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!”
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
Pressure Cooker New York Cheesecake
- Total Time: 1 hour 45 minutes
- Yield: 8 pieces of cheesecake 1x
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
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
- 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.
- 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.
- 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.
- 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
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.
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My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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Lauren says
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?
Mike Vrobel says
That's all it usually takes to release the pressure. But, if you're in a hurry, you can quick release at that point.
vanessa says
I only found a 6" springform pan. Would I have to adjust time?
Kara Leeper says
Mike, have you tried this with fat free cream cheese?
Mike Vrobel says
No, I haven't. If you try it, let me know how it goes!
Linda says
Do you cool completely (4 hours) before removing it from the pan?
Mike Vrobel says
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.
Martha says
Do you cook the cheesecake on the cake setting?
Mike Vrobel says
No - manual mode (for high pressure)
Juliana C. Brown says
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
Wyguy says
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?
★★★★★
Mike Vrobel says
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.
Eileen Spahl says
Hi Mike, I have an 8 qt Instant Pot. How would I adjust the cheesecake recipe? Thanks, Eileen
Mike V says
You don't need to change anything - it works fine in a 8 quart Instant Pot.
Dan says
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.
Mary says
I just served this for Christmas dinner. It was delicious, the best cheesecake I've ever made! Thanks Mike!
Debby L. says
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
Mike V says
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.
Debby L. says
Thanks Mike...Merry Christmas!
Jason says
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.
MaryLou says
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?
Mike V says
Timing starts when the cooker reaches pressure.
RN says
I have the Fat Dadio "push up from the bottom" pan. Should I add time to this recipe?
Mike V says
No! It works just fine. If anything, it cooks more evenly. I just had better luck with the Nordicware springform pan.
Allen says
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.
Mike Vrobel says
I'm sorry - I don't understand the "better luck" question?
Mike Vrobel says
Never mind - I see it. The springform pan is easier to get the cheesecake out.
Emily says
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?
Mike V says
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.