Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! This is a small cake perfect for a family night treat, a small dinner party or a romantic dessert for two.

My hubby and I ADORE cheesecake. The dessert section of this blog has many gorgeous cheesecakes due to our indulgences in this creamy, delectable dessert.

The Instant Pot is a great way to make a small one just this perfect cheesecake 6 inch size for Dave and I.

I admit to hesitancy when I first discovered cheesecake could be made in an instant pot. My first thought was ” Should it be made that way?” I didn’t want to wreck a good cheesecake dessert.

I discovered the instant pot is a great way to cook a this New York cheesecake recipe. In much less time.

With the Instant pot Cheesecake recipe method your instant Pot is actually steaming the cheesecake under pressure. This develops a creamy dense texture to perfection without the cracking.

I have made a Gluten free crustless cheesecake with my water bath oven method for years as a way to easily lighten the calories.

This Instant Pot version is an easy recipe perfect for your instant pot with or without the crust.

You don’t have to bake the crust by itself either. Just press in the crust, pour in the filling and set it in the Instant pot!

Instant Pot 6 inch New York Style Cheesecake is the perfect size for a small but decadent dessert.

Looking for more Instant Pot Recipes? Here is our complete Instant Pot recipe selection

I’ve had my wonderful Instant Pot 6 Quart DUO for several years now. I have made many excellent cheesecakes and other recipes in it with great success.

If you are new to the IP keep learning this amazing machine. So Much to do with it!

Looking for more cheesecake Inspiration? Here you go.

This homemade cheesecake recipe is a reliable, easy dessert recipe our family LOVES. Check out all our cheesecakes recipes here.

This 7 inch White Chocolate Raspberry Swirl Cheesecake  is ‘To DIE FOR’. We made it in my 6 quart instant pot.

Yes, you can fit this 7 inch cheesecake pan into a 6 quart IP.

FYI: ALL  my daughters have Instant Pots now. Either this instant pot or the 8 quart DUOand they adore them. Great lil kitchen machines!

New York Style Cheesecake recipe:

Cheesecake is a good option for a make ahead dessert. Remember, all cheesecakes need time to set up properly.

My family is guilty of eating cheesecake still warm from the oven in cups with spoons. We simply could not wait. However, the best texture and flavor are achieved by a night in the fridge before serving time.

PRO TIPS:

• When making a cheesecake you need to use ROOM TEMPERATURE ingredients for the best, smoothest texture. So set out the eggs and cream cheese ahead of time.
• Do NOT overmix the eggs!!! Egg proteins are delicate and must not be overmixed or the texture of your instant pot cheesecake will get clumpy. For best texture and creaminess add the eggs at the end and mix on low speed until just combined.
• Cool the finished cheesecake and chill overnight for best flavor. It just keeps getting better and better!

Food Processor Instructions:

The Crust

1. Roughly crumble the graham crackers (about 4 sheets) into the food processor bowl using the metal blade.
2. Pulse until medium fine crumble and then add the sugar. Pulse until fine crumbs. Add the butter Pulse until the butter is mixed in.
3. Pour the crumbs into your GREASED springform pan and press them evenly into the bottom and partly up the sides.

The filling -Food Processor Method:

1. Rinse out the food bowl and dry it.
2. Pulse the cream cheese until it’s smooth then add in the other ingredients EXCEPT EGGS and pulse until mixed.
3. Now add the eggs one at a time and pulse ONLY once or twice each, until mixed.
4. Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
5. Pulse once or twice to combine the lumps into the batter. This will give you a creamy dense texture.
6. Pour the batter into the springform pan and cook as directed.

Instructions FOR a Regular Mixing bowl, stand mixer or Electric Mixer:

Make your crust but don’t bake it:

1. Add the crushed crackers and sugar to a mixing bowl.
2. Melt butter and add to graham cracker mixture. Stir until just combined.
3. Press crust mixture into bottom of greased 6-inch cheesecake pan and partially up the pan sides. Set aside.

Make Your Filling:

1. Blend together cream cheese, sugar, cream, flour and vanilla extract .
2. Scrape the sides of the pan and mix until smooth.
3. Add eggs one at a time, lightly mixing until just combined.
4. Coat the bottom and sides of the springform pan with oil or parchment paper
5. Pour filling into the pan, on top of the crust.

Place tinfoil over the cheesecake before cooking to prevent moisture from absorbing into the crust. The tinfoil can be tricky to work with. But it will keep the moisture off the cheesecake.

Cooking your 6 inch cheesecake Recipe in the instant pot:

1. Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet (comes with your machine) with handles up inside the pot.
2. Place cheesecake into pressure cooker onto the trivet and in between the handles.
3. Lock on lid and close Pressure Valve.
4. Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
5. After all pressure has been released, open pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced. (I suggest you use silicone mitts for this) Tilt the cheesecake pan and dab off any liquid that may have accumulated with a paper towel.
6. Let the finished cake sit out until it cools down to almost room temperature. Refrigerate until set. (Several hours to overnight)

Topping:

If you are out of sour cream, as I was, you can substitute greek yogurt.

1. Whisk together the Greek Yogurt (or sour cream) and sugar and then spread on the hot cheesecake.
2. Let the topped cake cool on  the instant pot wire trivet.
3. Cool on your countertop until it’s easy to handle (about an hour). Set in your fridge in the springform pan until set. This will take several hours to overnight.

To Serve this Simple Dessert Recipe:

1. Remove the springform pan sides and serve on the bottom plate.
2. Garnish with a few drizzles of pure maple syrup or any topping you prefer.
3. This delicious dessert tastes wonderful all by itself too.

Continue to Content

Yield: 8 Slices

INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE

Prep Time: 15 minutes

Cook Time: 37 minutes

Total Time: 52 minutes

Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! A small cheesecake perfect for a family night treat, a small dinner party or a romantic dessert for two

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Ingredients

For the Crust

• ¾ cup Crushed Honey Maid Graham Crackers
• 2 teaspoons Sugar
• 2 Tablespoons Butter, melted

For the Filling

• 16 oz Cream Cheese, room temperature
• ½ cup Sugar
• 2 teaspoons Flour
• ½ teaspoon Vanilla Extract
• 2 Eggs, room temperature
• 2 Tablespoons Whipping/Heavy Cream

For the Topping

• ½ cup Sour cream, (OR Greek yogurt)
• 2 teaspoons Sugar

Instructions

Instructions for the crust:

1. Pour the crushed crackers and sugar into a mixing bowl.
2. Melt butter and add to graham cracker mixture. Stir until just combined.
3. Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
4. Press the crust part way up the pan side.

Filling Instructions:

1. Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
2. Add eggs one at a time, lightly mixing until just combined.
3. Pour filling into the pan, on top of the crust.
4. Instant pot cooking instructions:
5. Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.
6. Place cheesecake into pressure cooker onto the trivet.
7. Lock on lid and close Pressure Valve.
8. Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
9. Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
10. Gently absorb any liquid on the cheesecake with a paper towel.

Topping Instructions:

1. Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.
2. Let cool on wire rack until cool enough to easily handle.
3. Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.
4. Remove the springform pan sides and serve on the bottom plate.
5. Garnish with a few drops of pure maple syrup or any topping you prefer.

Notes

As with any cheesecake you need to use ROOM TEMPERATURE ingredients for best, smoothest texture. So set out the eggs and cream cheese ahead of time.

If you have a food processor use it for the best texture! Cream the cream cheese until it's smooth then add in the other ingredients EXCEPT EGGS. And pulse until mixed. Now add the eggs one at a time and pulse ONLY until mixed. Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.

The total time to complete this recipe depends on how long it takes to get your instant pot to pressure up. (about 10 minutes in my 6 quart duo). And also how long you choose to chill the cheesecake after baking.An overnight chill time is recommended. 

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 357