Pressure Cooker Cheesecake
Let’s Talk Cheesecake and That Pressure Cooker
Okay. So, have you ever had one of those days where you’re craving something creamy and decadent, but you just don’t want to turn the oven on and heat up the whole house? That was me last summer. I’d seen all these fancy Instagram posts about pressure cooker cheesecake and finally said, “Well, why not?” Of course, my first attempt basically looked like a pancake and tasted… let’s just say, ‘overly rustic’, but with a little tinkering — and, I confess, some late-night snacking — this method has become my lazy-day favorite. Anyway, pressure cookers: not just for soup, am I right?
Why You’ll Love This (Or, At Least, Why My Family Does)
I make this when the weather’s gross or if someone’s got a birthday but I’ve forgotten to plan (don’t tell my sister). It’s one of those recipes where my kids come running (sometimes sliding, socks on tiles, dangerous but adorable) into the kitchen. And honestly? There’s no need to fuss with a water bath or complicated oven settings—just pop the whole thing into the pressure cooker and let it do its magic. Plus, fewer dishes. (If you know, you know.)
Gathering Your Ingredients (Swaps Welcome!)
- 1 1/2 cups graham cracker crumbs (sometimes I grab digestive biscuits instead—no judgment here)
- 2 tbsp sugar (honestly, I’ve skipped this and nobody noticed)
- 1/4 cup melted butter (my grandmother used salted, I usually just use what’s on hand)
- 16 oz (about 450g) cream cheese, softened (you can use Neufchâtel, but the texture gets just a bit lighter)
- 1/2 cup sugar
- 2 large eggs (I once used medium and, eh, not much difference)
- 1/4 cup sour cream (Greek yogurt works if you’re in a pinch)
- 1 tsp vanilla extract (that real fancy stuff is lovely, but any vanilla sorta does the job)
- 1 tbsp flour (optional — only if you want things super sturdy; I usually skip it)
How I Actually Make It (Step by Step — Sorta)
- Start with the crust. Toss your graham crumbs, 2 tbsp sugar, and melted butter in a bowl until it looks like wet sand. Press it in the bottom of a 7-inch springform (if you have a slightly bigger one, just don’t press the crust too far up). Line the bottom with parchment if you’re feeling fancy. Chill while you do the rest.
- Beat the cream cheese until it’s smooth—this is where I usually sneak a taste, by the way. Add in the 1/2 cup sugar and keep mixing. Don’t worry if it’s a little lumpy; it always smooths out once you add the eggs.
- Add eggs, one at a time, then mix in sour cream, vanilla, and optional flour (on second thought, I actually hardly ever add it). Go gentle with the mixing at this stage – overmixing can cause cracks. Or so they say, mine still crack sometimes.
- Pour your filling over that chilled crust and give the pan a little tap on the counter (loud banging optional but somehow satisfying).
- Cover the pan with foil – honestly, this helps, but if you forget, the world doesn’t end, you just get a little more condensation.
- Set up your pressure cooker: add a cup of water in the bottom, then put in the trivet or a makeshift sling from foil if you’ve lost your trivet like I tend to do.
- Pop the cheesecake in, set it to high pressure for 34 minutes, and let it naturally release for about 10 minutes after (I’ve rushed this and regretted the gooey center).
- Carefully lift the pan out, take off the foil (avoid the steam; trust me, learned that the hard way), and cool it to room temp. Then chill at least 4 hours — overnight is best, which means you can procrastinate dessert and be praised for your patience.
Notes (i.e., Things I Figured Out the Awkward Way)
- If a little water sneaks onto the cake, just blot it off with a paper towel—no one can tell once it’s chilled.
- Cracks happen. Top it with fresh berries or a quick jam and no one cares.
- I think the texture’s even better the next day, although honestly there’s never leftovers here.
Variations — Some Genius, Some… Not So Much
Sometimes I swirl a bit of melted chocolate or jam into the batter before cooking—looks fancy, tastes even better. Once I tried a peanut butter swirl, which was great, but the time I tried caramel popcorn on top… well, let’s just say it’s not a combo I’ll revisit soon. Lemon zest is a winner though; just a little in the batter, zingy and bright.
Equipment (and How to Improvise if You Lack It)
- Pressure cooker (Instant Pot is what I use, but any will do your bidding)
- 7-inch springform pan (if you only have a taller one, line with parchment a bit higher up the sides, nothing fancy)
- Trivet, or the aforementioned homemade foil sling (seriously, just fold a long strip, works fine)
- Electric mixer, or just a sturdy whisk and a little elbow grease if you’re feeling old-school
Storing It (Or Trying To…)
This cheesecake should keep well in the fridge, tightly wrapped, for up to four days. So says the experts, anyway — in my house, it rarely makes it past breakfast the next afternoon (no shame in cold cheesecake with coffee, by the way).
Serving It Up — My Favorite Ways
Cut a rustic wedge, top with a heap of fresh strawberries if they’re around. Or nothing at all. Birthday candles work, but my son once asked for it with chocolate sprinkles and maple syrup… so apparently it’s also breakfast food? We’re very inclusive with dessert at my place.
Real-Life Pro Tips I Wish I’d Known Sooner
- Let it cool before slicing. I once tried to hurry things with the freezer and it turned into a slightly frosty, shattered mess. Worth the wait.
- Don’t overmix after adding eggs. I used to think more mixing = smoother, but actually the less you fuss, the creamier it is. Just trust the process.
Pressure Cooker Cheesecake FAQ (Because Yes, I Get These Questions!)
- Can I make this without a springform pan?
- Technically, yes. I’ve used a round Pyrex dish in a pinch — foil helps you lift it out. Slices get a bit shaggier but, hey, it still tastes dreamy.
- My pressure cooker doesn’t have a ‘cake’ button — is that ok?
- Doesn’t matter; just use manual high pressure. All you really need is the timer.
- What if my cheesecake is still jiggly in the middle?
- It’s fine, truly! Cheesecake sets up as it chills. Unless it’s full-on soup, chill it a few hours and it thickens up.
- Can I freeze leftovers?
- Yes, but wrap it well and consider slicing first so you can thaw individual pieces. Or so I’ve read — I’ve never had to freeze any.
Side note, if you want to nerd out about cheesecake science, check Serious Eats’ deep dive. Or peep this recipe at Pressure Cook Recipes — everyone does it a bit different, which kind of proves there’s no one right way, right?
Anyway. If you ever wondered if your pressure cooker could pull off a showstopper dessert — now you know. Don’t be shy! It’s cheesecake, not rocket science (though it’s a close call on mess-making). And if you have questions, or want to tell me your favorite topping, drop them below — or in a text, if we share the same tiny town.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Instructions
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1Grease a 7-inch springform pan. In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form the crust.
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2In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs, sour cream, vanilla extract, and flour; mix until just combined.
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3Pour the cream cheese filling over the crust and smooth the top with a spatula.
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4Cover the pan tightly with aluminum foil. Pour 1 cup of water into the pressure cooker and place a trivet inside. Set the pan on the trivet.
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5Lock the lid and set the pressure cooker to high pressure for 35 minutes. Allow a 10-minute natural release, then vent remaining steam.
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6Carefully remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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