Pressure cooker, Side dish, Time Lapse Video
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Pressure Cooker New York Cheesecake

Pressure Cooker New York Cheesecake |

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 |

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: Pressure Cooker New York Cheesecake – Time Lapse []

Recipe: Pressure Cooker New York Cheesecake

Adapted from Philadelphia Classic Cheesecake []

Pressure Cooker New York Cheesecake |

Pressure Cooker New York Cheesecake

  • Author: Mike Vrobel
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pieces of cheesecake 1x


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.




  • 3/4 cup graham cracker crumbs (4 whole graham crackers, crushed)
  • 2 tablespoons melted butter


  • 1 pound regular cream cheese, softened (2 8-ounce packages)
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream


  • Cherry Pie Filling


  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.



  • 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
  • Category: Pressure Cooker
  • Cuisine: American
Pressure Cooker New York Cheesecake |

Pressure Cooker New York Cheesecake


  • 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
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos


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Filed under: Pressure cooker, Side dish, Time Lapse Video


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Tammy says

    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.

  2. 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:

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

  3. Jan MacKay says

    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.

  4. 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??

  5. Steve Crain says

    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.

  6. Mr Jim says

    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!

  7. Logan Bear says

    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.

  8. 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.

  9. Carol Lee says

    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!

  10. 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.

  11. 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?

  12. 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!!

  13. Sherri Conrad says

    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.

  14. Corina says

    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!

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