Instant Pot Peach Cobbler Cheesecake

This instant pot peach cobbler cheesecake recipe is the perfect treat to bring to summer BBQs. Peach preserves are blended into a standard cheesecake recipe then topped with a homemade crumb topping which is also made right in the instant pot. You’ll only need a few ingredients to make this easy peach cheesecake and trust me, everyone will love it! If you enjoyed this peach cobbler cheesecake recipe, make sure to check out this Instant Pot Strawberry Crunch Cheesecake, Instant Pot Coconut Rum Cheesecake or if you’re feeling extra festive, then this Instant Pot RumChata Cheesecake is a must try!

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Making The Perfect Cheesecake

Making the perfect cheesecake really isn’t all that difficult once you know what you need to do. The trick is making sure to mix all the ingredients on low so you don’t create too many air bubbles. I also like to run a fork through the cheesecake filling before cooking it just to pop any air bubbles that may have formed. Using room temperature ingredients is the key to ensuring that you don’t have to mix too much. Remember, the more you mix, the more probability that air bubbles will form.

An Explanation Of The Ingredients Used

• Cream Cheese – Use a good quality cream cheese brand like this one when you make a cheesecake.
• Eggs – The combination of using 2 eggs and 1 egg yolk is perfect for creating a creamy but stable texture for your instant pot cheesecake recipe.
• White Granulated Sugar – Using just the right amount of sugar to add a little sweeteness to your peach cobbler cheesecake is a must.
• Corn Starch – The corn starch binds all the ingredients together and thickens up the texture.
• Peach Preserves – Peach preserves are ideal for this peach cobbler cheesecake recipe. You want to have just a slight peach taste in your cheesecake because you’ll be topping it off with more sliced peaches.
• Vanilla Extract – Every cheesecake needs a slight vanilla taste to even out the taste of the cream cheese.
• Canned Peach Slices – Top the cheesecake with canned peaches. They’re much sweeter than fresh peaches and will taste amazing with the crumble topping.
• Honey Graham Crackers – The crust should be made with graham crackers.
• Butter – Use unsalted butter for best results.

How To Make The Crust

1. First, start by making the crust. Pulse the graham crackers in a food processor or place them in a zip log bag and crush them using a rolling pin.
2. Melt the butter in the microwave in 30 second intervals and give it a few minutes to cool down.
3. In a bowl, combine the melted butter and crushed graham crackers.
4. Generously grease a spring form pan with non stick cooking spray. You may also use round parchment paper if you’d like. Spray the parchment paper as well if using.
5. Add the graham cracker mixture to the spring form pan and use a measuring cup to press down into the bottom and gently up the sides of the pan to form the crust.
6. Place the crust in the freezer while you prepare the cheesecake filling.

Prepare The Peach Cobbler Cheesecake Filling

1. In a small bowl, whisk together the sugar and cornstarch to break up any lumps.
2. In a stand mixer or bowl if using a hand mixer, combine the cream cheese, cornstarch and sugar. Mix on low speed until creamy.
3. Add in one egg at a time and continue mixing.
4. Add the vanilla extract and peach preserves. It’s ok if you still have small lumps of peach preserves in the filling.
5. Remove the crust from the freezer and pour the cheesecake filling into the crust. Run a fork through the filling to pop air bubbles if needed.
6. Cover the cheesecake with aluminum foil. You can also put aluminum foil underneath the pan if your pan tends to leak.
7. Add water to the instant pot and place the cheesecake on the sling. Lower the cheesecake into the instant pot.
8. Cook on high pressure for 35 minutes. Allow the peach cobbler cheesecake to natural release for 10 minutes. Release any remaining pressure and remove the cheesecake from the instant pot.
9. Allow the cheesecake to cool down at room temperature for at least 45 minutes to an hour.
10. Remove the foil at least half way so that any condensation on top of the cheesecake evaporates.
11. Insert a small pairing knife in between the cheesecake and spring form pan and run it along the outside of the cheesecake to ensure it does not stick to the sides of the pan.
12. Cover the cheesecake again and refrigerator for at least 6 hours or preferably overnight.
13. Prepare the cobbler topping before serving.
14. Top the cheesecake with the cobbler topping and drained canned peaches. Release it from the spring form pan, serve and enjoy!

How To Make Peach Cobbler Cheesecake Topping

1. Set the instant pot function to saute.
2. Once the inner pot has warmed up, add in the butter.
3. Melt the butter then add in the flour, brown sugar and cinnamon.
4. Stir the ingredients continuously to combine for about 5 minutes. The cobbler topping should have a little crunch to it at this point.
5. Allow the cobbler topping to cool down before topping the cheesecake with it.

Always cover the cheesecake with aluminum foil before cooking.

Storing Suggestions

Wrap leftover peach cobbler cheesecake with plastic wrap and place in an air tight container. Refrigerate for up to 5 days for best results.

Can You Freeze Cheesecake?

You can certainly make this peach cobbler cheesecake ahead and freeze for up to 30 days. Simply wrap with plastic wrap and store the cheesecake in an air tight container after it has cooled down to room temperature and place in the freezer. Defrost it at least 1 day ahead in the refrigerator.

Tips & Variations

• This 7 inch spring form pan works for 6 qt sizes and larger. You’ll need a 5 inch pan for a 3 qt instant pot.
• Water quantities will change depending on the size of your instant pot. Use 1/2 cup for a 3 qt, 1 cup for a 6 qt, 1 1/2 cups for an 8 qt and 2 cups for a 10 quart.
• The cheesecake will still have a slight jiggle after it’s finished cooking. This is completely normal for creamy cheesecake recipes. It will finish setting in the refrigerator.
• Use an instant pot sling to make the process of inserting and removing the cheesecake from the instant pot easier. You don’t have to use the trivet if you’re using a sling.
• Always read your instant pot manual before using it.