Instant Pot New York Cheesecake
A 6-inch dense, crack-free cheesecake that steams for 35 minutes under pressure — no water bath, no cracked top, no six-hour oven wait.
- Cook temp
- 240°F
- 116°C · preheat
- Total time
- 375 min
- 20 prep · 55 cook · 60 rest
- Rest
- 60 min
- Before slicing
Instant Pot New York Cheesecake ~ 1st Place Winner · Twin Cities Adventures
Twin Cities Adventures demonstrates preparing a graham cracker crust in a springform pan and pressure cooking on a trivet with a foil sling.
- Target //Cook at High Pressure with 15-min natural release for 55 min cook + 5-hr chill.
- Doneness //Cook until visual doneness cue is met. Rest 60 mins before slicing.
- Golden Rule //Slice with a chef's knife dipped in hot water and wiped dry between every cut. A cold knife drags cream cheese and gives you slice edges that look like a raccoon got to it. Bakery-clean slices are a hot-knife trick.
- Family Tweak //Top a slice with strawberry jam whisked with 1 tsp warm water into a glossy sauce. Kids read this as fancy dessert; you are hiding no vegetables.
Ingredients
- 16 ozFull-Fat Block Cream Cheese, at full room temperature, no substitutions
- 2/3 cupGranulated Sugar
- 2 Large Eggs, room temperature
- 2 tbspSour Cream, full fat
- 1/2 tspVanilla Extract
- 1 tbspCornstarch
- 1 cupGraham Cracker Crumbs
- 3 tbspUnsalted Butter, melted, for crust
- 2 tbspSugar for Crust
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Not included: Full-Fat Block Cream Cheese, Graham Cracker Crumbs, Sugar for Crust — no confident product match, so you'll need to add them yourself.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Press 1 cup graham crumbs + 3 tbsp butter into a greased 6-inch pan bottom.
- 2
Beat 16 oz cream cheese, 2/3 cup sugar, 2 eggs, 1/2 tsp vanilla to smooth; pour into pan.
- 3
Foil over pan; set on trivet with 1 cup water. Cook 35 min HP, 15 min natural release.
- 4
Cool 1 hour on counter, then chill 4+ hours before slicing with a hot knife.
Step by step
Tap a step to cross it offPress the Graham Crust
10 minIn a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted butter, and 2 tbsp sugar. Press firmly into the bottom of a lightly greased 6-inch push-pan or springform. Freeze the pan 10 minutes while you make the filling.
WhyFreezing the crust before the filling goes on stops the butter from bleeding up into the batter and creating a greasy layer between crust and cheesecake.
Bring Cream Cheese to Full Room Temp
Cube 16 oz full-fat block cream cheese and leave on the counter 1 hour, or microwave in 15-second bursts to soft-butter texture. Cold cream cheese will not smooth out and leaves lumps in the finished cake.
WhyThe single biggest failure of home cheesecakes is under-softened cream cheese. It must yield to a fingertip with no resistance before it goes in the mixer.
Mix the Batter with No Air
4 minBeat cream cheese, 2/3 cup sugar, 2 tbsp sour cream, 1/2 tsp vanilla, and 1 tbsp cornstarch on low speed 2 minutes until silky. Add 2 large room-temp eggs one at a time on the lowest speed, mixing only until each is just combined.
WhyWhipping air into cheesecake batter is what makes it puff, sink, and crack. Low speed only — the mix should look glossy, not fluffy.
Pour, Tap, and Cover
Pour batter over the frozen crust and tap the pan on the counter 10 times to release air bubbles. Cover the pan snugly with foil (crimped to the sides) to keep condensation from dripping onto the surface.
WhyFoil is the water shield. Uncovered cheesecake in the Instant Pot ends up with a puddled top. This is not optional.
Steam Under Pressure
35 minAdd 1 cup water to the Instant Pot. Set the trivet with handles inside (make a foil sling if your trivet has no handles). Lower the covered cheesecake onto the trivet. Seal and cook at High Pressure for 35 minutes.
Why35 minutes is the sweet spot for a 6-inch pan. A 7-inch needs 40, an 8-inch needs 45 — never longer or the center curdles.
Slow Release and Long Chill
300 minAllow a full 15-minute natural pressure release, then vent. Lift out cheesecake, remove foil, and cool on the counter for 1 hour. The center should jiggle like set jello. Chill uncovered in the fridge at least 4 hours, ideally overnight.
WhyThe center is supposed to jiggle when the pot opens — the residual heat and refrigerator time finish setting the custard. A firm-out-of-the-pot cheesecake is an overcooked one.
- Dad pro tip
- Slice with a chef's knife dipped in hot water and wiped dry between every cut. A cold knife drags cream cheese and gives you slice edges that look like a raccoon got to it. Bakery-clean slices are a hot-knife trick.
- Kid & toddler adjustment
- Top a slice with strawberry jam whisked with 1 tsp warm water into a glossy sauce. Kids read this as fancy dessert; you are hiding no vegetables.
- Serve with
- Fresh berries and whipped cream · Warm chocolate ganache drizzle · Espresso or strong black coffee
- Reheating
- Cheesecake is served cold. If you froze a slice, thaw overnight in the fridge — never microwave, which curdles the custard and separates the sour cream layer.
- Calories
- 385
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 28 g
Nutrition source: USDA FoodData Central #170854 (cream cheese) and #170864 (sour cream). Cook-time basis: Tested with 16 oz full-fat cream cheese, 2/3 cup sugar, 2 eggs, in a 6-inch push-pan set on the trivet over 1 cup water in a 6-qt Instant Pot Duo. Chilled overnight before slicing.
Frequently Asked Questions
Can I use a 7-inch pan?
Yes, scale to 20 oz cream cheese, 3 eggs, and cook 40 minutes at High Pressure. Same crust ratio scales linearly.
My top has small cracks — did I ruin it?
No. Hairline cracks on a properly-made cheesecake are cosmetic. Cover with sour cream topping or berry compote and slice as normal.
How do you reheat leftover instant pot new york cheesecake without ruining the texture?
Cheesecake is served cold. If you froze a slice, thaw overnight in the fridge — never microwave, which curdles the custard and separates the sour cream layer.
How do I adapt this meal for picky kids or toddlers?
Top a slice with strawberry jam whisked with 1 tsp warm water into a glossy sauce. Kids read this as fancy dessert; you are hiding no vegetables.
What are the best side dishes to serve with this?
Recommended sides include Fresh berries and whipped cream, Warm chocolate ganache drizzle, Espresso or strong black coffee.