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Perfect Instant Pot New York Cheesecake
4.9 from 60 votes

Perfect Instant Pot New York Cheesecake

A creamy New York-style cheesecake with a buttery graham cracker crust is prepared in an Instant Pot for a moist and smooth texture. The filling combines cream cheese, eggs, heavy cream, and delicate flavors of vanilla, lemon zest, and almond, creating a rich, velvety dessert. The crust presses up the sides of the pan and is frozen briefly to hold shape before cooking. The cheesecake cooks under high pressure then naturally releases to maintain its shape and texture. Strawberry jam and fresh halved strawberries add a fresh fruit topping option.

Prep Time
7 hrs 35 mins
Cook Time
25 mins
Total Time
8 hrs
Servings: 8 servings
Course: Dessert

Ingredients

  • 1 ¼ cups graham cracker crumbs
  • 5 tablespoons butter melted, unsalted
  • ½ cup granulated sugar divided, plus 1 tablespoon
  • ¼ teaspoon ground cinnamon
  • 2 cream cheese 8-ounce packages, at room temperature
  • 1 ½ teaspoons cornstarch
  • 3 egg at room temperature, large
  • ½ cup heavy cream at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest fresh
  • ½ teaspoon almond extract
  • 3 tablespoons strawberry jam
  • 2 cups strawberry halved

Instructions

    Cup of Yum
  1. Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
  2. Lightly oil a 7-inch springform pan or coat with nonstick spray.
  3. In a large bowl, combine graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
  5. Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
  6. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
  7. Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
  8. In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
  9. Remove cheesecake from pan; top with strawberry mixture.
  10. Serve immediately.