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Ultra Creamy Pressure Cooker New York Cheesecake

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This ultra creamy New York-style cheesecake is made effortlessly in the Instant Pot, delivering a dense yet silky texture without the fuss of a water bath or oven drama. It’s a crowd-pleasing dessert perfect for celebrations, family gatherings, or any time you crave classic comfort food.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 2 pounds cream cheese, full-fat, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1/2 cup sour cream (optional topping)
  • 2 tablespoons sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)

Instructions

  1. Grease a 7-inch springform pan with butter or nonstick spray. Line the bottom with parchment paper.
  2. Combine graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl. Mix until the texture resembles wet sand.
  3. Press the mixture evenly into the bottom of the pan. Chill in the freezer for about 10 minutes.
  4. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy, about 2 minutes.
  5. Scrape down the bowl. Add eggs one at a time, mixing on low after each addition. Do not overmix.
  6. Blend in sour cream, vanilla extract, cornstarch, and a pinch of salt. Mix just until smooth.
  7. Pour the filling over the chilled crust. Tap the pan gently to release air bubbles and smooth the top.
  8. Cover the pan tightly with aluminum foil.
  9. Pour 1 cup water into the Instant Pot. Place the trivet/rack in the bottom and set the pan on top.
  10. Lock the lid and set to high pressure for 35 minutes.
  11. Allow the pressure to release naturally for about 15 minutes. Carefully remove the pan.
  12. Uncover and let the cheesecake cool in the pan for 1 hour at room temperature. Run a thin knife around the edge to loosen.
  13. Refrigerate for at least 4 hours, preferably overnight.
  14. For the optional topping, stir together sour cream, sugar, and vanilla extract. Spread over the chilled cheesecake and refrigerate for 30 minutes.
  15. Remove from pan and slice with a hot, clean knife, wiping between cuts for neat slices.

Notes

For best results, use full-fat cream cheese and sour cream at room temperature. Do not overmix after adding eggs to avoid cracks. Chilling overnight yields the creamiest texture. For gluten-free, use gluten-free graham crackers. For a firmer crust, bake at 350°F for 5 minutes before filling. Customize toppings with fresh berries, fruit compote, or whipped cream.

Nutrition

Keywords: cheesecake, instant pot, pressure cooker, New York cheesecake, creamy dessert, easy cheesecake, classic cheesecake, family dessert, holiday dessert

Find it online: https://lucydishes.com/ultra-creamy-pressure-cooker-new-york-cheesecake-recipe-easy-instant-pot-dessert/