This Instant Pot Cherry Cheesecake is a vanilla cheesecake on a graham cracker crust, and topped off with a homemade, fresh cherry sauce. This Cherry Cheesecake is decadent, creamy, and just so delicious! You won’t be able to have one slice.
WHAT CHERRIES SHOULD I USE FOR THIS INSTANT POT CHERRY CHEESECAKE?
I saw fresh cherries in the grocery store the other day, and I just HAD to get them to make a cheesecake.
I decided to go with “Queen Ann” cherries, but you can use whatever sweet cherry that you have available. Other popular options are Bing, Lambert, and Sweetheart cherries. Any sweet cherry will do. It really is a personal preference.
HOMEMADE CHERRY SAUCE
It is easier than you think to make your own toppings. I am not a huge fan of canned pie filling and toppings so I make my own! It literally takes five minutes and it tastes SO much better than the canned stuff.
The most difficult part of this process is pitting the cherries… It is a time consuming process, but so worth it in my opinion.
You have a couple of options when it comes to pitting cherries. You can use a cherry pitter tool, OR you can use a metal or plastic straw! I didn’t have a pitter myself, so I tried the straw and it worked so well!
After you have your cherries finished, all you have to do is add them into a saucepan, add some sugar and cornstarch to thicken and some almond extract and that is it! Super simple and you can make a bunch at one time to keep on hand.
BAKING IN AN INSTANT POT
If you haven’t made cheesecake in the Instant Pot, you are really missing out. I thought the whole idea was crazy when I first heard of it, but once you try that first cheesecake in the Instant Pot, you will never go back.
“Baking” in the Instant Pot is super easy and, in my opinion, it gives the cheesecake an amazing texture. Typically when you bake a cheesecake, you have a water bath to keep the cheesecake from cracking.
Since the inside of the Instant pot is humid, it prevents cracking and just gives the cheesecake an all around creamy texture.
If you haven’t given the Instant Pot a try yet, I 100% recommend this one. We use it almost daily. It is worth every penny and makes life so easy with two hungry boys.
TIPS FOR MAKING A PERFECT INSTANT POT CHEESECAKE
I have made several Instant Pot cheesecakes in my time as a food photographer and blogger. So, I know a thing or two about a thing or two, and Instant Pot cheesecakes are definitely one of those things that I would consider myself a pro at.
I am going to fill you in on all the tips and tricks to getting that PERFECT cheesecake the first try.
First things first, the crust. I have had a lot of people ask if the crust is soggy. The short answer is…it CAN be. I have tried several things to keep this from happening, but the one thing that consistently gives me that crunchy crust is baking the crust before adding in the filling. Just pop it in a 350 degree oven for about 10 minutes and it will be perfect.
My second tip is the cream cheese. If you are making a cheesecake, PLEASE use high-quality cream cheese. I use Philadelphia. The quality of the cream cheese determines the end result of your cheesecake.
With that, make sure that your cream cheese is at room temperature before you start. This is also important to keep consistency within the filling. If you use cold cream cheese it won’t whip up correctly and you will probably have a lumpy cheesecake.
I ALWAYS cream my cream cheese for a good 5-8 minutes before I ever add anything else. This gives the cream cheese a nice creaminess and just creates a perfect, smooth, base for your cheesecake. Take the extra time, I promise it is worth it.
FAQ’S and TIPS
Q: MY CHEESECAKE LOOKS UNDERCOOKED! WHAT DID I DO WRONG?
A: NOTHING! When you make a cheesecake in the Instant Pot it will look undercooked when you first take it out. That is normal. Let it cool to room temperature then place in the refrdigerator overnight to set completely. You will have a perfect cheesecake the next day!
If you cook the cheesecake any longer, you will over bake it and it will become dry and crumbly..:(
Q: CAN I USE A 6″ SPRINGFORM PAN FOR THIS RECIPE?
A: Absolutely, feel free to use a 6″, just know the cheesecake will come out thicker. Also, add on about 5 minutes cook time.
Q: CAN I BAKE THIS CHEESECAKE IN AN OVEN?
A: Yes, follow the directions as written. Bake the crust in a 350 degree oven for about 10 minutes before adding the filling. Add the cheesecake into a 350 degree oven for 15 minutes then without opening the door, reduce the heat to 200 degrees for about 40 minutes or until the center slightly jiggles but the edges are set. Turn off the oven, and slightly crack the oven door for about 30 minutes to allow the cheesecake to cool slowly. This helps prevent cracking.
Cool the cheesecake to room temperature and then transfer to the refrigerator to set overnight.
PRO TIP: To get the perfect slice, take a large butcher knife, and run it under hot water for 2-3 minutes to warm it up. You can also use a kitchen torch but be careful. Remove any water from the knife and make your first cut into the cheesecake. Run the knife under water to clean, wipe off the excess water, and make your second cut.
IF YOU LOVED THIS INSTANT POT CHERRY CHEESECAKE AS MUCH AS I DO, MAKE SURE YOU SHARE IT WITH YOUR FRIENDS ON FACEBOOK AND PINTEREST SO THEY CAN MAKE IT TOO!
HAVE FRESH CHERRIES THAT YOU NEED TO USE?? CHECK OUT THESE RECIPES!
Instant Pot Cherry Cheesecake
- 7 inch spring form pan
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter melted
- 2 8 oz. packages cream cheese room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
- 2 cups fresh cherries washed and pitted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 Tablespoon cornstarch- dissolved in 1 Tablespoon of water
- 1/2 teaspoon almond extract
- Preheat your oven to 350 degrees/F.
- Add graham crackers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
- Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
- Add the cherries, sugar, into a medium saucepan and heat over medium heat until boiling. Reduce heat and simmer for 5-6 minutes or until the cherries are soft.
- Reduce heat to medium-low and add in the cornstarch slurry and whisk until combined. Whisk until the sauce thickens slightly. About 2 minutes.
- Remove from heat and add in the almond extract. Allow to cool completely.
- Once the cheesecake is set, pour the cherry sauce over the top and serve.
- Store any left over cheesecake in the refrigerator for up to three days.