Instant Pot 6 inch New York Style Cheesecake

Rich, creamy New York Style Cheesecake made easily in your Instant pot. This recipe makes a small cheesecake perfect for an intimate dinner party or a romantic dessert for two.

By using your Instant Pot, you can make a classic New York Cheesecake with a smooth texture and thick, crisp graham crust. Topped with a sweetened sour cream or Greek yogurt spread and garnished however you choose; this dessert can be as classic or decadent as you desire.

If you are a cheesecake fan, be sure to check out the cheesecake section of this blog. We have a large library of different cheesecakes including our White Chocolate Cheesecake, Chocolate Raspberry Cheesecake, and our low carb Crustless New York Cheesecake.

Can you bake in your Instant Pot?

Although it takes a bit of preparation, yes, you can absolutely bake cakes in your Instant Pot. The Instant Pot provides a great vessel for baking cheesecakes because it locks in moisture and steam, keeping the cheesecake fluffy and moist.

With this baking method your Instant Pot is actually steaming the cheesecake under pressure. This develops a creamy, rich texture to perfection without the risk of cracking.

It is an easy recipe perfect for your Instant Pot and can be made with or without the crust. If you do make it as directed, you don’t have to bake the crust by itself. Just press in the crust, pour in the filling and set it in the Instant Pot.

Can I use a Springform Pan in my Instant Pot?

Yes, you will pour some water into the bottom of your Instant Pot to create the steam necessary. Place the Instant Pot trivet in the bottom of the pot, and then set your springform pan filled with your unbaked cheesecake on the trivet.

The size of pan will depend on your Instant Pot quart size. We are using a 6 quart Instant Pot, but if you have a larger size, you could use a larger pan and increase the recipe.

Our 7 inch White Chocolate Raspberry Swirl Cheesecake  is creamy and dreamy. We made it in the 6 quart Instant Pot.

How do I tell if my Cheesecake is done?

Cheesecake is a dessert that you need to remove when it still has some jiggle and wiggle to it. If your cheesecake is slightly brown along the edges with a small circle in the center still jiggling, it is done and ready to be removed.

New York Style Cheesecake Recipe

• When making a cheesecake you need to use room temperature ingredients for the best texture. So set out the eggs and cream cheese ahead of time.
• Do not over mix the eggs. Egg proteins are delicate and must not be over mixed or the texture of your instant pot cheesecake will get clumpy. For best texture and creaminess add the eggs at the end and mix on low speed until just combined.
• Cool the finished cheesecake and chill overnight for best flavor. Cheesecake is a dessert that improves when the flavor is allowed to deepen.

Food Processor Instructions

The Crust

1. Roughly crumble the graham crackers (about 4 sheets) into the food processor bowl using the metal blade.
2. Pulse until medium fine crumble and then add the sugar. Pulse until fine crumbs. Add the butter Pulse until the butter is mixed in.
3. Pour the crumbs into your greased springform pan and press them evenly into the bottom and partly up the sides.

The Filling

1. Rinse out the food bowl and dry it.
2. Pulse the cream cheese until it’s smooth then add in the other ingredients, except the eggs, and pulse until mixed.
3. Now add the eggs one at a time and pulse only once or twice each, until mixed.
4. Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
5. Pulse once or twice to combine the lumps into the batter. This will give you a creamy dense texture.
6. Pour the batter into the springform pan and cook as directed.

Instructions for a regular mixing bowl, stand mixer or electric mixer

The Crust

1. Add the crushed crackers and sugar to a mixing bowl.
2. Melt butter and add to graham cracker mixture. Stir until just combined.
3. Press crust mixture into bottom of greased 6-inch cheesecake pan and partially up the pan sides. Set aside.

The Filling

1. Blend together cream cheese, sugar, cream, flour and vanilla extract.
2. Scrape the sides of the pan and mix until smooth.
3. Add eggs one at a time, lightly mixing until just combined.
4. Coat the bottom and sides of the springform pan with oil or parchment paper
5. Pour filling into the pan, on top of the crust.

We recommend placing tinfoil over the cheesecake before cooking in order to prevent moisture from absorbing into the crust. The tinfoil can be tricky to work with, but it will keep the moisture off the cheesecake.

Cooking your 6 inch cheesecake in the Instant Pot

1. Pour 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet (comes with your machine) with handles up inside the pot.
2. Place your springform pan into pressure cooker onto the trivet and in between the handles.
3. Lock on lid and close Pressure Valve.
4. Set on manual High Pressure for 37 minutes. Allow an 18 minute natural release.
5. After all pressure has been released, open pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced. Tilt the cheesecake pan and dab any liquid that may have accumulated with a paper towel.
6. Let the finished cake sit out until it cools down to almost room temperature. Refrigerate until set. (Several hours to overnight)

The Topping

1. Whisk together Greek yogurt and sugar or sour cream and sugar, and then spread on the hot cheesecake.
2. Let the topped cake cool on the Instant Pot wire trivet.
3. Cool on your countertop for about an hour. Set in your fridge in the springform pan until set. This will take several hours to overnight.

How to serve your Cheesecake

1. Remove the springform pan sides and serve on the bottom plate.
2. Garnish with a few drizzles of pure maple syrup or any topping you prefer.
3. This delicious dessert tastes wonderful all by itself too.