Perfect Instant Pot New York Cheesecake Recipe

Here’s a recipe for Perfect Instant Pot New York Cheesecake—a creamy, rich, and smooth cheesecake with a graham cracker crust, all made effortlessly in the Instant Pot. The Instant Pot helps create the perfect texture by providing even heat and moisture, making it an ideal method for baking cheesecake. This recipe is simple, quick, and produces a show-stopping dessert!

Perfect Instant Pot New York Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 2/3 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour (optional, helps stabilize the filling)
• Pinch of salt

For the Topping (optional):

• Fresh berries (strawberries, raspberries, blueberries) or fruit compote
• Whipped cream (optional)

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Mix until all the crumbs are evenly coated.
   • Press the mixture into the bottom of a 7-inch springform pan. Use the back of a spoon or the bottom of a glass to press the crumbs firmly into an even layer.
   • Set the crust aside and refrigerate while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
   • Add the sugar and vanilla extract and beat until combined.
   • Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl after each egg.
   • Stir in the sour cream, heavy cream, flour (if using), and a pinch of salt until the mixture is smooth and well-combined. The filling should be thick but pourable.
3. Prepare the Instant Pot:
   • Add 1 1/2 cups of water to the bottom of the Instant Pot’s inner pot. This will create the steam needed to cook the cheesecake evenly.
   • Create a foil sling to easily lower the cheesecake into the Instant Pot. To do this, cut a large piece of aluminum foil (about 18 inches long) and fold it into a strip, making sure it’s wide enough to support the springform pan. Set this aside.
4. Assemble the Cheesecake:
   • Pour the cheesecake filling into the prepared crust in the springform pan. Smooth the top with a spatula to level it out.
   • Tap the pan on the counter a few times to release any air bubbles.
5. Cook the Cheesecake in the Instant Pot:
   • Carefully place the springform pan with the cheesecake filling into the Instant Pot. Use the foil sling to lower the pan into the pot. Close the lid, making sure the valve is set to “Sealing.”
   • Select the “Manual” or “Pressure Cook” button and set the cooking time to 35 minutes on high pressure.
   • Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, carefully switch the valve to “Venting” to release any remaining pressure.
   • Open the lid and check the cheesecake. The center should be slightly jiggly but mostly set. If it’s still very liquid, you can close the lid and cook for an additional 5 minutes. Otherwise, let it cool down slightly before removing the pan from the Instant Pot.
6. Cool and Chill:
   • Carefully remove the springform pan using the foil sling and set it on a cooling rack.
   • Let the cheesecake cool at room temperature for 1-2 hours, then transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best texture.
   • The cheesecake will firm up as it cools.
7. Serve:
   • Once chilled, remove the cheesecake from the springform pan and place it on a serving platter.
   • Optionally, top with fresh berries, fruit compote, or a dollop of whipped cream.
   • Slice and serve!

Tips:

• Softening the Cream Cheese: Make sure your cream cheese is at room temperature before mixing it to avoid lumps and ensure a smooth filling. You can microwave it for about 20-30 seconds if you’re in a hurry.
• Preventing Cracks: To prevent cracks in your cheesecake, ensure the eggs are added one at a time and fully incorporated before adding the next. Also, avoid overmixing the batter to prevent air bubbles.
• Water Bath Alternative: If you’re concerned about moisture or potential condensation, you can loosely cover the cheesecake with a paper towel before sealing the Instant Pot lid. This helps absorb excess moisture.
• For a Tighter Crust: If you want a firmer crust, bake the graham cracker crust at 350°F for 8-10 minutes in a regular oven before adding the cheesecake filling. Let it cool before adding the filling and cooking in the Instant Pot.
• Flavors: You can experiment with adding a little lemon zest, chocolate chips, or other flavorings to the cheesecake filling for variety.

Customizations:

• Fruit Flavored Cheesecake: Mix fruit purée, like strawberry, raspberry, or blueberry, into the batter for a fruity twist or swirl it on top before cooking for a marbled effect.
• Chocolate Cheesecake: Add melted chocolate to the batter for a chocolate-flavored cheesecake, or sprinkle mini chocolate chips into the crust for extra chocolatey goodness.
• Caramel Topping: Drizzle with caramel sauce and sprinkle with chopped nuts for a more decadent treat.

This Instant Pot New York Cheesecake is creamy, velvety, and perfectly set, thanks to the gentle steam cooking process. The best part? It’s super easy to make with minimal hands-on time and no worrying about water baths in the oven! Enjoy this perfect cheesecake for any occasion—whether it’s a special holiday or a simple weekend treat.