This Instant Pot Cherry Cheesecake is creamy and delicious and cooks up perfect in the pressure cooker! You get the classic Cherry Cheesecake flavor in half the time.
The Instant Pot makes amazing desserts and cheesecake is one of the best desserts you can make in your pressure cooker. It saves you time and you get the creamiest cheesecake every time. Every bite melts in your mouth!
Instant Pot Cherry Cheesecake
We are huge fans of cheesecake at our house. And now that I’ve had success making one in the Instant Pot we will get to enjoy them more often.
With this Instant Pot Cherry Cheesecake recipe you get a buttery graham cracker crust and a creamy cheesecake swirled with cherry pie filling!
Instant Pot Cherry Cheesecake Ingredients
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
2 large eggs
1 teaspoon almond extract
1/4 cup sour cream
1 cup cherry pie filling
Instant Pot Cherry Cheesecake Crust Ingredients
3/4 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar
How To Make Instant Pot Cherry Cheesecake
Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan greased, lined or sprayed with non-stick cooking spray. I use this 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Pan from Amazon.
Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the almond extract and sour cream and mix until smooth.
Pour into springform pan on top of the graham cracker crust. Add cherry pie filling and swirl it into the cheesecake. Run a fork back and forth through the cheesecake several times to remove air bubbles. Cover with foil.
Pour one cup of water into the inner pot of the Instant Pot. Make a sling out of aluminum foil to lower the pan into the pressure cooker. You can also set the cheesecake pan on a trivet in the Instant pot.
Close the lid of the Instant Pot and turn to sealing position. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours before serving.
Top with additional cherry pie filling or other dessert toppings such as whipped topping or ice cream and serve.
Tips On Making Instant Pot Cherry Cheesecake
- To avoid lumps, the ingredients should be at room temperature.
- Beat the Cream cheese and sugar until it’s well blended and smooth.
- Use a food processor to make the crust if you have one. So much easier!
- I always use Philadelphia Brand Cream Cheese. I think it tastes better.
- Always use full fat cream cheese when making a cheesecake.
Pie Filling Topping Options
You can use any variety of pie filling you like in this recipe. My husband loves cherries so I used cherry pie filling. You can also use blueberry filling, strawberry filling, apple filling, peach filling or blackberry filling. So many different choices and they will all be great in a cheesecake.
Instant Pot Cherry Cheesecake
This Instant Pot Cherry Cheesecake is creamy and delicious and cooks up perfect in the pressure cooker!
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 tsp almond extract
- 1/4 cup sour cream
- 1 cup cherry pie filling
Instant Pot Cherry Cheesecake Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Instructions
-
Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan greased, lined or sprayed with non-stick cooking spray.
-
Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Add in the almond extract and sour cream and mix until smooth.
-
Pour into Springform pan on top of the graham cracker crust.
-
Add cherry pie filling and swirl it into the cheesecake.
-
Run a fork back and forth through the cheesecake several times to remove air bubbles.
-
Cover with foil.
-
Pour one cup of water into the inner pot of the Instant Pot.
-
Make a sling out of aluminum foil to lower the pan into the pressure cooker. You can also set the cheesecake pan on a trivet in the Instant pot.
-
Close the lid of the Instant Pot and turn to sealing position.
-
Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
-
Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours before serving.
-
Top with additional cherry pie filling or other dessert toppings and serve.
Recipe Video
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Gail Bolander says
January 4, 2020 at 12:47 pmThis looks fantastic! I’m new to IP so I do have a question… If you’re pouring 2 cups of water into the IP then lowering the spring form pan down into it, wouldn’t it make the the crust and maybe part of the cream cheese get soaked in water for a while? Also, your picture above looks like you may have lined the pan on the sides before adding the cheese cake, Do I need to do that as well? I didn’t see that part in your directions so I was just wondering. xo Looking forward to trying out your shredded chicken as well!
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Judy says
January 4, 2020 at 7:45 pmHi Gail! You can use 1 cup of water. I updated the recipe to reflect that. You can also set the cheesecake pan on a trivet in the Instant pot which will raise it up higher so you won’t have to worry about water getting in the pan. You can either grease, line, or spray the Springform pan with nonstick cooking spray. Hope you enjoy it!