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    Home » Recipes by Type » Pressure cooker

    Pressure Cooker New York Cheesecake

    Published: Dec 13, 2016 · Modified: May 11, 2022 by Mike Vrobel · This post may contain affiliate links · 74 Comments

    Pressure Cooker New York Cheesecake | DadCooksDinner.com
    Pressure Cooker New York Cheesecake

    Pressure cooker cheesecake was a bridge too far. I mean…who in their right mind would bother to make a cheesecake in a pressure cooker?

    (Looks embarrassed, hesitates, then slowly raises hand)

    I resisted this idea for a long time, but the pressure cooker does a fantastic job with cheesecake. You know how you’re supposed to cook a cheesecake in a water bath? The pressure cooker does the same thing, pressure steaming the cheesecake, resulting in evenly cooked cheesecake. No cracks, no overdone edges - perfectly creamy cheesecake. The best cheesecakes I’ve ever made.

    That said…this has been a frustrating recipe for me to get right enough to publish. Different recipes suggested a low of 16 minutes (not enough) to a high of 35 minutes (good - but seemed long). My test results were all over the place. One time, the cheesecake was perfect at 25 minutes; when I re-tried at 25 minutes, it was undercooked and runny in the middle. That said, my kids loved the experiments. Even the 16 minute cheesecakes that were falling apart in the middle were fought over. “No, I get the leftovers - you had an extra piece last time!”

    Pressure Cooker New York Cheesecake | DadCooksDinner.com
    Pressure Cooker New York Cheesecake

    I learned three things, trying to get the timings down. The first: minor differences make for major changes in the cheesecake. I get a smooth top on the cheesecake when I cover the pan with foil - but it adds ten minutes to the cooking time. (That’s why one was perfect at 25 minutes, and another was not.) The second: the pan matters. I prefer a springform pan, because it is easy to get the cheesecake out of the pan - but a heavier aluminum pan with solid sides and a push-up bottom cooked the cheesecake quicker.

    The third thing: pressure cooker cheesecake is hard to mess up. (And, even when I messed up, everyone gobbled down the “failures”.) Pressure cooking steams the cheesecake at 240°F to 250°F, a much lower temperature than you get in an oven, so it is difficult to overcook. My most consistent results were at 35 minutes under pressure; they never overcooked, and came out creamy and smooth all the way through.

    Want to impress your guests with something completely out of left field from the pressure cooker? Make a cheesecake.

    Video


    Video: Pressure Cooker New York Cheesecake - Time Lapse [YouTube.com]

    Recipe: Pressure Cooker New York Cheesecake

    Adapted from Philadelphia Classic Cheesecake [Kraft.com]

    Print
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    Pressure Cooker New York Cheesecake | DadCooksDinner.com

    Pressure Cooker New York Cheesecake


    ★★★★★

    5 from 18 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 45 minutes
    • Yield: 8 pieces of cheesecake 1x
    Print Recipe
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    Description

    Pressure Cooker New York Cheesecake recipe. Pressure cooker cheesecake? Yes, you want to try it. Perfectly cooked cheesecake in about an hour from your pressure cooker.


    Ingredients

    Scale

    Crust

    • ¾ cup graham cracker crumbs (4 whole graham crackers, crushed)
    • 2 tablespoons melted butter

    Cheesecake

    • 1 pound regular cream cheese, softened (2 8-ounce packages)
    • ⅔ cup sugar
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • ¼ cup sour cream

    Topping

    • Cherry Pie Filling

    Instructions

    1. Prep the pan: Spray the 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the graham crackers up the sides a little.
    2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
    3. Pressure cook the cheesecake: Put 2 cups of water in the pressure cooker pot and add the cooking rack. If your pressure cooker rack doesn’t have handles, make an aluminum foil sling by folding a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Use the sling to lower the cheesecake pan into the pot and set it on the rack. Lock the pressure cooker and pressure cook on high for 35 minutes in an electric PC or 30 minutes in a stovetop PC, then let the pressure come down naturally, about 10 more minutes.
    4. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with the cherry pie filling and serve.

    Notes

    Tools

    • 6 quart or larger pressure cooker (I love my 6 quart Instant Pot)
    • 7-inch x 3-inch cheesecake pan, to fit my Instant Pot 6 quart (My favorites are by NordicWare and Fat Daddio)
    • Rack for pressure cooker
    • Aluminum foil
    • Prep Time: 1 hour
    • Cook Time: 45 minutes
    • Category: Pressure Cooker
    • Cuisine: American

    Did you make this recipe?

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    Pressure Cooker New York Cheesecake | DadCooksDinner.com
    Pressure Cooker New York Cheesecake

    Notes

    • Soft cream cheese prevents lumps - if the cheesecake is cold, it doesn’t smooth out in the mixer.
    • After cooking, the cheesecake can be refrigerated for up to 6 days…if it lasts that long.

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Beef Shank Osso Bucco
    Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup
    Pressure Cooker Macaroni and Cheese
    Instant Pot Mint Chocolate Chip Cheesecake
    Instant Pot Cheesecake with Sour Cream topping
    My other Pressure Cooker Recipes
    My other Pressure Cooker Time Lapse Videos

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    « PicOfTheWeek: Setting up for Cheesecake
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    Reader Interactions

    Comments

    1. Heather says

      April 16, 2022 at 10:53 pm

      I forgot to cover with foil! Fingers crossed it’s good tomorrow 🙂

      Reply
    2. John L says

      April 30, 2021 at 8:37 am

      This recipe is my go to for desert now! I made the first one for my wife on her birthday, and then immediately began making these often as the family loves them. I've modified the crust over time to include some sugar and cinnamon, as the grahams I purchased were not that sweet. Great move, and a little extra butter in the crust never hurts either. Eventually I began trying to knock some calories from this, and used reduced fat cream cheese... same great taste. Next I'll try the sugar substitute stevia to further reduce calories.

      ★★★★★

      Reply
    3. Jacky says

      March 31, 2021 at 10:24 pm

      I made this cheesecake recipe yesterday, chilled it overnight and served it for a birthday dinner tonight. IT WAS AMAZING! And like you said, it was the best one I had ever made!!! Thank you so much, Mike. I now own the 7 inch Fat Daddio pan and followed your excellent directions to the letter. The IP makes this dessert so much easier to make successfully - I will make it this way from now on using your perfect recipe!!

      ★★★★★

      Reply
      • Mike Vrobel says

        April 01, 2021 at 8:34 am

        Thank you, I'm glad it worked so well for you!

        Reply
    4. Nancy says

      March 16, 2021 at 6:00 pm

      Hi Mike,
      Would it be okay to cook this like your IP lemon cheesecake, I.e., no foil and high pressure for 20 minutes with a natural release? I’m thinking yes, but want to be sure. I have the recommended 7” springform pan. Thanks for your recipes and advice.

      ★★★★★

      Reply
      • Mike Vrobel says

        March 17, 2021 at 11:14 am

        Yes, absolutely. I wrote this recipe before I learned to leave the foil off.

        Reply
    5. Kman18 says

      December 14, 2020 at 12:21 am

      Thank you for this recipe!
      I just made this for my wife exactly as per your recipe in a 6qt IP Duo Nova, with the Nordic pie pan and it’s delicious!

      Some thoughts/questions:
      My crust came out barely 1/3 the thickness of the crust in your photo above. Any suggestions (aside from increasing the graham cracker and butter amounts)?

      Do you think this could take a little lemon zest mixed in with the cheese filling?

      The rack that came with my IP has handles but when opened up they don’t allow the Nordic pan to sit flat. Is buying one of those silicon slings worth it/safe?

      If I found another 7” spring form pan that was just a little shorter in height, do you think we could stack two in there at the same time, and would I need to increase the pressure time?

      Thank you again for a great recipe!

      ★★★★★

      Reply
      • Mike Vrobel says

        December 14, 2020 at 5:40 pm

        The crust looks higher in mine because I pack it against the side of the pan to make it look taller. Yes, lemon zest is a good add-in. The silicone slings are definitely worth it - I own multiples. And, I don't think you should stack a second pan; I cook my cheesecakes ahead of time, so I just cook one, then the other.

        Reply
      • Kman18 says

        December 19, 2020 at 8:05 pm

        Thank you, caught your reply just in time ( : >). Two in a row it is!

        ★★★★★

        Reply
    6. Tammy says

      April 18, 2020 at 12:55 pm

      This was the 1st recipe I used to make a cheesecake and it is out of this world!
      I want to attempt it now in the mini ramekins.
      I've seen other recipes but I liked yours so much I'm scared to try any of the others right now so I'm gonna stick with this one for now.

      ★★★★★

      Reply
    7. Diana says

      October 28, 2019 at 4:47 pm

      Thank you, Mike! I used this recipe for my first-ever cheesecake and it was terrific! For many years, I wanted to bake a cheesecake, but was afraid of all the problems I read about. So I never tried. I was intrigued with your recipes for the IP ... so plunged in. Your recipes are always easy to follow, including this one. I took it to a dinner party and it was a big hit. This cheesecake is creamy and delicious, and (importantly for me), not too sweet. The only thing I changed is that I made a fresh cherry topping -- I started with frozen bing cherries, so it was very quick and easy. Thank you, Mike! Cherry sauce recipe: https://addapinch.com/fresh-cherry-sauce-recipe-add-a-pinch/

      P.S. I also followed your more recent cheesecake recipes and did not use the foil cover, and adjusted the time.

      ★★★★★

      Reply
      • Mike Vrobel says

        October 28, 2019 at 4:58 pm

        Great! I'm glad it worked for you.

        Reply
    8. Jan MacKay says

      May 12, 2019 at 7:47 am

      I have been looking for a great pressure cooker NY cheesecake recipe and now I have one! Big hit and so good. Thank you so much for testing and perfecting the recipe. FYI I have an 8 quart Mealthy using a 7 inch spring form pan.

      ★★★★★

      Reply
    9. Rita says

      February 12, 2019 at 6:07 pm

      The New York Cheesecake I make in oven doesn't have a bottom crust.

      Would all the cooking times be the same if I do eliminate the crust, you think??

      Reply
      • Mike Vrobel says

        February 14, 2019 at 10:42 am

        I don't know - I've never tried it without the crust. If you do, let me know how it goes.

        Reply
    10. Steve Crain says

      February 05, 2019 at 9:21 pm

      Bought the suggested 7" springform pan and made the New York Cheesecake. Thanks for doing all your research to make this dessert so great. Made it for a guest the other night and was happy with the result. I often try a 'new' recipe on friends and have not had a failure yet with one of yours. Thanks and keep up the great work.

      ★★★★★

      Reply
    11. Mr Jim says

      December 07, 2018 at 7:46 pm

      I'm going to make this in a 6X3 pushpan in a 3Qt IP... This looks awesome! I'll letcha know how it comes out!

      Reply
    12. Logan Bear says

      October 08, 2018 at 10:31 pm

      I made this for my Dad and he loves it. He says that it's creamier than a baked cheesecake which makes it better. Next time I'm going to add more flavor - like lemon or orange zest or cocoa powder or instant coffee.

      ★★★★★

      Reply
    13. Sonia says

      September 02, 2018 at 8:56 am

      I searched high and low for a cook cheesecake recipe and this is the only one I've used . Simple, easy and delicious. Not too much crust and the richness of each slice is to die for. Thank you for sharing.

      ★★★★★

      Reply
    14. LeAnn says

      August 22, 2018 at 6:51 pm

      This recipe worked perfect the first time!
      Thank you!

      ★★★★★

      Reply
    15. Diane L Manley says

      August 01, 2018 at 11:48 pm

      Can i use any brand springform pan (right size of course)?

      Reply
      • Mike Vrobel says

        August 02, 2018 at 8:28 pm

        Yes, you can.

        Reply
    16. Carol Lee says

      June 18, 2018 at 8:41 pm

      Your cheesecake recipe is perfect! I made it for my husband for Father's Day, for the second time. I followed your instructions exactly. We had ours topped with fresh, lightly sweetened strawberries. I found that it turned out better this time, because I used Philadelphia cream cheese. It was creamier. Thanks for a great recipe!

      ★★★★★

      Reply
    17. KP says

      March 18, 2018 at 5:56 pm

      Saw your recipe yesterday and decided to give it a whirl. I'm a IP newbie, but needed to take a dessert to a family dinner (brave, I know). I don't normally really like cheesecake, but your directions and comments were so easy to follow. THIS was the best cheesecake I have EVER tasted. Came out perfectly beautiful. Thank you for posting it.

      ★★★★★

      Reply
    18. Lyrical Soul says

      February 19, 2018 at 10:23 pm

      Made this today... perfect. Thanks for making it simple!!

      Reply
    19. Beth H says

      February 13, 2018 at 11:52 am

      If i put 2 cups of water in my ip and set my pan on the trivit, it will be sitting in the water. What should i do?

      Reply
      • Mike Vrobel says

        February 13, 2018 at 1:19 pm

        Use enough water to come up to just below the trivet. It should still work.

        Reply
    20. Thu says

      January 24, 2018 at 5:16 pm

      I made this last night and it turned out perfect! It was a hit at my IP party. Thanks so much for posting your recipe!!

      Reply
    21. Vicki Salzwedel says

      January 22, 2018 at 9:57 pm

      could you use almond extract instead of vanilla

      Reply
      • Mike Vrobel says

        January 23, 2018 at 10:56 am

        Sure!

        Reply
    22. Sarah says

      January 09, 2018 at 7:17 pm

      Will an 8inch springform pan work in a 6 quart instant pot?

      Reply
      • Mike Vrobel says

        January 10, 2018 at 9:50 am

        I don't think so - too wide.

        Reply
    23. Sherri Conrad says

      January 07, 2018 at 4:36 pm

      Hi there...I saw on an Instant Pot Facebook page that someone used ramekins and stacked 6 of them in her IP since she didn't have the needed pans and it worked great. But she said she put it on "meat" for 20 minutes since she said she didn't have high pressure. I have manual pressure which I know is high (I myself am a newbie and have only used it a few times) but not sure if I should still follow your time guidelines if I go the ramekin route.

      Reply
      • Mike Vrobel says

        January 08, 2018 at 6:59 am

        I don't know either. I've never tried it in ramekins. If you do, let me know how it turns out!

        Reply
    24. Corina says

      December 31, 2017 at 5:06 pm

      I made this with a gluten free crust (almond flour instead of graham crackers) and it was delicious. I used left over cranberry sauce for the topping. Great recipe!

      ★★★★★

      Reply
    25. Young says

      December 25, 2017 at 12:54 am

      I made this cheesecake tonight and it was amazing. Both my kids devoured it. Thanks so much for this recipe. It was so easy to follow.

      ★★★★★

      Reply
    26. Kathryn James says

      December 18, 2017 at 5:24 pm

      Would the cooking time be the same for an 8 “ pan in an 8 quart instant pot?

      Reply
      • Mike Vrobel says

        December 20, 2017 at 9:00 am

        I think 8" would change the cooking time - but I haven't tested it, so I don't know how much. Sorry!

        Reply
    27. Chitito says

      December 18, 2017 at 2:54 am

      Hi. I don’t have the instant pot, I have the crock pot express, will this recipe work with the crock pot express?

      Reply
      • Mike Vrobel says

        December 18, 2017 at 9:20 am

        It should work with the crock pot express, or any other pressure cooker - it doesn't have to be an instant pot!

        Reply
    28. Angel says

      December 03, 2017 at 8:54 am

      I can’t wait to try this!! I got a Pressure Cooker and have only cooked a couple things. I want to venture out and try something other than just a roast/potatoes. Ty. I hope it’s as easy as it looks!

      Reply
    29. Lisa M says

      November 22, 2017 at 11:25 am

      I can't wait to try this! I like to make it gluten free so I plan to make it crustless. Do you think that will affect the overall cooking time? Thanks so much!

      Reply
      • Mike Vrobel says

        November 22, 2017 at 11:47 am

        I don't think it will affect the cooking time...but I've never tried it. Let me know how it goes!

        Reply
        • Lisa M says

          November 24, 2017 at 6:25 pm

          It came out fantastic even without the crust! It was a big hit at Thanksgiving and I'm definitely going to make it again. I don't know why I waited so long to try it! Thanks so much Mike!

          ★★★★★

          Reply
      • Katie Deakins says

        February 11, 2018 at 11:09 am

        @Lisa M. and any other gluten free folks—I used gf vanilla wafers that I crushed in place of graham cracker crumbs. Delish! Awesome recipe.

        Reply
    30. Lauren says

      October 24, 2017 at 12:54 am

      When you say let natural it naturally release about 10 more minutes, do you quick release after 10 mins or is that all it takes to release the pressure?

      Reply
      • Mike Vrobel says

        October 24, 2017 at 6:49 am

        That's all it usually takes to release the pressure. But, if you're in a hurry, you can quick release at that point.

        Reply
    31. vanessa says

      September 28, 2017 at 4:34 pm

      I only found a 6" springform pan. Would I have to adjust time?

      Reply
    32. Kara Leeper says

      September 23, 2017 at 10:29 pm

      Mike, have you tried this with fat free cream cheese?

      Reply
      • Mike Vrobel says

        September 24, 2017 at 10:05 am

        No, I haven't. If you try it, let me know how it goes!

        Reply
    33. Linda says

      April 15, 2017 at 5:18 pm

      Do you cool completely (4 hours) before removing it from the pan?

      Reply
      • Mike Vrobel says

        April 15, 2017 at 5:26 pm

        Yes - after running the knife around to loosen it, I pop it in the fridge. I'm not sure it matters; I leave it in the pan because the pan protects the cheesecake while I move it to the fridge.

        Reply
    34. Martha says

      March 25, 2017 at 5:23 pm

      Do you cook the cheesecake on the cake setting?

      Reply
      • Mike Vrobel says

        March 26, 2017 at 6:06 am

        No - manual mode (for high pressure)

        Reply
    35. Juliana C. Brown says

      March 16, 2017 at 8:27 am

      This recipe looks awesome. Any suggestions on adapting your recipe to a 10" springform pan? I have an old Presto PC that can definitely accommodate a 9 or 10" springeform. My family LOVES cheesecake and a 7" cake is gone in a day

      Reply
    36. Wyguy says

      March 02, 2017 at 7:44 pm

      I cooked as per recipe and the taste is great. The cheesecake was a bit soft, could my being at 6000 feet mean that I should adjust cooking time?

      ★★★★★

      Reply
      • Mike Vrobel says

        March 02, 2017 at 7:52 pm

        Yes, altitude matters. The rule of thumb is: For every 1000 ft above 2000 ft elevation, increase cooking time by 5%. In other words, at 3000 feet increase by 5%, at 4000 feet increase by 10%, at 5000 feet increase by 15%, and so on. For your 6000 feet, increase the cooking time by 20%, or to 42 minutes.

        Reply
    37. Eileen Spahl says

      February 14, 2017 at 1:01 pm

      Hi Mike, I have an 8 qt Instant Pot. How would I adjust the cheesecake recipe? Thanks, Eileen

      Reply
      • Mike V says

        February 14, 2017 at 1:11 pm

        You don't need to change anything - it works fine in a 8 quart Instant Pot.

        Reply
    38. Dan says

      February 09, 2017 at 2:48 pm

      I've now made three of these cheesecakes - they are really good. I actually like the 7" size better..it's perfect for 6 adequate slices.

      I thought the crust might not turn out as well, but I was pleasantly surprised to find the crust was perfect (altho I do add another couple graham crackers because I like my crust a bit thicker.

      I also mix up a little sour cream with some sugar, and pour it over the top - I miss the taste of the sour cream topping otherwise.

      Reply
    39. Mary says

      December 25, 2016 at 8:20 pm

      I just served this for Christmas dinner. It was delicious, the best cheesecake I've ever made! Thanks Mike!

      Reply
    40. Debby L. says

      December 24, 2016 at 8:39 am

      Believe it or not, I can't find a 3" deep 7" dia. springform. Check out Amazon...#62.71 for the Nordic Ware, plus shipping. Good grief! They don't have the 7" Fat Daddio, either. Would a 2 and a quarter inch deep one work? How much clearance do you need at the top, if I have to waste some filling? TIA

      Reply
      • Mike V says

        December 24, 2016 at 8:43 am

        Debby, I'm sorry about that - those sizes are very popular now, thanks to the Instant Pot's success. You don't need much clearance - about a quarter of an inch. I've cooked them in a 2 inch pan, pouring most of the way up, but I did have to waste some of the filling.

        Reply
        • Debby L. says

          December 24, 2016 at 8:55 am

          Thanks Mike...Merry Christmas!

          Reply
    41. Jason says

      December 19, 2016 at 3:26 pm

      Looks delicious Mike, I can't wait to try it. I usually make my cheesecake with a sugar cookie crust, so I'll follow your timing after prebaking and cooling the crust.

      Reply
    42. MaryLou says

      December 14, 2016 at 2:48 pm

      Does the timing start from the time the pressure cooker reaches pressure, or from the time you place it on the burner to start the process?

      Reply
      • Mike V says

        December 14, 2016 at 2:49 pm

        Timing starts when the cooker reaches pressure.

        Reply
    43. RN says

      December 14, 2016 at 12:07 pm

      I have the Fat Dadio "push up from the bottom" pan. Should I add time to this recipe?

      Reply
      • Mike V says

        December 14, 2016 at 12:08 pm

        No! It works just fine. If anything, it cooks more evenly. I just had better luck with the Nordicware springform pan.

        Reply
        • Allen says

          April 30, 2017 at 1:04 pm

          Define "better luck". I just ordered the Fat Daddio pan, and am looking forward to getting it tomorrow. So far, the only thing I've used my Instant Pot for is hard boiled (actually steamed, of course) eggs, which come out GREAT.

          Reply
          • Mike Vrobel says

            April 30, 2017 at 1:52 pm

            I'm sorry - I don't understand the "better luck" question?

            Reply
            • Mike Vrobel says

              April 30, 2017 at 4:43 pm

              Never mind - I see it. The springform pan is easier to get the cheesecake out.

    44. Emily says

      December 13, 2016 at 10:19 am

      Do you think this would work in the instant pot or do you need a real-deal pressure cooker? Have you tried making cheesecake sous vide?

      Reply
      • Mike V says

        December 13, 2016 at 10:24 am

        I made mine in the Instant Pot, so, yes, I think it will work. 🙂
        I have not tried cheesecake sous vide. I did creme brûlée sous vide last year, which worked well.

        Reply

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