Instant Pot New York Cheesecake

By Dessert Instant Pot / Pressure Cooker

March 4, 2020

Believe it or not, you can make smooth, creamy and rich New York Cheesecake in an Instant Pot. You don’t have to worry about cracked tops or water baths. You can either use a 6" springform pan or a 7” Fat Daddio's Round Removal Bottom Cheesecake Pan, which you can order from Amazon. If you like cheesecake as much as I do, you have to give this a try.

Prep: 5 mins
Cook: 40 mins
Yields: 6 - 8 Servngs

Ingredients

Crust

1 pkg ( 9 ) graham crackers

½ teaspoon salt

4 tablespoons melted butter

2 teaspoons brown sugar

Filling

16 ounces cream cheese

⅔ cup sugar

2 tablespoons corn starch

¼ teaspoon salt

2 teaspoons vanilla extract

½ cup sour cream

2 eggs, beaten

Topping

½ cup sour cream

2 tablespoons sugar

Directions

1Add 1 cup water to a 6-quart Instant Pot. Place metal trivet into the pot.

2Line bottom of a 7-inch springform pan and lightly coat with nonstick spray.

3In a large bowl, combine graham cracker crumbs, salt, butter and brown sugar. Press crumb mixture onto the bottom and 1½ inches up the sides of the pan; place in freezer.

4In a bowl, mix the cream cheese, sugar, cornstarch, salt, vanilla, sour cream and eggs with a mixer until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes.

5Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.

6Select manual setting; adjust the pressure to High, turn off the Keep Warm button and set time for 28 minutes. When finished cooking, release pressure after 10 minutes. Dab the edges with a paper towel to remove any water on the edge.

7Refrigerate.

8Then mix the sour cream and sugar for the topping and pour over the cheesecake.

9Refrigerate overnight.

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