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.
Instant Pot 6 inch New York Style Cheesecake with a few drips of pure maple syrup. Yum!
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 the perfect size for Dave and I. The big surprise is how good Instant pot cheesecake is!
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 cheescake still warm from the oven in cups with spoons because we simply could not wait. But really, the best cheesecake texture and flavor are achieved by a night in the fridge before serving time. Check out all our cheesecakes recipes here.
A delightfully rich and creamy cheesecake.
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 researched and discovered the instant pot is a great way to cook a cheesecake. In much less time!
The reliable oven method of cheesecake baking requires a water bath to perfectly bake cheesecake evenly without cracking. An instant Pot is actually going to steam the cheesecake under pressure developing a creamy dense texture and steaming it to perfection without the cracking. I didn’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!
I have made several cheesecakes in my instant pot. I made the first one a Crustless cheesecake just to see if I could. It worked just great! Same directions just omit the crust. Talk about easy!
I have made a Gluten free crustless cheesecake in my oven for years as a way to easily lighten the calories. Now I can make this crustless cheesecake (not gluten free) more quickly. This Instant Pot version is an easy recipe perfect for your instant pot with or without the crust.
Instant Pot 6 inch New York Style Cheesecake is the perfect size for a small but decadent dessert.
I have only had my wonderful Instant Pot 6 Quart DUO about a month barely scratching the surface so far with my Instant pot recipes. We are loving what this magic machine can do. More Instant Pot recipes are waiting in the wings so stay tuned 🙂
Update: I have had my instant pot nine months now and have made countless recipes in it with great success. This cheesecake recipe is a reliable recipe our family LOVES.
FYI: I gave my daughter this instant pot and she adores it too. Great lil kitchen machines!
Instant Pot 6 inch New York Style Cheesecake Recipe:
PRO TIPS:
- 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.
- 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!
- 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 until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Pour filling into the pan, on top of the crust.
How to Cook your cheesecake in the instant pot:
- Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet 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. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
- Let the cheesecake sit out until it cools down to almost room temperature. Refrigerate until set. (Several hours to overnight)
Now Top it and cool it down to set:
If you are out of sour cream, as I was, you can substitute greek yogurt whisked together with 1 tsp. red apple cider vinegar. The teaspoon of vinegar is optional but we loved the extra zing!
- Whisk together the Greek Yogurt mixture (or sour cream) and sugar and then spread on the hot cheesecake.
- Let the topped cheesecake 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:
- Remove the springform pan sides and serve on the bottom plate.
- Garnish with a few drips of pure maple syrup or any topping you prefer. This cheesecake tastes wonderful all by itself too.
The instant pot actually improves the flavor and texture of cheesecake over baking them in the oven. At least we think so 🙂
Instant Pot 6 inch New York Style Cheesecake
Total Time: 2 hours
Number of servings: 8
Per Serving 357 calories
Fat 27 g
Carbs 24 g
Protein 7 g
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 heavily strained greek yogurt and 1 tsp. apple cider vinegar(or sour cream)
- 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 cheescake with a paper towel.
- Whisk together the Greek yogurt, vinegar and sugar (Or sour cream and sugar, omitting the vinegar) 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
Looking for more Instant Pot Recipes? Here is our complete Instant Pot recipe selection
I just made this Instant Pot White Chocolate Raspberry Swirl Cheesecake. It’s to die for!!
Instant Pot White Chocolate Raspberry Swirl Cheesecake
Looking for more cheesecake Inspiration? Here you go.
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This recipe is featured in the 25+Sweet Instant Pot Recipe collection and The 25 Best Recipes to try in an Instant Pot Round Up. Look there for more great instant pot dessert ideas!
Recipe slightly adapted from This Old Gal.Her site is FULL of great helps for making cheesecake in your instant pot.
Do you cover your pan with foil before putting it into the insta pot? Thank you!
No we don’t use foil at all in the Instant pot for this recipe. We have never had a pan leak and the crusts are perfect. The cheesecake top is almost dry when done. If you get a few drops of water on the top blot them off with a paper towel. Thanks for your questions!
Hi Diane,
I only have a 9 inch spring form pan. Would that be a 22 minute cook time?
Thank you.
Hi Lisa, Unfortunately, If you want to make cheesecake in a nine inch springform pan the instant pot will not work. It will not fit into the instant pot. To my knowledge nothing bigger than a 7 inch cheesecake pan can be used in an instant pot. I do have several lovely cheesecake recipes for the oven if you like. Otherwise you will need to purchase either a 6 or 7 inch springform or push up cheesecake pan (I have some affiliate links for you in this post)for your instant pot. Be sure to measure your pot insert before you buy and make sure it fits your pot. I hope that helps you. Have a great day!
I am making this cheesecake today. Your recipe looks awesome. Quick question: another blogger mentioned making two at a time, stacking one somehow on top if another in the Instant Pot.. Do you know anything about this and how to do it? Would love to make a couple at a time.
Thanks.
Hi Bill, I have actually made two cheesecakes at a time with my ekovana pots. You will have to take a look at my Instant Pot White Chocolate Raspberry Swirl Recipe to see my discussion on two pot cheesecake baking. It was a success. I highly recommend it. If you don’t want to use the ekovana pots you may be able to use two 6 inch cheesecake pans with a trivet over one. I have not tried the trivet method. Good luck! I’d love to know how the cheesecake turn out and what you learned about two pot cheesecake baking. Thanks so much for the question!
Made this last night in my Instant Pot. Had it tonight and it was fantastic! I drizzled a little boysenberry syrup on top of each slice. It was decadent. Husband loved it. And I was surprised there was almost no water on top as I had expected there would be. Thank you for the recipe – it is my new way to make my cheesecake!
Hi Nancy, Thank you so much for reviewing this recipe for us. I’m delighted you love it as we do. The boysenberry syrup topping sounds Delicious! I may never oven bake another cheesecake either. I love instant pot cheesecake! Have a wonderful day!
Where does the heavy whipping cream come in?
Never mind I see it. Thanks.
Hi Holly, Enjoy!
I have a 7″ springform pan. I haven’t made cheesecake in the Instant Pot but I’d like to. I read your crustless gluten-free one, which appeals to me. Can I just make this recipe and leave out the crust and the four? And do I have to put sour cream or Greek yogurt on top? Can’t I just leave it the way it is? I gather you don’t have to put foil around the pan the way you do usually before you put it in the water bath ’cause putting it on the trivet in the Instant Pot means it won’t get wet – right? Do I cover it with foil? Thanks… I’m going to check out your other IP recipes too.
Hi Wendy,
If you want a recipe that is gluten free and crustless try my Crustless New York Cheesecake. It does NOT have the sour cream topping either. I have NOT made that recipe in an instant pot but it should work and looks like what you really need. For a seven inch pan This recipe should fit. Put 1 1/2 cups of water in the instant pot, place the springform pan on the trivet (If it fits. If not use a tinfoil sling) and Cook it on manual for 44 minutes.
As to the water:You can choose to cover the springform pan with tinfoil, if you like. I haven’t had any problems with water in the cheesecake. It’s easy enough to soak up any water with a paper towel if necessary.
For the 7 inch springform pan:
If you go with this Instant pot cheesecake recipe as is in a 7 to 7.5″ pan, reduce cook time to 32 minutes.”
Good luck! I’d love to know what you do and how it turns out.
Hello. I have an instapot and this recipe sounds good. What type of springform pan did you use. I have a Pampered Chef one with the glass bottom and I would be afraid to put that in the pressure cooker. I also have an all-metal one too. This pressure cooking is all new to me. Thanks for any suggestions.
Hi Becky,
I am so excited for you to have a new instant pot. Prepare for your world of cooking to transform 🙂 Thank you for your question about the pan. I had no idea glass bottom springform pan existed and I wouldn’t put a glass bottom pan in the instant pot either. Maybe some other readers can share if they know it would work. My pan is similar to Wilton’s 6 x 23/4 in metal springform pan. See it here. http://amzn.to/2ldQHPi
I will up date my post and put my pan in. I found mine in a local kitchen shop. I have heard really great things about the Daddio 7 inch pan. I ordered it but they sent me something else. I would love to know how your cheesecake turns out! Have a great day.