This super easy instant pot cheesecake recipe makes a delicious New York style cheesecake for those busy or last minute celebrations!
Looking for more easy to make desserts? Try this easy pumpkin creme brulee recipe!
If you’ve jumped on to the instant pot bandwagon, this recipe is for you! It tastes just as good as a normal cheesecake recipe, without any hassle or extra steps. The instant pot is one of my favorite kitchen appliances of all time! Before we get into this easy recipe, though, let’s talk a little about New York cheesecakes.
The cheesecake has a long history that is thought to have started in Greece in 2,000 B.C. What makes a New York cheesecake different from traditional cheesecakes, though? Well, for one thing, the addition of eggs to the batter, which creates an even creamier and more decadent consistency. New York cheesecakes are also usually served plain or with a simple frosting.
Making this instant pot cheesecake
This New York style instant pot cheesecake has to be one of the most simple, throw together recipes of all time! It’s perfect option if you have a busy day ahead. You can just whip it up in half an hour in the morning, then leave it in the fridge to set until you’re ready to eat it!
Don’t forget: One thing you will need for this recipe is a 7-inch springform pan. This size will fit perfectly into a 6-quart instant pot (or bigger).
A few tips for this recipe:
- Buy an extra instant pot sealing ring for making desserts! This isn’t an absolute necessary purchase, but, in my experience, sealing rings tend to latch onto strong savory scents. So if you made 3-bean chili in your instant pot first, your cheesecake may smell a little like chili.
- Let all the ingredients for the cheesecake batter come to room temperature before you mix them together. This will help avoid any of that lumpiness that you don’t want in your cheesecake.
- You can also line the sides of the cake pan with parchment paper to ensure that the cake doesn’t stick on the way out.
- Before you cook the cheesecake, hit the pan against the counter gently to cause any air bubbles in the batter to rise to the surface. Then pop them with a fork. This will give you that perfect texture all the way through the cheesecake.
For the crust
- 7oz. package of crackers of any brand you want (I used Petit Beurre Biscuits!)
- 3 tablespoons butter, melted
- pinch of salt
- 1 tablespoon sugar, optional
For the Batter
- 2/3 cup sugar
- 16 oz cream cheese
- 2 tablespoon corn starch
- pinch of salt
- 1/3 cup sour cream
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
For the sauce
- 1/3 cup sour cream
- 1 tablespoon sugar
1. Using a food processor, pulse crackers and melted butter together. Add salt and sugar and mix.
2. Press firmly into the bottom of a 7-inch springform pan.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, granulated sugar, corn starch and salt together on medium-high speed in a large bowl until the mixture is smooth and creamy.
4. Add the sour cream and vanilla extract and continue whisking.
5. Add eggs gradually and beat until combined. Do not over whisk at this step.
6. Pour the batter into the pan. Add 1 cup of water in the Instant Pot. Pressure cook the batter for 26 minutes.
7. Let the Instant Pot natural release for 10 minutes, then take the cheesecake out. Absorb any condensation on surface of the cake by lightly tapping it with a paper towel.
8. Make the sauce by whisking sugar and sour cream together. When the cake has cooled, spread the sauce over and refrigerate the cheesecake for at least 3 hours or overnight. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 126mgSodium: 449mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 7g