Mastering New York-Style Cheesecake in Your Instant Pot: A Foolproof Recipe
Experience the magic of making New York-Style Cheesecake right in your Instant Pot! This recipe simplifies the often-intimidating oven method, delivering a perfectly smooth, rich, and crack-free dessert with astonishing ease. Get ready to impress your taste buds and guests without the usual cheesecake fuss.
You might think you’ve seen it all when it comes to Instant Pot creations, but prepare to be amazed: cheesecake made in a pressure cooker. This isn’t just a quirky culinary experiment; it’s a game-changer for anyone who loves the dense, creamy perfection of a New York-style cheesecake but dreads the complexities of traditional baking. Not only is this Instant Pot cheesecake incredibly easy to make, but it rivals, and arguably surpasses, its oven-baked counterpart in texture and flavor.
Our journey to cheesecake bliss begins with a meticulously crafted, buttery graham cracker crust, providing the perfect counterpoint to the velvety smooth cream cheese filling. This delightful dessert is then pressure cooked for just under an hour, emerging as a perfectly set, crack-free masterpiece. What’s more, this recipe yields a manageable 6-inch cheesecake, making it ideal for intimate dinner parties or for holiday gatherings when you want to offer a variety of desserts without being left with an overwhelming amount of any single treat. However, for those of us who believe there’s no such thing as “too much cheesecake,” rest assured, this recipe is so delicious, leftovers are rarely a problem!
Why Instant Pot Cheesecake is a Game-Changer
For years, the mere thought of baking cheesecake brought back traumatic memories of a college-era culinary disaster. It was a Sunday afternoon, and I, in my youthful ambition, decided to host friends for lunch and serve a homemade cheesecake for dessert. The cheesecake filling itself was creamy and tangy – promising. However, the crust became a soggy nightmare, thanks to my naive attempt at a water bath. I’d poured the water so high that it seeped into the foil-wrapped springform pan, turning the crust into a mouthful of mush. That experience was so profoundly disheartening that it took me a full decade to even consider making cheesecake again.
Enter the Instant Pot, and with it, a newfound confidence in cheesecake creation. The beauty of making a pressure cooker cheesecake is that it completely eliminates the need for a fiddly, potentially disastrous hot water bath. Gone are the days of anxiously squatting next to the oven every twenty minutes, praying that your beloved cheesecake won’t crack. The Instant Pot provides a consistently humid, gentle cooking environment that is naturally perfect for producing smooth, unblemished cheesecakes without any of that traditional baking nonsense.
A Crucial Tip: Beware the Lingering Garlic Scent!
When I first ventured into making sweet dishes in my Instant Pot, I had my doubts. Soups, broths, rice – absolutely. But dessert? I was skeptical. However, the Instant Pot quickly proved its versatility. Yet, my inaugural Instant Pot cheesecake taught me a truly valuable, albeit shocking, lesson that I simply must pass on to you.
If your Instant Pot is a workhorse for savory dishes, especially those involving potent aromatics like garlic and onions, do yourself an enormous favor: purchase an extra sealing ring (affiliate link) before you attempt this cheesecake. You’ll know you need a dedicated sealing ring for desserts if, when you lift the lid of your Instant Pot, the distinct aroma of your last savory meal (be it garlic-infused beef stew or spicy chili) assaults your nostrils. The first time I made this Instant Pot cheesecake, I nearly fell over when the top layer smelled and tasted unmistakably of garlicky beef soup! While I appreciate beef soup and cheesecake separately, they are definitely not a harmonious combination on the same plate, thank you very much.
So, please, take heed of this warning. Order a fresh, dedicated sealing ring for your sweet recipes. It’s a small investment that will save you from a potentially mortifying experience when serving this incredible dessert to your loved ones. Trust me, it almost sent me into another decade-long cheesecake hiatus!
Crafting the Perfect Instant Pot Cheesecake
The Foundation: Buttery Graham Cracker Crust
A great cheesecake starts with a great crust, and this graham cracker crust recipe is my absolute favorite, the same one I use for my Key Lime Pie Bars. It’s a simple yet incredibly flavorful blend of crushed graham crackers, finely ground pecans for an added nutty depth, sugar, melted butter to bind it all together, and a touch of cinnamon for warmth. Once you’ve combined these ingredients and pressed them into your springform pan, you have two options: either bake it for 10 minutes to achieve a slightly crispier, more toasted flavor, or simply pop it into the freezer for 15-20 minutes for a no-bake approach. Both methods yield excellent results, so choose what works best for your schedule.
Velvety Smooth Cheesecake Filling
The key to a truly luscious New York-Style Instant Pot cheesecake filling is starting with room temperature ingredients, especially the cream cheese and eggs. This ensures everything blends together smoothly without lumps and incorporates air evenly, leading to that signature dense-yet-creamy texture. Beat the cream cheese with a little kosher salt, fresh lemon zest, vanilla extract, and cornstarch until it’s perfectly smooth. The cornstarch acts as a stabilizer, helping the cheesecake set beautifully. Gradually add the granulated sugar, ensuring it’s fully incorporated before gently mixing in the eggs one at a time, followed by the sour cream. Be careful not to overmix once the eggs and sour cream are added; overmixing can introduce too much air, which might lead to cracks.
The Secret to a Crack-Free Top: Natural Pressure Release
This is arguably the most critical step for achieving that coveted crack-free cheesecake surface in your Instant Pot. After extensive testing, I can confirm: you absolutely *must* allow the Instant Pot to naturally release its pressure. Do not, under any circumstances, attempt a manual pressure release! A rapid drop in pressure and temperature can cause the cheesecake to contract too quickly, resulting in unsightly cracks. Natural pressure release (NPR) allows the cheesecake to cool down slowly and gently within the consistent, steamy environment of the Instant Pot, ensuring it cooks all the way through and maintains its pristine, smooth top. The ‘keep warm’ setting should remain on during this period, providing a gradual transition.
Making Ahead for Stress-Free Entertaining
“Make ahead” – two of my favorite words, especially during busy times like the holidays! This Instant Pot cheesecake is an ideal candidate for advance preparation. I highly recommend making it 24 to 48 hours before you plan to serve it. Not only does this free up precious time on the day of your event, but cheesecake actually tastes even better after it has had ample time to rest and chill in the refrigerator. The flavors deepen and the texture becomes even more magnificent, making it a win-win situation for both you and your guests.
Essential Equipment for Instant Pot Cheesecake
To successfully make this Instant Pot cheesecake, you’ll need a few specific items. Firstly, a 6-inch (affiliate link) or 7-inch springform pan (affiliate link) is essential. These sizes fit perfectly within most standard 6-quart or 8-quart Instant Pot models. You’ll also need the steamer rack (affiliate link) (often referred to as a trivet) that came with your Instant Pot. This rack is crucial for elevating the cheesecake pan above the water in the base of the pot, allowing it to cook evenly with the steam. Ensure your chosen springform pan fits comfortably inside your Instant Pot before you begin.
Dear cheesecake enthusiasts, imagine this holiday season: your oven is dedicated to the turkey, stuffing, savory rolls, and pies. Meanwhile, your Instant Pot is quietly working its magic, producing a stunning New York-Style Cheesecake that’s dense, rich, and utterly flawless. This year, let’s embrace the ease and perfection of pressure cooker cheesecake, making holiday dessert prep genuinely stress-free.
I’m keeping it elegantly simple and exceptionally delicious with this New York-Style Instant Pot Cheesecake. Prepare to be amazed by how easily you can achieve bakery-quality results right in your own kitchen.
New York-Style Instant Pot Cheesecake
30 minutes
1 hour 5 minutes
1 hour 35 minutes
Ingredients
Graham Cracker Crust:
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 9 large graham cracker sheets, pulsed into fine crumbs (approx. 1 – 1 1/4 cups)
- 2 tablespoons ground pecans
- 1/4 teaspoon ground cinnamon
Cheesecake Filling:
- 12 ounces cream cheese, softened to room temperature (approx. 1 1/2 packages)
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh lemon zest
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup + 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup sour cream, room temperature
Instructions
- Prepare the Pan: If you plan to bake the crust, preheat your oven to 350ºF (175ºC) with a rack in the center. If freezing the crust, you can skip this. Regardless of the method, tightly wrap the outside of your 6 or 7-inch springform pan with heavy-duty foil (to prevent any moisture from seeping in) and lightly spray the inside with non-stick cooking spray.
- Make the Crust: In a microwave-safe bowl, melt the butter with 3 tablespoons of sugar (about 30-40 seconds). In a separate medium bowl, combine the graham cracker crumbs, ground pecans, and cinnamon. Pour the melted butter mixture over the dry ingredients and mix with a rubber spatula until the crumbs are thoroughly coated. Press this mixture firmly into the bottom of the prepared springform pan and about 1 inch up the sides. Place the pan in the freezer for 15-20 minutes, or bake for 10 minutes. If baking, ensure the crust cools completely to room temperature before proceeding.
- Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened cream cheese, kosher salt, vanilla extract, lemon zest, and cornstarch until the mixture is smooth and lump-free, typically 1-2 minutes. Gradually add the remaining 1/2 cup + 2 tablespoons of granulated sugar and mix until fully combined. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Finally, add the sour cream and mix until barely combined; avoid overmixing. Pour the velvety batter into your prepared and cooled crust. Cover the top of the springform pan tightly with a piece of foil, securing it firmly around the rim.
- Pressure Cook the Cheesecake: Pour 1 1/4 cups of water into the base of your Instant Pot liner. Place the steamer rack (trivet) on the bottom of the pot. Carefully place the foil-covered springform pan onto the steamer rack. Secure the Instant Pot lid and ensure the venting knob is sealed. Cook the cheesecake on Manual High Pressure for 37 minutes. Once cooking is complete, allow the Instant Pot to naturally release its pressure for 25 minutes. *It is crucial not to manually release the pressure.* The ‘keep warm’ setting should remain on during this natural release period.
- Cool and Chill: Once the natural pressure release is complete, carefully remove the springform pan from the Instant Pot. Remove the foil covering. If there is any condensation on the surface of the cheesecake, gently dab it away with a clean piece of kitchen towel. Allow the cheesecake to cool completely to room temperature on a wire rack, which typically takes about 3 hours. Once cooled, transfer the cheesecake to the refrigerator and chill overnight (at least 8 hours) for the best texture and flavor. This cheesecake can be prepared 24-48 hours in advance. Serve chilled, topped with your favorite whipped cream, fresh berries, fruit compotes, or cherry pie filling!
Notes
- 9 graham cracker sheets are roughly equivalent to 1 – 1 1/4 cups of fine crumbs.
Update (1/30/2018): A few readers have mentioned that the cheesecake didn’t set for them in the middle as it did in the time noted. For this reason, I will be retesting the recipe. This recipe was tested multiple times and my cheesecake was perfectly set in the time noted. In the meantime, a helpful reader suggested that to help the cheesecake set, you can wrap it in plastic wrap and freeze it overnight. This seems to help solidify the center a bit more. You can also check the cheesecake once the pressure releases; if it is still pudding-like in the center, you can continue to pressure cook it for an additional 5-10 minutes (depending on its consistency) then allow it to natural pressure release with the ‘keep warm’ setting on again.
Have you made this recipe?
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!
