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
- Roughly crumble the graham crackers (about 4 sheets) into the food processor bowl using the metal blade.
- Pulse until medium fine crumble and then add the sugar. Pulse until fine crumbs. Add the butter Pulse until the butter is mixed in.
- 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:
- Rinse out the food bowl and dry it.
- Pulse 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 once or twice each, until mixed.
- Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
- Pulse once or twice to combine the lumps into the batter. This will give you a creamy dense texture.
- 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:
- Add the crushed crackers and sugar to a mixing bowl.
- Melt butter and add to graham cracker mixture. Stir until just combined.
- Press crust mixture into bottom of greased 6-inch cheesecake pan and partially up the pan sides. Set aside.
Make Your Filling:
- Blend together cream cheese, sugar, cream, flour and vanilla extract .
- Scrape the sides of the pan and mix until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Coat the bottom and sides of the springform pan with oil or parchment paper
- 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:
- 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.
- Place cheesecake into pressure cooker onto the trivet and in between the handles.
- Lock on lid and close Pressure Valve.
- Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
- 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.
- 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.
- Whisk together the Greek Yogurt (or sour cream) and sugar and then spread on the hot cheesecake.
- Let the topped cake cool on the instant pot wire trivet.
- 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:
- Remove the springform pan sides and serve on the bottom plate.
- Garnish with a few drizzles of pure maple syrup or any topping you prefer.
- This delicious dessert tastes wonderful all by itself too.
INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE
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
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:
- Pour the crushed crackers and sugar into a mixing bowl.
- Melt butter and add to graham cracker mixture. Stir until just combined.
- Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
- Press the crust part way up the pan side.
Filling Instructions:
- Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Pour filling into the pan, on top of the crust.
- Instant pot cooking instructions:
- 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.
- Place cheesecake into pressure cooker onto the trivet.
- Lock on lid and close Pressure Valve.
- Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
- Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
- Gently absorb any liquid on the cheesecake with a paper towel.
Topping Instructions:
- Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.
- Let cool on wire rack until cool enough to easily handle.
- 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.
- Remove the springform pan sides and serve on the bottom plate.
- 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
8Serving Size
1 sliceAmount Per Serving Calories 357
Janet
My husband (who rarely bakes) made this for my birthday. I have a 6 inch Fat Daddio springform pan with a very wide base. It was too wide to fit inside my 6 Qt Instant Pot with the handles up. We used the smaller trivet from my 3 qt Instant Pot underneath instead. We put tin foil underneath and up the sides to make a combination tent for keeping off the steam and sling for pulling it out when it finished cooking. It also kept the liquid out of the bottom of the pan since the trivet was shorter. The end product was beautiful and delicious. My mom has dubbed it the best cheesecake ever. Thanks for sharing this!
Diane
Hi Janet, Happy Birthday! Thanks you for dropping by to let us know how you made this cheesecake work for you with what you had on hand. Brava. I’m so glad your family enjoyed it. Have a great day.
Stephan Leanza
I’ve made cheesecakes for many years in VCM vertical chopping machine it’s like a huge food processor. Throw all ingredients in and start. No air can be whipped into the eggs ad that is what causes the problem you describe. Yes, it’s because of the egg protein, It will hold air when whipped, and hence cracking.
Diane
Hi Stephen, Thanks for your input on this recipe. Always nice when our readers share their experience and expertise. Have a great weekend!
Julie Bengtson
Found you by accident and ready to try the 6″ cheesecake as a surprise for my neighbor — who bought the IP .. thinking I can make this crustless just butter it?
Diane
Yes I have made this crustless. Just grease the pan and use parchment on the bottom. Here is a complete recipe using the oven method but it will work for the instant pot too. Let us now how it goes!
Mark Pleatman
I’ve made this recipe a number of times and it always turns out great. The Instant Pot trivet is a bit of a problem, as the cheesecake pan won’t fit on it flat. An easy fix is to use canning jar lid rings instead of the trivet. Five jar rings fit in the bottom of the pot nicely, and you can put in enough water so that it doesn’t rise high enough to soak the cheesecake.
I’ve also experimented with a low-fat version of the recipe. I make yogurt in the Instant Pot and strain it overnight. If you use skim milk, it gives you a zero-fat cream cheese that can be substituted for real cream cheese. I wouldn’t replace all the cream cheese with yogurt cream cheese, but you can easily replace half the cream cheese and nobody will be able to tell the difference. Just as delicious and with half the fat!
Diane
Hi Mark, Thank you so much for sharing your experiences with this recipe with us! It’s wonderful to hear the recipe has stood the test of time in your kitchen. And thanks for the tips! That’s such a help for our readers. Have a great weekend and happy Instant Potting!
Donna
WOW, made it waited 20 hrs, finally tried it, outstanding. Thank you! I did everything you said except I wrapped pan totally with aluminum foil leaving the top tented, cooked 40min, left in pot 25 min. There was not moisture on top and no cracks. The Cheesecake Factory can’t do any better. Again Thank you.
Diane
Fantastic! Thanks so much for sharing your results with us. I’m getting hungry for instant pot cheesecake. It’s the very easiest way to make it. Have a great day and enjoy your delicious dessert. 🙂
Donna
You didn’t mention to put foil on top and around the pan, and not to let the water touch the bottom.👍
Diane
Hi Donna,
Thank you for bringing up your concerns. I will update the recipe with the tip about the tinfoil tent. A few people have had problems with the crust absorbing moisture while cooking in the instant pot. The tinfoil tent will definitely help with that. However the tinfoil can make it a bit tricky to get the cheesecake out after cooking.
I did mention the trivet and water addition in the TIPS section and in the recipe card. I have pasted those instruction for you below.:
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.
And that instruction is also in the recipe card. 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.
Can’t wait to hear how your recipe turns out for you! Have a great day!
Donna
I have an 8 quart Instant Pot. If I made the original recipe in the 6 inch pan, would the cook time remain the same? I also saw where someone used an 8 inch pan and 1 1/2 or doubled the recipe for the 8 quart Instant Pot. Any idea what the cook time would be for that? I’m dying to try this recipe!!!
Diane
Hi Donna, Your 8 quart should work great for the original recipe as written.
For doubling the recipe and using an 8 inch pan try cooking it for 40 minutes and natural releasing the pot. Also use a foil tent to keep the moisture off the cheesecake and crust. Best of luck. Please let us know how this works for you. It helps our other readers and we appreciate the feedback. Have a great day and best of luck!
Donna
A 6” pan fits nicely in the mini ultra, so should I use a lesser amount of Water?
Thanks
Diane
Hi Donna,
I would use enough water to go up the the bottom of your pot trivet. I’m glad you can fit a 6 inch in there. Be sure to keep the arms up on your trivet or use a tinfoil sling so you can retrieve your pan after the pressure is released. best of luck. Can’t wait to hear how this works in your mini. I do know one other reader did make this cheesecake in her 3 quart. So I’m sure it will work fine. Best of luck!
Lastly, put a loose foil tent over the top of your pan to prevent the water condensing on your cake. If it does you can blot the water up. Your crust may get a bit wet though.
Adam
Hi. Adam here again…. I just put my cheesecake in the PC. Im excited. But have another question. Do I let it “keep warm” while waiting for natural release of pressure? During the 18 mins ? Thank you. And will let you know how it turns out
Diane
Adam you can turn off the instant pot or leave it on or put it on warm after cooking. The pot will retain its heat until the pressure is off pretty much. I often take the cord off mine while natural releasing cheesecakes.
Can’t wait for your report. BUT after baking it needs to go in the fridge and chill as directed before you will really know how well it turned out. So maybe tomorrow? Best of luck!
Alex
Hello! I am super excited to make this recipe. Although, I bought all the ingredients for a 6-inch pan and I only have an 8 inch. Will it still turn out if I use all the ingredients but in an 8 inch? I’m thinking that it’ll just be thinner. Should I change the time in the instant pot? Thank you!!
Diane
Hu Alex, This is risky. Your crust will be very thin (Unless you add about 1/3 more ingredients for it) and the cheesecake will indeed be very thin. If you want to give it a try, reduce the cooking time by about 5 minutes. Best of luck and Let us know how it turns out!
Alex
Hello Diane,
Thank you for getting back to me so quickly. I went ahead and doubled the crust recipe since I had enough ingredients to do so. I did, however, use the 6″ pan recipe in my 8″ pan. It turned out fantastic and was enjoyed by my family. Although, my crust got somewhat soggy on the top. I went ahead and trimmed that bit off and it was great. How could I avoid that in the future? Also, my cake was thinner and not as thick as traditional cheesecake but still tasted and cooked the same. I cooked it for 33 minutes and did a natural release for about 13 minutes. Thanks again, I look forward to doing some more of your recipes.
Diane
Oh that’s great news! To avoid a soggy crust top try making foil tent loosely over the cheesecake before cooking it.
I’m so happy you let me know how it went and that your family enjoyed this desert.
If you’re looking for a larger cheesecake for your bigger pan try this one!
https://www.homemadefoodjunkie.com/instant-pot-white-chocolate-raspberry-swirl-cheesecake/
Instant Pot White Chocolate Raspberry Swirl Cheesecake | Homemade Food Junkie – Homemade Food Junkie | Passionate about making healthier recipes from scratch, mostly organically!
Instant Pot White Chocolate Raspberry Swirl Cheesecake is SO rich and creamy. Instant Pots makes fantastic cheesecakes. And it’s so EASY. In fact, working this recipe too hard can hurt it. Easy wins the day with this beautiful dessert. I have made this instant pot cheesecake recipe twice in the …
http://www.homemadefoodjunkie.com
Have a great day!
Adam
Can i use the instant pot spring loaded glass bottom cake pan for this recipe?
Diane
yes.