When I learned how to make Cherry Cheesecake in the Instant Pot my life changed forever! My favorite dessert has always been a creamy and delicious cheesecake topped with cherry pie filling.
But I always hesitated to bake one because it was difficult to make in the oven. But when I purchased my 6 quart Instant Pot Duo I was excited to give it a try.
So after I perfected my Hard Boiled Eggs and White Rice in this popular multi-cooker, I knew I had to expand my horizons. Since then I have not only made this delicious and classic cheesecake recipe, I have also ventured out to make several other varieties as well.
Other Instant Pot Cheesecake Recipes
How To Make An Instant Pot Cherry Cheesecake
- Instant Pot
- 7 Inch Springform or Push Pan*
- Sling, homemade or store-bought
This recipe was tested over and over in a 6 quart Instant Pot and was made in a 7 inch springform pan. Although an 8 inch springform pan will fit perfectly in an 8 quart Instant Pot and can be used for this recipe, the cook time will need to be adjusted accordingly.
Because the cheesecake made in a larger pan will be thinner, the cook time can be decreased by 3-4 minutes. However, as stated above, I have not tested this recipe in a larger pan to give you an exact recommendation on the cook time required.
- graham cracker crumbs
- granulated sugar
- unsalted butter
Cheesecake Filling Ingredients
- cream cheese
- granulated sugar
- all-purpose flour
- sour cream
- pure vanilla extract
- cherry pie filling
The first step in making a Cherry Cheesecake in the Instant Pot is to prepare the crust. Mix the graham cracker crumbs with the sugar and melted butter.
Then place the mixture in the bottom of the springform pan. Use the bottom of a glass or a measuring cup to press the mixture tightly together.
Be sure to compress the graham crackers up the sides a little as well. This will help the filling to remain in the pan, and not seep out during the cooking process.
Place the crust in the freezer while you prepare the cheesecake filling.
Before you make your filling, be sure that your cream cheese and eggs are at room temperature. This will make a HUGE difference in the consistency of your cheesecake.
In a large mixing bowl, beat the cream cheese until nice and smooth. Make sure there are no clumps throughout the mixture before adding the sugar. Then beat the sugar with the cream cheese until well combined.
Now it is time to add the room temperature eggs. However, this is the most crucial step when making any cheesecake. Mix the eggs just until incorporated.
If you mix the eggs too much, the cheesecake will be lumpy and the consistency will be extremely off. Therefore, only mix on low speed until the egg has broken up and has just combined with the cream cheese mixture.
Now add in the flour and sour cream and again, lightly beat until combined. Next, fold in the vanilla. Now you are ready to pour the cheesecake batter into the springform pan.
Once you have the cherry cheesecake batter poured in the springform pan it is time get it into the Instant Pot. But first, be sure to add the water and trivet inside.
Then using a sling, or a handmade one made of aluminum foil, carefully lower the pan onto the trivet.
Now comes the big dilemma….to cover the cheesecake or not. I have cooked it without foil covering the top and with a foil cover. And my personal opinion is that either way works.
Regardless of which method you choose, you will need to blot the condensation off the top of the cheesecake after it is cooked. And for me, I rather do a little more blotting with a paper towel than mess with making sure the springform pan was appropriately covered.
Once your cherry cheesecake is lowered on the trivet in the Instant Pot lock the lid in place. Move the valve to the SEALING position and press Manual/Pressure Cook and cook for HIGH pressure for 30 minutes.
After The Cook Time Expires
Just like with all Instant Pot recipes, it will take time for the pot to come to pressure before the actual cook time begins. However, when the cook time expires, do not do anything until the valve pin drops on its own.
This process is called Natural Pressure Release. And all this means is that after the cook time, the pot will naturally release the pressure built up inside the Instant Pot.
When the pressure releases completely, the pin in the lid will drop down and you will be able to remove the lid.
Now use a paper towel to blot the extra condensation on top of the cheesecake. Make sure that your cheesecake is cooked through by jiggling the pan slightly. If the very center of the cheesecake jiggles, no bigger than the size of a nickel, it is done.
However, wait 5 minutes before removing the cherry cheesecake from the Instant Pot. When you are ready, carefully lift the sling to remove the pan to a cooling rack. Let it cool completely.
Then cover the cheesecake and place in the refrigerator for at least 4 hours before serving. I have put the cheesecake in the fridge without covering it, and the top tends to dry out and crack.
Once you are ready to serve, run a knife down the sides of the springform pan to loosen the cheesecake from the sides. Then slowly open the springform pan.
Now you can add the cherry topping on the entire cheesecake, or on individual servings as desired. Continue to refrigerate any leftovers, if there is any!
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- 1 cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 4 tablespoons all-purpose flour
- 4 tablespoons sour cream
- 2 teaspoon pure vanilla extract
- 1.5 cup cherry pie filling
- Place the trivet in the bottom of your Instant Pot. Add 1 1/2 cups of water inside the Instant Pot Liner.
- Combine graham cracker crumbs, sugar and melted butter in a mixing bowl with a fork. Place the crust in the bottom of the 7" springform pan. Use a flat-bottom glass to press the crust onto the bottom and slightly up the sides. Place pan with crust in the freezer while you prepare the batter.
- In a large mixing bowl, beat cream cheese for 30 seconds. Add sugar and and continue to beat until well incorporated.
- Add eggs and mix just until combined. It is important here to Not Overmix.
- Add flour and sour cream to batter and again mix just until combined. Add vanilla and fold in with a spatula.
- Pour the cheesecake batter over the prepared chilled crust. Place pan carefully on the trivet in your Instant Pot. *You can use a homemade sling made of foil or a commercially bought sling to lower the pan onto the trivet.
- Lock the lid in place and move the valve to SEALING position.
- Pressure cook/manual on HIGH pressure for 30 minutes. Once the cook time is up, let the Instant Pot Natural Pressure Release. Once the pin drops, remove the lid.
- Using a paper towel, gently blot the surface of your cheesecake from any built up condensation. Let cheesecake cool for 5 minutes, then carefully lift it out of the Instant Pot.
- Let the cheesecake cool completely, then cover and place in the refrigerator to chill for at least 4 hours.
- Top cheesecake with pie filling right before serving.
To cut perfect slices, clean the knife after each cut. Recipe provided by Make Your Meals
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 436Total Fat: 28gSaturated Fat: 16gUnsaturated Fat: 0gCholesterol: 121mgSodium: 281mgCarbohydrates: 39gFiber: 1gSugar: 18gProtein: 6g