New York-style cheesecake is known for its rich, creamy texture and perfectly smooth consistency. This one-pot recipe makes it easier than ever to achieve bakery-quality results right at home.
Using an Instant Pot, this method eliminates the guesswork and prevents cracks, all while saving time.
No need for a water bath or extended baking—just a simple, foolproof process for a decadent dessert.
Why Use an Instant Pot for Cheesecake?
The Instant Pot creates the perfect environment for making cheesecake. Its moist heat helps the filling set evenly without drying out.
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Unlike traditional baking, pressure cooking ensures a silky-smooth texture without the risk of cracks. Plus, it cuts down on baking time, making this a quick and reliable method for a classic dessert.
Tips for the Perfect Crust
A well-made graham cracker crust is the foundation of a delicious cheesecake. To ensure it holds together:
- Use the right amount of butter—too much makes it greasy, too little makes it crumbly.
- Press it firmly into the pan to prevent it from falling apart.
- Pre-chill the crust for a few minutes before adding the filling to help it set.
Achieving a Smooth & Creamy Filling
A perfect New York-style cheesecake should be dense, yet velvety. To get the right consistency:
- Use room-temperature ingredients so everything blends smoothly.
- Avoid overmixing to prevent air bubbles, which can cause cracks.
- Cover the cheesecake with foil to lock in moisture while it cooks.
Chilling & Serving for Best Results
The key to a firm, sliceable cheesecake is proper chilling. Let it cool in the pot before refrigerating for at least three hours—overnight is even better. For clean slices:
- Use a warm knife and wipe it clean between cuts.
- Let it sit at room temperature for 15 minutes before serving.
- Pair it with fresh fruit or whipped cream for the perfect finishing touch.
One-Pot Recipe for Easy Cleanup
One of the best things about this one-pot recipe is that it minimizes cleanup. Everything comes together in the Instant Pot, reducing the need for multiple bowls, baking trays, or messy water baths. To make cleanup even easier:
- Line the springform pan with parchment paper to prevent sticking.
- Use a removable sling to lift the cheesecake out without mess.
- Let the Instant Pot cool completely before wiping it down for effortless cleanup.
Why This One-Pot Recipe Is a Must-Try
This one-pot recipe streamlines the entire process, making homemade cheesecake effortless. There’s no need for multiple bowls or complicated water baths.
With minimal effort and maximum flavor, this method delivers a bakery-quality cheesecake in a fraction of the time.
Whether for a special occasion or a weekend treat, this Instant Pot cheesecake is a must-try!
Best New York-Style Cheesecake One-Pot Recipe
Equipment
- 8-quart pressure cooker
- 6-inch springform pan
Ingredients
For the Crust:
- 6 whole graham crackers broken into 1-inch pieces
- 2 tablespoons unsalted butter melted and cooled
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
For the Cheesecake Filling:
- 18 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ cup sour cream
- 2 large eggs room temperature
Instructions
- Prepare the crust: Pulse graham crackers in a food processor until fine crumbs form (about 20 pulses). Add butter, sugar, cinnamon, and salt; pulse 4 more times to combine. Press mixture into the bottom of a 6-inch springform pan. Smooth with the bottom of a dry measuring cup. Set aside.
- Make the filling: Process cream cheese, vanilla, sugar, and salt in the food processor until smooth (about 15 seconds). Scrape the sides and add sour cream, pulsing until incorporated (about 15 seconds). Add eggs, one at a time, processing until just mixed. Pour over the prepared crust, smoothing the top. Cover with aluminum foil.
- Prepare the pressure cooker: Pour 2 cups of water into the bottom of an 8-quart pressure cooker (or ½ cup for a 6-quart model). Place the trivet in the pot. Make a foil sling (16×6 inches) and use it to lower the cheesecake onto the trivet. Fold the sling edges down.
- Cook the cheesecake: Seal the pressure cooker lid and set it to low pressure for 25 minutes (or 50 minutes for a 6-quart model). Let the pressure release naturally for 30 minutes before opening the lid.
- Cool the cheesecake: Using the sling, carefully remove the cheesecake and discard the foil cover. Run a small knife around the edges to loosen. Use a paper towel to blot excess condensation. Let cool at room temperature for 1 hour, then cover and refrigerate for at least 3 hours (up to 3 days).
- Serve: Run a knife around the edges again before releasing the cheesecake from the pan. Carefully invert onto parchment paper, then flip right side up onto a serving dish. Slice and enjoy!
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.