New York Cheesecake in the Instant Pot®
Instant Pot® New York Cheesecake
Published on February 11, 2020
1 hrs 5 mins
2 hrs 10 mins
1 7-inch cheesecakeJump to Nutrition Facts
1 teaspoon unsalted butter, or as needed
7 ½ graham crackers, crushed
3 tablespoons unsalted butter, melted
1 tablespoon white sugar
2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
6 tablespoons milk
2 large eggs
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract
- Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
- Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
- Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
- Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.
Nutrition Facts (per serving)
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