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!
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.
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.
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.
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.
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.
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