Print
Pressure Cooker New York Cheesecake | DadCooksDinner.com

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

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.


Scale

Ingredients

Crust

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

Cheesecake

  • 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

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
  • Category: Pressure Cooker
  • Cuisine: American
MENU
shares