Perfect Instant Pot New York Cheesecake Recipe – Easy Dessert Idea for Beginners
This perfect Instant Pot New York cheesecake recipe is creamy, rich, and foolproof, made with a buttery crust and smooth filling. Ideal for holidays, family dinners, or a beginner-friendly dessert that impresses every time.
Equipment
- Instant Pot with trivet
- 7-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Aluminum foil
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
Filling:
- 24 oz cream cheese (room temperature)
- ¾ cup sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions
- Make Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into springform pan.
- Prepare Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla.
- Assemble: Pour filling over crust. Tap pan gently to release air bubbles. Cover with foil.
- Cook in Instant Pot: Add 1 cup water to Instant Pot. Place trivet inside. Set pan on trivet. Cook on high pressure for 35 minutes.
- Natural Release: Allow pressure to release naturally for 15 minutes. Remove pan carefully.
- Cool & Chill: Let cheesecake cool to room temperature, then refrigerate at least 4 hours (overnight preferred).
- Serve: Slice and enjoy plain or with fruit topping.
Notes
- Room Temperature Ingredients: Ensures smooth, lump-free batter.
- Avoid Overmixing: Too much air can cause cracks.
- Make Ahead: Best chilled overnight for flavor and texture.
- Variations: Add lemon zest, chocolate swirls, or use Oreo crust for a twist.
- Serving Idea: Top with fresh berries, whipped cream, or caramel drizzle.