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Instant Pot 6 inch New York Style Cheesecake

Rich, creamy New York Style Cheesecake made easily in your Instant pot. This recipe makes a small cheesecake perfect for an intimate dinner party or a romantic dessert for two.

By using your Instant Pot, you can make a classic New York Cheesecake with a smooth texture and thick, crisp graham crust. Topped with a sweetened sour cream or Greek yogurt spread and garnished however you choose; this dessert can be as classic or decadent as you desire.

Instant Pot 6 Inch New York Style Cheesecake On A Spring Form Plate With One Slice Gone To Expose The Center Of The Cake.
Instant Pot 6 inch New York Style Cheesecake

If you are a cheesecake fan, be sure to check out the cheesecake section of this blog. We have a large library of different cheesecakes including our White Chocolate Cheesecake, Chocolate Raspberry Cheesecake, and our low carb Crustless New York Cheesecake.

Instant Pot 6 Inch New York Style Cheesecake Slice Drizzled With Pure Maple Syrup.
Instant Pot 6 inch New York Style Cheesecake with Pure Maple Syrup

Can you bake in your Instant Pot?

Although it takes a bit of preparation, yes, you can absolutely bake cakes in your Instant Pot. The Instant Pot provides a great vessel for baking cheesecakes because it locks in moisture and steam, keeping the cheesecake fluffy and moist.

With this baking method your Instant Pot is actually steaming the cheesecake under pressure. This develops a creamy, rich texture to perfection without the risk of cracking.

It is an easy recipe perfect for your Instant Pot and can be made with or without the crust. If you do make it as directed, you don’t have to bake the crust by itself. Just press in the crust, pour in the filling and set it in the Instant Pot.

Instant Pot 6 Inch New York Style Cheesecake
easy and delicious!

Can I use a Springform Pan in my Instant Pot?

Yes, you will pour some water into the bottom of your Instant Pot to create the steam necessary. Place the Instant Pot trivet in the bottom of the pot, and then set your springform pan filled with your unbaked cheesecake on the trivet.

The size of pan will depend on your Instant Pot quart size. We are using a 6 quart Instant Pot, but if you have a larger size, you could use a larger pan and increase the recipe.

Our 7 inch White Chocolate Raspberry Swirl Cheesecake  is creamy and dreamy. We made it in the 6 quart Instant Pot.

How do I tell if my Cheesecake is done?

Cheesecake is a dessert that you need to remove when it still has some jiggle and wiggle to it. If your cheesecake is slightly brown along the edges with a small circle in the center still jiggling, it is done and ready to be removed.

Instant Pot White Chocolate Raspberry Swirl Cheesecake
Instant Pot White Chocolate Raspberry Swirl 7 inch Cheesecake
Instant Pot 6 Inch New York Style Cheesecake
Instant Pot 6 inch New York Style Cheesecake

New York Style Cheesecake Recipe

  • When making a cheesecake you need to use room temperature ingredients for the best texture. So set out the eggs and cream cheese ahead of time.
  • Do not over mix the eggs. Egg proteins are delicate and must not be over mixed 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. Cheesecake is a dessert that improves when the flavor is allowed to deepen.

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

  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 the 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

The Crust

  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.

The 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.

We recommend placing tinfoil over the cheesecake before cooking in order 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 in the Instant Pot

  1. Pour 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 your springform pan into pressure cooker onto the trivet and in between the handles.
  3. Lock on lid and close Pressure Valve.
  4. Set on manual 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. Tilt the cheesecake pan and dab 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)

The Topping

  1. Whisk together Greek yogurt and sugar 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 for about an hour. Set in your fridge in the springform pan until set. This will take several hours to overnight.

How to serve your Cheesecake

  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.
Instant Pot 6 Inch New York Style Cheesecake
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

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

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New York Cheesecake Made In The Instant Pot-Pin Image
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.

Tracey

Thursday 18th of January 2024

I have made this multiple times and absolutely love this cheesecake… almost too much. Thanks

Diane

Thursday 18th of January 2024

Hi Tracey, We're so glad you enjoy this cheesecake. It's one of my 'goto' cheesecake recipes since it is so easy and reliable. thanks a million for stopping by with your great review. Happy Baking!

Cynthia

Thursday 2nd of February 2023

We Really enjoy this cheesecake! This time I added lemon juice and zest to the cheesecake and sourcream topping. I'll be making a fresh strawberry jam for it so it'll be kind of like a strawberry lemonade idea.😋❤ Thank you so much, Diane!

Diane

Thursday 2nd of February 2023

You're so welcome Cynthia. We really appreciate the excellent feedback on this instant pot Cheesecake recipe. It's wonderful to hear you have found so many many ways to enjoy it! We also like this cheesecake with our homemade berry toppings. Here's how we make them. Any berry will work in this recipe. Have a wonderful day!

Alex I

Friday 18th of June 2021

Hello! This recipe looks great. However, I have a question. I only have an 8-inch pan for my Instant pot. Should I double the recipe? I don't really want to double but if I should please let me know. Also, if doubling, how long should I do? Thank you.

Diane

Friday 18th of June 2021

Hi Alex, You must have a larger instant pot. And yep, to make this recipe in an 8 inch cake pan and not have it be VERY flat cake you will need to double it. However, we also have this instant pot cheesecake recipe. You can ignore adding the white chocolate chips and topping if you want a plain cheesecake. The proportions of the ingredients and the cooking instructions should work fine for your larger cake pan. Please let us know how it goes for you!

Cynthia

Saturday 8th of May 2021

I used lactose free cream cheese and lactose free coffee cream. I also baked my crust for 5 mins on 375°. Folded in strawberry chunks with an orange extract (couldn't find strawberry extract). Finished it off with lactose free greek yogurt with a splash of orange extract. Delicious! Thank you, Diane!😃

Diane

Saturday 8th of May 2021

Hi Cynthia, You are welcome. I'm glad the recipe worked so well for you. Thank you so much for sharing your lactose free tweaks and yummy ideas. It's wonderful to know this recipe works well with lactose free substitutions. Have a wonderful day!

Cortney

Monday 15th of February 2021

I don’t have any whipping cream. Is there something else I can use?

Cortney

Wednesday 17th of February 2021

@Diane, Thank you for your response. I made it yesterday and the recipients were blown away! The texture was perfect and exactly how she likes it. Plus I made it crustless. I love that it can be made in the IP - makes it easy enough to make with kids running around.

I wonder if this would work if I added a half cup of pumpkin purée (or more?) and pumpkin pie spice? I know I’ll be asked to make it again.

What do you think about variations? Thanks for the recipe.

Diane

Monday 15th of February 2021

Hi Cortney,You can omit the heavy cream. It should not make that much of a difference in the finished result. It just adds a bit of richness.Please let us know how it goes!

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