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.
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!