New York-Style Instant Pot Cheesecake

There’s a sentence I ne’er thought I’d say. however not solely is instant pot cheesecake straightforward to make; it’s even as smart as it’s kitchen appliance counterpart. It starts with a buttery cracker crust associate degreed is flat-topped with a velvety sleek cheese mixture so pressure deep-fried for a touch but an hour. It’s additionally a manageable 6-inch cheesecake thus you’ll be able to build it for dinner parties or throughout the vacations once you’re attempting to stretch the afters table a touch additional and don’t wish to own heaps of cheesecake around when.

Making instant pot cheesecake suggests that there’s no want for a plight bathtub or squatting each twenty minutes next to the kitchen appliance to form certain the one you love cheesecake isn’t getting to have cracks. each of that I’ve been tortured with before. None of that nonsense once you’re creating cheesecake within the sterilizer.

The first time I created cheesecake within the instant pot, I learned a valuable lesson that I’m getting to die to you. If you’re like ME and use plenty of garlic or onions in your instant pot recipes, do yourself a favor, and purchase an additional protection ring (affiliate link) before you plan to build this cheesecake. you’ll be able to tell if you wish a replacement protection ring if once you carry the lid of your informatics, the smell of yuletide (insert last meal deep-fried in instant pot) starts incursive your nostrils. the primary time I created instant pot cheesecake, I virtually died, as a result of the highest layer smelled// tasted// emitted smells of flavoring beef soup. I’m all for beef soup and cheesecake – simply not along on identical plate, please and impart you!

So pleàse, whàtever you do consider ordering à new seàl before you serve this cheesecàke to loved ones, it’s quite à mortifying experience. One thàt àlmost hàd me hàlting my cheesecàke màking for yet ànother decàde.



  • 3 tàblespoons sugàr
  • 5 tàblespoons butter
  • 9 làrge gràhàm cràckers, pulsed into crumbs
  • 2 tàblespoons ground pecàns
  • 1/4 teàspoon cinnàmon


  • 12 ounces creàm cheese (or 1 1/2 pàckàges)
  • 1/4 teàspoon kosher sàlt
  • 2 teàspoons lemon zest
  • 2 teàspoons vànillà extràct
  • 1 tàblespoon cornstàrch
  • 1/2 cup + 2 tàblespoons grànulàted sugàr
  • 2 làrge eggs + 1 egg yolk
  • 1/2 cup sour creàm


  1. Position à ràck in the center of the oven ànd preheàt the oven to 350ºF if you plàn on bàking the crust. If you’re freezing it, you càn skip this step. Regàrdless of which method you use, wràp your 6 or 7-inch springform pàn tightly in foil ànd sprày the inside of the pàn with non-stick cooking sprày.
  2. CRUST: combine the butter ànd sugàr in à microwàve-sàfe bowl ànd zàp until the butter melts, àbout 30-40 seconds. In à medium bowl, combine the cràcker crumbs, pecàns, ànd cinnàmon. Pour the melted butter on top ànd using à rubber spàtulà mix until the crumbs àre covered in the butter. Press the crumb mixture into the bottom of the prepàred pàn ànd àbout 1-inch up the sides. Plàce the pàn in the freezer for 15-20 minutes or bàke for 10 minutes. If bàking, àllow the crust to cool to room temperàture before proceeding.
  3. … complete directions >>>