Instant Pot Bailey’s Irish Cream Cheesecake is sweet and creamy and topped in a rich chocolate ganache. 

With St. Patrick’s Day right around the corner I wanted to come up with a delicious cheesecake to help us celebrate the holiday.  You don’t have to wait to St. Patrick’s Day to enjoy this delicious cheesecake though! You can enjoy it anytime you like! 

The first step to make this cheesecake is to prepare the crust. You will need chocolate graham crackers that you have crushed up to make the crust.  I personally prefer to use my food processor to crush the crackers. But, you can do it the old fashioned way with a rolling pin if you want. 

Once the graham crackers are crushed you will add some melted butter to the crackers and mix them up. I like to use unsalted butter to make the crust. 

Once you have your crust prepared, it’s time to prepare a pan. Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with Pam baking spray.  Be sure to the baking spray and not the original spray. 

Press the mixture into the prepared pan and then place the pan into the freezer while you make your cheesecake recipe. 

To make the cheesecake, you will need cream cheese at room temperature.  Making sure your cream cheese is softened is an important step to making this cheesecake.    

You will also need sugar, cornstarch, eggs, Bailey’s Irish Cream, vanilla extract and instant coffee. 

I know what you are thinking, why instant coffee?  The instant coffee helps add a layer of deep rich flavor that is mouthwatering.  It really makes the difference in this cheesecake. 

In a small bowl, whisk together the sugar and cornstarch until combined.  Then you will want to beat together the softened cream cheese, and the sugar and cornstarch mixture until it is smooth and creamy. 

You will want to beat in the eggs one egg at a time.  Make sure that each egg gets mixed in well before you add in another egg. 

Once your eggs are fully combined you will beat in the Bailey’s Irish Cream and pure vanilla extract until they are well mixed. 

Once well combined pour your cheesecake mixture into your prepared crust, and cover with aluminum foil. 

Fill your Instant Pot with one cup of water to act as your water bath and to also prevent getting the burn notice on your pressure cooker. I use cold water instead of hot water.  However, either will work fine. 

Place a trivet inside the Instant Pot and place the springform pan onto the trivet.  Some people call the springform pan a cheesecake pan. 

Close the pressure cooker lid and set your vent to sealing mode. Bake on manual setting high pressure for 40 minutes. Once the timer goes off, allow for natural release for 20 minutes.

Natural pressure release is an important step for making this pressure cooker dessert recipe so don’t miss out on this step. 

Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely.  Once your cheesecake is completely cool, place it into the fridge to sit overnight to firm. 

Once your cheesecake is completely set and firm, you can top it with a rich chocolate ganache. 

To make the chocolate ganache you need heavy cream, and semi sweet chocolate chips.  Using a small pot, heat up the whipping cream until it is steaming but not boiling. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.

Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth.  Pour over the top of the cooled cheesecake and smooth evenly. 

Now your cheesecake is ready for you to serve and enjoy!  Your friends and family are bound to love this Instant Pot cheesecake recipe.