Perfect Cheesecake In the Pressure Cooker

By Sally Cameron on November 09, 2009

dessert, gluten-free, pressure cooker,



Cheesecake is pretty hard to resist. It’s simple, rich and creamy. Sometimes there is a little tang from a sour cream topping or maybe it’s topped with fresh fruit, often strawberries or cherries. The traditional method takes hours. But perfect cheesecake in the pressure cooker? It takes just minutes with fantastic results!

For the Love of Cheesecake

I fell in love with cheesecake at a young age. Mom used to take us to a little place called the La Palma Chicken Pie Shop in Anaheim, California. They offered classic American food like chicken pot pies, mashed potatoes and had a wonderful bakery too.

Amazingly its still there and looks like it has not changed in over 50 years. Real nostalgia. We’d order a little chicken pot pie and a mini cheesecake. They were just a few inches around, tartlet size, and made in disposable aluminum tins. Classic style cheesecake with a hint of citrus, a graham cracker crust and sour cream topping. Going there was a big treat.  Although I loved the chicken pot pies I couldn’t wait for my little cheesecake for dessert.

Cheesecake – An Occasional Indulgence

Although cheesecake is still one of my all time favorite desserts, I rarely make one. Being a healthy eater, it’s a high calorie indulgence – a pound or more of real cream cheese, eggs, sugar, lemon and a touch of vanilla. What’s not to love? A regular size cheesecake usually serves 12-16 people so if you are not serving a crowd there can be a lot of leftover cheesecake. All of those extra calories hanging around in the fridge can be very dangerous.

Cheesecake In The Pressure Cooker?

With the purchase of a new pressure cooker, I read about making cheesecake in it. It seemed a really strange idea at first. My experience with pressure cookers was my mom’s old jiggle-top model. I went near the hissing, spitting pot with trepidation, certain it would blow up. In it she made perfect rice, stews and soups – but never cheesecake.

My new pressure cooker makes incredible soup, short ribs and wonderful rice and bean dishes in radically reduced time with great flavor, but cheesecake?  I finally decided to take the plunge and try it out. The result? Incredible! I can’t imagine making it the old way in the oven again. It’s fast and with the 7″ pan yields a small size that serves 6-8.

Just Mix and Pour

After mixing the ingredients, pouring them into the pan and placing in the pressure cooker, it only takes 15 minutes at high pressure. Then you allow the pressure to come down naturally which takes about another 7-10 minutes. That’s it! Then you cool on a rack at room temperature and chill overnight. It’s amazing. You can actually eat it almost right out of the pressure cooker. It’s like cross between a cheesecake and soufflé at that point. After a few hours or an overnight chill it becomes more dense and velvety like a traditional cheesecake.

The recipe I adapted is from Lorna Sass’ cookbook entitled Pressure Perfect. If I learned nothing else but cheesecake from it, owning one would be worth it.

After combining room temperature cream cheese and the rest of your ingredients together in a food processor or with a hand mixer you pour it into your prepared pan. I’ve tried both 7″ and 8″ springform pans and the 7″ size and like the results from the 7″ better. The pans seem to have disappeared from local cooking stores, but you can order them off Amazon.

For a Gluten-Free Crust

I use gluten-free ginger cookies to make the crumb crust, which is pressed onto the bottom of the pan. To make the crumbs, whirl the cookies in a food processor or put them in a heavy duty zip bag and crush finely with a rolling pin or meat pounder. Many recipes use graham crackers for the crust. I like the extra flavor from the ginger cookies, either regular or gluten-free.

For a gluten-free crust, I use organic, gluten-free ginger snap cookies made by Mary’s Gone Crackers. I found them at Whole Foods. Check their website for where they are sold in your area.


To aid in lifting the pan into and out of the pressure cooker, a heavy strip of folded foil is placed under the pan. These “wings” are folded down inside the cooker so they don’t interfere with the lid closing.


Tools note – You will need a 7” – 8″ springform pan, and a trivet that fits in your pressure cooker. The trivet elevates the pan above the pressure cooker bottom. I use an 8-quart Fagor model pressure cooker, but a 6-quart will work too.



Other Links

Fagor 8 quart pressure cooker


Leave a Comment
Sherie | October 11, 2010 at 3:01 pm

Hello Sally, i have just happened upon your site and how happy i am about that. after reading about your cheesecake in the pressure cooker, i am going to buy a new pressure cooker. i once had one of the jiggley-top ones your Mum had and have never replaced it. i have seen some of the latest ones and you have convinced me. bye for now. love and respect from Sherie

Krista | September 20, 2011 at 12:01 am

This is delicious!!!

MLR | April 25, 2012 at 5:51 am

Bought the Fagor for Cooking & then found out it will can 4 quarts of meat. NOW cheese cake too. Thanks

    Sally | April 25, 2012 at 9:09 am

    Marylynne, great you bought a Fagor! I love the three I have. You can do so much with them. I have recipes for cheesecake, soup, stew, and canning on my blog. And this does not mention the day to day things that it speeds up like rice, etc. To do more, get a couple of cookbooks and read some pressure canning blogs like Hip Pressure Cooking that Laura writes. Enjoy!

katherine | August 22, 2012 at 2:04 pm

cooking for twenty five and want to make a variety of cheesecake. just ordered the pressure cooker and I’m wondering if you can cook the cheesecake in a 4″ spring form pan and how long

    Sally | August 23, 2012 at 11:04 am

    Hi Katherine. I’ve never tried it in such a small pan. The 7″ works great and serves 6-8 people. I would make 4 of the 7″, or even 5. You can always send people home with leftovers!

Andrea | August 24, 2012 at 6:41 am

Katherine, I’ve made the recipe in a 6″ pan, as I don’t have a 7″ one. Mine is 3″ deep, which seems necessary, rather than the common 2 1/2″, and it works just fine, even with the same baking times. If you only have a 4″ pan, you should look at a cake pan volumes website, and figure out what to do. Based on this site:, I am guessing the recipe here makes about 4 cups. You could just use a cup measure to figure out what your 4″ pan holds in volume, and then scale the recipe accordingly. Hope this helps.

    Sally | December 24, 2012 at 8:53 am

    Great idea Kelly! I LOVE goat cheese. Will have to try it!

Barbara Schieving | February 13, 2013 at 8:21 am

I posted my version of your pressure cooker cheesecake today. Thanks for the inspiration! So good!

Lauraine Griffin | August 28, 2015 at 11:05 am

Hi, I have just received my Springform Pan and would like to make the cheesecake but, not able to buy sour cream, would you buy whipping cream or thick double cream and add lemon juice to it. Thankyou.

    Sally Cameron | August 28, 2015 at 9:09 pm

    Hi Lauraine. You can’t buy sour cream? Hmm. I would try using creme fraiche. If you can’t buy that, you can make your own. It’s very easy. If you are not familiar with it, it’s basically French style sour cream. Delicious, and it’s cheaper to make at home. Just whipping cream won’t do. Combine 1 cup heavy whipping cream with 2 tablespoons of buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Some recipes say more like 12-16 hours. It should work fine. I will have to try this myself.

Gerry Haliburda | August 30, 2015 at 1:28 am

Using 10 qt pressure cooker with 9 inch spring from pan,how long to cook

    Sally Cameron | August 30, 2015 at 3:59 am

    Hi Gerry. I have not tried a 9″ springform, only the 7″ and 8″. On time, you may have to experiment. Instead of 15 minutes at high pressure you may have to go more like 18-19 minutes. I am just not sure. If you make it, please report back on the timing so other readers will know. Thanks for your question.

Marcia Shapiro | November 18, 2015 at 4:49 am

I tried making a peanut butter cheesecake in my Power Pressure Cooker (Electric). When I took the cake out of the pan, it just fell apart. The recipe calls for cooking on high for 22 minutes, then let the pressure reduce naturally, and sit in off cooker for 1 hour. My problem is my cooker doesn’t have a high button, just buttons like soup/stew, rice, pasta, etc. I don’t really know which button is high, so did I under cook it? Or over cook it? What should I do the next time I make the cheesecake?

    Sally Cameron | November 18, 2015 at 10:08 am

    Hi Marcia. I am not sure. First, I do not use an electric pressure cooker, and second my recipe was not for a peanut butter cheesecake. Sounds like an entirely different recipe. You might try connecting with who ever created that recipe or search for another. One good website and trusted source for pressure cooker recipes you might try is Hip Pressure Cooking. Laura is terrific and knows all things pressure cooking.

Stephen | November 19, 2015 at 6:07 am

for a good alternative to sour cream, try plain (whole milk, not non-fat) Greek yogurt such as Cabot Greek-Style Yogurt that is 10% milkfat. I had excellent results with this substitution.

    Sally Cameron | November 19, 2015 at 9:37 am

    Hi Stephen. Thanks for the comment. There is no sour cream in this recipe, so I am not sure what you mean.

Linda Bronsgeest | December 16, 2015 at 5:20 pm

I love La Palma Chicken Pie Shop. They make the best chicken pies ever. I’m going to try your cheese cake…a favorite in my house. Thanks for the recipe.

razzy | February 24, 2016 at 6:36 am

Hip Pressure Cooking is a fabulous pressure cooking resource and her book is excellent, but neither for canning in a pressure cooking. You might want to correct that statement.

    Sally Cameron | February 27, 2016 at 5:39 pm

    Hi Razzy. Nothing to correct, and your comment made me scratch my head as I don’t mention anything about pressure canning in this post for cheesecake. Actually Laura has good information on her website about pressure canning. Here is a link to her Pressure Canning Guide and FAQ sheet. And here is another link on her site with more resources. Hope that this helps, if it is the information you are looking for. Best regards.

Sherri | March 29, 2016 at 12:27 pm

I have a question. Would the time be the same for smaller pans? Also I want to make a peanut butter cheesecake but I’m unsure the amount to use. I have the powder peanut butter I thought it would be easier to mix.

    Sally Cameron | March 29, 2016 at 12:39 pm

    Hi Sherry. As I have not tested smaller pans it’s hard to say for sure. I’ve used 7″and 8″ pans successfully, same timing. On the peanut butter powder, no idea. You will have to test it yourself and be sure to make notes to adjust for your preference. Good luck and hope it comes out.

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