Creamy, rich, and made effortlessly in the Instant Pot, this Instant Pot New York Cheesecake is the perfect way to enjoy a classic dessert with minimal effort.
This Instant Pot New York cheesecake is rich, creamy, and surprisingly easy to make right at home. The pressure cooker creates a gentle, moist environment that helps the cheesecake bake evenly without cracking, resulting in a smooth, velvety texture every time. With its classic graham cracker crust and dense, tangy filling, this dessert delivers all the indulgence of a traditional New York–style cheesecake without the hassle of a water bath in the oven.
If you’ve visited my site, you know I love cheesecakes! For more cheesecake recipes you have to check out my Perfect Chocolate Cheesecake, Banana Pudding Cheesecake, and Instant Pot Greek Yogurt Cheesecake.
Table of Contents
Why We Love Instant Pot Cheesecake
- The Instant Pot guarantees a velvety, melt-in-your-mouth texture.
- Simple steps make this a no-fuss cheesecake everyone can make.
- No babysitting the oven! Just set it and relax until it’s ready.
Recipe Ingredients
Cream Cheese – Use full-fat, room-temperature cream cheese for a rich, creamy texture with a hint of tang essential to New York-style cheesecake.
Eggs – Blend in room-temperature eggs just until combined to set the cheesecake’s structure without cracks.
Heavy Cream – Adding this at room temperature makes the filling silky and luxurious.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Mix things up by adding chocolate for a rich layer, crushed Oreos for cookies-and-cream crunch, or a bright citrus twist with lime or lemon zest. Swirl in raspberry sauce for a fruity, eye-catching touch.
Toppings – Top it off with fresh berries for color, a drizzle of caramel sauce or chocolate for decadence, or whipped cream for fluffiness. Crushed nuts add crunch, and a dusting of powdered sugar or citrus zest gives a bright finish.
Crust Alternatives – Swap graham crackers with pre-made graham cracker crumbs for convenience, or try chocolate wafer cookies for a chocolatey bite.
How to Make Instant Pot New York Cheesecake
For the Crust
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 7-inch or 8-inch springform pan with baking spray. Wrap the outside with foil, crimping around the top edges of the pan.
Step 2: In a large Ziploc bag or a food processor, crush the graham crackers until fine. Add the melted butter, brown sugar, and salt; mix to combine. Press into the bottom and up the sides of the prepared springform pan. Place in the oven and bake for 8 minutes. Remove and allow to cool while preparing the filling.
For the Filling
Step 1: To prepare the filling, in the bowl of a stand mixer or a large mixing bowl with a handheld mixer, add the sugar, cornstarch, and salt. Mix on low to combine. Add vanilla extract, sour cream, and heavy cream; mix on medium until creamy. With the mixing speed on low, add the cream cheese. Turn the mixing speed up and beat until smooth, about 2 minutes. Add eggs and mix until combined, about 1 minute.
Step 2: Pour the filling into the baked crust. Tap on the counter 3-4 times to remove air bubbles. Cover the top with foil, pressing tightly to seal it in.
Step 3: Pour 1 ¼ cups of water into the Instant Pot. If using a 7-inch springform, place the steamer rack in the bottom. If using an 8-inch springform, you’ll need to place something in the bottom of the insert, like a metal mason jar sealing ring (it will raise it up enough). Center the springform pan on a foil sling* and lower it into the Instant Pot and onto the rack or ring. Fold the foil sling on top of the cheesecake.
Step 4: Close and lock the lid. Select MANUAL (and make sure it’s on high pressure) for 45 minutes. When it beeps, either turn it off or let it switch to KEEP WARM. Allow the pressure to release naturally (do not turn the pressure release to venting). This takes about 18-20 minutes.
Step 5: Remove the lid and carefully lift the cheesecake from the pot. Remove the foil on top and peel off the foil from around the pan. Allow it to cool at room temperature for 30 minutes before transferring to the refrigerator to cool uncovered for at least 2 hours. For a thicker, firmer cheesecake, cool for 4+ hours (placing plastic wrap over the top at the 2-hour mark).
Expert Tips
Use Room Temperature Ingredients – Allow all dairy ingredients to reach room temperature before mixing. This helps the batter blend smoothly, avoiding lumps and resulting in a creamier texture.
Easy Release – Line the inside bottom and sides of the cheesecake pan (if it has a removable bottom) with parchment paper for smoother sides and easier release. This makes transferring the cheesecake much easier.
Dry the Bottom of the Pan After Cooking – After removing the cheesecake from the Instant Pot, carefully dry any water that might have collected around the pan’s foil to keep the crust from becoming soggy.
FAQs
Serve it with pie filling, fresh fruit, or a chocolate ganache drizzle. It’s an easy way to make each slice extra special!
Pre-baking helps create a firmer crust that holds up under the filling. Skipping may make the crust softer but is still an option.
Storage Information
To STORE, cover the cheesecake and refrigerate for up to 5 days. To FREEZE, wrap individual slices in plastic wrap, then place them in an airtight container.
Cheesecake can be frozen for up to 2 months. For best results, thaw in the fridge overnight.
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Instant Pot New York Cheesecake Recipe
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Ingredients
For the Crust
- 12 sheets graham crackers
- 5 tablespoons unsalted butter - melted
- 2 tbsp brown sugar
- pinch sea salt - coarse kosher
For the Filling
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 tsp coarse kosher sea salt
- 2 teaspoon vanilla extract
- 1/3 cup sour cream - room temperature
- 1/3 cup heavy cream
- 2 (8 ounces) blocks original cream cheese - room temperature
- 2 large eggs - room temperature
Instructions
For the Crust
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 7-inch or 8-inch springform pan with baking spray. Wrap the outside with foil, crimping around the top edges of the pan.
- In a large Ziploc bag or a food processor, crush the graham crackers until fine. Add the melted butter, brown sugar, and salt; mix to combine. Press into the bottom and up the sides of the prepared springform pan. Place in the oven and bake for 8 minutes. Remove and allow to cool while preparing the filling.
For the Filling
- To prepare the filling, in the bowl of a stand mixer or a large mixing bowl with a handheld mixer, add the sugar, cornstarch, and salt. Mix on low to combine. Add vanilla extract, sour cream, and heavy cream; mix on medium until creamy. With the mixing speed on low, add the cream cheese. Turn the mixing speed up and beat until smooth, about 2 minutes. Add eggs and mix until combined, about 1 minute.
- Pour the filling into the baked crust. Tap on the counter 3-4 times to remove air bubbles. Cover the top with foil, pressing tightly to seal it in.
- Pour 1 ¼ cups of water into the Instant Pot. If using a 7-inch springform, place the steamer rack in the bottom. If using an 8-inch springform, you’ll need to place something in the bottom of the insert, like a metal mason jar sealing ring (it will raise it up enough). Center the springform pan on a foil sling* and lower it into the Instant Pot and onto the rack or ring. Fold the foil sling on top of the cheesecake.
- Close and lock the lid. Select MANUAL (and make sure it’s on high pressure) for 45 minutes. When it beeps, either turn it off or let it switch to KEEP WARM. Allow the pressure to release naturally (do not turn the pressure release to venting). This takes about 18-20 minutes.
- Remove the lid and carefully lift the cheesecake from the pot. Remove the foil on top and peel off the foil from around the pan. Allow it to cool at room temperature for 30 minutes before transferring to the refrigerator to cool uncovered for at least 2 hours. For a thicker, firmer cheesecake, cool for 4+ hours (placing plastic wrap over the top at the 2-hour mark).
The cheesecake has a smooth, creamy and I can’t believe I made it with my Instant Pot.
Only one thing missing in this recipe didn’t tell you how much water to put in the bottom of the pan or the pot and it is very very full right to the rim of the pan
This really worked!! Easy & delicious. Baking in the oven is only 8 minutes so it doesn’t heat up the kitchen much. With the smaller size pan you can even do it in a toaster oven.
Hi, I just pulled my cheesecake out of the instant pot. Is it supposed to be super jiggly in the middle?
It is super soft, but it shouldn’t be too jiggly, that it’s not done. Did it set up?
I am in the process of making this cheesecake how many crumbs are there in 14 sheets? I am guessing 2 cups. I am substituting gluten free graham crackers and they don’t come in sheets they come in smaller squares.
I would think so 🙂 I don’t have an exact measurement, but more or less is ok.