Irresistibly Perfect Instant Pot New York Cheesecake Recipe

You ever daydreamed about making the Perfect Instant Pot New York Cheesecake, only to remember how sticky and tricky cheesecake can be? Yeah. Been there, friend. If you’ve wrestled with oven hot spots, weird cracks, or uncertain jiggle tests, trust me, you’re not alone. The first time I tried the Instant Pot thing for cheesecake, I expected a disaster. But (huge gasp) it came out, well, kind of five-star restaurant perfect. Let’s get into the nitty gritty so you can skip the heartbreak and have brag-worthy cheesecake cooling in your fridge tonight.

Tools for Instant Pot Cheesecake Recipe

Here’s where people trip up—they think any pan will work in the Instant Pot. Nope. You’ll need a springform pan that fits inside your Instant Pot (I’m talkin’ 7-inch for the 6-quart model.) I grab my trusty rubber spatula, a whisk, and some parchment for good luck. Honestly, a hand mixer makes things easier, but if you’re looking to go old-school, flex those biceps and get mixing.

Using the trivet is straight-up essential. You want that cake sitting above the water, not down in a soggy bath. Oh, and cover your cheesecake with foil before cooking. I always double up—no one wants condensation raindrops wrecking that silky top.

Another surprisingly helpful thing: patience. The Instant Pot’s doing its magic, but letting that cheesecake chill overnight works miracles. (Yes, I know it’s hard. I have to hide it behind the yogurt or I’m liable to sneak a piece at midnight.)

“I was skeptical, but this Instant Pot New York Cheesecake recipe nailed it for me. First try, no cracks, so dang good!” – Emily R.

4 Big Steps to Make Instant Pot Cheesecake

First up—prepping the graham cracker crust. Smash ‘em up, mix in some melted butter and sugar, and press it real good into your pan. Ten knuckles deep, get those edges, it’s worth it.

Then, the filling. Cream cheese needs to be at room temp. Seriously, don’t ignore this—you want baby smooth, not cheesy lumps. Sugar, vanilla, sour cream, eggs. Don’t overmix. Just kind of gently blend everything so it’s together, but not tough (like folding socks, not wrestling them).

Next, pour the filling over the crust. Tap it to make the bubbles float up (it’s oddly satisfying). Cover with foil so water stays out, load onto your trivet with a cup of water in the bottom.

Finally, cook and cool. Twenty-eight to thirty-five minutes on high pressure, natural release for 10 minutes, then out it comes. Let it reach room temp, then park it in the fridge for HOURS—no shortcuts here. That cool time sets the texture and taste.

Cooking Tips for Instant Pot Cheesecake

Here’s where things get weirdly specific. Always start with room temperature ingredients. Cold eggs? Lumpy disaster. Cold cream cheese? Even worse. And when you beat the batter, don’t go at it like you’re mad at it. Gentle mixing keeps air bubbles out and avoids cracks.

Water is your best friend and worst enemy. Be sure there’s enough liquid under the trivet so the Instant Pot can actually make steam. But if you go wild and your foil isn’t sealed, water leaks in and, well, it’s cheesecake soup.

Also, if you peek inside and there’s condensation on top, gently blot with a paper towel. Don’t smear it, just blot. Odd as it sounds, this tip saved my bacon (and my cheesecake) more than once.

If the top looks a little jiggly when you take it out—that’s perfect. It firms up as it chills. Rock solid out of the Instant Pot? You overcooked it, and now you have cream cheese brick.

How to Make Instant Pot New York Cheesecake

Okay, let’s actually walk it step by step:

1. Ingredients:

   • 1 cup graham cracker crumbs
   • 3 tbsp melted butter
   • 2 tbsp sugar (for crust)
   • 16 oz cream cheese, room temp
   • 2/3 cup sugar (for filling)
   • 2 eggs, room temp
   • 1/2 cup sour cream
   • 1 tsp vanilla extract
   • Pinch of salt
2. 
   

   Coat your pan lightly with nonstick spray, then press crust mix into it. Pop it in the freezer while you do the filling.

   
   
3. 
   

   Beat the cream cheese and sugar until smooth. (No shortcuts on “smooth.”) Add eggs one at a time, then vanilla, sour cream, and salt. Stir gently.

   
   
4. 
   

   Pour into the chilled crust. Cover tightly with foil. Place on trivet with 1 cup water in the Instant Pot.

   
   
5. 
   

   Set to high pressure, 28-30 minutes. Natural release for 10 min, then gently remove.

   
   
6. 
   

   Remove foil (watch out for water trapped on top). Cool completely, then refrigerate at least 4-6 hours, overnight if you can stand it.

   
   

Serve—and try not to eat it all before anyone else gets a bite!

Can I Freeze a New York Cheesecake Made in the Instant Pot?

Yup. Not only can you freeze this, but it’s actually amazing frozen. Here’s my lowdown…

• Cool the cheesecake fully in the fridge first. Warm cheesecake in the freezer? Nope, just nope.
• Wrap tightly in plastic, then foil. Air is cheesecake’s enemy.
• You can freeze slices or the whole thing. Both work great.
• To eat, just thaw in the fridge overnight or on the counter for a couple hours. (Pro tip: frozen cheesecake is secretly delicious.)

Common Questions

Why’s my cheesecake jiggly?
That’s normal! It sets up while chilling. If it’s liquid, cook a couple more minutes next time.

Can I use low-fat cream cheese?
You could, but honestly, it won’t have that rich, classic taste or texture. I say splurge and go full-fat for this one.

Do I need to use parchment?
It makes removing the cheesecake easier, but you can skip if your springform pan is nonstick and well-greased.

Why do I need to let it chill overnight?
Flavor and texture both improve. It gets creamier. It’ll slice better too.

How do I stop water from getting in?
Double-wrap with foil, and don’t let it touch the water.

Ready to Wow Your Friends With Cheesecake?

There you go—you’ve got the whole road map to Instant Pot New York Cheesecake glory right here. It’s easier than you think, and the taste? Pure, creamy indulgence. Don’t just take my word for it. I straight-up recommend stalking a few other bakers as well: check out this killer Instant Pot New York Cheesecake #1 Best Recipe and another super detailed guide from Amy + Jacky if you want more inspo. So, what d’you think—ready to try your hand at the most irresistible cheesecake your Instant Pot’s ever seen? Let’s make dessert memories happen.

Instant Pot New York Cheesecake

This Instant Pot New York Cheesecake is creamy, rich, and simple to make at home, delivering five-star results without the hassle of a traditional oven.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cheesecake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp sugar for crust

For the filling

• 16 oz cream cheese, room temp
• 2/3 cup sugar for filling
• 2 pcs eggs, room temp
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

 

Preparation

• Coat your pan lightly with nonstick spray, then press crust mix into it. Freeze while preparing the filling.
• Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and salt. Stir gently.
• Pour filling into the chilled crust. Cover tightly with foil and place on trivet with 1 cup of water in the Instant Pot.

Cooking

• Set to high pressure and cook for 28-30 minutes. Allow for natural release for 10 minutes before gently removing.
• Remove foil (watch out for trapped water on top). Cool completely, then refrigerate for at least 4-6 hours, preferably overnight.

Serving

• Serve chilled and enjoy your homemade Instant Pot New York Cheesecake!

Notes

Using room temperature ingredients is crucial for a smooth batter. Always double-wrap with foil to prevent water from leaking into the cheesecake during cooking. The cheesecake sets as it chills, so don’t worry if it seems jiggly when you first take it out!

Keyword creamy cheesecake, Easy Cheesecake, Instant Pot Cheesecake, New York cheesecake, Pressure Cooker Dessert