How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version

Instant Pot cheesecakes have gained popularity over the past few years for their smooth, creamy texture and quick cook time. However, not everyone owns an Instant Pot, and some prefer the traditional oven-baked method.

Anybody who's ever baked an Instant Pot Cheesecake knows how amazing they turn out - always with consistent results and perfect creamy texture. The problem is that not everybody has an Instant Pot, and if you stumble upon an Instant Pot recipe you want to try but don't have a pressure cooker, you need to know how to convert the recipe.

With the tips below, you can turn any easy cheesecake recipe meant for the Instant Pot into an oven recipe and still have a perfect cheesecake!

Equipment Needed for an Instant Pot or Oven-Baked Cheesecake

Before diving into the conversion, let’s go over the essential equipment needed to make an Instant Pot cheesecake or oven-baked cheesecake:

Instant Pot (6-quart or 8-quart model) or any other brand of electric pressure cooker (if applicable)
Springform pan (6-inch or 7-inch pan, depending on Instant Pot size). You might also use a small push pan for these recipes.
Trivet with handles (or a foil sling for lifting the cheesecake in and out of the Instant Pot)
Aluminum foil (for covering the cheesecake to prevent condensation)
Mixing bowls (for preparing the graham cracker crust and the cheesecake filling)
Electric mixer or stand mixer with paddle attachment (for blending ingredients)
Measuring cups and spoons
Parchment paper and nonstick cooking spray (optional, for prepping the pan)
Food Processor or Rolling Pin and a plastic bag for crushing graham crackers, unless you buy graham cracker crumbs that are already crushed.

instant pot chocolate chip cookie dough cheesecake

What to Expect from an Instant Pot Cheesecake Recipe

When working with an Instant Pot cheesecake recipe, there are a few key differences to keep in mind:

Smaller Size: Most Instant Pot cheesecake recipes are designed for a 6-inch or 7-inch springform pan, resulting in a smaller cheesecake compared to traditional 9-inch cheesecake baked in the oven.
Creamier Texture: The Instant Pot’s steam-based cooking method (created by a few cups of water in the bottom of the pot) results in a denser, ultra-creamy consistency, similar to a no-bake cheesecake.
Shorter Cook Time: Instant Pot cheesecakes typically take around 30 minutes of pressure cooking time, plus natural release, which is faster than traditional oven baking.
Moist Cooking Environment: The high humidity in an Instant Pot helps prevent cracks, meaning you may need to take extra care when baking in an oven to avoid dryness and cracking. See the tips below for baking with a water bath.

Adjusting the Cooking Temperature and Time

Since the Instant Pot uses high-pressure steam for cooking, cheesecake recipes designed for it require lower temperatures and longer baking times when using an oven.

Oven Temperature: Set your oven to 300°F (150°C) to 325°F (163°C). Lower temperatures help prevent cracks and ensure an even, creamy texture.
Baking Time: Cheesecakes typically bake for 45-60 minutes, but the exact time depends on the thickness and size of your cheesecake. Keep an eye on it, as overbaking can lead to dryness and cracks.

Using a Water Bath (Bain-Marie)

One of the reasons Instant Pot cheesecakes turn out so well is the moist cooking environment (created by having a little water in the bottom of the pot), which prevents cracks and promotes an even bake. You can mimic the Instant Pot method by using a water bath in your oven.

Steps to Create a Water Bath:

Wrap your pan: Use heavy-duty aluminum foil to tightly wrap your springform pan's bottom and sides. This prevents water from seeping into your crust and making it soggy!
Prepare a larger baking dish: Place your cheesecake pan inside a deep or large roasting pan.
Add hot water: Fill the larger baking dish with hot water until it reaches about halfway up the sides of your cheesecake pan.
Bake carefully: Place the pan in the oven and bake according to the adjusted time.

Checking for Doneness

Cheesecake is unique because it continues to set after being removed from the oven. Here’s how to check if it's done:

The edge of the cheesecake should be set but the center should have a slight jiggle when gently shaken.
Insert a toothpick or knife about an inch from the center—if it comes out mostly clean with just a bit of creamy residue (not wet batter), it’s done.
If the center is too wobbly, bake for another 5-10 minutes and check again.

Cooling and Chilling for the Best Texture

One of the most critical steps in cheesecake-making is the cooling process. When the cheesecake cools slowly, you prevent cracking and enhance texture ending up with a perfectly creamy cheesecake.

Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes.
Let it cool at room temperature for another hour on a wire rack.
Refrigerate for at least 4 hours, but overnight is best for full flavor and texture development.

Pro Tips for Instant Pot or Oven-Baked Cheesecake

Whether you're baking your cheesecake in the oven or making a pressure cooker cheesecake, these tips will help you achieve the best cheesecake possible:

Use full-fat cream cheese and sour cream for a rich, creamy texture.
Tap the filled pan gently on the counter before baking to release air bubbles that could cause cracks. This helps achieve that perfectly smooth top!
If the top of the cheesecake cracks, don’t panic! A simple sour cream or fruit topping (like cherry pie filling or strawberry jam) can easily cover imperfections.
For the best flavor, allow the cheesecake to chill overnight.
Use a sharp, thin knife dipped in hot water to cut clean slices without crumbling.
Cover the cheesecake with foil to prevent excess moisture from getting into the pan during cooking. Also, placing a paper towel under the foil on top of the pan before covering the cheesecake helps absorb excess moisture and prevents water droplets from pooling on the surface.
Do not overmix the cheesecake batter; too much air can cause cracks when baking so mix on low speed just until combined.
Use room temperature ingredients to create a smooth, even texture.
Avoid opening the oven door frequently, as sudden temperature changes can cause sinking or cracking.
Use a well-greased springform pan to make removing the cheesecake easier.
Line the bottom of the pan with parchment paper and spray the sides of the pan with nonstick cooking spray.

Final Thoughts

Converting an Instant Pot cheesecake recipe to an oven-baked version is simple with the proper adjustments.

By lowering the oven temperature, using a water bath, and allowing proper cooling time, you can achieve a creamy, crack-free cheesecake just like the ones made in a pressure cooker.

In other words, you still get a show-stopping dessert with an easy recipe! Happy baking!

The Best Instant Pot Recipes for Cheesecakes

As the list below likely indicates, Instant Pot cheesecakes are one of our favorite desserts. And using the information above, you can use the tips above to covert any of these recipes to an oven-baked cheesecake.

How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version

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