Instant Pot 6 inch New York Style Cheesecake
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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 New York Style Cheesecake 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
- Roughly crumble the graham crackers (about 4 sheets) into the food processor bowl using the metal blade.
- Pulse until medium fine crumble and then add the sugar. Pulse until fine crumbs. Add the butter Pulse until the butter is mixed in.
- Pour the crumbs into your greased springform pan and press them evenly into the bottom and partly up the sides.
The Filling
- Rinse out the food bowl and dry it.
- Pulse the cream cheese until it’s smooth then add in the other ingredients, except the eggs, and pulse until mixed.
- Now add the eggs one at a time and pulse only once or twice each, until mixed.
- Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
- Pulse once or twice to combine the lumps into the batter. This will give you a creamy dense texture.
- Pour the batter into the springform pan and cook as directed.
Instructions for a regular mixing bowl, stand mixer or electric mixer
The Crust
- Add the crushed crackers and sugar to a mixing bowl.
- Melt butter and add to graham cracker mixture. Stir until just combined.
- Press crust mixture into bottom of greased 6-inch cheesecake pan and partially up the pan sides. Set aside.
The Filling
- Blend together cream cheese, sugar, cream, flour and vanilla extract.
- Scrape the sides of the pan and mix until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Coat the bottom and sides of the springform pan with oil or parchment paper
- 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
- 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.
- Place your springform pan into pressure cooker onto the trivet and in between the handles.
- Lock on lid and close Pressure Valve.
- Set on manual High Pressure for 37 minutes. Allow an 18 minute natural release.
- 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.
- Let the finished cake sit out until it cools down to almost room temperature. Refrigerate until set. (Several hours to overnight)
The Topping
- Whisk together Greek yogurt and sugar or sour cream and sugar, and then spread on the hot cheesecake.
- Let the topped cake cool on the Instant Pot wire trivet.
- 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
- Remove the springform pan sides and serve on the bottom plate.
- Garnish with a few drizzles of pure maple syrup or any topping you prefer.
- This delicious dessert tastes wonderful all by itself too.
INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE
Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! A small cheesecake perfect for a family night treat, a small dinner party or a romantic dessert for two
Ingredients
For the Crust
- ¾ cup Crushed Honey Maid Graham Crackers
- 2 teaspoons Sugar
- 2 Tablespoons Butter, melted
For the Filling
- 16 oz Cream Cheese, room temperature
- ½ cup Sugar
- 2 teaspoons Flour
- ½ teaspoon Vanilla Extract
- 2 Eggs, room temperature
- 2 Tablespoons Whipping/Heavy Cream
For the Topping
- ½ cup Sour cream, (OR Greek yogurt)
- 2 teaspoons Sugar
Instructions
Instructions for the crust:
- Pour the crushed crackers and sugar into a mixing bowl.
- Melt butter and add to graham cracker mixture. Stir until just combined.
- Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
- Press the crust part way up the pan side.
Filling Instructions:
- Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
- Add eggs one at a time, lightly mixing until just combined.
- Pour filling into the pan, on top of the crust.
- Instant pot cooking instructions:
- Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.
- Place cheesecake into pressure cooker onto the trivet.
- Lock on lid and close Pressure Valve.
- Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
- Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
- Gently absorb any liquid on the cheesecake with a paper towel.
Topping Instructions:
- Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.
- Let cool on wire rack until cool enough to easily handle.
- Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.
- Remove the springform pan sides and serve on the bottom plate.
- Garnish with a few drops of pure maple syrup or any topping you prefer.
Notes
As with any cheesecake you need to use ROOM TEMPERATURE ingredients for best, smoothest texture. So set out the eggs and cream cheese ahead of time.
If you have a food processor use it for the best texture! Cream the cream cheese until it's smooth then add in the other ingredients EXCEPT EGGS. And pulse until mixed. Now add the eggs one at a time and pulse ONLY until mixed. Use a spatula to pull the cream cheese off the sidewalls of your food processor or bottom as needed.
The total time to complete this recipe depends on how long it takes to get your instant pot to pressure up. (about 10 minutes in my 6 quart duo). And also how long you choose to chill the cheesecake after baking.An overnight chill time is recommended.
Nutrition Information
Yield
8Serving Size
1 sliceAmount Per Serving Calories 357
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I just commented on my instant pot in regards to using the cake pan i purchased on instantpot.com. it has a glass bottom i believe. Is it ok to use that??
Yes. The glass bottom will be fine. If you purchased it off the instant pot website it is designed for that pot.
I have the 8qt duo. Still learning it. I really want to try this cheese cake recipe. But o ordered the instant pot 6 or 8 qt spring loaded cake pan. I purchased it at instant pot website. Is it ok to use it for this recipe??
Hi Adam, Congrats on your new instant pot! Any 6 inch springform pan will work for this recipe. Our white chocolate raspberry swirl cheesecake will be a better recipe if you have a seven inch diameter springform cake pan. White Chocolate cheesecake. Best of luck and please let us know how it goes for you!
Thank you. And sorry for the 3 comments. I messed up and thought i put the wrong address on it. But you answered my 1 question. Thanks again
Best of luck Adam, Can’t wait to hear how it goes!
My mini duo does not have a manual button just pressure cook. Is it the same thing.
Hi Velma,
Yep! The pressure cooker button will work just fine. Some pressure cookers have a different control panel than I do. Thanks for asking. Please let us know how this recipe works in your mini! Have a great day 🙂
Just made the cheesecake! Yep! It’s awesome!!
So light, fluffy and delicious!! Excellent recipe and instructions. Thank you!!
Hi Laura, I’m so pleased!!! Thank you for coming by to share your results for others. Happy New Year!
Hello! Could I use almond flour or omit the flour? I need gluten free and this looks awesome! Planning on making it crust less. Thanks!!
Hi Terry, I believe you can just substitute the all purpose flour 1:1 with almond flour. The cheesecake might be a bit different than what you see in the pictures here.
You could also try adding an egg and omitting the flour altogether. If you do that and the batter seems too loose add the almond flour in at the end. Good luck! We would LOVE to know how this turn out. Happy New Year!
NOTE: We DO have a crustless New York Cheesecake that is gluten free. It is a Nine inch cheesecake made in the oven. It is delicious!
Thanks so much! I may look at the gluten free recipe, but I have my heart set on using the instapot! I think I’ll try the extra egg and see how that works. I’ll come back and let you know how it turns out. Wish me luck!
Break an egg Terri! 🙂 We can’t wait to find out your results.
@Terri, can you add the sour cream topping once it’s cooled?
Hi Sarah. I have added sour cream as a top layer on this cheesecake. I think it is covered in the post. Happy New Year!
I have an 8 inch
pan that just fits into the 6 quart IP. Will this work? If so what do you recommend for a cook time?
Hi Barbara, If the pan fits tightly I would recommend you put it in a foil sling so you can easily remove it from the instant pot. Make a foil sling by taking a piece of foil long enough to lay on the instant pot trivet and go under the pan, up it’s sides and lay over on the top so you can reach it when the cheesecake is done. Fold the tinfoil in thirds the long way (or half) to strengthen it. Now you just pull up the tails and the pan will slide up the pot.
For and 8 inch pan double the recipe and cook for 40 minutes. I would love to know how this turns out for you. Thanks for the question. Have a great day!
It worked fine, the pan was a pretty tight fit so I think I will invest in a 6 inch pan and try the recipe again. I think the texture was a bit different than what I expected so maybe it needs that extra space around the pan to get the New York consistency. Taste was good though!
Hi Barb, Thank You for sharing your experience with us and rating this recipe. I believe you will have the best luck with a 6 inch cheesecake pan for this recipe. And for your best results let it chill overnight. All the best!
I would love to try this- a co- worker has made it and says it came out perfect. Is it possible to make a cheesecake in a 3 Qt Instant Pot if I have a small enough springform pan?
Hi Theo,
You can use a 3 quart instant pot for this recipe. Just find the pan you want to use and follow the directions I’ve included below. I’ve never made singles in the instant pot or the smaller pans but these bloggers have shared their experience with doing that. I’m glad your co worker enjoyed this recipe. Please let us know how it turn out for you!
From This Ole Gal
“If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar – cook 7 minutes
4 oz Wide Mouth Glass Jar – cook 4 minutes
16 oz Glass Jars – DON’T DO IT!
15 minute Natural Pressure Release”
Aneesha over at GMK makes hers this way.
“When making this recipe in the Instant Pot Duo Mini 3 Qt, I use Silicone Cupcake Liners , fill it till 3/4 of the height, and cook for around 22-25 minutes on Manual High, NPR. That makes for perfect individual size portions, this way”
This cheesecake was so good. My husband and I loved it. We topped it with raspberries. Quick question though, my crust at the top was a little soggy. I tried to get some of the water up with a paper towel, but there was actually quite a bit. I cooked it in a 7 inch spring form pan and had it on high pressure for 32 minutes (saw that you said to do that in another comment). Any ideas for next time?
Hi Ann E, I’m delighted that you loved this cheesecake!
My suggestion If you get too much water on the cheesecake top:
Next time carefully lay a tin foil tent over the cheesecake pan once it’s in the instant pot very loosely. Dome the tinfoil at the top so the water runs off to the side. Doming the tinfoil make it easy to grab it off the cheesecake when it’s done too. Thanks for sharing your experience and rating this recipe for us. Happy Easter to you and your family!
Can I use parchment paper for the lining?
Hi Cindy, Parchment paper should work great on the bottom of the pan. I would not line the sides of the pan. Just oil the pan sides.
Is the Instant Pot the same as a pressure cooker? I have an electric one and use it often but never thought to use it for cheesecake or popcorn.
Hi Barbara,The Instant pot is an electric pressure cooker. Instant Pot is the brand name of the one I use. I am AMAZED at how wonderfully it makes cheesecakes. Let me know if you try this recipe in yours. I’d love to know how it works for you. Happy Holidays!
I do not have a springform pan and want to use the pot the machine gave me when I bought it. I am not a baker…what do you think about putting parchment paper in the pot so I can pull it out of the pan?? Guess I am going to try it!
Hi Jill, I STRONGLY warn you against doing that. The instant pot REQUIRES water under the cheesecake to build pressure and cook the cheesecake. TRY THIS INSTEAD: You can do a pot inside the insert that fits and will sit on top of the instant pot trivet with your water under the trivet. Then put the pot in a tinfoil sling. Then the cheesecake will cook. You just need to find a pot that will hold the cheesecake batter. Then your biggest issue will probably be be getting the cheesecake out of the pan. Lining it with parchment paper is the best way to do that.Good luck! Please let me know how this goes for you.
I just got the 8 quart ip, mine didn’t come with a trivet. It came with a steamer tray thing with handles, is that what you are referring too?
Hi Jennifer, Congrats on your new instant pot! The steamer tray is what I am talking about, yes. I just bought the 8 quart for my daughter and we were looking at the set up yesterday. I tried out a cheesecake pan in it. The tray handles should lift it out just fine. Have fun with your new kitchen BFF. All my daughters and I love them and instant pots make divine cheesecake. Enjoy!
Hi!
I have just gotten my instant pot and have made 2 things in it so far. I love it. I want to make cheesecake, and THAT I have never made before, even in the oven.
My question will sound really dumb, so sorry for my ignorance, but you say to put the cheesecake in a pan first, then to put it in the IP. Does that mean you put the pan in the IP? AND that includes the bottom? Not just the sides?????
I am confused, as I truly don’t bake… hahaha, but have something I want to make this for and have this new pot and am excited to try it!
Hi Maria,
You will need to pour the batter into your springform pan with the bottom and sides of the pan attached. Otherwise your cheesecake will run all over the instant pot insert and mix up with the water in the instant pot insert.
Please NOTE: DO put the springform pan on a trivet over the water in your insert. The trivet that come with your instant opt has handles on it. Keep the handles up around your springform pan. This will make it MUCH easier to remove your finished cheesecake from the instant pot.
This is a REALLY easy method of making cheesecake. I’m sure you will have no trouble after you give it a try. I’d love to know how it goes for you. Thank you for your questions and I hope this helps!
If putting carmel on top of cheesecake should I do it after it sets in the refrigerator
Hi Cathy, That’s how I would do it. No need to let the caramel harden up before you cut the cheesecake into pieces. Pour on the caramel sauce just before serving to make it easy. Plus I believe it would be easier to eat if the caramel sauce is fluid, not hard. I’d love to know how it goes for you. Thanks for the question!
Do you cover your pan with foil before putting it into the insta pot? Thank you!
No we don’t use foil at all in the Instant pot for this recipe. We have never had a pan leak and the crusts are perfect. The cheesecake top is almost dry when done. If you get a few drops of water on the top blot them off with a paper towel. Thanks for your questions!
Hi Diane,
I only have a 9 inch spring form pan. Would that be a 22 minute cook time?
Thank you.
Hi Lisa, Unfortunately, If you want to make cheesecake in a nine inch springform pan the instant pot will not work. It will not fit into the instant pot. To my knowledge nothing bigger than a 7 inch cheesecake pan can be used in an instant pot. I do have several lovely cheesecake recipes for the oven if you like. Otherwise you will need to purchase either a 6 or 7 inch springform or push up cheesecake pan (I have some affiliate links for you in this post)for your instant pot. Be sure to measure your pot insert before you buy and make sure it fits your pot. I hope that helps you. Have a great day!
You can use an 8 inch pan in the 8qt IP. I double or half again all the 6 or 7 inch pan recipes for a nice high cheesecake
Hi Nancy, THANK YOU! I happen to be visiting my daughter and her 8 quart instant pot. 🙂 I’ll be using your instructions soon!
I am making this cheesecake today. Your recipe looks awesome. Quick question: another blogger mentioned making two at a time, stacking one somehow on top if another in the Instant Pot.. Do you know anything about this and how to do it? Would love to make a couple at a time.
Thanks.
Hi Bill, I have actually made two cheesecakes at a time with my ekovana pots. You will have to take a look at my Instant Pot White Chocolate Raspberry Swirl Recipe to see my discussion on two pot cheesecake baking. It was a success. I highly recommend it. If you don’t want to use the ekovana pots you may be able to use two 6 inch cheesecake pans with a trivet over one. I have not tried the trivet method. Good luck! I’d love to know how the cheesecake turn out and what you learned about two pot cheesecake baking. Thanks so much for the question!
Made this last night in my Instant Pot. Had it tonight and it was fantastic! I drizzled a little boysenberry syrup on top of each slice. It was decadent. Husband loved it. And I was surprised there was almost no water on top as I had expected there would be. Thank you for the recipe – it is my new way to make my cheesecake!
Hi Nancy, Thank you so much for reviewing this recipe for us. I’m delighted you love it as we do. The boysenberry syrup topping sounds Delicious! I may never oven bake another cheesecake either. I love instant pot cheesecake! Have a wonderful day!
Finally a commenter from someone who’s actually made the recipe! Thank you for your comment; it’s the only one so far that is helpful to those of us who are trying to decide whether to try it ourselves or not.
Where does the heavy whipping cream come in?
Never mind I see it. Thanks.
Hi Holly, Enjoy!
I have a 7″ springform pan. I haven’t made cheesecake in the Instant Pot but I’d like to. I read your crustless gluten-free one, which appeals to me. Can I just make this recipe and leave out the crust and the four? And do I have to put sour cream or Greek yogurt on top? Can’t I just leave it the way it is? I gather you don’t have to put foil around the pan the way you do usually before you put it in the water bath ’cause putting it on the trivet in the Instant Pot means it won’t get wet – right? Do I cover it with foil? Thanks… I’m going to check out your other IP recipes too.
Hi Wendy,
If you want a recipe that is gluten free and crustless try my Crustless New York Cheesecake. It does NOT have the sour cream topping either. I have NOT made that recipe in an instant pot but it should work and looks like what you really need. For a seven inch pan This recipe should fit. Put 1 1/2 cups of water in the instant pot, place the springform pan on the trivet (If it fits. If not use a tinfoil sling) and Cook it on manual for 44 minutes.
As to the water:You can choose to cover the springform pan with tinfoil, if you like. I haven’t had any problems with water in the cheesecake. It’s easy enough to soak up any water with a paper towel if necessary.
For the 7 inch springform pan:
If you go with this Instant pot cheesecake recipe as is in a 7 to 7.5″ pan, reduce cook time to 32 minutes.”
Good luck! I’d love to know what you do and how it turns out.
Hello. I have an instapot and this recipe sounds good. What type of springform pan did you use. I have a Pampered Chef one with the glass bottom and I would be afraid to put that in the pressure cooker. I also have an all-metal one too. This pressure cooking is all new to me. Thanks for any suggestions.
Hi Becky,
I am so excited for you to have a new instant pot. Prepare for your world of cooking to transform 🙂 Thank you for your question about the pan. I had no idea glass bottom springform pan existed and I wouldn’t put a glass bottom pan in the instant pot either. Maybe some other readers can share if they know it would work. My pan is similar to Wilton’s 6 x 23/4 in metal springform pan. See it here. http://amzn.to/2ldQHPi
I will up date my post and put my pan in. I found mine in a local kitchen shop. I have heard really great things about the Daddio 7 inch pan. I ordered it but they sent me something else. I would love to know how your cheesecake turns out! Have a great day.
There is a beautiful Spring form pan that has silicone sides. Would love to know it worth the buy. I would use for Cheese cake and breakfast or supper frittata.
Well as to that I don’t know. I can’t find one that will fit an instant pot. I did find the 9 inch Norpro with a glass bottom and it is well reviewed. I’d love to know how it works for you if you use one. The best thing about them is the cheesecake will not stick to the silicone sides. However you will need to oil the glass bottom. Also one reviewer did say picking this cheesecake pan up full of batter or freshly baked out of the oven the sides can cave a bit and ruin the perfect circle shape. So keep that in mind. The water bath pan may be tricky to retrieve it from. Best of luck!