Instant Pot Cheesecake Recipe (New York Style)
This Instant Pot cheesecake is quickly becoming my go-to recipe for cheesecake! It comes out perfect every single time. An Oreo crust serves as the perfect complement to the rich, tangy filling. Serve this New York Style Cheesecake topped with whipped cream, strawberry sauce, or just eat it by the spoonful—it’s amazing either way!
Mouth watering? Mine too! If you love the flavor of this Instant Pot cheesecake as much I do, you’ll also love this cheesecake Danish recipe, my cheesecake brownies, and these cheesecake fold cookies!
What is New York style cheesecake?
New York-style cheesecake refers to the classic type of cheesecake. NY cheesecake is made with both cream cheese and either heavy cream or sour cream, as well as a few extra eggs for good measure. I personally like my desserts to have a bit of tang, so this recipe uses sour cream rather than heavy cream.
The Best Toppings for New York Style Cheesecake
The beauty of cheesecake is that it can be thoroughly enjoyed by itself, as-is. However, sometimes it’s fun to change it up a bit, so I’ve experimented with a few different toppings.
- Homemade whipped cream – if you want to keep it simple, you can’t go wrong with homemade whipped cream. If you’ve never tried making it yourself, you must! It’s so much better than the canned version and doesn’t deflate. Just whip the heavy cream with a splash of vanilla and sugar and that’s all.
- Strawberry Sauce – my other go-to for this New York-style cheesecake is a strawberry sauce. Whether you leave it chunky or puree it as I did for this recipe, it adds the perfect pop of color and sweet taste to compliment the tangy cheesecake. Alternatively, you can just slice strawberries if you’d rather keep it simple.
- Cherry Sauce is my second favorite – the tart cherries are one of the most classic toppings for a cheesecake and my recipe is wonderful.
- Chocolate drizzle – this cheesecake already has an Oreo crust, but if you love chocolate, why not go above and beyond with a drizzle of chocolate?
- Blueberry Sauce – frozen or fresh blueberries will work here.
All of these have complimented the cheesecake perfectly!
Tips for Making this New York Style Cheesecake Recipe
- Choose between an Oreo or a Graham cracker crust. Both work very well with this recipe – it just depends on what you’re in the mood for! Oreos will give you a chocolate flavor while Graham Crackers are more of a basic vanilla-honey flavor.
- Make it nonstick: Decide whether or not you want to use parchment paper. This New York-style cheesecake recipe cooks in a springform pan which is placed inside the pressure cooker. If you choose to line the springform with parchment, the cheesecake will be easier to lift out. However, if you don’t use parchment, the sides of your cake will be straighter, instead of waved (like the pictures).
- Room temperature ingredients – this is key to having the smoothest filling with no lumps. Removing the cream cheese and eggs several hours before you plan on making the cheesecake will help the cream cheese whip into a smooth mixture which will set you up for a smooth filling.
- Do not over-mix. Once you add the eggs in, take care not to over mix! Overmixing will incorporate too much air into the cheesecake which will cause it to crack as it cools down.
- Tap to remove air bubbles. After pouring the filling into the crust, tap it gently on the counter to help remove any air bubbles. Air bubbles lead to a cracked cheesecake, so don’t skip this step!
How to Make Instant Pot Cheesecake
For detailed recipe instructions, scroll to the recipe card at the bottom of the post.
How to Make the Crust
- Crush either Oreos (no filling) or graham crackers, add melted butter and a splash of vanilla then mix until thoroughly combined.
- Butter the inside of a 6.5″ – 7″ round springform or a removable bottom pan, then line with parchment paper if desired. The parchment paper will help to remove the cheesecake out of the form but will leave waves on the sides of the cheesecake. If you’d rather have straight sides, do not use parchment paper on the sides.
- Press the cheesecake crust mixture into the bottom and about 1 1/2 – 2 inches up the sides of the baking pan firmly using the bottom of a measuring cup or a tart temperer. Place it in the fridge or freezer as you work on the cheesecake mixture.
How to Make the Cheesecake filling:
- Start with all of your ingredients at room temperature. This will ensure that the cheesecake is smooth and without lumps. Add the softened cream cheese to a bowl of a mixer fitted paddle attachment and cream it until it is smooth, stopping several times to scrape down the bowl. Now, add sugar, sour cream, and vanilla, mixing it after each only until it is barely incorporated.
- Now add the eggs, one at a time, mixing after each until it comes together into a smooth mass. Do not whip too much or the incorporated extra air will make the cheesecake crack after it is baked.
- Pour the cheesecake mixture into the prepared crust, then tap it against the counter to even the mixture out and to get the trapped air bubbles to the surface. Cover the cheesecake with aluminum foil so that the water inside the pressure cooker doesn’t collect on the top of the cheesecake.
Cooking the Pressure Cooker Cheesecake
- Add 1 cup of tap water to the bottom of the pressure cooker. Place the cheesecake on a trivet and lower it into the pressure cooker. If your trivet does not have special handles to lower the cheesecake into the pressure cooker, make a sling out of foil folded to about 4″ x 18″, set the filled cake pan in the middle, then use the overhang on the sides to lower the cheesecake into the pressure cooker. and use it to lower the cheesecake onto the trivet.
- Close the lid and set the valve to “seal”. Cook for 45 minutes on high, followed by 10 minutes of natural pressure release. Then, quick pressure release and remove the cheesecake out of the pressure cooker.
- Check the cheesecake for doneness by tapping the baking pan, if only the center jiggles slightly, the cheesecake is done. Leave on a cooling rack to cool to room temp. Then, remove the foil and blot any moisture off the surface of the cheesecake.
- Refrigerate for about 4-6 hours or overnight.
Make the Cheesecake Sour Cream Topping:
- Mix the sour cream, sugar, and vanilla extract until smooth. Let sit for about 5 minutes or until the sugar has dissolved.
- Spread on top of the cheesecake into an even layer.
- Refrigerate the cheesecake until ready to serve.
How to serve this New York Style Cheesecake?
Scroll to the bottom for the full recipe with precise ingredient amounts.
Why did the cheesecake crack?
Whipping too much air into the cheesecake mixture once the eggs are added is often the culprit. So take care not to overwhip while preparing the mixture and tap the filled pan to remove any extra air bubbles before baking.
Another reason could be that the cake wasn’t released from the pan when set to cool. To avoid this make sure to run a knife around the inside of the pan after cooking. Otherwise the cheesecake can develop a crack as it cools.
How do I fix a cracked cheesecake?
Whatever the reason for a cracked cheesecake, the sour cream topping that is used in this recipe will help you cover it up. There’s no way to magically make the cake untracked once it did crack, but you can definitely cover it up to make it look good.
How to store cheesecake
Store cheesecake in the fridge, under a cake dome or in an air tight container for up to 2-3 days.
Can this cheesecake be frozen?
Yes, the cheesecake can be frozen for up to a month. Before freezing make sure to cool it completely. Then, cover it with plastic wrap and place in an air tight container to prevent the freezer smell from penetrating the cheesecake and freeze.
To thaw, remove from the freezer, unwrap and leave in the fridge under a cake dome to thaw. Alternatively, just transfer to a plate/platter and cover with an upside-down large bowl until thawed.
More Cake Recipes:
Instant Pot Cheesecake (New York Style)
This Instant Pot cheesecake is simple to make and comes out perfectly creamy and decadent. You'll love every bite of this classic New York style cheesecake made in a pressure cooker!
Cheesecake Crust Ingredients
Cheesecake Mixture Ingredients
Sour Cream Topping
- 1/2 cup sour cream
- 3 Tbsp granulated sugar
- 1/4 tsp vanila extract
How to make the Cheesecake Crust
Make the Oreo cookie or graham cracker cookie crumbs by blending the cookies (~ 14-16 Oreo cookie halves (no filling) in a blender, or adding them to a ziplock bag and crushing them with a rolling pin.
Next, add 3 Tbsp of melted butter and 1/4 tsp of vanilla and blend again until the mixture resembles wet sand.
Make the crust: Spray a 6.5" – 7" round springform or a push pan with nonstick spray, or butter the inside with softened butter. Now, line the sides with a strip of parchment paper if you wish, this will help with removing the cake out of the springform.
Add the prepared crust mixture and press firmly into the base and 1 1/2 inches up the sides of the pan using the bottom of a measuring cup.
Place the pan in the freezer or fridge as you work on the cheesecake mixture.
How to make the Cheescake Mixture
New York Cheesecake mixture: In a bowl of a mixer fitted with a beater or whip attachment attachment cream 24 oz of softened cream cheese and 3/4 cups sugar on medium speed until smooth (~1-2 minutes), stopping to scrape down the sides of the bowl several times. Now, add 3/4 cups of sour cream and vanilla extract and mix on medium speed again until the mixture is well mixed and smooth. Do not overwhip!
Add eggs: Next, add 3 eggs, one at a time, minimally mixing after each. Whipping the mixture too much once the eggs are added will add too much air and make the cheesecake crack once cooked.
Cooking Cheesecke in the Pressure Cooker
Pour the cheesecake mixture into the refrigerated crust. Tap to bring any bubbles to the surface. Cover with aluminum foil. Set the baking pan on a trivet for the pressure cooker.
Pressure cook the cheesecake: add 1 cup of water to a 6 qt pressure cooker. Lower the baking pan with the cheesecake into the pressure cooker using the handles of the trivet. Lock with lid, set the vent to "seal". Select "High Pressure" and 45 minutes cook time. Turn the pressure cooker off and allow 10 minutes of natural pressure release.
Lastly turn the valve to "venting" and do quick pressure release. Unlock the lid, remove the cheesecake.
Check for doneness: check the cheesecka for doneness by tapping on the side of the pan. If only a 2 inch circle in the center jiggles the cheesecake is done. Or check the temperature in the center, if it around 145F° the cheesecake is cooked through.
If the cheesecake is not done, return to the pressure cooker and cook for another 5 minutes, followed by 10 minutes of natural pressure release.
Once the cheesecake is cooked through. Place on a wire rack. Run a knife on the inside of the baking pan to losen the cheesecake from the sides.
Leave at room temperature until thoroughly cooled. Then, use a corner of a paper towel to gently blot any water droplets from the surface of the cheesecake.
Now, cover with plastic wrap and refrigerate for 4-6 hours or overnight to allow the cheesecake to set. The sour cream topping in the next step can be added before or after refrigeration.
Sour Cream Topping
Combine the 1/2 cup of sour cream, 3 tbsp sugar and 1/4 tsp vanilla extract in a bowl and mix until smooth. Allow to sit for several minutes until the sugar dissolves completely.
Remove the cheesecake from the fridge, cover the top with the sour cream topping and refrigerate until ready to serve.
How to Serve
Whipped Cream: Alternatively you can serve the cheesecake with a spoonful of lightly sweetened and whipped to soft peaks heavy cream (3/4 cup heavy cream + 4 tbsp granulated sugar, whipped on medium speed until soft peaks).
*The whipped cream or the sauces are not included in the calorie count of this recipe.