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Instant Pot New York Cheesecake

October 11, 2017 by Sandy 35 Comments

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Instant Pot Cheesecake. I love it. One of my favorite desserts of all time! The classic New York Cheesecake is my favorite. I think (sometimes it’s orange, or chocolate). My Instant Pot New York Cheesecake recipe makes the creamiest, most wonderful New York Cheesecake I’ve ever had!

Slice of New York Cheesecake covered with cherry topping on a white plate with the rest of the cake in the background

Instant Pot New York Cheesecake

The funny thing is. I never liked cheesecake when I was younger. I didn’t care for the density, and it was just okay in terms of flavor for me. Then when Paul and I were at a restaurant in New Orleans, I tried a bite of his cheesecake, and I really liked it! It was very creamy, and had a great flavor.

I had a hard time finding a cheesecake around here that I liked. Nothing was as creamy as the one I tried with my husband. So I started looking for a way to make one that was as good. What I didn’t realize was that the cheesecakes baked in the oven were denser, and that’s what I didn’t like. Is it just me?

Plain slice of New York Cheesecake being lifted from rest of cake on brown plate

When I bought my Instant Pot electric pressure cooker about 2 1/2 years ago, I learned that people were making cheesecakes in them! Interesting. So I tried a few recipes. They were okay, and getting close to what I was looking for, but not my ideal. I experimented a lot. I made so many cheesecakes in the past two years!

A friend of mind said she had the best cheesecake many years ago at Lindy’s in New York. Hmmm, that made sense, New York Cheesecake. So I found their recipe, which is quite infamous.

I was as inspired by the story and the history of Lindy’s as by the cheesecake recipe! Gangsters, movie stars, musicians, and authors all ate there, and had that cheesecake! Pretty neat!

Slice of New York Cheesecake drizzled with caramel sauce on white plate with rest of cake in the background

I experimented with some variations, but did my own version. It had to be scaled way back as that recipe makes a big cake! But I was successful, and very excited to finally have a cheesecake that I really liked. Instant Pot New York Cheesecake! Now that this is THE cheesecake I like, I make it just like this, New York Style!

My family and friends love Instant Pot New York Cheesecake, and I make all of my flavored cheesecakes based off of this recipe!

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5 from 7 votes
Slice of New York Cheesecake covered with cherry topping on a white plate with the rest of the cake in the background
Print
Instant Pot New York Cheesecake
Prep Time
25 mins
Cook Time
27 mins
Total Time
1 hr 7 mins
 

My Instant Pot New York Cheesecake recipe makes the creamiest, most wonderful pressure cooker New York Cheesecake!

Course: Dessert
Cuisine: American
Keyword: pressure cooker cheesecake recipe
Servings: 8 servings
Calories: 386 kcal
Author: Sandy Clifton
Ingredients
Crust
  • 1 cup Graham Cracker Crumbs (about 9 graham crackers)
  • 1 Tbsp Sugar
  • 3 Tbsp Butter melted
Cheesecake Filling
  • 2 8 oz Pkgs Cream Cheese (room temp)
  • 1/2 cup Plus 2 Tbsp Sugar
  • 2 tsp Vanilla
  • 3 Tbsp Heavy Cream (room temp)
  • 2 tsp Corn Starch
  • 1/2 tsp Orange Zest (optional)
  • 1/2 tsp Lemon Zest (optional)
  • 2 Eggs (room temp)
Sour Cream Layer
  • 3/4 cup Sour Cream
  • 4 tsp Sugar
  • 1/8 tsp Vanilla
Instructions
Prepare the Pan
  1. Use a 6 or 7 inch x 3 inch cheesecake pan (I use a 7” Fat Daddio's Push Pan (affiliate), but you can use a springform pan as well. Whatever will fit comfortably in your pressure cooker).***

  2. Spray the pan with baking spray. If you have parchment paper, cut a piece to fit the bottom of your pan and spray that too (or use Worthy Parchment Liners (affiliate). When using the 6" pan, you can line the sides with parchment to make a retaining wall as the filling will rise up a bit. Just cover the pan a little looser than you would with the 7".
Prepare the Pressure Cooker
  1. Put 1 1/2 cups of cold water in the inner liner of the pressure cooker.

  2. Put the trivet in the pot as well.
Prepare a Sling
  1. Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily.
  2. Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”
Prepare the Crust
  1. Place the graham crackers and sugar in a food processor.

  2. Pulse several times until the cookies turn into fine crumbs.
  3. Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times.
  4. Pour crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place. Cover the entire bottom of the pan and come up the sides a little. You do not have to come all the way up the sides. You want the crust to be about 1/4” thick or so.
  5. Put the pan in the freezer to chill and firm up while you prepare the cheesecake filling.
Prepare the Cheesecake Filling
  1. Clean the crust residue out of the food processor.
  2. Add the room temperature cream cheese and sugar and process until smooth and creamy.

  3. Add the vanilla, heavy cream, and corn starch, orange zest, and lemon zest, if using.

  4. Pulse several times until well combined and creamy.
  5. Add the room temperature eggs last. Pulse a few short bursts until just combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.

  6. Take the crust from the freezer and pour the filling into the pan.
  7. Place the pan on a trivet/rack with handles and put it in the pot.

  8. (If using a sling) Lay the sling out and set the pan on it, centered. Gather up the two ends and very carefully lift the pan and set it in the pressure cooker, leaving the sling with it. Just fold over the two ends of the sling to the side of the pan.

Cook the Cheesecake
  1. Close the lid of the pressure cooker and set the steam release knob to the Sealing position.
  2. Press the Manual (or Pressure Cook) button and then the + or - button to choose 27 minutes, High pressure (Cook 5 minutes longer when using the 6" pan). 

  3. When cook cycle ends, let the cooker naturally release pressure for 15 minutes. Then manually release any remaining pressure.

  4. When the pin drops and it is safe to open the lid.

  5. (If using a sling) Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack.

  6. Cheesecake is done when it jiggles just a little (mostly in the center) when the pan is shook. You don't want waves. It will firm up in the fridge. If it looks to liquid, cover it back up and cook for another 5 minutes, and let naturally release for 10 minutes.

  7. Let cool for an hour, then put the sour cream layer on cheesecake.

Making the Sour Cream Layer
  1. In a bowl, mix together the sour cream, sugar, and vanilla. Mix very well to start sugar dissolving.
  2. Spread the sour cream layer on while the cheesecake is still warm, but not hot.

  3. Put the cheesecake, still in the pan, into the fridge to set-up and chill for at least 4 hours before serving. I prefer to make my cheesecake in the evening and let it cool overnight.

Serve
  1. Remove from the push pan by setting the pan on top of a large can and pushing the pan straight down. The pan will slide down and the bottom with the cheesecake on it will stay atop the can. Slide cheesecake onto a serving dish.

  2. Serve as is, which is very delicious, or top with berries, Blueberry Compote, Caramel Sauce, Lemon Curd, or whatever you like.

Recipe Notes

*If you use a 6 inch pan, add 5 minutes to cook time.
-------
Inspired by Lindy's famous NY Cheesecake.

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RESOURCES TO MAKE INSTANT POT CHEESECAKE

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Instant Pot New York Cheesecake is the creamiest and most flavorful New York style cheesecake. Make this cheesecake in your electric pressure cooker! simplyhappyfoodie.com #instantpotcheesecake #instantpotnewyorkcheesecake #pressurecookercheesecake
Instant Pot New York Cheesecake is the creamiest and most flavorful New York style cheesecake. Make this pressure cooker cheesecake for any occasion! simplyhappyfoodie.com #instantpotcheesecake #instantpotnewyorkcheesecake

Filed Under: Dessert, Holiday, Instant Pot, Recipes, Vegetarian

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Comments

  1. Lisa McElroy

    January 10, 2020 at 12:21 pm

    I made this at Christmas. It was a huge success, several people ask me for the recipe. I was told that this cheesecake is better than a recipe for cheesecake that came from an Italian lady. I plan on making the pumpkin cheesecake soon.
    Thank you for these recipes. I’ve had my IP for a while and since I found your website I’m comfortable using my IP. The way you write your recipes is so helpful to me.

    Reply
  2. Alexa

    September 27, 2019 at 12:50 pm

    I’m going to try this for the first time this weekend. Will it taste very different from the recipes that have sour cream in them? And is the texture better when cooked covered or uncovered?

    Reply
    • Sandy

      September 29, 2019 at 8:51 am

      I do use sour cream sometimes, but the texture of this one is creamy. I prefer to cover my cheesecakes, but lots of people want a shorter cook time, so uncovered is just an option, but still comes out creamy.

      Reply
  3. Amy

    January 1, 2019 at 1:36 pm

    So the pan I got in my kit is 7×2. I know I won’t use all the filling. Thinking 1/2 – 1 inch from the top? How long do you think it will take to cook? 24-25 minutes?

    Reply
    • Sandy

      January 1, 2019 at 3:29 pm

      If you line your pan with a parchment “collar” you can use all of the filling and the collar will contain it.

      Reply
  4. Andrea Colleluori

    December 17, 2018 at 3:51 am

    Are you supposed to cover the springform pan with foil when cooking? I have with other recipes..but this doesnt mention it.

    Reply
    • Sandy

      December 17, 2018 at 10:02 am

      No, you don’t have to. If you do cover it, the cook time will increase a bit.

      Reply
      • Roger Bencivenga

        August 18, 2020 at 4:37 am

        Good cheesecake. Some people just don’t care for the sour cream topping so it’s necessary to cover the pan with a sheet of paper towel followed by aluminum foil crimped over the top to prevent the water drops from getting on the cake. It wasn’t a big deal to wick it off, but the craggy top could be avoided.

        This one and the chocolate cheesecake recipes are pretty much flawless.

        Reply
      • Jennifer

        November 23, 2020 at 5:44 pm

        Would you cook for 40 mins like the chocolate or shorter time if cooking covered?

        Reply
        • Sandy

          November 25, 2020 at 9:45 pm

          Yes, as covering does extend the cook time. So, 39 to 43 minutes.

          Reply
  5. vivian fletcher

    September 12, 2018 at 3:57 am

    Hi live in uk so can i put crushed biscuites in base please

    Reply
    • Sandy

      September 12, 2018 at 12:34 pm

      Yes, Vivian, I like to use shortbread biscuits.

      Reply
  6. Lin

    June 20, 2018 at 9:55 pm

    Maybe I missed it but what temp should this cook on? High, med, low?

    Reply
    • Sandy

      June 21, 2018 at 8:56 am

      High. All of my recipes are High pressure, unless otherwise stated. That’s because some pressure cookers don’t have low.

      Reply
  7. Nikki Isakson

    June 13, 2018 at 12:49 pm

    Made your NY style cheesecake for Memorial Day company. I was born and lived on the east coast for years, so I know my NY cheesecake!! This recipe is the BEST I have ever made. Usually, they are WAY to dry! I thought you might get a chuckle from my method. As usual, I waited until the last day to decide on the cheesecake. Surprise, I didn’t have a pan that would fit in my IP and work for the cheesecake. Sooooooo, I made one out of heavy duty aluminum foil. Four layers, 3″ sides, rolled on my pastry table (with a flat sided bowl inside) to flatten. Lined with parchment paper bottom and sides. Glued on with coconut oil. When cooled, I opened up the folds like a flower, peeled off the parchment paper. PRETTIEST CHEESECAKE I EVER MADE! And, of course, super delicious. Thank you so much for your wonderful recipe!

    Reply
    • Sandy

      June 13, 2018 at 1:01 pm

      Wow, Nikki! When you set out to do something, you find a way! Amazing! I’m thrilled that a true East Coaster likes my recipe! Thank you so much for your story, I love it! I appreciate your review, too.

      Reply
  8. Cindy

    May 16, 2018 at 7:26 pm

    I love vanilla flavored just about anything. Can you tell me how to convert this recipe to the vanilla cheesecake you were talking about making? Thank you so much for sharing your delicious recipe for cheesecake, it’s very, very good!

    Reply
    • Sandy

      May 30, 2018 at 2:19 pm

      Omit the citrus, and add 1 more teaspoon of vanilla.

      Reply
  9. Mike

    May 14, 2018 at 7:46 pm

    Why the aluminum foil “sling”? Wouldn’t the trivet work to raise and lower the cake?

    Reply
    • Sandy

      May 14, 2018 at 8:14 pm

      It might work for some people, but I have a hard time gripping it. The sling is just easier for me.

      Reply
  10. Nicole

    April 30, 2018 at 2:02 pm

    How long would I need to cook it if I did a half recipe of filling in a 6 inch pan? I don’t need it to be as high.

    Reply
    • Sandy

      April 30, 2018 at 4:55 pm

      I think in this case, I would cook it for 17 minutes. The minis are a quarter of the recipe each, and they cook in about 8 minutes. I haven’t tried this, but if it’s not done, you can add a couple minutes.

      Reply
  11. Diane

    April 21, 2018 at 1:33 pm

    Absolutely the BEST Cheesecake I’ve ever made thanks to your incredible recipe. Big hit with my husband as well. Could you tell me if I would have to change the cooking time if I were to make individual cheesecakes in 4″ by 1 3/4″ spring form pans. I bought 4 of them and would like to give it a whirl. Any tips would be helpful. (My original cheesecake was in a 7″ pan as you recommended) Thank you!

    Reply
    • Sandy

      April 21, 2018 at 2:03 pm

      That’s awesome, Diane! Thank you for the nice review! If you make mini cheesecakes, start with 7 minutes, and a 15 minute natural release. I like to start with the least amount of time, then add it if I need to. Let me know how they turn out!

      Reply
  12. Julie

    April 1, 2018 at 3:53 pm

    This was my first cheesecake ever, and it turned out wonderful! I brought it to a dinner at our friends’ home, and it was a big hit. My husband has been raving about it, and I’m looking forward to making many more. I’m also looking forward to new cheesecake recipes for various holidays and occasions. The Instant Pot was entirely new to me, although I had used the old stove-top variety years ago (always with a little trepidation). How far pressure cookers have come! Between the ease of use and your extremely helpful recipe and tips, this cheesecake looked and tasted professional. I used the Fat Daddio 7″ cake pan that you recommended, and it was perfect. I followed your instructions to the letter, and WOW, I can make beautiful and delicious cheesecake! Thanks so much!

    Reply
  13. mary

    March 6, 2018 at 7:19 am

    Is the sour cream layer really necessary? I don’t think I’ve ever seen a NY style cheesecake with one.

    Reply
    • Sandy

      March 6, 2018 at 12:49 pm

      Hi Mary, it’s not necessary, but I like the flavor it adds. If you search the web for New York cheesecake with sour cream layer, you will find many of them.

      Reply
  14. Debora cadene

    February 7, 2018 at 12:36 pm

    Thank you so much for your quick reply…im hoping I can find these in the grocery store. I’ve been loving some of the cheesecakes but have not been impressed with the crust. I can’t wait to make yours.

    Reply
    • Sandy

      February 7, 2018 at 12:40 pm

      Please let me know how it turns out!

      Reply
      • Debora Cadene

        February 7, 2018 at 4:59 pm

        One quick question…I thought I had already asked, but don’t see it. What is the total measured amount of crumbs after all is said and done that is needed for the crust?? Thank you again. I will for sure let you know how it turns out.

        Reply
        • Sandy

          February 7, 2018 at 5:14 pm

          It’s about 1 1/4 cups.

          Reply
  15. Debora Cadene

    February 7, 2018 at 4:48 am

    Hi Sandy….what is the name brand of the particular shortbread cookie you are using for this. Thank you so much. This cheese cake looks fabulous, but I’d like to start with what ever you used.

    Reply
    • Sandy

      February 7, 2018 at 10:28 am

      Hi Deborah, I use Lorna Doone cookies. They come out light and crisp, and even mixed with graham crackers, are really good!

      Reply
  16. Donna

    January 30, 2018 at 11:26 pm

    Would instructions be the same if I have an 8 quart Instant Pot?

    Reply
    • Sandy

      January 31, 2018 at 10:05 am

      Hi Donna, yes, but use 2 cups of water in the pot.

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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