Instant Pot New York Cheesecake

Published: Nov 28, 2023 by Mike Vrobel · This post may contain affiliate links · 83 Comments

Instant Pot New York Cheesecake. Yes, you can make cheesecake in the Instant Pot. Yes, it's fantastic.

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)

An Instant Pot New York cheesecake topped with cherries — Instant Pot New York Cheesecake

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Ingredients
How to Make Instant Pot New York Cheesecake
Serving Suggestions
Storing Leftovers
Can I freeze a New York cheesecake made in the Instant Pot?
Equipment
Should You Use a Push Pan or a Springform Pan?
Tips and Tricks
Instant Pot New York Cheesecake - Recipe
What do you think?
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💬 Comments

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.

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.

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 teaspoons corn starch
2 large eggs
½ teaspoon vanilla extract
¼ cup sour cream

Topping

Cherry Pie Filling (optional)

How to Make Instant Pot New York Cheesecake

Prep the pan

Spray the 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread the crust mixture evenly across the bottom of the pan. Pack the graham cracker crust down, pushing it up the sides of the pan 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. Mix the sugar and corn starch together, then slowly add to the mixing bowl, beating 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 the cream cheese mixture into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles.

Pressure cook the cheesecake for 20 minutes with a Natural Release

Put the cooking rack or baking sling in an Instant Pot or other pressure cooker, then pour in 1 cup of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC. Then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 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.

Serving Suggestions

For small dessert servings, I slice the cheesecake into 8 pieces, top with the cherries, and serve. If you have hearty eaters, you can cut the cheesecake into 6 slices. Or, make another cheesecake so people can mix and match different flavors. (See my other cheesecake recipes here: Instant Pot Cheesecake Roundup.

I love cherry on cheesecake, but you can choose your own favorite fruit filling to top your cheesecake. Strawberry an blueberry filling are two of my other favorites.

Storing Leftovers

Cheesecake keeps well in the refrigerator. According to the USDA, cheesecake will keep in the refrigerator for 5 to 7 days. [Source: USDA FMA Data Spreadsheet]

Can I freeze a New York cheesecake made in the Instant Pot?

Absolutely! Wrap the whole cheesecake in plastic wrap and freeze it, then take it out and let it thaw overnight for serving. Or, store individual pieces in air-tight containers or plastic wrapped, and they will thaw out quicker. Cheesecake will last for up to 6 months in the freezer, and it's a great way to have a cheesecake snack whenever you want one!

Equipment

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

Should You Use a Push Pan or a Springform Pan?

You can use whichever you like. Springform pans are a little easier to use - you can lift the sides away, where a push pan requires you to lift the center out from the edge, leaving me wearing the outer ring like an armband. But, I find the thick aluminum of the push pans helps the cheesecake cook a little more evenly. I use push pans, but I've made cheesecakes in both and the difference between them is small.

Tips and Tricks

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.
The original version of this recipe had you cover the pan with aluminum foil. I removed that instruction; I found the cheesecake cooks more quickly and evenly if the pan is not covered with foil.

Adapted from Philadelphia Classic Cheesecake [Kraft.com]