This Copycat Cheesecake Factory Cheesecake Recipe is a duplicate of the restaurant’s famous dessert and can easily be made in your Instant Pot!
Easy Copycat Cheesecake Factory Cheesecake
The Cheesecake Factory has long been famous for its amazing cheesecake. There’s no need to go to the restaurant if you want to make it at home. Here you will find steps to make your own Copycat Cheesecake Factory Cheesecake Dessert in your Instant Pot or oven.
I’m drooling just thinking about all the cheesecakes at the Cheesecake Factory! Their original cheesecake is so iconic that I wanted to try making a copycat Cheesecake Factory Cheesecake, but using my Instant Pot to do the cooking.
Making an Instant Pot Cheesecake is easier than you might think. I will tell you the tools you will need and give you some tips and tricks to recreate the Cheesecake Factory’s iconic cheesecake dessert. I’ve also got alternative oven directions if you don’t have an Instant Pot.
A while back I was invited to go behind the scenes at the Cheesecake Factory, where I learned that the Cheesecake Factory makes all their recipes from scratch. Their menu is amazing and I enjoy the entrees, but my favorite item on the menu is their original cheesecake dessert.
The cheesecake is dense and creamy with a slight tang from sour cream. I could eat it all the time, so I decided to recreate it at home and I came up with this copycat Cheesecake Factory cheesecake recipe. I hope you will enjoy it!
What do I need to make an Instant Pot Cheesecake?
To make a cheesecake in the Instant Pot, you are going to need a few special tools.
- 6 quart or larger Instant Pot and trivet
- 7″ Springform pan. The springform pan opens on the side so you can release your cheesecake after cooling instead of turning it upside down.
- Silicone spatula for smoothing
- Aluminum foil for removing the cheesecake from the Instant Pot.
Tips and Tricks for Baking Copycat Cheesecake Factory Cheesecake
I have made so many instant pot recipes over the years. Along the way, I learned a few things about cooking in the Instant Pot. When it comes to baking an instant pot cheesecake, I have a few tips and tricks.
Making Cheesecake Crust
When you make your cheesecake, the first thing you will do is make your crust. I suggest using a food processor to grind up and combine the crust ingredients. Then you will pat the crust mixture into the springform pan using the back of a measuring spoon. Once your crust is in the pan, you will blind bake it in an oven.
What is Blind Baking and Why Should I Do It?
Blind baking is baking the crust before adding the filling to it. Blind baking the crust will help prevent a soggy bottom on your instant pot cheesecake. Simply pop the crust in a 325 degree oven and bake for 15 minutes. Your crust will bake and solidify and hold your cheesecake filling perfectly.
Tips For The Best Cheesecake Filling
To make your copycat Cheesecake Factory cheesecake, the number one tip is to make sure everything is at room temperature when you start. This is to ensure you have a smooth top on your cheesecake and a nice dense, creamy texture.
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Setting Up an Instant Pot to Bake a Cheesecake
To bake an Instant Pot Cheesecake, you will want to place the trivet (wire rack) that came with your Instant Pot into the inner pot, then add 1 1/2 cups of water. The water helps the Instant Pot come to pressure and provides steam for cooking.
Next, fold a long piece of foil in half long ways and then in half again to make a sling. Use this to help lift the cheesecake pan in and out of your Instant Pot.
How Long Do You Cook Instant Pot Cheesecake?
The Instant Pot cheesecake will cook on manual, high pressure for 35 minutes. Once done, turn off the Instant Pot and let the pressure release naturally. This is usually about 15-18 minutes. Unlock the lid and use the foil sling to gently transfer pan to a cooling rack. Let your cheesecake cool for 1 hour before refrigerating 4 to 6 hours.
Copycat Cheesecake Factory Cheesecake
Equipment
Ingredients
Crust
- ⅛ cup finely chopped pecans
- ⅛ cup finely chopped almonds
- ⅛ cup finely chopped walnuts
- 40 Vanilla Wafer cookies
- 2 tablespoons melted butter
Filling
- 16 oz cream cheese
- ¾ cup sugar
- 4 eggs
- 1 ¼ cup sour cream
- 3 tablespoons all purpose flour
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon lemon juice
Garnish
- 2 cups Whipped Cream
- 1-6 Strawberries
Instructions
- Spray a 7″ springform pan lightly with cooking spray.
- Place the trivet (wire rack) that came with your Instant Pot into the inner pot, then add 1 1/2 cups of water.
- Fold a long piece of foil in half long ways and then in half again to make a sling. Use this to help lift the cheesecake pan in and out of your Instant Pot.
- You’ll also need a paper towel to absorb moisture.
Crust
- In a food processor combine the cookies, nuts and butter.
- Place the cookie mixture into the bottom of the pan. Pat until even and going up the sides of the pan.
- Blind bake for 15 minutes at 325 degrees.
Cheesecake
- Make sure all filling ingredients is at room temperature before starting
- In a large bowl using a mixer, beat cream cheese, sugars until light and fluffy.
- Add vanilla and lemon juice beat until combined.
- Add eggs, one at time and gently beat until blended.
- Add sour cream into the cheesecake mixture and mix until creamy. Don’t over-mix.
- Pour batter on top of crust and smooth with a spatula.
- Add a paper towel over the pan (to soak up extra moisture) and cover with foil. Seal lightly.
- Place pan on the foil sling and slowly lower into the Instant Pot.
- Lock the lid and close valve to the sealing position.
- Press manual, high pressure for 35 minutes.
- Once done, turn off the Instant Pot and let the pressure release naturally. (15-18 minutes)
- Unlock the lid and use the foil sling to gently transfer pan to a cooling rack.
- Remove foil and paper towel. Gently dab up any excess liquid with a paper towel.
- Let cool at room temperature for 1 hour
- Cover pan with foil and refrigerate for 4-6 hours or overnight before decorating.
Decorate Cake
- Before serving, add whipped cream to the top of the cheesecake. Garnish with fresh strawberries.
Notes
No Instant Pot? No Problem! (Oven Instructions)
You can easily bake this cheesecake in a traditional oven! The Instant Pot uses steam to keep the cake creamy and crack-free, so we will use a simple water bath to get that exact same velvety texture.- Preheat & Prep: Preheat your oven to 325°F (163°C). Wrap the bottom and outer sides of your springform pan tightly with 2 to 3 layers of heavy-duty aluminum foil to prevent water from leaking into your crust.
- Set Up the Water Bath: Place your foil-wrapped pan inside a larger, high-sided baking dish (like a roasting pan or 9×13 pan). Pour your cheesecake batter into the springform pan, then place the entire setup onto the center rack of your oven.
- Add Hot Water: Carefully pour boiling water into the outer larger pan until it reaches about halfway up the sides of your cheesecake pan.
- Bake: Bake for 45 to 55 minutes (7-inch pan). The edges should look set, but the very center will still have a slight, gelatinous jiggle.
- The Cool Down: Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 30 minutes to cool slowly. This prevents the surface from cracking! Remove, cool completely on the counter, and chill in the fridge for at least 4 hours before serving.
Nutrition
I can’t think of a better way to enjoy a cheesecake Factory Cheesecake at home, can you?
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