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Instant Pot Cherry Cheesecake

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.
Prep Time 10 mins
Cook Time 40 mins
Set Time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 7 inch spring form pan

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 4 Tablespoons butter melted

Filling

  • 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

Strawberry Topping:

  • 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

Instructions
 

Crust

  • 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.

Filling

  • 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.

Topping

  • 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.
Keyword Cheesecake recipes, Cheesecakes, Cherry Cheesecake, instant pot cheesecake recipes