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Best New York-Style Cheesecake One-Pot Recipe

This one-pot recipe for New York–Style Cheesecake delivers a rich, creamy texture without cracks, thanks to the gentle, moist environment of a pressure cooker.
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Cook Time 2 hours
Cool Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8

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 (16x6 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!
Keyword Easy cheesecake recipe, foolproof cheesecake, homemade cheesecake, Instant Pot dessert, New York cheesecake, one-pot cheesecake, Pressure cooker cheesecake, quick cheesecake recipe
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