{"id":3309,"date":"2022-04-09T23:25:00","date_gmt":"2022-04-10T05:25:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3309"},"modified":"2022-04-09T23:24:40","modified_gmt":"2022-04-10T05:24:40","slug":"new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/","title":{"rendered":"New York Cheesecake | Instant Pot Recipe"},"content":{"rendered":"\n<p><em>This thick and tangy<strong> Instant Pot New York Cheesecake<\/strong> has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping. It\u2019s one of the best <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\"><em>pressure cooker cheesecake recipes<\/em><\/a><em> you\u2019ll try!<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"534\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787-800x534.jpg\" alt=\"A fork taking a bite off of a piece of New York cheesecake that was made in an Instant Pot and topped with caramel and chocolate\" class=\"wp-image-44763\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787-150x100.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3787.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffdab9\"><strong>\u2764\ufe0f Why You&#8217;ll Love This Recipe: <\/strong>This is the best New York-style cheesecake. It\u2019s dense and moist, with a lovely textural combination from the crunchy, nutty crust. Plus, it\u2019s made in an Instant Pot so it\u2019s mostly hands-off!<\/p>\n\n\n\n<p>We love making cheesecake in the Instant Pot. In fact, we\u2019ve written an entire how-to guide to <a href=\"https:\/\/www.pressurecookingtoday.com\/making-perfect-pressure-cooker-cheesecake\/\">making perfect Instant Pot cheesecakes<\/a>. They come out nicely set without any cracks every time. And this is one of our all-time favorites to make in the pressure cooker!<\/p>\n\n\n\n<p>(To say we&#8217;re cheesecake fans is an understatement.)<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fde1e0\"><strong>Try our other super popular <a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\">Instant Pot cheesecake recipes<\/a><\/strong><a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\">,<\/a> especially this beautiful <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-raspberry-cheesecake\/\">Chocolate &amp; Raspberry Cheesecake<\/a> and this creamy <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-peanut-butter-cup-cheesecake\/\">Reese&#8217;s Lovers Peanut Butter Cheesecake<\/a>.\u00a0<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>This New York cheesecake recipe was inspired by a long-time reader, Jerry. We\u2019ve been making it for years, and now I\u2019ve updated the post with new photos, tips, and tricks to perfect the recipe.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3647.jpg\" alt=\"Overhead shot of ingredients for Instant Pot New York cheesecake, including cream cheese, sour cream, butter, vanilla, eggs, and crumbled shortbread cookies.\" class=\"wp-image-44756\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3647.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3647-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3647-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3647-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>INGREDIENTS<\/h2>\n\n\n\n<p>The components to this layered cheesecake are the shortbread-pecan crust, the thick and tangy New York-style filling, and the caramel toppings.\u00a0<\/p>\n\n\n\n<p>You can customize the crust and toppings to fit your flavor preferences.<\/p>\n\n\n\n<h3>Shortbread Cookie Crust<\/h3>\n\n\n\n<p>Here\u2019s what you need for the crust layer:<\/p>\n\n\n\n<ul><li><strong>Shortbread toffee cookies<\/strong>. I love the crunch and sweetness of toffee, but regular shortbread will also work.<\/li><li><strong>Pecans<\/strong>. These add a buttery, nutty flavor.&nbsp;<\/li><li><strong>Butter<\/strong>. This should be unsalted butter melted to help hold your crust together.&nbsp;<\/li><\/ul>\n\n\n\n<p>That\u2019s it! This three-ingredient crust really couldn\u2019t be easier.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3651.jpg\" alt=\"An overhead shot of New York cheesecake placed inside of an Instant Pot to cook.\" class=\"wp-image-44757\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3651.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3651-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3651-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3651-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h3>New York Cheesecake Filling Ingredients<\/h3>\n\n\n\n<p>Here\u2019s what you need for the cheesecake layer:<\/p>\n\n\n\n<ul><li><strong>Cream<\/strong> <strong>cheese<\/strong>. Use room-temperature cream cheese for easy whipping.&nbsp;<\/li><li><strong>Sugar<\/strong>. You can use regular granulated sugar to sweeten your Instant Pot cheesecake.<\/li><li><strong>Heavy cream<\/strong>. A bit of heavy cream enriches your cake for a light and fluffy texture.&nbsp;<\/li><li><strong>Sour cream<\/strong>. To help enhance the tangy flavor of your cheesecake.&nbsp;<\/li><li><strong>Vanilla<\/strong>. Using pure vanilla extract will give you the best flavor.&nbsp;<\/li><li><strong>Flour<\/strong>. Regular all-purpose flour helps bind and thicken your cheesecake.&nbsp;<\/li><li><strong>Eggs<\/strong>. These should also be at room temperature so they mix into the cheesecake filling evenly.&nbsp;<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3766.jpg\" alt=\"A New York cheesecake on a cake stand topped with Carmel, toffee, and pecans, and placed in front of an Instant Pot.\" class=\"wp-image-44761\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3766.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3766-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3766-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3766-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>How to Make New York Cheesecake in an Instant Pot<\/h2>\n\n\n\n<p>This easy recipe will work in any brand of electric pressure cooker, including the <a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-duo-and-smartcooker\/\">Instant Pot<\/a>, <a href=\"https:\/\/www.pressurecookingtoday.com\/ninja-foodi-pressure-cooker-review\/\">Ninja Foodi<\/a>, or <a href=\"https:\/\/www.pressurecookingtoday.com\/how-to-use-the-power-pressure-cooker-xl\/\">Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n<p>If this is your first time making a pressure cooker cheesecake, <a href=\"https:\/\/youtu.be\/FOruoWVQQO4\">start with this how-to video<\/a>. It includes everything you need to know about making a perfect cheesecake every time with step-by-step instructions!<\/p>\n\n\n\n<h3>Prepare the Crust<\/h3>\n\n\n\n<p>The first step in making this cheesecake is the crust. It needs to set in the freezer before you can add the cheesecake filling so it holds its shape well. To make the crust, simply combine the cookie crumbs, pecans, and butter into a uniform mixture. Press them into a greased springform pan and stick it in the freezer.&nbsp;<\/p>\n\n\n\n<h3>Gently Mix the Cheesecake Batter<\/h3>\n\n\n\n<p>While the crust sets, you can whip up the cheesecake mixture.&nbsp;<\/p>\n\n\n\n<p>You\u2019ll need a mixing bowl and a handheld electric mixer for best results. Start by blending together the cream cheese and sugar until they are light and smooth. Next, add the heavy cream, sour cream, vanilla, and flour. Finally, add the eggs one at a time, mixing just until incorporated<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffdab9\">\u26a0\ufe0f <strong>Tip: It\u2019s important to not over mix the cheesecake batter! <\/strong>When you overmix, the batter will become dense and tough, with cracks and a funny, unpleasant texture.\u00a0<\/p>\n\n\n\n<p>When you have a smooth, uniform batter, pour it into the frozen crust. Now you\u2019re ready to pressure cook the cheesecake.&nbsp;<\/p>\n\n\n\n<h3>Pressure Cook the Cheesecake<\/h3>\n\n\n\n<p>Place a trivet in the bottom of the pressure cooker, along with one cup of water. Then use a <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-tip-using-a-foil-sling\/\">sling<\/a> to lower your springform onto the trivet. Lock the lid in place, set the pressure cooker to high, and cook for 30 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then finish with a quick pressure release.&nbsp;<\/p>\n\n\n\n<h3>Cool, Chill Overnight, and Top Before Serving<\/h3>\n\n\n\n<p>To help the cheesecake set, remove it from the Instant Pot and cool for an hour at room temperature. Then tick it in the fridge t chill for at least 2 more hours, until firm. For best results, chill the cake overnight.&nbsp;<\/p>\n\n\n\n<p>When you\u2019re ready to serve, garnish your New York cheesecake! We like to add caramel ice cream, toffee bits, chopped pecans, and grated chocolate.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img width=\"801\" height=\"1200\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3757.jpg\" alt=\"Overhead shot of an Instant Pot New York cheesecake topped with caramel, toffee, and pecans.\" class=\"wp-image-44760\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3757.jpg 801w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3757-500x749.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3757-768x1151.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3757-150x225.jpg 150w\" sizes=\"(max-width: 801px) 100vw, 801px\" \/><\/figure><\/div>\n\n\n\n<h2>Important Tips for Making a New York Cheesecake<\/h2>\n\n\n\n<p>All of the best tips to make the perfect Instant Pot cheesecake are in this post. It includes how to make sure your crust holds its shape. How to prevent cracks and know when your cake is done.&nbsp;<\/p>\n\n\n\n<p>Here are a few of the most important things to keep in mind:<\/p>\n\n\n\n<ul><li>Make sure your cheesecake ingredients are room temperature to avoid lumps in the finished cake.&nbsp;<\/li><li>Avoid overmixing the batter, which can cause the cake to become dense and tough, rather than light and fluffy.&nbsp;<\/li><li>The cake needs to set for at least 2 hours in the fridge before serving to make sure it holds its shape.&nbsp;<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"534\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770-800x534.jpg\" alt=\"New York cheesecake on a cake stand topped with Carmel and pecans, with a slice in the background.\" class=\"wp-image-44762\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770-150x100.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3770.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<h3>Products<\/h3>\n\n\n\n<p>You can use any brand of pressure cooker to make this cheesecake, including an Instant Pot, a Ninja Foodi, or Power Pressure Cooker. <\/p>\n\n\n\n<p><strong>7-inch springform pan or push pan. <\/strong>We generally use <a href=\"https:\/\/amzn.to\/2SkCvlD\">springform pans<\/a> because we prefer the unlocking mechanism. However, other people prefer <a href=\"https:\/\/www.amazon.com\/dp\/B0012Q32JM?asc_item-id=amzn1.ideas.3FZVAHES4R9CD&amp;th=1&amp;linkCode=ll1&amp;tag=barbbake-20&amp;linkId=54322e497dfed48ea01daeb46ad55bfa&amp;language=en_US&amp;ref_=as_li_ss_tl\">push pans<\/a>. Use what works best for you!<\/p>\n\n\n\n<p>You\u2019ll also need a <a href=\"https:\/\/amzn.to\/2OgbAUJ\">trivet<\/a> and a sling to keep the pan above the water and to help you lift it in and out. <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-tip-using-a-foil-sling\/\">You can make a sling out of foil <\/a>or buy a reusable sling.\u00a0(They even sell some <a href=\"https:\/\/amzn.to\/2T9mkLm\">trivet\/sling combos<\/a>, which we love. Just know that if you use the thicker silicone trivets, you may need to add an extra minute or two to the cook time.)<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"534\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752-800x534.jpg\" alt=\"A side view of an Instant Pot New York cheesecake on a cake stand and topped with caramel, toffee, and pecans.\" class=\"wp-image-44758\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752-150x100.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3752.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n\n<h2>Frequently Asked Questions about New York Cheesecakes\u00a0<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1649560679388\"><strong class=\"schema-faq-question\"><strong>\u2753 <em>What\u2019s the difference between New York and traditional cheesecake?<\/em><\/strong><\/strong> <p class=\"schema-faq-answer\">New York cheesecake is denser and thicker than a traditional cheesecake. This is thanks to a higher proportion of cream cheese vs. other kinds of dairy like cream and sour cream.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1649560701911\"><strong class=\"schema-faq-question\"><strong>\u2753 <em>Can I use a different crust?<\/em><\/strong><\/strong> <p class=\"schema-faq-answer\">Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other <a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\">Instant Pot cheesecake recipes<\/a> for inspiration.\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1649560721487\"><strong class=\"schema-faq-question\"><strong>\u2753 <em>Can I make the cheesecake ahead of time?<\/em><\/strong><\/strong> <p class=\"schema-faq-answer\">Yes, in fact, this cheesecake will be even better if you store it in the fridge overnight. You can store the cheesecake tightly wrapped in plastic wrap for up to three days. Decorate it just before serving.\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1649560729894\"><strong class=\"schema-faq-question\"><strong>\u2753 <em>What do I do if my cheesecake isn&#8217;t set?<\/em><\/strong><\/strong> <p class=\"schema-faq-answer\">If your cheesecake doesn\u2019t look set in the center after pressure cooking for 30 minutes, replace the lid and cook for another 3-5 minutes, until the center is set.\u00a0<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1649560754291\"><strong class=\"schema-faq-question\"><strong>\u2753 <em>How should I decorate New York style cheesecake?<\/em><\/strong><\/strong> <p class=\"schema-faq-answer\">You can decorate this cake in so many different ways! We like to add more caramel to the top to compliment the toffee flavor in the crust. Try adding chopped caramel or toffee candies, a swirl of caramel sauce, or even caramel ice cream.\u00a0<\/p> <\/div> <\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img width=\"800\" height=\"800\" src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-800x800.jpg\" alt=\"a collage of eight images featuring Instant Pot cheesecakes. \" class=\"wp-image-44766\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-800x800.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-500x500.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-768x768.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-160x160.jpg 160w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-320x320.jpg 320w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-150x150.jpg 150w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today-96x96.jpg 96w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2014\/08\/Instant_Pot_Cheesecake_Recipes_by_Pressure_Cooking_Today.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption><em>Top left: <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/meyer-lemon-cheesecake\/\">Instant Pot Lemon Cheesecake<\/a>. <em>Top middle:<\/em> <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-raspberry-cheesecake\/\">Raspberry Cheesecake<\/a>. <em>Top right: <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/pumpkin-caramel-pecan-cheesecake\/\">Pumpkin Caramel Pecan Cheesecake<\/a>. <br><em>Middle left:<\/em> <a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-mini-cheesecake-bites\/\">Instant Pot Mini Cheesecake Bites<\/a>. <em>Center: <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/red-white-blue-pressure-cooker-cheesecake\/\">Strawberry Blueberry Cheesecake<\/a>. <br><em>Bottom left: <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-peppermint-cheesecake\/\">Peppermint Cheesecake<\/a>. <em>Bottom middle: <\/em><a href=\"https:\/\/www.pressurecookingtoday.com\/instant-pot-mini-cheesecakes-coconut-pineapple\/\">Tropical Mini Cheesecakes<\/a>. Bottom right: <a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-peanut-butter-cup-cheesecake\/\">Peanut Butter Cup Cheesecake<\/a>.<\/figcaption><\/figure><\/div>\n\n\n\n<h2>More Instant Pot Cheesecake Recipes<\/h2>\n\n\n\n<p>Not quite right? Try some of our other popular pressure cooker cheesecake recipes:<\/p>\n\n\n\n<ul><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-samoa-cheesecake\/#growMeRecommId=0124d4b82808fd242374b33f9a65253a\">Samoa Coconut Caramel Cheesecake<\/a> tastes like your favorite caramel-topped Girl Scout Cookie!\u00a0<\/li><li><a href=\"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-black-forest-cheesecake\/\">Black Forest Cheesecake<\/a> is dense, fruity, and super chocolaty.\u00a0<\/li><li><a href=\"https:\/\/www.facebook.com\/PressureCookingToday\/videos\/pressure-cooker-nutella-rolo-cheesecake\/1311658312263883\/\">Nutella Rolo Cheesecake<\/a> is delicious for caramel lovers and hazelnut lovers!<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p class=\"has-text-align-center\" style=\"font-size:28px\"><strong>Do you LOVE this recipe? <\/strong><br>Leave us a review below to tell us why!<\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-mv-recipe\"><script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"New York Style Cheesecake\",\"author\":{\"@type\":\"Person\",\"name\":\"Barbara Schieving\"},\"datePublished\":\"2019-01-02\",\"recipeYield\":8,\"description\":\"This stunning New York Cheesecake is an easy Instant Pot dessert with a caramel and cookie crust and a thick, dense cheesecake filling.\",\"image\":[\"https:\\\/\\\/www.pressurecookingtoday.com\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg\"],\"recipeCategory\":\"Dessert\",\"recipeCuisine\":\"American\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT30M\",\"performTime\":\"PT4H45M\",\"totalTime\":\"PT5H\",\"recipeIngredient\":[\"1\\\/2 cup crushed shortbread toffee cookies, about 6 cookies\",\"1\\\/3 cup pecans, chopped\",\"2 tablespoons butter melted\",\"2 8-ounce packages cream cheese, room temperature\",\"3\\\/4 cup sugar\",\"1\\\/3 cup heavy cream\",\"1\\\/3 cup sour cream\",\"2 teaspoons vanilla extract\",\"2 tablespoons all purpose flour\",\"3 eggs, room temperature\",\"Topping suggestions: caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.\",\"position\":1,\"name\":\"Prepare a 7-inch springform pan by coating it...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_1\"},{\"@type\":\"HowToStep\",\"text\":\"In a bowl combine the cookie crumbs, chopped pecans, and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.\",\"position\":2,\"name\":\"In a bowl combine the cookie crumbs, chopped...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_2\"},{\"@type\":\"HowToStep\",\"text\":\"In a large bowl, mix cream cheese and sugar at medium-low speed until smooth.\\u00a0Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; don't over mix.\",\"position\":3,\"name\":\"In a large bowl, mix cream cheese and...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_3\"},{\"@type\":\"HowToStep\",\"text\":\"Pour the cheesecake batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.\",\"position\":4,\"name\":\"Pour the cheesecake batter into the springform pan...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_4\"},{\"@type\":\"HowToStep\",\"text\":\"Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn\\u2019t interfere with closing the lid.\",\"position\":5,\"name\":\"Pour 1 cup of water into the pressure...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_5\"},{\"@type\":\"HowToStep\",\"text\":\"Lock the lid in place. Select High Pressure and 30 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.\",\"position\":6,\"name\":\"Lock the lid in place. Select High Pressure...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_6\"},{\"@type\":\"HowToStep\",\"text\":\"Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.\",\"position\":7,\"name\":\"Let cool 1 to 2 hours before placing...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_7\"},{\"@type\":\"HowToStep\",\"text\":\"If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.\",\"position\":8,\"name\":\"If desired, serve topped with caramel ice cream...\",\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/#mv_create_156_8\"}],\"keywords\":\" Dessert\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":\"4.2\",\"reviewCount\":12},\"url\":\"https:\\\/\\\/www.pressurecookingtoday.com\\\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\\\/\"}<\/script>\t<section id=\"mv-creation-156\" class=\"mv-create-card mv-create-card-156 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Overhead shot of an Instant Pot New York cheesecake topped with caramel, toffee, and pecans.\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg 1200w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-150x100.jpg 150w\" sizes=\"(max-width: 720px) 100vw, 720px\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"New%20York%20Style%20Cheesecake\" data-mv-pinterest-img-src=\"https%3A%2F%2Fwww.pressurecookingtoday.com%2Fwp-content%2Fuploads%2F2022%2F04%2FNew_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fwww.pressurecookingtoday.com%2Fnew-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust%2F\"><\/div>\n<h2 class=\"mv-create-title mv-create-title-primary\">New York Style Cheesecake<\/h2>\n\n<div class=\"mv-create-times mv-create-times-4\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">8 servings<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">15 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">30 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-additional\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Additional Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">4 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">15 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">5 hours<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>This stunning<strong> New York Cheesecake<\/strong> is an easy Instant Pot dessert with a caramel and cookie crust and a thick, dense cheesecake filling. <\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-156\" class=\"mv-create-reviews\" data-mv-create-id=\"156\" data-mv-create-rating=\"4.2\" data-mv-create-total-ratings=\"12\" data-mv-rest-url=\"https:\/\/www.pressurecookingtoday.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.pressurecookingtoday.com\/wp-json\/mv-create\/v1\/creations\/156\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/2 cup crushed shortbread toffee cookies, about 6 cookies\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/3 cup pecans, chopped\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 tablespoons butter melted\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 8-ounce packages cream cheese, room temperature\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t3\/4 cup sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/3 cup heavy cream\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/3 cup sour cream\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 teaspoons vanilla extract\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 tablespoons all purpose flour\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t3 eggs, room temperature\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tTopping suggestions: caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_156_1\">Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.<\/li><li id=\"mv_create_156_2\">In a bowl combine the cookie crumbs, chopped pecans, and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.<\/li><li id=\"mv_create_156_3\">In a large bowl, mix cream cheese and sugar at medium-low speed until smooth.&nbsp;Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; <em><strong>don't over mix<\/strong><\/em>. <\/li><li id=\"mv_create_156_4\">Pour the cheesecake batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.<\/li><li id=\"mv_create_156_5\">Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn&rsquo;t interfere with closing the lid.<\/li><li id=\"mv_create_156_6\">Lock the lid in place. Select High Pressure and 30 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.<\/li><li id=\"mv_create_156_7\">Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.<\/li><li id=\"mv_create_156_8\">If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.<\/li><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p class=\"western\">* Using a 18 to 20 inch piece of aluminum foil, folded three times length wise to make a sling to lower and raise your pan.<\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Barbara Schieving<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tAmerican\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Dessert<\/span>\n\t\t\n\t<\/div>\n\n\t<img src=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754.jpg 1200w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-500x334.jpg 500w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-800x534.jpg 800w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-768x513.jpg 768w, https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-3754-150x100.jpg 150w\" sizes=\"(max-width: 735px) 100vw, 735px\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#eeeeee\"><strong>FOR MORE FROM PRESSURE COOKING TODAY<br><\/strong><br>\ud83e\udd58 <strong>Browse our collection<\/strong> of the <a href=\"https:\/\/www.pressurecookingtoday.com\/recipe-index\/\"><u>best pressure cooker \/ Instant Pot recipes<\/u><\/a>.<br><br>\ud83d\udcac <strong>Follow Pressure Cooking Today<\/strong> on <a href=\"https:\/\/www.facebook.com\/PressureCookingToday\/\"><u>Facebook<\/u><\/a> and <a href=\"https:\/\/www.instagram.com\/pressurecookingtoday\/\"><u>Instagram<\/u><\/a> for the latest updates.\u00a0\u00a0<br><br>\ud83d\udc65 Join our <a href=\"https:\/\/www.facebook.com\/groups\/TheElectricPressureCookerGroup\/\"><u>Electric Pressure Cooker Facebook Group<\/u><\/a>. Our positive community of pressure cooking fans use all brands of electric pressure cookers, so it&#8217;s a great resource if you have questions about your particular brand.<br><br><strong>\ud83e\udd67 If you\u2019re interested in more than just Instant Pot recipes,<\/strong> follow us at <a href=\"https:\/\/www.barbarabakes.com\/\"><u>Barbara Bakes<\/u><\/a>. There we post amazing <a href=\"https:\/\/www.barbarabakes.com\/category\/breakfast\/\"><u>breakfasts<\/u><\/a>, <a href=\"https:\/\/www.barbarabakes.com\/category\/bread\/\"><u>breads<\/u><\/a>, and the <a href=\"https:\/\/www.barbarabakes.com\/category\/dessert\/\"><u>best dessert recipes<\/u><\/a>!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping.<\/p>\n","protected":false},"author":7,"featured_media":44765,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false},"categories":[6],"tags":[101],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New York Cheesecake | Easy Instant Pot Recipe | Pressure Cooking Today<\/title>\n<meta name=\"description\" content=\"This New York style Cheesecake with a thick, dense filling is easy to make in the Instant Pot. Topped with caramel, chocolate, and toffee\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New York Cheesecake | Easy Instant Pot Recipe | Pressure Cooking Today\" \/>\n<meta property=\"og:description\" content=\"This New York style Cheesecake with a thick, dense filling is easy to make in the Instant Pot. Topped with caramel, chocolate, and toffee\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\" \/>\n<meta property=\"og:site_name\" content=\"Pressure Cooking Today\u2122\" \/>\n<meta property=\"article:author\" content=\"http:\/\/www.facebook.com\/PressureCookingToday\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-10T05:25:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-10T05:24:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-FB.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Barbara Schieving\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Barbara Schieving\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\"},\"author\":{\"name\":\"Barbara Schieving\",\"@id\":\"https:\/\/www.pressurecookingtoday.com\/#\/schema\/person\/20fc36bad6a681f6f9032006209e0632\"},\"headline\":\"New York Cheesecake | Instant Pot Recipe\",\"datePublished\":\"2022-04-10T05:25:00+00:00\",\"dateModified\":\"2022-04-10T05:24:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\"},\"wordCount\":1372,\"commentCount\":106,\"publisher\":{\"@id\":\"https:\/\/www.pressurecookingtoday.com\/#organization\"},\"keywords\":[\"cheesecake\"],\"articleSection\":[\"Dessert\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\",\"url\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/\",\"name\":\"New York Cheesecake | Easy Instant Pot Recipe | Pressure Cooking Today\",\"isPartOf\":{\"@id\":\"https:\/\/www.pressurecookingtoday.com\/#website\"},\"datePublished\":\"2022-04-10T05:25:00+00:00\",\"dateModified\":\"2022-04-10T05:24:40+00:00\",\"description\":\"This New York style Cheesecake with a thick, dense filling is easy to make in the Instant Pot. 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You'll also find me in the kitchen baking at Barbara Bakes.\",\"sameAs\":[\"https:\/\/www.pressurecookingtoday.com\/\",\"http:\/\/www.facebook.com\/PressureCookingToday\",\"https:\/\/twitter.com\/PressureCook2da\"],\"url\":\"https:\/\/www.pressurecookingtoday.com\/author\/sch_barbara\/\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560679388\",\"position\":1,\"url\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560679388\",\"name\":\"\u2753 What\u2019s the difference between New York and traditional cheesecake?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"New York cheesecake is denser and thicker than a traditional cheesecake. This is thanks to a higher proportion of cream cheese vs. other kinds of dairy like cream and sour cream.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560701911\",\"position\":2,\"url\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560701911\",\"name\":\"\u2753 Can I use a different crust?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other <a href=\\\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\\\">Instant Pot cheesecake recipes<\/a> for inspiration.\u00a0\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560721487\",\"position\":3,\"url\":\"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560721487\",\"name\":\"\u2753 Can I make the cheesecake ahead of time?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, in fact, this cheesecake will be even better if you store it in the fridge overnight. You can store the cheesecake tightly wrapped in plastic wrap for up to three days. 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You'll also find me in the kitchen baking at Barbara Bakes.","sameAs":["https:\/\/www.pressurecookingtoday.com\/","http:\/\/www.facebook.com\/PressureCookingToday","https:\/\/twitter.com\/PressureCook2da"],"url":"https:\/\/www.pressurecookingtoday.com\/author\/sch_barbara\/"},{"@type":"Question","@id":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560679388","position":1,"url":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560679388","name":"\u2753 What\u2019s the difference between New York and traditional cheesecake?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"New York cheesecake is denser and thicker than a traditional cheesecake. This is thanks to a higher proportion of cream cheese vs. other kinds of dairy like cream and sour cream.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560701911","position":2,"url":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560701911","name":"\u2753 Can I use a different crust?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other <a href=\"https:\/\/www.pressurecookingtoday.com\/best-pressure-cooker-cheesecake-recipes\/\">Instant Pot cheesecake recipes<\/a> for inspiration.\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560721487","position":3,"url":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560721487","name":"\u2753 Can I make the cheesecake ahead of time?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Yes, in fact, this cheesecake will be even better if you store it in the fridge overnight. You can store the cheesecake tightly wrapped in plastic wrap for up to three days. Decorate it just before serving.\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560729894","position":4,"url":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560729894","name":"\u2753 What do I do if my cheesecake isn't set?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If your cheesecake doesn\u2019t look set in the center after pressure cooking for 30 minutes, replace the lid and cook for another 3-5 minutes, until the center is set.\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560754291","position":5,"url":"https:\/\/www.pressurecookingtoday.com\/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust\/#faq-question-1649560754291","name":"\u2753 How should I decorate New York style cheesecake?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"You can decorate this cake in so many different ways! We like to add more caramel to the top to compliment the toffee flavor in the crust. Try adding chopped caramel or toffee candies, a swirl of caramel sauce, or even caramel ice cream.\u00a0","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"mv":{"thumbnail_id":44765,"thumbnail_uri":"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2022\/04\/New_York_Cheesecake_with_Toffee_Pecan_Shortbread_Crust_Instant_Pot_recipe_Pressure_Cooking_Today_PCT-FB-500x263.jpg"},"_links":{"self":[{"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/posts\/3309"}],"collection":[{"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/comments?post=3309"}],"version-history":[{"count":0,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/posts\/3309\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/media\/44765"}],"wp:attachment":[{"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/media?parent=3309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/categories?post=3309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pressurecookingtoday.com\/wp-json\/wp\/v2\/tags?post=3309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}