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Cheesecake is one of the best desserts around. It can be dressed up so easily with a little frosting and creative design. I took a basic New York cheesecake recipe and made a few tweaks.
I ended up with a delicious peppermint flavored cheesecake that is perfect for the holidays or any time of year.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
How to Make Cheesecake in a Springform Pan
Making an Instant Pot cheesecake in a springform pan is a simple process once you learn how. The basic steps are the same for both conventional oven cooking and for cooking a cheesecake in a pressure cooker.
To begin, follow your cheesecake recipe instructions.
Next, prepare the springform pan. Here are a few ways to prepare the pan:
- greasing or spraying the pan with nonstick cooking spray
- lining the bottom and side surfaces with parchment paper
- a combination of both
Then, pour the cheesecake filling into the pan and follow recipe instructions for covering and baking or cooking time and method.
How to Remove Cheesecake from Springform Pan
The best way to remove cheese from a springform pan is to prepare the pan prior to cooking. Follow the methods listed above to prepare the springform pan.
Pro tip: Cool the cheesecake on the counter for an hour after removing it from the oven or a pressure cooker. The cheesecake will continue to cook and set during this time.
After that, refrigerate the cheesecake for 12 hours.
Then, gently slide a knife around the outside of the cheesecake to loosen the cheesecake from the pan. Slowly release the spring completely, and lift the outer circle of the pan off the cheesecake.
Use a metal spatula, or a pie or cake server to carefully lift the cheesecake off the bottom of the pan. Work your way around the cheesecake to make sure none of the crust has stuck to the bottom of the pan.
Place the cheesecake on a serving dish or in a storage container with a lid to store in the fridge.
Can You Make Cheesecake Without a Springform Pan?
Yes, you can. There are several different methods you can use to make cheesecake without a springform pan.
How to Make Cheesecake Without Springform Pan
There are several ways to make cheesecake without a springform pan. A few of these include: miniature cheesecakes in a muffin pan, a round cake pan, and even a 9×13 cake pan.
The key is to remember to either grease the pans or line them with parchment paper before baking or cooking. Parchment paper is available in many pan sizes, or it can be cut down to match the size of your pan.
How to Remove Cheesecake from Regular Pan
It’s fairly straightforward to remove a cheesecake from a regular pan if it is lined with parchment paper. Place a serving dish over the pan, invert and the cheesecake should release from the pan.
For small cheesecakes, lift the parchment paper on either side of the cheesecake to lift the cheesecake out of the pan.
For muffin tins, run a knife along the outside of the cheesecake and dump gently, or follow the inverse method above.
Removing the cheesecake from a push pan is easy when following these steps. Place the pan on top of a medium to large can. Push down on the sides of the pan. This releases the cake. Then, gently lift up the bottom of the cheesecake with a spatula to remove it from the bottom of the pan.
Can I Make a Cheesecake in a Pie Pan?
You can certainly make a cheesecake in a pie pan. I’ve made several no bake cheesecakes in a pie pan. For a pressure cooker, you would need to use a small pie pan or miniature pie pans. Serve the cheesecake directly out of the pan.
Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake.
Do You Grease a Springform Pan for Cheesecake?
Personally, I always grease the sides of a springform pan for cheesecake. This has given me the best results, so that is what I recommend. I use regular Crisco, as the buttery variety of Crisco didn’t meet my standards.
If you line your pan with parchment paper, you can skip greasing the pan. I would still use a light amount of cooking spray.
Why Does My Cheesecake Crust Stick to the Pan?
Again, cheesecake crust will stick to the pan when the pan has not been properly prepared. Prepping a pan is an easy step that will totally improve your baking or cooking results.
Prep your pan by either greasing the bottom and sides of the pan or using parchment paper to line it.
How to Get Cheesecake off Bottom of Springform Pan
Line a springform pan with parchment paper to ensure your cheesecake come off the bottom of the springform pan easily. Parchment paper offers an extra barrier for the pan. Squeeze a metal spatula in between the bottom of the pan and the parchment paper. Then lift the cheesecake out of the pan.
The same idea works perfectly with a push pan.
When the cheesecake has been lifted from the bottom of the pan, peel the parchment paper off the of the cheesecake.
How to Line a Cheesecake Pan with Parchment Paper
Lining a cheesecake pan can be easy to moderate in difficulty. The difficulty depends on what type of pan you are using and what type of parchment paper you have available.
I like to use a round push pan to cook cheesecake in a pressure cooker. I line my pan bottom with parchment rounds. Cut standard parchment paper to wrap around the inside of the pan sides as well, if desired. However, I have found that greasing the pan with regular Crisco works just as well.
Parchment rounds are available in many sizes. I always order these (and parchment rounds for cake pans) on Amazon because I get free shipping with Amazon Prime.
What Kind of Pan Do You Use for Cheesecake?
I choose what kind of pan to use after reviewing a cheesecake recipe. Some recipes require a specific type of pan. For baking cheesecake in the oven, up until now I have always used a springform pan.
I have used a springform pan and a 6×3 inch push pan in my pressure cooker. I highly recommend the push pan because the cheesecakes that I have made with it have turned out so beautifully. I’m talking bakery quality cheesecake beauty.
Get a bakery style cheesecake with a taller cake pan. It gets you the ‘oh, wow’ factor that you’re going for. If you are not concerned about presentation (or have mad decorating skills), then either pan will work for your purposes.
Can You Make Mini Instant Pot Cheesecakes in a Muffin Pan?
The quick answer is an astounding yes. Use any pan that is oven or pressure cooker safe, depending on the cooking method that you are using.
Make sure that you are setting the pan in water, or in the case of a pressure cooker, on a trivet.
If you want to make muffin-sized cheesecakes in a pressure cooker, I’d try this egg mold pan. I love it.
Steps to Make Instant Pot Cheesecake
Making a cheesecake in a pressure cooker is easy to do once you’ve learned the basic steps. Preparing the cheesecake crust and filling is the same as it is for making a cheesecake in the oven.
Step One- Prepare the Crust
Mix the ingredients for the crust, add melted butter and then dump into the bottom of a prepared cheesecake pan.
Press the crust down with the bottom of a glass. This packs the crust down.
Step Two- Prepare the Filling
The basic steps for making a cheesecake will always be similar. Soften the cream cheese to room temperature, which makes it smooth and easy to mix.
Mix the cream cheese, and then add in the sugar and cream the two ingredients together. Then, add in one egg at a time, mixing the ingredients after each egg.
If both eggs are added at the same time, there is a chance the cheesecake will end up with lumps. By adding one egg at a time, you end up with a smooth cheesecake filling.
Add in the remaining ingredients. In this case I added in flour, sour cream, vanilla extract, and peppermint extract.
Then, I folded in the peppermint candy that was a mix-in for this recipe. Take note that the candy melts a little while cooking, resulting in some spots of the cheesecake having a softer appearance.
After the Instant Pot cheesecake filling is ready, add it to the cheesecake pan you added the crust to. Add water to the inner pot of your pressure cooker.
Then, spray a piece of foil with nonstick cooking spray. Cover the cheesecake with the aluminum foil and lower into the Instant Pot with a sling.
How to Make Cheesecake in an Instant Pot?
This is a question I have heard many times. People are always asking me how to make cheesecake in an Instant Pot. I’ve made a lot of cheesecake in a pressure cooker. I’m well versed in how to make cheesecake in Instant Pots.
It is easy to make a cheesecake in the Instant Pot. Cheesecake is also a recipe that can be easily adapted into many different flavor combinations.
How to Cook Cheesecake in an Instant Pot
The first thing is to follow the recipe instructions. Most cheesecake recipes have you add 1 1/2 cups of water to the inner pot and then place a trivet down.
Fill the cheesecake pan with filling and then cover the cheesecake with a paper towel and aluminum foil. Lower the pan into the inner pot with either a foil sling, a pan with handles, or a silicone sling.
Pro tip: spray the foil with nonstick cooking spray before placing it over the top of the cheesecake. Then, ease the foil off the top of the cheesecake, taking care as you do so.
Lock the lid and cook.
The typical cooking time to pressure cook a cheesecake is about 30 minutes with a 10 minute natural release time. However, the time is likely to vary depending on the recipe, amount of ingredients, and the type of pan used. Some recipes require a cooking time of 35 minutes.
What Size Cheesecake Pan for Instant Pot
The size pan of pan that you can use in a pressure cooker is dependent on the size of the pot. I have two Instant Pots, an 8 quart and a 6 quart. I regularly use 6 and 7 inch pans in them.
Tips to Remember for Making Cheesecake
Always use eggs and cream cheese that are room temperature. This makes the ingredients blend together lump-free and allows for the creamy texture cheesecake is known for. Sour cream does can be left in the fridge until it is time to use it.
Use a food processor to make the crust. It is so much easier this way. It crushes the graham crackers and makes perfectly fine graham cracker crumbs.
Use a food processor, stand mixer or hand mixer to make the cheesecake filling.Use whichever you have on hand.
A large bowl is a must when making New York Cheesecake or any other variation of cheesecake. When mixing the cream cheese, it tends to spit out of the bowl if its mixed in a smaller bowl.
Vanilla extract is essential. To make new flavors of cheesecake, reduce the vanilla extract to one teaspoon and add in 1/4 teaspoon of another extract. This could be rum, peppermint, butterscotch, etc.
When covering the cheesecake pan with foil, spray the foil with nonstick cooking spray first. This will prevent the foil from sticking to the cooked cheesecake.
Recommended Products for Making a Pressure Cooker Cheesecake
- 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
- Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
- Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
- Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
- Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.
- Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
- Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
- 101 Instant Pot Recipes for Beginners– If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.
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- 1 cup graham crackers, processed to crumbs
- 1 tablespoon granulated sugar
- 1 tablespoon cocoa powder
- 1/4 cup butter, melted
- Grease the sides and bottoms of a 6-inch push pan and line the pan
with a parchment round. You can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar, cocoa powder and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will
help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth,
and then add in one egg at a time while mixing in between adding the eggs.
- Add in the flour, sour cream, vanilla, and peppermint extract and mix to incorporate.
- Stir in chopped peppermint.
- Pour the filling into the push pan and tap the pan several times
on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to
prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot. Position the trivet on the bottom of the inner pot.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with additional chopped peppermint, if desired. You can also add whipped cream or a pumpkin buttercream frosting.
Additional time includes time to come to pressure and a 10 minute natural pressure release.
Cheesecake might be softer in areas where candy has melted.
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Amount Per Serving: Calories: 242 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 70mg Sodium: 128mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 3g