Who says dessert is seasonal? With the versatile Instant Pot or any pressure cooker, you can master the art of pear cheesecake that’s too good to confine to just one season. Whether your oven is packed with holiday roasts and cookies or you’re dodging the summer heat, this Instant Pot cheesecake recipe comes to the rescue.

Savor the natural sweetness of ripe pears—available year-round—blended with luscious caramel in a creamy masterpiece that’ll make you wonder why you ever settled for plain ol’ cheesecake. Are you ready to indulge in this delicious treat?
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This Quick Pro Pear Cheesecake Secret Should Further Entice You!
Because pear season is in full swing during the fall, you’ll find fresh and fabulous fruit. And here’s a pro tip before we even dive into the recipe: If your pears are ripe enough, you can skip the hassle of pre-cooking them (which is precisely what this recipe does; who wants more work than necessary? Not I!)
Use them as is because a soft, fleshy pear is just that, soft and fleshy, and pear cheesecake is perfect! I hope we are not giving away too much information before you read, but we want you to understand how darn easy this yummy recipe is!
This is why this pear cheesecake holds a special place in our hearts—it’s not just scrumptiously good but also forgiving on the prep time.
Plus, let’s not forget the magic that salted caramel brings to the table. Ready to add an effortlessly divine cheesecake to your dessert repertoire?
Why You’ll Love This Instant Pot Pear Cheesecake
Again, no Instant Pot, no problem. Use your non-branded pressure cooker, and you will yield the same results. And here is why you will love this Fall Instant Pot cheesecake with pears.
- Sophisticated Taste: One bite will transport you to pear paradise, complete with notes of caramel.
- Plan Ahead: This is a make-ahead wonder, freeing you up to enjoy your autumn outings.
- Common Ingredients: Skip the gourmet store; your local grocery will have everything you need for pear cheesecake.
- One-Pot Genius: The Instant Pot eliminates complicated steps—less cleaning and more savoring.
- Party-Ready: Portable and elegant, this cheesecake can go from your kitchen to a soiree without skipping a beat.
- Harvest Hues: Pear and caramel create a flavor profile perfect for the fall season.
Pear Cheesecake Kitchen Essentials
- Springform Pan (7-inch for 6-quart Instant Pot)
- Non-stick Cooking Spray
- Large Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Instant Pot or any Pressure Cooker
- Trivet (that comes with the Instant Pot)
- Potholders
- Instant Pot Sling (homemade and inexpensive)
Ingredients For Our Instant Pot Cheesecake
For the Pear Cheesecake Crust
- Gingersnaps, Finely Ground (optional ingredients below)
- Graham Crackers, Finely Ground
- Unsalted Butter, Melted
- Pinch of Salt
- Brown Sugar
- All-Purpose Flour
For the Simple Cheesecake Batter
- Cream Cheese, Room Temperature
- Large Eggs, Room Temperature
- Granulated Sweetener
- Mayonnaise, Room Temperature (optional ingredients below)
- Thickening Agent
- Pure Vanilla Extract
- A Couple Pinches of Sea Salt
- Ground Cinnamon
- Ground Ginger
- Ground Allspice
For the Pear Caramel Topping
- Pears (Slices)
- Torani Caramel Syrup
- “Eyelash” Amount of Sea Salt
- Does this work for you?
Overview Of How To Make An Instant Pot Pear Cheesecake
Here, you will find an excellent overview of what to mix and how to make and combine the ingredients from the Instant Pot cheesecake crust to the cheesecake batter. For the exact measurements, please refer to the recipe card at the end of the post.
Preheat and Prepare Your Oven and Spring Release Pan
No cheesecake journey begins without a preheated oven.
Don’t skimp on lining your 7-inch springform pan with parchment paper.
Make A Perfect Pear Cheesecake Crust
You’ll want to make those gingersnaps and graham crackers look like they’ve been to the beach—a sandy texture is what you’re after. Use a food processor or old-school elbow grease with a zippered plastic bag and a rolling pin.
Now, we are going to start mixing the dry ingredients for the crust. Toss those finely ground cookies, a dash of salt, brown sugar, and all-purpose flour into the mixing bowl. Blend, but don’t overmix.
Next, we will begin stirring in the butter for crust cohesion. Melt your butter and pour it into the dry mix. Stir until it’s clinging together like BFFs at a high school reunion. The consistency? Think wet sand.
Finally, you will press that crust tight into your spring release pan. Press the crust mix evenly into your springform pan using flat-bottomed glass (like a Moscow mules glass). Then, slide it into the oven for a 15-minute bake and a subsequent cool-down.
How to Combine Your Instant Pot Cheesecake Batter Ingredients
Cream cheese at room temp is your starting point. No exceptions because the cold will not allow the perfect cheesecake to come to fruition. And while we are at it, ensure your eggs are warm.
To do this, our hot tip, as we’ve said about 100x before, is to warm water in a bowl, place refrigerated eggs in the bowl for about 5 minutes, and then USE them.
Mix it with eggs and your sweetener of choice (you can use Stevia, Sweet N Low, Monk Fruit, White Sugar, etc). Then add in the thickening agent (arrowroot or cornstarch; we’ve even used Xatham Gum in a 1:1 ration with cornstarch)
Transferring the Batter to the Crust-Lined Pan
Here’s the grand union—where crust meets batter. Once your crust is cool and your batter is blended to perfection, it’s time to marry these two.
Gently pour the batter over the crust in the springform pan. Use a spatula to smooth it out because you’re going for that “smooth criminal” look on top.
The Foil Sling Pressure Cooking
Slip a foil sling under that springform pan for a smoother Instant Pot experience. Fill the pot with water (keeping it under the trivet, not above) and place the pan on the trivet and sling that sits inside.
Instant Pot Cheesecake Settings
Lock and load. The lid, that is. Set the Instant Pot to ‘High’ and set your timer for 30 minutes. After the beep, let it do a natural pressure release for another 10 minutes.
Topping Your Instant Pot Cheese Cake
Stripe that freshly cooled cheesecake with caramel sauce.
Then, place softened overripe pears, or you can use canned pears on each of the eight slices.
A second drizzle of caramel, a pinch of sea salt, and some optional crumbled pecans (nut allergies notwithstanding) seal the deal.
Elite Tips for Slicing Your Instant Pot Cheesecake
- A Hot Knife: Ensure cleaner slices using a knife dipped in hot water.
- The Cleanup: Wipe the knife after each cut to maintain those clean lines.
- Chill Factor: Allow the cheesecake ample time for the best texture.
- Smooth Transfer: Use a pie server and a spatula to move from pan to plate seamlessly.
Alternate Ingredients
Not every ingredient needs to be in your pantry; here are the ones we often sub in our recipes.
- Arrowroot Powder and Cornstarch or Xatham Gum
- Mayonnaise for Sourcream and Vice Versa
- Sugars: Sugar-Free Sugar, White Sugar, and sometimes we’ve even used brown sugar (shhh)
- Vanilla wafers and Voortman Spicy Cookies for the crust instead of Gingersnaps
- Canned pears instead of fresh or even hard pears
- Chocolate sauce instead of caramel, specifically Nutella, not just chocolate but the Godmother Of Chocolate spread.
- Nuts: walnuts, candied walnuts, pecans, pistachios, and hazelnuts; we use whatever we have.
- Maple whipped cream topping via a piping bag adds a little something.
- Espresso dust on top of the pears (it will send you packing to Italy with its flavor!)
As you can tell, the Pear cheesecake we make in our Instant Pot is beyond versatile and easy to make.
A Note About Prep And Cook Time
- Prep Time: 25 minutes
- Crust Preparation: 10 minutes
- Cheesecake Batter: 10 minutes
- Pressure Cooker Setup: 5 minutes
- Cook Time: 45 minutes
- Baking the crust: 15 minutes
- Pressure cooking: 30 minutes
- Additional Time
- Natural Pressure Release: 10 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 20 minutes
To Know About The Pear Cheesecake
It’s essential to allow your cheesecake to chill for approximately 4 hours before adding the toppings. This chilling time helps the cheesecake set, enhancing its texture and flavor, making it the perfect base for caramel and pear toppings.
↓↓ Recipe For The Pear Cheesecake (Instant Pot Cheesecake) ↓↓
Pear Cheesecake In An Instant Pot
Indulge in the perfect blend of spice and sweetness with this delectable Instant Pot cheesecake. The unique crust combines gingersnaps' warmth with the classic graham crackers flavor. The rich batter showcases the heavenly trio of cream cheese, aromatic spices, and your choice of sweetener. Finished with a glossy caramel and pear topping, this cheesecake is not just a dessert; it's an experience.
Ingredients
- THE CRUST
- 15 Gingersnaps, Finely Ground
- 8 Graham Crackers, Finely Ground
- 5-6 tablespoons Unsalted Butter, Melted
- Pinch of Salt
- 2-3 tablespoons Brown Sugar
- 1/3 cup All-Purpose Flour
- THE BATTER
- 16 oz. cream cheese, room temperature
- 2 large eggs, also room temperature
- 2/3 cup granulated sweetener
- 1/2 cup mayonnaise, room temp
- 2 tbsp. thickening agent (ARROW ROOT, XATHAM GUM, CORNSTARCH YOU CHOOSE)
- 2 tsp. pure vanilla extract
- A couple pinches of sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground allspice
- THE TOPPING
- Pears (8 slices) - OVERRIPE pears work the best
- 1 bottle of Torani Caramel Syrup
- An "eyelash" amount of sea salt (best reference I can give)
Instructions
Crust Preparation:
- Preheat the oven to 325°F and line a 7-inch springform pan with parchment paper.
- Grind the gingersnaps and graham crackers and mix with salt, brown sugar, and flour.
- Stir in melted butter.
- Press into the pan and bake for 15 minutes. Allow it to cool.
Cheesecake Batter:
- Blend room-temperature cream cheese, eggs, and sweetener in a large mixing bowl.
- Add either arrowroot or cornstarch as a thickening agent.
- Stir in vanilla extract and spices.
- Pour over the cooled crust.
Pressure Cooking:
- Place a foil sling under your springform pan.
- Add water to the Instant Pot and put the trivet in.
- Place the pan on the trivet, lock the lid, and cook on 'High' for 30 minutes.
- Allow a 10-minute natural pressure release.
Toppings:
- Stripe cheesecake with Torani caramel sauce.
- Add softened or canned pears.
- Drizzle more caramel over pear slices.
- Optional: Add a pinch of sea salt and pecans for garnish.
Notes
Notes about Prep TIme:
- Prep Time: 25 minutes
- Crust Preparation: 10 minutes
- Cheesecake Batter: 10 minutes
- Pressure Cooker Setup: 5 minutes
- Cook Time: 45 minutes
- Baking the crust: 15 minutes
- Pressure cooking: 30 minutes
- Additional Time:
- Natural Pressure Release: 10 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 20 minutes
Notes:
It's essential to allow your cheesecake to chill for approximately 4 hours before adding the toppings. This chilling time helps the cheesecake set, enhancing its texture and flavor, making it the perfect base for caramel and pear toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 587Total Fat: 43gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 132mgSodium: 560mgCarbohydrates: 45gFiber: 3gSugar: 22gProtein: 8g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
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