This delicious Instant Pot Cherry Cheesecake Recipe is a delicious and easy recipe combining the ease of an instant pot and the deliciousness of a cherry Cheesecake. Find out how easy it is to make a cheesecake in your instant pot.
Instant Pot Cherry Cheesecake Recipe
Who doesn’t love delicious cheesecake? Here’s your chance to create a delicious Instant Pot Cherry Cheesecake in half the time a traditional recipe would take , with all the delicious flavor.
So check out the fantastic Instant Pot Cherry Cheesecake recipe below and fall in love with all these delicious flavors!
What you need to make an Instant pot cherry cheesecake
For the Cheesecake Filling
2-8oz packages cream cheese, room temperature
1/2 cup brown sugar
1/4 cup sour cream
2 teaspoons vanilla
2 eggs
1 teaspoon salt, to taste
For the Chocolate Crust:
1 1/4 cups graham crackers (I used chocolate graham crackers but plain is great)
3 Tablespoons melted butter
2 Tablespoons sugar (or more to taste)
Plus Cherry Pie Filling for topping
How to make a cherry cheesecake in the Instant pot
Directions:
Take out the bottom of your springform pan and trace it onto a piece of parchment paper.
Cut out the circle of parchment paper and reassemble your pan, placing the parchment circle on the bottom.
Next, cut 2 large 1 1/2 foot lengths of tinfoil and sandwich them with a piece of paper towel in between.
Wrap around the bottom of the springfoam pan to prevent water from the instant pot from leaking into your cheesecake.
Wrap around the bottom of the springfoam pan to prevent water from the instant pot from leaking into your cheesecake.
Place the cream cheese in a large bowl and add in the sugar and sour cream.
Beat until smooth, about 1 minute.
Add in the eggs and vanilla, beat to fully incorporate, and then add the salt to taste.
Set aside.
In a second bowl, combine the graham crackers, melted butter and sugar until a texture somewhat like wet sand appears and no graham crackers are dry. (Adjust the amount of butter and sugar as needed.)
melted butter and sugar until a texture somewhat like wet sand appears and no graham crackers are dry. (Adjust the amount of butter and sugar as needed.)
Press the graham cracker mixture into the bottom of the springfoam pan to form a tight crust, and then pour the cream cheese mixture overtop
Fill your IP with water until the 2″ mark. (If you still have your trivet, use it to elevate your cheesecake but I made it without and my cheesecake still turned out great.)
Place the wrapped cheesecake in the IP and secure the lid.
Select “manual” and decrease the time to 35 minutes. Natural release for 10-12 minutes.
Cover and chill the cheesecake for 2 hours or overnight.
Remove and flip
When ready to serve, warm up 1 cup of the cherry pie filling and place on top of the cheesecake.
Doesn’t this look heavenly?
Enjoy!
Make sure and pin this recipe to save for later:
Instant Pot Cherry Cheesecake Recipe
This delicious brings all the tasty flavors of a cherry cheesecake in half the time.
Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes
Ingredients
- For the Cheesecake Filling
- 2-8oz packages cream cheese, room temperature
- 1/2 cup brown sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon salt, to taste
- For the Chocolate Crust:
- 1 1/4 cups graham crackers (I used chocolate graham crackers but plain is great)
- 3 Tablespoons melted butter
- 2 Tablespoons sugar (or more to taste)
- Plus Cherry Pie Filling for topping
Instructions
- Take out the bottom of your springform pan and trace it onto a piece of parchment paper.
- Cut out the circle of parchment paper and reassemble your pan, placing the parchment circle on the bottom.
- Next, cut 2 large 1 1/2 foot lengths of tinfoil and sandwich them with a piece of paper towel in between.
- Wrap around the bottom of the springfoam pan to prevent water from the instant pot from leaking into your cheesecake.
- Place the cream cheese in a large bowl and add in the sugar and sour cream.
- Beat until smooth, about 1 minute.
- Add in the eggs and vanilla, beat to fully incorporate, and then add the salt to taste.
- Set aside.
- In a second bowl, combine the graham crackers, melted butter and sugar until a texture somewhat like wet sand appears and no graham crackers are dry. (Adjust the amount of butter and sugar as needed.)
- Press the graham cracker mixture into the bottom of the springfoam ban to form a tight crust, and then pour the cream cheese mixture overtop
- Fill your IP with water until the 2" mark. (If you still have your trivet, use it to elevate your cheesecake but I made it without and my cheesecake still turned out great.)
- Place the wrapped cheesecake in the IP and secure the lid.
- Select "manual" and decrease the time to 35 minutes. Natural release for 10-12 minutes.
- Cover and chill the cheesecake for 2 hours or overnight.
- When ready to serve, warm up 1 cup of the cherry pie filling and place on top of the cheesecake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 229 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 321mg Carbohydrates: 18g Fiber: 0g Sugar: 12g Protein: 4g
*Servings depend on the size of springfoam pan and size of slice.
Looking for other great instant pot recipes? Check out this delicious Instant pot Brown Sugar Grits.
18 Comments
[…] Cherry Cheesecake […]
May 26, 2018 at 12:21 am[…] Cherry Cheesecake […]
April 5, 2018 at 11:37 am[…] Cherry Cheesecake – Conservamom […]
February 21, 2018 at 1:38 pmWe love cheesecake. This looks delicious. I need to make this soon
April 20, 2017 at 5:49 pmThis sounds so good. I love cheesecake. I will be making this soon
April 17, 2017 at 7:33 amSuch a great recipe to try as I just love cheesecake. Is breakfast to early to have a slice?
April 16, 2017 at 2:16 pmYum!!!! I need an instant pot first lol
April 15, 2017 at 8:32 pmI think I will make this very soon. It looks too delicious not to make.
April 15, 2017 at 3:42 pmthis looks amazing I will have to try this for Easter… off to the store I go!
April 15, 2017 at 11:45 amI love our Instapot and I love cheesecake even more. I cannot wait to try this recipe!
April 13, 2017 at 11:47 pmThis looks like a must try! I would try it with Strawberries though, as cheeries aren’t my favortie! Thanks for the post!
April 12, 2017 at 11:55 amWe have been on the fence about getting one of these. I feel like if I show my husband this he’d be more into the idea, he loves cheesecake!
April 11, 2017 at 5:00 pmYay!! I can’t wait till mine gets here!! I am totally making this!! Cheesecake is my favorite!!
April 11, 2017 at 10:03 amCheesecake is my favorite dessert, so I’m going to want to give this a try really soon!
April 11, 2017 at 7:31 amSo yummy! I got to make this cheesecake. Saving on my Pinterest.
April 10, 2017 at 11:22 pmOh my! I love cheesecake but it’s so time consuming to make! This looks so much easier! I want to get an instant pot so badly!
April 10, 2017 at 11:11 pmOh wow, I didn’t know you could make cheesecake with an Instant Pot! I don’t have one yet but if I don’t get one for Mothers Day I am buying one anyway! 🙂 I can’t believe how fast it works!
April 10, 2017 at 9:54 pmThis looks fabulous! I’m hoping to get an instant pot for Mother’s Day; I’ve been hinting since last month.
April 10, 2017 at 11:26 am