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 have made this multiple times and absolutely love this cheesecake… almost too much. Thanks
Hi Tracey, We’re so glad you enjoy this cheesecake. It’s one of my ‘goto’ cheesecake recipes since it is so easy and reliable. thanks a million for stopping by with your great review. Happy Baking!
We Really enjoy this cheesecake! This time I added lemon juice and zest to the cheesecake and sourcream topping. I’ll be making a fresh strawberry jam for it so it’ll be kind of like a strawberry lemonade idea.😋❤ Thank you so much, Diane!
You’re so welcome Cynthia. We really appreciate the excellent feedback on this instant pot Cheesecake recipe. It’s wonderful to hear you have found so many many ways to enjoy it! We also like this cheesecake with our homemade berry toppings. Here’s how we make them. Any berry will work in this recipe. Have a wonderful day!
Hello! This recipe looks great. However, I have a question. I only have an 8-inch pan for my Instant pot. Should I double the recipe? I don’t really want to double but if I should please let me know. Also, if doubling, how long should I do? Thank you.
Hi Alex, You must have a larger instant pot. And yep, to make this recipe in an 8 inch cake pan and not have it be VERY flat cake you will need to double it. However, we also have this instant pot cheesecake recipe. You can ignore adding the white chocolate chips and topping if you want a plain cheesecake. The proportions of the ingredients and the cooking instructions should work fine for your larger cake pan. Please let us know how it goes for you!
I used lactose free cream cheese and lactose free coffee cream. I also baked my crust for 5 mins on 375°. Folded in strawberry chunks with an orange extract (couldn’t find strawberry extract). Finished it off with lactose free greek yogurt with a splash of orange extract. Delicious! Thank you, Diane!😃
Hi Cynthia, You are welcome. I’m glad the recipe worked so well for you. Thank you so much for sharing your lactose free tweaks and yummy ideas. It’s wonderful to know this recipe works well with lactose free substitutions. Have a wonderful day!
I don’t have any whipping cream. Is there something else I can use?
Hi Cortney,You can omit the heavy cream. It should not make that much of a difference in the finished result. It just adds a bit of richness.Please let us know how it goes!
@Diane,
Thank you for your response. I made it yesterday and the recipients were blown away! The texture was perfect and exactly how she likes it. Plus I made it crustless. I love that it can be made in the IP – makes it easy enough to make with kids running around.
I wonder if this would work if I added a half cup of pumpkin purée (or more?) and pumpkin pie spice? I know I’ll be asked to make it again.
What do you think about variations? Thanks for the recipe.
Hi Cortney, I have never made this as a pumpkin cheesecake. If you try it I would go with 1/2 Cup canned pumpkin puree and 1 tsp pumpkin pie spice. Let me know if you try this. I’d love to know how this works for you. It’s always tricky when you mess with the wet and dry ingredients.
Thanks for the wonderful recipe. Can you also tell us how to bake the same recipe in a microwave oven? The temperature and the time please ?
Hi Portia, I have never made cheesecake in a microwave. I did find this microwave cheesecake recipe for you. Maybe you can adapt it? Hope it works out for you. Have a great day.
My husband (who rarely bakes) made this for my birthday. I have a 6 inch Fat Daddio springform pan with a very wide base. It was too wide to fit inside my 6 Qt Instant Pot with the handles up. We used the smaller trivet from my 3 qt Instant Pot underneath instead. We put tin foil underneath and up the sides to make a combination tent for keeping off the steam and sling for pulling it out when it finished cooking. It also kept the liquid out of the bottom of the pan since the trivet was shorter. The end product was beautiful and delicious. My mom has dubbed it the best cheesecake ever. Thanks for sharing this!
Hi Janet, Happy Birthday! Thanks you for dropping by to let us know how you made this cheesecake work for you with what you had on hand. Brava. I’m so glad your family enjoyed it. Have a great day.
I’ve made cheesecakes for many years in VCM vertical chopping machine it’s like a huge food processor. Throw all ingredients in and start. No air can be whipped into the eggs ad that is what causes the problem you describe. Yes, it’s because of the egg protein, It will hold air when whipped, and hence cracking.
Hi Stephen, Thanks for your input on this recipe. Always nice when our readers share their experience and expertise. Have a great weekend!
Found you by accident and ready to try the 6″ cheesecake as a surprise for my neighbor — who bought the IP .. thinking I can make this crustless just butter it?
Yes I have made this crustless. Just grease the pan and use parchment on the bottom. Here is a complete recipe using the oven method but it will work for the instant pot too. Let us now how it goes!
I’ve made this recipe a number of times and it always turns out great. The Instant Pot trivet is a bit of a problem, as the cheesecake pan won’t fit on it flat. An easy fix is to use canning jar lid rings instead of the trivet. Five jar rings fit in the bottom of the pot nicely, and you can put in enough water so that it doesn’t rise high enough to soak the cheesecake.
I’ve also experimented with a low-fat version of the recipe. I make yogurt in the Instant Pot and strain it overnight. If you use skim milk, it gives you a zero-fat cream cheese that can be substituted for real cream cheese. I wouldn’t replace all the cream cheese with yogurt cream cheese, but you can easily replace half the cream cheese and nobody will be able to tell the difference. Just as delicious and with half the fat!
Hi Mark, Thank you so much for sharing your experiences with this recipe with us! It’s wonderful to hear the recipe has stood the test of time in your kitchen. And thanks for the tips! That’s such a help for our readers. Have a great weekend and happy Instant Potting!
WOW, made it waited 20 hrs, finally tried it, outstanding. Thank you! I did everything you said except I wrapped pan totally with aluminum foil leaving the top tented, cooked 40min, left in pot 25 min. There was not moisture on top and no cracks. The Cheesecake Factory can’t do any better. Again Thank you.
Fantastic! Thanks so much for sharing your results with us. I’m getting hungry for instant pot cheesecake. It’s the very easiest way to make it. Have a great day and enjoy your delicious dessert. 🙂
You didn’t mention to put foil on top and around the pan, and not to let the water touch the bottom.?
Hi Donna,
Thank you for bringing up your concerns. I will update the recipe with the tip about the tinfoil tent. A few people have had problems with the crust absorbing moisture while cooking in the instant pot. The tinfoil tent will definitely help with that. However the tinfoil can make it a bit tricky to get the cheesecake out after cooking.
I did mention the trivet and water addition in the TIPS section and in the recipe card. I have pasted those instruction for you below.:
Add 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.
And that instruction is also in the recipe card. 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.
Can’t wait to hear how your recipe turns out for you! Have a great day!
I have an 8 quart Instant Pot. If I made the original recipe in the 6 inch pan, would the cook time remain the same? I also saw where someone used an 8 inch pan and 1 1/2 or doubled the recipe for the 8 quart Instant Pot. Any idea what the cook time would be for that? I’m dying to try this recipe!!!
Hi Donna, Your 8 quart should work great for the original recipe as written.
For doubling the recipe and using an 8 inch pan try cooking it for 40 minutes and natural releasing the pot. Also use a foil tent to keep the moisture off the cheesecake and crust. Best of luck. Please let us know how this works for you. It helps our other readers and we appreciate the feedback. Have a great day and best of luck!
A 6” pan fits nicely in the mini ultra, so should I use a lesser amount of Water?
Thanks
Hi Donna,
I would use enough water to go up the the bottom of your pot trivet. I’m glad you can fit a 6 inch in there. Be sure to keep the arms up on your trivet or use a tinfoil sling so you can retrieve your pan after the pressure is released. best of luck. Can’t wait to hear how this works in your mini. I do know one other reader did make this cheesecake in her 3 quart. So I’m sure it will work fine. Best of luck!
Lastly, put a loose foil tent over the top of your pan to prevent the water condensing on your cake. If it does you can blot the water up. Your crust may get a bit wet though.
Hi. Adam here again…. I just put my cheesecake in the PC. Im excited. But have another question. Do I let it “keep warm” while waiting for natural release of pressure? During the 18 mins ? Thank you. And will let you know how it turns out
Adam you can turn off the instant pot or leave it on or put it on warm after cooking. The pot will retain its heat until the pressure is off pretty much. I often take the cord off mine while natural releasing cheesecakes.
Can’t wait for your report. BUT after baking it needs to go in the fridge and chill as directed before you will really know how well it turned out. So maybe tomorrow? Best of luck!
Hello! I am super excited to make this recipe. Although, I bought all the ingredients for a 6-inch pan and I only have an 8 inch. Will it still turn out if I use all the ingredients but in an 8 inch? I’m thinking that it’ll just be thinner. Should I change the time in the instant pot? Thank you!!
Hu Alex, This is risky. Your crust will be very thin (Unless you add about 1/3 more ingredients for it) and the cheesecake will indeed be very thin. If you want to give it a try, reduce the cooking time by about 5 minutes. Best of luck and Let us know how it turns out!
Hello Diane,
Thank you for getting back to me so quickly. I went ahead and doubled the crust recipe since I had enough ingredients to do so. I did, however, use the 6″ pan recipe in my 8″ pan. It turned out fantastic and was enjoyed by my family. Although, my crust got somewhat soggy on the top. I went ahead and trimmed that bit off and it was great. How could I avoid that in the future? Also, my cake was thinner and not as thick as traditional cheesecake but still tasted and cooked the same. I cooked it for 33 minutes and did a natural release for about 13 minutes. Thanks again, I look forward to doing some more of your recipes.
Oh that’s great news! To avoid a soggy crust top try making foil tent loosely over the cheesecake before cooking it.
I’m so happy you let me know how it went and that your family enjoyed this desert.
If you’re looking for a larger cheesecake for your bigger pan try this one!
https://homemadefoodjunkie.1wp.site/instant-pot-white-chocolate-raspberry-swirl-cheesecake/
Instant Pot White Chocolate Raspberry Swirl Cheesecake | Homemade Food Junkie – Homemade Food Junkie | Passionate about making healthier recipes from scratch, mostly organically!
Instant Pot White Chocolate Raspberry Swirl Cheesecake is SO rich and creamy. Instant Pots makes fantastic cheesecakes. And it’s so EASY. In fact, working this recipe too hard can hurt it. Easy wins the day with this beautiful dessert. I have made this instant pot cheesecake recipe twice in the …
http://www.homemadefoodjunkie.com
Have a great day!
Can i use the instant pot spring loaded glass bottom cake pan for this recipe?
yes.