New York Cheesecake | Instant Pot Recipe
This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping. It’s one of the best pressure cooker cheesecake recipes you’ll try!
❤️ Why You’ll Love This Recipe: This is the best New York-style cheesecake. It’s dense and moist, with a lovely textural combination from the crunchy, nutty crust. Plus, it’s made in an Instant Pot so it’s mostly hands-off!
We love making cheesecake in the Instant Pot. In fact, we’ve written an entire how-to guide to making perfect Instant Pot cheesecakes. 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!
(To say we’re cheesecake fans is an understatement.)
Try our other super popular Instant Pot cheesecake recipes, especially this beautiful Chocolate & Raspberry Cheesecake and this creamy Reese’s Lovers Peanut Butter Cheesecake.
This New York cheesecake recipe was inspired by a long-time reader, Jerry. We’ve been making it for years, and now I’ve updated the post with new photos, tips, and tricks to perfect the recipe.
INGREDIENTS
The components to this layered cheesecake are the shortbread-pecan crust, the thick and tangy New York-style filling, and the caramel toppings.
You can customize the crust and toppings to fit your flavor preferences.
Shortbread Cookie Crust
Here’s what you need for the crust layer:
- Shortbread toffee cookies. I love the crunch and sweetness of toffee, but regular shortbread will also work.
- Pecans. These add a buttery, nutty flavor.
- Butter. This should be unsalted butter melted to help hold your crust together.
That’s it! This three-ingredient crust really couldn’t be easier.
New York Cheesecake Filling Ingredients
Here’s what you need for the cheesecake layer:
- Cream cheese. Use room-temperature cream cheese for easy whipping.
- Sugar. You can use regular granulated sugar to sweeten your Instant Pot cheesecake.
- Heavy cream. A bit of heavy cream enriches your cake for a light and fluffy texture.
- Sour cream. To help enhance the tangy flavor of your cheesecake.
- Vanilla. Using pure vanilla extract will give you the best flavor.
- Flour. Regular all-purpose flour helps bind and thicken your cheesecake.
- Eggs. These should also be at room temperature so they mix into the cheesecake filling evenly.
How to Make New York Cheesecake in an Instant Pot
This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If this is your first time making a pressure cooker cheesecake, start with this how-to video. It includes everything you need to know about making a perfect cheesecake every time with step-by-step instructions!
Prepare the Crust
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.
Gently Mix the Cheesecake Batter
While the crust sets, you can whip up the cheesecake mixture.
You’ll 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
⚠️ Tip: It’s important to not over mix the cheesecake batter! When you overmix, the batter will become dense and tough, with cracks and a funny, unpleasant texture.
When you have a smooth, uniform batter, pour it into the frozen crust. Now you’re ready to pressure cook the cheesecake.
Pressure Cook the Cheesecake
Place a trivet in the bottom of the pressure cooker, along with one cup of water. Then use a sling 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.
Cool, Chill Overnight, and Top Before Serving
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.
When you’re ready to serve, garnish your New York cheesecake! We like to add caramel ice cream, toffee bits, chopped pecans, and grated chocolate.
Important Tips for Making a New York Cheesecake
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.
Here are a few of the most important things to keep in mind:
- Make sure your cheesecake ingredients are room temperature to avoid lumps in the finished cake.
- Avoid overmixing the batter, which can cause the cake to become dense and tough, rather than light and fluffy.
- The cake needs to set for at least 2 hours in the fridge before serving to make sure it holds its shape.
Products
You can use any brand of pressure cooker to make this cheesecake, including an Instant Pot, a Ninja Foodi, or Power Pressure Cooker.
7-inch springform pan or push pan. We generally use springform pans because we prefer the unlocking mechanism. However, other people prefer push pans. Use what works best for you!
You’ll also need a trivet and a sling to keep the pan above the water and to help you lift it in and out. You can make a sling out of foil or buy a reusable sling. (They even sell some trivet/sling combos, 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.)
Frequently Asked Questions about New York Cheesecakes
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.
Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other Instant Pot cheesecake recipes for inspiration.
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.
If your cheesecake doesn’t 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.
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.
Middle left: Instant Pot Mini Cheesecake Bites. Center: Strawberry Blueberry Cheesecake.
Bottom left: Peppermint Cheesecake. Bottom middle: Tropical Mini Cheesecakes. Bottom right: Peanut Butter Cup Cheesecake.
More Instant Pot Cheesecake Recipes
Not quite right? Try some of our other popular pressure cooker cheesecake recipes:
- Samoa Coconut Caramel Cheesecake tastes like your favorite caramel-topped Girl Scout Cookie!
- Black Forest Cheesecake is dense, fruity, and super chocolaty.
- Nutella Rolo Cheesecake is delicious for caramel lovers and hazelnut lovers!
Do you LOVE this recipe?
Leave us a review below to tell us why!
New York Style Cheesecake
This stunning New York Cheesecake is an easy Instant Pot dessert with a caramel and cookie crust and a thick, dense cheesecake filling.
Ingredients
- 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
Instructions
- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- 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.
- In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; don't over mix.
- 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.
- 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’t interfere with closing the lid.
- 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.
- Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.
- If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.
Notes
* 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.
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Does the cheesecake get wet without a cover over the filling?
Hi Susan – you may get a few droplets of water on the top that are easily absorbed with the corner of a paper towel. I prefer not to cover it because covering it increases the cook time and sometimes the cheesecake will rise up and stick to the foil.
Hi, I have a traditional Fissler pressure cooker, no electronic settings, timers, etc. How would you suggest I cook this cheesecake recipe, if at all?
Thank you,
Steve
Hi Steve – yes, you can make this cheesecake in a stovetop pressure cooker. Stovetop pressure cookers generally cook at a higher psi so you may want to reduce your cook time by 10%. Also, you may want to add another 1/2 cup of water to the pressure cooker depending on how proficient you are at regulating the pressure, you may lose more liquid as it cooks. Enjoy!
Thank you, Barbara, for your prompt response, and all the other wonderful information you provide. I am new to pressure cooking (wife gave me the Fissler for my birthday) and loving it. Take care.
Hi Barbara, I have made this cheesecake a lot the past two years and love it!!! I have a question for you. I have a questions for you. I have been diagnosed with Barrett’s esophagus and have to be on a lowfat/ fat free and lower sugar way of eating from now on. Could I use fat free cream cheese and a sugar substitute to make this? If so, do you think it will affect the texture? If you could send me an email back on this I would greatly appreciate it. I love to cook and having difficulty changing. I also can have no spices, tomato products or citric. I like soups, but no onion or garlic or tomato. Sure makes it hard and discouraging trying to cook now. Thanks for any response you have for me. Love your recipes. Claudia
What’s the difference in texture if you make it without foil using the OXO sling?
There should be no difference in texture using a foil sling or the OXO sling. If you cover the cheesecake with foil, it does take longer to cook so you’ll need to use a longer cook time to get the same texture, but eventually, the texture would be the same.
Sounds delicious. I’m going to try this in an 8″ pan. Would you increase the ingredients by 1/3 or lower the cooking time?
Hi Jan – you’ll want to use 1.5 times the ingredients for an 8-inch pan (you’ll need an 8-quart pressure cooker to fit an 8-inch pan.) Then you’ll need to increase the cook time – my guess is an additional 10 minutes. You want the cheesecake to be 155 degrees in the center. Enjoy!
Thanks for the info, Barb. I’m going to try it today and serve it to company tomorrow.
Okay, I increased the ingredients by 1.5 for the 8-inch pan and cooked it for 40 min. The internal temp was 159 so I think I’m good. I will say that the cheesecake came up the full height of the pan, A little piece from the side came off when I took it out of the PC and I scooped it up and tasted it. It was delicious so now it is cooling and will go in the frig for tomorrow. It is deflating , if you will, as it cools. Now my only challenge will be to keep my DH away from it until tomorrow. My first attempt with my Ninja Foodi and it looks like a success. Thanks for your help.
Sounds like it turned out perfectly. I’m sure it will be a big hit with your guests.
Just wanted to let you know the cheesecake was a big hit. My husband said it was better than his favorite restaurant cheesecke and wants to know when I’ll make it again. I don’t think he’ll have to wait long.
Just made this and it was delicious. However the 1/2 cup of cookie crumbs and nuts no way made the thick crust that is displayed in picture. Hopefully doubling tha crust recipe won’t affect turnout. Loved the recipe. This would make a great base of many types of cheesecake, just top with whatever suits you that day.
Thanks Jill – glad you loved the cheesecake. If you take a look at the slice of cheesecake, the crust doesn’t look as thick as viewing it uncut. However, if you prefer to double the crust, that’s a great option. Just be sure and keep the crust below the level of the cheesecake because it can get soggy if it’s too high.
What do you mean by trivet?
Hi Cristie – it’s also called a steaming rack. Here’s a link https://www.amazon.com/dp/B000I1ZUWO/?ref=exp_pressurecookingtoday_lv_dp_vv_d
If I use a 6″ springform pan, how much longer do I cook it? Thanks.
Hi Deb – you may want to cook it 5 minutes longer in a 6″ pan. Also, it makes more batter than most pressure cooker cheesecakes, so you may want to decrease the cream and sour cream and use 1 less egg.
I have an 8×3 pushpan. Can I use this recipe? What adjustments will I need?? Thanks!
Hi Hope – I assume you’ve tried the pan in your pressure cooker to make sure it fits? You’ll probably want to use 1 1/2 times the amount of ingredients and my guess is an extra 10 minutes on the cook time as well. Let me know if you tried it 🙂
So, I took your suggestion…however I didn’t realize that I didn’t post this under the Samoa cheesecake. I don’t know if you would have made different suggestions. I think that ten minutes was too long…the edges were definitely higher than the rest of the cake. Everyone enjoyed it, however…the topping makes everything better! Question..when using a pushpan, when do you remove it from the pan?
Thanks!
Thanks for the update. Glad everyone enjoyed it. I would wait until the cheesecake is chill before removing it from a pushpan.
Hi, I’m new to pressure cooking. this will be my first time trying to making a dessert in my pressure cooker. You say to cook on “high setting for 30 minutes” I don’t have that bottom. I have a rice , meat, canning, vegetable, slow cooker, bean, soup? Which do I use? Thanks for your help.
Hi Becky – just use the pressure cooking setting with the time closet to the time in the recipe. Here’s a post I did about using the Power Pressure Cooker XL that will be helpful. https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ Enjoy!
Can this be made in a 6 inch pan? Should the cookiing time change? My pan is 6×3
Hi Brenda – yes, it will work well in a 6 inch pan. Your cook time will be a little bit longer.
I love this cheese cake. I’ve made it three times, the last couple of times it was really soft in the middle. I tried cooking longer but still soft. Any ideas why? Thanks
Thanks Brenda! Did you change brands of cheesecake, some say using store brands makes a difference. Leave out the flour or use reduced fat sour cream or a different heavy cream? Did you use a different pan or cover it with foil the last couple of times? You could reduce the eggs if it just isn’t setting up for you even with a longer cook time.
Yes, I probably did all of those:-) Sounds like it needs all the full fat ingredients – Thanks for the feedback! I just came across your pumpkin cheesecake, have to give it a try.
Hi there, do you have a YouTube channel? Oh my goodness I’m hoping you do ??
Thanks Keira – I do have a YouTube channel https://www.youtube.com/channel/UCKczRRMaTL1_16Jp3VGujYg. After I finish writing my cookbook early next year, I plan to add more videos.
My cheesecake ran over. I guess cause I used a 6″ pot.
Hi Kathy – was it a 6×3 or 6×2 pan? I hope you just refrigerated it and enjoyed it.
Made this tonight, just one 🙂 , but it cracked once I took it out the instant pot. Any ideas on how to prevent that?
Generally if it cracks it’s because it’s overcooked a bit, or the cheesecake stuck to the sides of the pan and the tension as it cooled pulled it apart. Spraying the pan with non-stick spray can help. You can also run a thin knife around the edge of the pan after it’s cooled slightly to help prevent that. How’d it taste 🙂
Fabulous!! Got rave reviews from everyone who ate it. How do I post a picture?
Looks fabulous! I’d love for you to share it on Instagram and tag me @BarbaraBakes 🙂
All your cheesecakes look so yummy I want to make them all. That said, could I bake two at a time if I have two tins? Would you change the timing?
Thanks Ilana! If you have two pans that will fit in the pressure cooker together, it should work. Be sure and cover the pans with foil and don’t overfill them because they will rise and fall as they bake – I’d use the samoa recipe https://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/. You’ll probably need more time, but I’d check them after 35 minutes and then switch them and cook longer if they need more time. Let me know how it goes 🙂
Hi Barbara! I’m an IP newbie and although I’ve made a handful of meals using it, I’ve never made a dessert and I chose this as my first. (Actually most, if not all, of the meals I’ve cooked in my IP have come from recipes on your website – so a HIGH-FIVE to your awesomeness!!)
The cheesecake portion of my dessert came out perfectly but my crust seemed to lack any crunch. Is this typical? I spread the crust evenly on the bottom and up less than halfway along the sides. I cooked the cheesecake uncovered, and when finished, did have a lot of moisture on top that I dabbed with a paper towel. I plan to try another, probably the Samoa Cheesecake, in another week or two.
Thanks for your help! And again, your recipes on this website are spot on and spectacular!!!!
Thanks for the High-Five. I think that’s my first on Pressure Cooking Today 🙂 It’s always nice to hear people are loving my site and enjoying my recipes.
Sometimes using a crisper cookie will help. Also, putting the crust in the freezer for 10 minutes to firm up helps. Making sure the crust is completely covered by the cheesecake makes the biggest difference. But if you do all those things and still want a crisper crust, some have baked the crust before pressure cooking it.
Thanks for the suggestions! I used shortbread cookies as my crust and also put it in the freezer for around 15 minutes before adding the cheesecake which I thought covered the crust but honestly don’t recall. Overall it was still really good, just lacking any crunch. Like I said, it was my first one (which I was still really pleased with) so I’ll see how the next one turns out.
Thanks again! 🙂
Hi Barbara, WOW, just made this today, did not put any toppings on it and hubby and I just loved it!!! He was so amazed, as I was, and said it looked so professional and the texture and taste was outstanding. Thank you so much for this recipe. I want to make your compote for it next time. This would truly be an impressively dessert to serve company. Thank you……Claudia
Thanks Claudia – so glad you both loved it! I do like it even better with the compote. Enjoy!
If you want to bake it in the oven what would be the time and temp
Here’s direction for a stovetop cheesecake http://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ I cook it at 325 degrees. Are you using a full 9 inch pan or the small one that fits in the pressure cooker? That will determine your time.
Oh I had to use graham crackers in lieu of the cookies, again, because of the sugar. Still delicious!
I made this today, with Splenda instead of sugar because I cook for a diabetic. It works perfectly and tastes terrific! Obviously I could not use this topping, but I will in the future use my own sugar-free cherry pie filling because that’s what my Hubs requested. I can’t tell you how much he enjoyed his first piece of cheesecake in many years, so thank you for sharing your recipe! It is superb!
Can this recipe be made but be cooked in several jelly jars in the pressure cooker? Would the cook time be changed
Hi Susie – yes, you can make cheesecake in jelly jars. Your cook time would be reduced. I’d try 5 minutes to start.
Reduce by 5 minutes….not cook for 5 minutes, correct?
No – I meant a 5 minute cook time similar to these mini cheesecakes I made https://www.pressurecookingtoday.com/pressure-cooker-robin-egg-mini-cheesecakes/ Of course, it will depend on my much batter is in each mini cheesecake.
Wow… I’m glad I asked. I would have cooked it to death! I did make the Toffee cheesecake the normal way with a spring form pan, and it was absolutely delicious (a little undercooked in the middle…but very creamy…next time I would add another 5 minutes). Thanks for the tips and the link to mini cheesecakes…that definitely helps.
Will you also share the topping recipe? It looks wonderful! Is it sort of a praline syrup topping?
Hi Barbara – I mentioned the topping in step 6 – If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans and grated chocolate. Enjoy!
Made this today for my mother’s Mothers Day – it was a big hit for the whole family. Soooo delicious! Thanks for the great recipes!!
I know this is an older thread, but I hope I can still get an answer to my question. I have made this cheesecake twice (in the same day) following the recipe to the letter, and both times it expanded up and over the rim of the springform pan and was very wet and uneven, more like a very loose (and undone) soufflé. I can’t think of what I did wrong. Hope you can help. By the way, I’m using a 8 quart stovetop cooker.
Sounds like the cheesecake batter was over beaten. It’s very important to have your cream cheese at room temperature so the cheesecake comes together without having to beat air into it.
Tried this yesterday. Absolutely lovely 🙂 I did have to put mine back in for 6 minutes longer as the center was still liquid at 30 minutes in my InstantPot.
Thanks for sharing!
Thanks CJ – glad you enjoyed it! Cheesecake seems to cook a little bit differently for everyone. It’s great that you trusted your instincts and cooked it just a little bit longer.
Purchased a Faber ware 6qt, sorry to say but it is so confusing in that there are really only preset buttons and I have no idea which is used for low, med or high. The worst is no instructions on the matter. Really would love to make this cheesecake if anyone can help
Hi Pam – sorry you’re having trouble finding instructions for your Faberware. I don’t have any experience cooking with it, but I assume like most electric pressure cookers, that most of the preset buttons will cook whatever you’re cooking at high pressure, the only difference will be the preset time. So go ahead and pick a button, like the meat button, and adjust the time to match the time in the recipe you’re using.
I had Farberware 6 quart as well. Called both help lines and found out that Farberware only lends their name to the cooker that Walmart sells. Walmart help number can only help with warranty info. I’m new to an electric pressure cooker so I didn’t want to be guessing and wasting food. You won’t find any info on the Internet to match to your Farberware cooker if it was bought from Walmart. The buttons on Farberware 4 quart or their 8 quart aren’t the same. I took mine back and got a gift card and then ordered the Instant Pot from Walmart.com. Using my gift card and putting the remaining balance on another card. Glad I up graded…..making cheesecake in my IP cooker at this very monument.
How about using the non-stick foil?
I too am curious about the stove top cook time. Most newer stove top PC’s reach 15 PSI as opposed to the electric ones 11-12. Maybe try 20-24 minutes instead of 30? I’ll give it a try and post my results.
Cheers!
Is there a difference between cooking with an electric or stovetop pressure cookers? Or would you cook the receipes the samr? Kim
New to pressure cooking.What kind of trivet did you use in bottom of cooker?Thank You
Hi Debbie – My favorite trivet is the one that came with my Cuisinart pressure cooker http://www.cuisinart.com/parts/specialty_appliances/cpc-600/cpc-tr600.html#cpc-tr600
One question, when 30 minute time is up, turn the electric pressure cooker off, right? That is what I did, hope it was correct. Also it did bubble over the sides some, did I do something incorrect? I’m still a relative newbie with my pressure cooker, so still learning 🙂
Hi Mary – yes, you did it just right. Always turn off the pressure cooker when you want the pressure to release either naturally or quickly by opening the valve. It is a lot of batter and a little bit may bubble over the sides. In a subsequent cheesecake recipe I reduced the batter https://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/. It won’t affect the taste at all though. Hope you enjoy it as much as I did.
Hi Barbara! I just wanted to let you know that everyone LOVED the cheesecake and hubby said it was better than store bought! Thank you for the recipe 🙂
Thanks Mary – I agree, so much better than store bought.
OK, I’m late to the party on this one. I received a pressure cooker as a Christmas present and absolutely love it. I’m at the point where I’m ready to try a Cheesecake. I came across your recipe while searching the web. This looks AWESOME!. I’m a bit confused about the timing in your instructions. Does the 30 minutes mean once the cooker reaches pressure or is that the total time once the lid is put in place?
Hi Gene – you’re in for a treat. Cheesecake in the pressure cooker is fabulous. All my recipes are written for the electric pressure cooker and the time will not start counting down until the pressure cooker has reached pressure. So 30 minutes after the pressure cooker reaches pressure.
Thanks for the recipe. Made this tonight with speculoos cookie crust (didn’t have pecans). It had risen slightly over the top went back to normal after cooling for about 20 minutes. Had to try before it went in the fridge, very yummy, this might be my favorite cheesecake yet.
Was so excited to try this last night….when the cooker finished and I performed the release I was met with a cheesecake that had exploded and had risen way above the pan. It looked like it had overcooked. I’m not what happened but am anxious to try it again because it looks sooo good.
Hi Ron – that’s frustrating that it doesn’t look as pretty as it should, but be sure and let it cook and refrigerate it, because it should still taste terrific. One other person emailed me that this happened to them and sent me pictures. From the pictures, it looked to me like they had over beaten the batter. You want to make sure your cream cheese is a room temperature so that the batter comes together really quickly. Cheesecake does not like to be beaten much, especially after you add the eggs. Thanks for the comment. I’m sure it will help others.
I made this cheesecake yesterday and I also had some run over into the cook pot. I had a lot of water on the top of the cake but I used several paper towels to immediately soak up the excess moisture. I was unsure of how it would taste but went ahead. We ate this wonderful cheesecake today and it was really really good! I think next time I may put a piece of foil over the top to help with the moisture, but this was a top notch cheesecake. I love that this recipie can be tweaked, the crust can be adapted and certainly the toppings. I see sour cream, strawberry and chocolate toppings coming our way!
Thanks for sharing. Glad you enjoyed it. So many fun possibilities
This sounds awesome but have never made cheese cake before so is this 2 8oz pkgs cream cheese or 2 4 oz pkgs?
2 8 oz packages of cream cheese. Enjoy!
I have an electric pressure cooker and need some ideas. Thanks
Have fun exploring my recipe index. All my recipes are written for the electric pressure cooker.
Thank you for posting this recipe, I’ve always used my pressure cooker for meat, so this was very intriguing. I made it for thanksgiving and although the taste was delicious, it semi-exploded in the cooker. I also had the same water on top issue but I just soaked it up as you had suggested. We still ate it although it was a little poor on the presentation, the chocolate caramel topping made it look a little better. I’d love to send you some pictures to show you how it turned out. Also the 7 inch springform pan worked perfectly although a little tricky to find.
I’m glad it was delicious despite the troubles. I’d love to see some pictures. Just use the email address on the contact page. Thanks!
Wow! I had no idea you could make cheesecake in a pressure cooker! Found one of your recipes on pinterest & followed it to your page &I’m SO glad I did! I’ve been cooking with a pressure cooker for over 30 years, I’m so glad that it’s becoming popular again and that people like you are figuring out how to use it in so many other ways than what we were taught for years! Certainly will be subscribing, thanks!
Hi Judy – I’m so glad you found me too. What’s your favorite thing to pressure cook?
I honestly can’t believe how great this was. Mine maybe could have used another 1-2 minutes because the center was pretty creamy, but it was still really good. As it set up in the refrigerator for a few days it became even better. Thank you!
Thanks! So glad you enjoyed it. Pressure cooker cheesecake really is great!
I have been away from blog hopping far too long. Wow, you have been busy posting some great recipes.! I just made homemade cherry pie filling, so I could can it. I have a little left over and thought I’d make your pressure cooker cheese cake, and top it with the cherries. Now, I see this, and I’m having a decision crisis. This one is definitely a show stopper! You need to make your own PC cookbook. I’d buy it, for sure!
Hi Debby – I’ve missed your comments. I think you should make both 🙂 I’m just finishing up a dessert cookbook – Dream Puffs – with cream puff, eclair and profiterole recipes! It’s scheduled to be released in October, 2015. I’d love to do a pressure cooker cookbook next. We’ll have to see how it goes. Thanks so much for asking!
We’d love for you to publish a pressure cooker cookbook, too! I’ve made many of your recipes including the Meyer Lemon Cheesecake with lemon curd that I made in the Vitamix. I made the crust with pecan sandies and hubby was in heaven!!! Thank you for all your wonderful recipes and inspiration! I have had a stovetop pressure cooker for years but was too intimated to use it but since I got the InstantPot and your website, I can’t wait to try new recipes using it!
Hi Marsha – Such a sweet comment – thank you! I turned down my cookbook offer because they wanted to do a cookbook with no pictures. But I haven’t given up hope, it could still happen with a different publisher. Glad I could inspire you to try new recipes. Have fun!
Don’t know if you’re aware but the vanilla isn’t in the directions (body). I added it in at the end. It’s in the pressure cooker as I type! Can’t wait! So glad I opened my e-mail to find this recipe as most PC cheesecakes have lemon as I didn’t want it. It’s going to be fun playing with this recipe! Thanks for the keeper! I know I’m going to like it ’cause I got to lick the bowl!
Thanks for the heads up. My readers are the best! I love to lick the bowl too, even with cheesecake with raw eggs. 🙂 Enjoy the cheesecake!
Made this and it was delish! I made a ganache instead of caramel and used regular shortbread cookies. Tks again!
This looks and sounds heavenly. I just need to pick up full-fat cream cheese and sour cream and I’ll be good to go.
Thank you Jerry and Barbara! 🙂
Can’t wait to try this, it looks fantastic!
I would love to pin this but am having trouble pinning your recipes on mt iPad. It would be great if you could help. Thanks, love your recipes.
Thanks Susan! Here’s a link to the pin http://www.pinterest.com/pin/137359857360761469/. Hope you enjoy it!
OMG it looks delicious. For me is a must do!!!
Just curious Barbara, as I always half and half as a staple, did the recipe call for 1/3 cup half and half? And I like how you doctored it up. Is that the only batter ingredient that you changed? I love your yummy pressure cooker recipies, and cheeecake is one of my favorite things to cook in there.
Thanks Susan – originally it called for 1/2 cup half and half or milk. That seemed like a lot to me, so I reduced it a little bit. That was the only ingredient change I made. If you loved the others, I think you’ll love this one even more, especially if you like a dense New York cheesecake.
Also, don’t know if your aware, but in the directions, (body) the vanilla is not listed. The cheesecake came out beautiful. Haven’t tasted it yet as it’s in the fridge overnight. Can’t wait to taste! Thanks for this recipe, it came just in time as I was looking for a plain one and all I could find was lemon cheesecakes. Can’t wait to play with this adding different ingredients! Thanks!
Oopss…I see you already did it. Wasn’t sure if it went through…sorry!