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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Diane L Manley says
Can i use any brand springform pan (right size of course)?
Mike Vrobel says
Yes, you can.
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!
★★★★★
KP says
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.
★★★★★
Lyrical Soul says
Made this today... perfect. Thanks for making it simple!!
Beth H says
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?
Mike Vrobel says
Use enough water to come up to just below the trivet. It should still work.
Thu says
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!!
Vicki Salzwedel says
could you use almond extract instead of vanilla
Mike Vrobel says
Sure!
Sarah says
Will an 8inch springform pan work in a 6 quart instant pot?
Mike Vrobel says
I don't think so - too wide.
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.
Mike Vrobel says
I don't know either. I've never tried it in ramekins. If you do, let me know how it turns out!
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!
★★★★★
Young says
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.
★★★★★
Kathryn James says
Would the cooking time be the same for an 8 “ pan in an 8 quart instant pot?
Mike Vrobel says
I think 8" would change the cooking time - but I haven't tested it, so I don't know how much. Sorry!
Chitito says
Hi. I don’t have the instant pot, I have the crock pot express, will this recipe work with the crock pot express?
Mike Vrobel says
It should work with the crock pot express, or any other pressure cooker - it doesn't have to be an instant pot!
Angel says
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!
Lisa M says
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!
Mike Vrobel says
I don't think it will affect the cooking time...but I've never tried it. Let me know how it goes!
Lisa M says
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!
★★★★★
Katie Deakins says
@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.