using fat free, but others have used low fat cream cheese successfully.
What type of trivet do you use in the bottom of the pressure cooker?
Hi Margrit – typically a trivet / rack will come with your pressure cooker, But if yours didn’t, here’s a link to one on Amazon that’s pretty inexpensive. http://amzn.to/2a7Qi9D
I’d like to try some of these with my new mini 4.5″ springform pans. Make 3 little cheesecakes. Should I reduce time maybe by 10 minutes?
Hi Tamar – I cooked my 4″ cheesecakes for 6 minutes. https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ Enjoy!
Can i make crustless cheese cake in pressure cookwr?
Yes you can – just line the bowl you’re using with parchment paper instead.
I would like to know if I can cook this in 4oz wide mouth mason jar? if so about how long and any tips on this thank you…..Happy Holidays
Hi Pamela – I cooked my mini 4″ cheesecakes https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ fro 6 minutes. I would give 6 minutes a try. Enjoy!
I am doing the mini’s as well– and will cook on high pressure for 6 minutes like you said, but how long should I do a the natural release for? Originally you said 15minutes but that was for the one large cheesecake and I wasn’t sure if it would be the same! Thank you so much! Excited to try this!
Hi Rebecca – I did a 10 minute natural release on my minis. Enjoy!
I made a cheesecake the other day and it turned out as advertised. First one in the instant pot. Flavor was great, cooked completely through, no cracks, etc…
I was just a bit disappointed with the consistency. I was hoping it would be much more dense/NY’ish. Briefly: 7″ pan, 16oz cream cheese, 2btsp sour cream, 1/2 cup sugar, pinch salt, tsp vanilla, 2 eggs and 1 egg yolk. 45 minutes on high pressure and a 20 min NPR.
Any suggestions on how to get that nice dense almost dry type cheesecake? Is this even possible in a pressure cooker given the moisture present?
Thanks.
Hi Adam – I would have said a longer cook time, but 45 minutes with a 20 minute NPR should have been plenty of time. Perhaps try it with heavy cream instead of sour cream and without the extra egg yolk?
how long do i cook a cheese cake in a pressure cooker using a 6 inch pan?
Hi Mary – you’ll probably need to add 10 minutes to the time in the recipe.
I was wondering if you have a suggestion on how to remove the cheesecake from the springform pan bottom without tearing up the crust. I would like to share my cheesecakes but I don’t like loaning out the bottom of my pan. I bought a wide turner to lift them off of the bottom but it doesn’t want to slide under the cheesecake to release it from the pan’s bottom.
Hi Nancy – I’ve had good luck using a thin spatula to loosen the cheesecake from the pan after it’s completely chilled. Others have lined the pan with parchment before adding the crust for easy removal.
Love, Love, Love your website. My mother in law who is German got me hooked on pressure cooking. However, up until now I have only made soups, rice, and mash potatoes in it. So today I decided to expand my horizons and try your cheesecake. So far it looks good but I am not sure when I should remove the springform ring and then the bottom (I have a Kuchenretter so I can remove it from the bottom easily).
Thanks so much Denise! Often I will run a knife around the edge of the cheesecake after it cools, if it hasn’t completely pulled away from the side. Then open the springform pan – just so it isn’t sticking to the sides. Then I close the springform pan, cover it with foil and refrigerated it until I’m ready to serve it. You could cover it without the springform, I just find it’s easier to do it that way. But don’t remove the springform until the cheesecake has cooled to room temperature.
Hey there those look amazing! I just got my instant pot and have all the ingredients except for the spring form pan. I am thinking of using a Pyrex bowl? Any suggestions….
Thanks Amber! Others have use a Pyrex bowl successfully. They just line it with parchment paper to it’s easy to remove. Enjoy!
Can cheesecake be cooked in a regular pressure cooker? Are the instructions the same?
Hi Carmi – yes, you can make cheesecake in a stove top pressure cooker and the instructions are the same. If you know you lose a lot of liquid in your stove top pressure cooker, you may want to add more water.
OMG!!!! Those Cheesecakes!!!! Can’t wait to give them a try. My whole family loves cheesecake.
Thanks Kay – so easy to love.
I’ve had great luck with the Meyer lemon cheesecake in a 7″ springform and now would like to try minis in wide mouth half pint jars. Any thoughts about cook time? Thanks!
Hi Melisa – glad you enjoyed the Meyer lemon cheesecake. I remember seeing how great it came out. Here’s a link to your Instant Pot Community Facebook post https://www.facebook.com/groups/InstantPotCommunity/permalink/933113960115926/ about your first attempt. I think you need 1 1/2 to 2 times the amount of ingredients to get a good result. Also, be sure and not overmix the ingredients and use a natural pressure release. Since your first try was 8 minutes you could try 6 minutes and cook them longer if need be. Let me know how it goes.
Love your recipes!
Love all recipes I’ve tried on your site, can’t wait to try more
Love all recipes I’ve tried on your site
Very nice photographs but I am unable to locate the recipie of any of your cheese cakes.
The names of the cheesecakes in the post are links to the recipes. You can also access all the cheesecake recipes from the dessert index https://www.pressurecookingtoday.com/category/dessert/. You can also use the search bar to search for a particular cheesecake.
Barbara. I asked a question under your Key Lime Pie recipe about whether I should make a change to my cooking time if I was using a 6″ pan (since the recipe there recommends a 7″ pan). I actually decided to make the Meyer Lemon Cheesecake since I couldn’t find any key limes. After reading your recipe more thoroughly, I noticed that you suggested a range of 15-25 minutes under pressure, depending on what consistency you liked your cheesecake. So with that in mind, I made the Meyer Lemon Cheesecake in a 6″ pan and put it under pressure in my Instant Pot for 20 minutes. (I didn’t cover it with foil.) The 6″ pan allowed me to lower the pan into the cooker without a sleeve. At any rate, the result was nothing short of cheesecake nirvana! So today I researched the web a bit for chocolate cheesecake recipes and made adjustments to your Meyer Lemon Cheesecake and again made a perfect cheesecake. Wow. Thanks for your recipes!
BTW, I loved reading your recipe for rice pudding. When I was a child, my father worked for the Deseret News and Salt Lake Tribune, and his favorite spot to eat was Lamb’s Cafe. He’s in his late 80s now and rarely gets back to Utah, but when he does, he always makes a trip to Lamb’s. I’ve eaten there with him many times over the years.
Thanks so much Bob! Glad you’re loving my recipes. Chocolate cheesecake sounds like a must try. So fun that you’ve eaten at Lambs. It’s definitely the place to eat if you worked at the Trib. I worked for a while next door to Lambs in the Walker Building and we often took our coffee breaks at Lambs.
would these recipes work in the tupperware pressure cooker (for the microwave) and would we cook it for the same amount of time?
Hi Lorraine – I’m sorry I don’t have any experience with the Tupperware pressure cooker. I would think the biggest obstacle would be to find a pan that would fit inside it since it’s only 2 qt. and my electric pressure cookers are 6 qt.
Can this cheesecake be made in a smaller size? We are just 2 and it would be too much for us.
Maybe in a smaller pan and half the recipe. Then need to know the time to ook.
Hi Carolyn – sure you can make it in a smaller pan, but I haven’t tried it. I would start with a 10 minute cook time. Or, cheesecake freezes very well, so you could always freeze half for another day.
Thank you for your reply. I am still learning how to use my pressure cooker. I got an electric 8 qt for $10 from friend’s mom who only used it a few times as she didn’t cook small portions.
I am learning to use it for the 2 of us.
I love making cheesecake in my pressure cooker. I always use your toffe pecan recipe as a base for the cheesecake filling. I have used different crusts and toppings but that filling has always worked for me. The one thing I do now..after several times making cheesecake..is I wrap the entire spring form pan in heavy aluminum foil. I thought the crust a bit soggy and wrapping the whole pan seems to help with that. Pressure cooker cheesecakes are truly devine
Hi Robin – thanks for sharing your favorite. I haven’t had a problem with soggy crusts, but thanks for sharing your tip if others have had struggles with it.
Barbara, I use your Meyer lemon cheesecake recipe as my base for all of my pressure cooker cheesecakes and they always turn out perfectly. My husband isn’t a fan of lemon, so instead of adding in lemon juice, I usually add in mini semi-sweet chocolate chips. Making cheesecake in the pressure cooker is so easy. I don’t even use the foil sling; I bought a silicone steamer off of Amazon (http://www.amazon.com/Food-Steamer-Silicone-Foods-Vegetables/dp/B00ZT7FDYW/ref=sr_1_17?ie=UTF8&qid=1440796496&sr=8-17-spons&keywords=silicone+steamer) and it fits perfectly in my electric pressure cooker. Your peanut butter cheesecake looks amazing; think I’ll be trying that one next!
Hi Julie – I love the idea of adding chocolate chips instead of the lemon. Thanks for sharing the silicone steamer. I’ll have to check it out.
Barbara, I have made three different pressure cooker cheesecakes, all adapted from your original one. They are so creamy, so easy and I look forward to making more. Your tips are great. Mine have always turned out perfect.
Hi, thanks for all the recipes, love them all! Do you know if there’s a way to make key lime pie in a pressure cooker?
Darin
Thanks Darin – I’m glad you’re loving my recipes. You could easily do a key lime cheesecake, and I don’t know why a key lime pie wouldn’t work either. Sounds like a challenge. 🙂
Thank you SO much for sharing all of these great tips, Barbara. As I’ve been saying every time you post a new recipe, I want to try a cheesecake in the pressure cooker in the worst way, but still haven’t gotten around to it. I’ll get to it, and when I do, this post is going to be a great help for my first attempt.
I love it! Now which one to make first…..decisions, decisions….that’s OK though-they’re sweet decisions-the best kind. 🙂