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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

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
Prep Time 25 minutes
Cook Time 27 minutes
Total Time 1 hour 7 minutes
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.
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Inspired by Lindy's famous NY Cheesecake.