Go Back
+ servings
Instant Pot Cheesecake with cerries

Instant Pot New York Cheesecake Recipe

Instant Pot New York Cheesecake Recipe is the best pressure cooker Cheesecake that you'll ever make. This New York Style Cheesecake is Creamy, dense, melt-in-the-mouth delicious & easy to make in the Instant Pot.
4.5 from 2 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: Instant Pot New York Cheesecake Recipe, Instant Pot New York Style Cheesecake, Instant Pot Vanilla Cheesecake Recipe
Prep Time: 10 minutes
Cook Time: 31 minutes
Total Time: 41 minutes
Servings: 6 inch Chessecake
Calories: 158kcal
Author: Meghna


For the Cheesecake Crust

For the Cheesecake Filling

  • 16 ounces cream cheese at room temperature 454 gms / 2 blocks cream cheese
  • 1/2 cup sour cream at room temperature
  • 2 tsp vanilla extract or essence
  • 2 large eggs at room temperature
  • 2/3 cups regular white sugar
  • 2 tbsp Cornstarch

For New York Cheesecake Topping

  • 1/2 cup sour cream
  • 1 tsp vanilla extract or essence
  • 2 tbsp normal white sugar

Cake Pan

  • 6 inch springform cake pan


  • 1 cup normal water

For Serving

  • 15 oz Cherry Pie Filling 425 gms or 1 can


Prep the Springform Cheesecake Pan

  • Take enough softened butter and grease the inside of the Cheesecake pan very well. You may also spray it with cooking oil spray instead of greasing it with butter.
  • You may also line the base and the sides of the cheesecake pan with parchment paper. This step is optional. Greasing the pan itself shall help you with an easy release of the cooked Cheesecake.

Making the New York Cheesecake Crust

  • Add the graham crackers in a food processor or blender and grind them into a fine powder.
  • Transfer the graham cracker powder to a bowl, add the brown sugar and melted butter. Mix everything with the help of a fork or spoon until a wet sand consistency forms.
  • Now, transfer the graham crackers mixture into the greased, lined cheesecake pan. Evenly spread the mixture with the help of your hand or a spoon. Gently press the mixture with a flat glass or jar. You can press down the edges with the help of your fingers or a spoon. The crust should firm up in an even layer. DO NOT press the crust too hard or else it will be impossible to slice the cheesecake later.
  • Pop the cheesecake inside the freezer and allow it to rest while you proceed with the filling preparation. This will help set the crust wonderfully well.

Making the New York Style Cheesecake Filling

  • Make sure the cream cheese, the sour cream and the eggs are at room temperature. Read NOTES below.
  • Whisk the dry ingredients together in a bowl (the sugar and the cornstarch). Keep aside.
  • Next, add the room temperature cream cheese in a big mixing bowl. Break the slabs with the help of the lowest setting in your hand mixer. 20 seconds approx.
  • Now, add half of the sugar cornstarch mixture, beat with the help of your hand mixer kept at the lowest setting until just incorporated. It should take you 30-40 seconds approx.
  • Add the rest of the sugar mixture and mix until just incorporated using the same speed. Scrape down the sides of the bowl with the help of a rubber spatula.
  • Now, add the sour cream and the vanilla extract and beat together until just incorporated, 30-40 seconds approx. Keep the speed of your hand mixer at the lowest setting always.
  • Whisk the room temperature eggs in a separate bowl with the help of a whisk. This step helps to easily and quickly incorporate the eggs into the batter and prevents from over mixing the batter.
  • Pour half of the whisked eggs into the batter and just incorporate with the help of your hand mixer kept at the lowest setting. Repeat this step once again for the rest of the whisked egg. This is known as mixing one egg at a time. This is VERY IMPORTANT that you do not over beat or over mix the eggs at this stage.
  • Pour the cheesecake batter into the cheesecake pan. Even out the batter with the help of a rubber spatula.
  • Burst the air bubbles in the batter by tapping the cheesecake pan a number of times on the kitchen counter top. This helps the air bubbles to surface on the top of the filling and burst them. You can also gently stir the cheesecake filling with the help of a fork to pop the air bubbles. Now, the cheesecake is ready to be cooked. 

Making the New York Cheesecake in the Instant Pot

  • Pour 1 cup water in the inner pot of the Instant Pot. Put the metal trivet inside the Inner pot of the Instant Pot.
  • Carefully place the cheesecake pan on the trivet.
  • If you want you can even cover the cheesecake pan top with the help of an aluminum foil. The cooking time will vary for covered and uncovered cheesecake pan. Read the NOTES below for DETAILS.
  • Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH pressure for 31 mins. Do a complete Natural Pressure Release. For COVERED Cheesecake the Pressure Cooking time should be 40 mins & than natural pressure release.
  • Slowly and gradually open the lid of the Instant Pot without dropping the condensation water on the cheesecake.
  • Turn off the Instant Pot and allow the cooked cheesecake to rest inside the pot until it comes down to room temperature slowly and gradually. Should take you somewhere 1 hour approx. You can also put it on a wire rack to cool down to room temperature.

Preparing the New York Cheesecake Topping

  • In a bowl add 1/2 cup sour cream, 2 tbsp sugar and 1 tsp vanilla extract. Whisk with the help of a whisk or a fork until a smooth silky mixture forms and the sugar is completely mixed with the sour cream.
  • Pour this topping on the cooked and cooled cheesecake and spread it evenly with the help of a spatula.

Chilling and slicing the Cheesecake

  • Pop the New York style cheesecake in the fridge and allow it to rest for at least 8 hours or over night before slicing and serving.
  • After 8 hours bring out the Cheesecake from the fridge. Place it on the top of an empty drinking glass. Unlatch the springform pan gently and slowly. Push the cheesecake pan rim towards the bottom of the glass to gently release the cooled cheesecake from the pan.
  • Dip a knife in hot water, wipe it dry and slice the cheesecake. Repeat the step with each slice. You can serve the cheesecake with cherry pie filling. We love it! Enjoy.


  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Instant Pot Used = 6 quart DUO
  3. Cake Pan used = 6" x 3" Springform Cheesecake Pan.
  4. If Using 7" pan REDUCE COOKING TIME by 4 mins.
  5. VERY IMPORTANT: Before proceeding with the recipe make sure that all the ingredients are at room temperature. Otherwise you will end up with a lumpy, souffle like Cheesecake.
  6. Grease the Cheesecake pan very well with butter or cooking spray. This will prevent the cheesecake from sticking with the pan sides. You'll end up with undamaged and smooth beautiful edges.
  7. For thinner graham cracker crust - Use 1 cup finely ground graham crackers.
  8. If using Honey Graham Crackers - Use 2 teaspoons brown sugar.
  9. If using unsweetened graham crackers - Use 2 tablespoons or more brown sugar according to your taste preference.
  10. For a slightly thicker crust - Use 1 - 1/4cups finely ground graham crackers. 
  11. Choose a hand mixer over a stand mixer. It's easier to prevent over mixing with a hand mixer because you have much better ccontrol. 
  12. For a firmer, denser Cheesecake do not mix each ingredient for more than 30-40 seconds each. You need to just incorporate each ingredient.
  13. For Creamier Cheesecake increase the mixing time of each ingredient upto 50 seconds to 1 min. 
  14. Mix one egg at a time. This will prevent over mixing. You need to always incorporate the eggs into the batter and never mix them for too long.
  15. Cooking time with aluminum foil cover? If you choose to cover the cheesecake pan with a temporary aluminum foil to avoid condensation build up cook it for 40 mins of HIGH PRESSURE. Pan size = 6"X3"
  16. Cooking time without aluminum foil? If you choose to cook the cheesecake uncovered (today's recipe) cook it for 31 mins on HIgh pressure. Complete Natural Pressure release after that. Pan size = 6"X3"
  17. Cooking time depends on the size of the pan too. If using 7" Pan cook for 27 mins on HIGH UNCOVERED. For COVERED 7" pan cook for 35 mins oh HIGH.
  18. If using aluminum foil do this - Never fill up your cheesecake pan more than 80%. Cheesecake batter expands and rises while getting cooked. Over filled cheesecake pan will lead the batter to stick to the aluminum foil cover resulting in a complete disaster. Your cheesecake will fall apart and will be a complete mess.
  19. Condensation build up remedy - cooking the cheesecake uncovered might lead to some amount of condensation build up around the edges of the cheesecake. Soak the excess water with the help of a kitchen towel gently and carefully. It works like a charm. 
  20. Instant pot Cheesecake Doneness test - The center of the hot Cheesecake will remain jiggly and soft, about 2"-3".
  21. Undercooked Instant Pot Cheesecake signs: If the cheesecake remains jiggely around the edges too that means that the cheesecake is undercooked.
  22. Why my Cheesecake Cracked? A cheesecake can crack due to the following: overmixing the batter, overcooking the cheesecake in the Instant Pot, undercooking the cheesecake, edges of the cooked cheesecake sticking to the sides of an ungreased cake pan.
  23. Serving Ideas: Top the Cheese cake with Cherry pie filling or simple top it with lots of berries like strawberries, blackberries, blueberries and raspberries. We love it with cherry pie filling and highly recommend it.
  24. Storing Ideas: Store any leftovers cheesecake slices in an air tight container in the fridge for 4-5 days.
  25. Freezing the Instant Pot New York Cheesecake Recipe: Freeze individual slices of the cheesecake on a parchment lined baking tray. Than wrap the frozen slices with heavy duty cling film and store them in the freezer for 3 months. Thaw over night in the fridge and serve with your favorite toppings.
Calorific details are provided by a third party application and are to used as indicative figures only.
Nutrition Facts
Instant Pot New York Cheesecake Recipe
Amount Per Serving
Calories 158 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 58mg19%
Sodium 341mg15%
Potassium 138mg4%
Carbohydrates 17g6%
Sugar 13g14%
Protein 7g14%
Vitamin A 200IU4%
Calcium 160mg16%
Iron 0.5mg3%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 158kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 341mg | Potassium: 138mg | Sugar: 13g | Vitamin A: 200IU | Calcium: 160mg | Iron: 0.5mg