Pressure Cooker New York Cheesecake
- cooking spray
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 teaspoon sugar
- 2 (8 ounce) packages cream cheese, at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 large eggs, at room temperature
- Prepare a foil sling for lifting the pan out of the pressure cooker by twice folding a 20-inch piece of aluminum foil in half lengthwise.
- Line the base of a 7-inch springform pan with parchment paper. Spray paper with cooking spray.
- Mix graham cracker crumbs, melted butter, and sugar together in a bowl; press into the bottom and about ⅓ up the sides of the pan pan. Place pan in freezer while preparing filling.
- Beat cream cheese, sugar, vanilla and salt together in a bowl until smooth. Beat eggs into filling, one at a time, until just combined.
- Pour filling over chilled crust in the pan.
- Pour 1 cup water into pressure cooker pan. Place steam rack into the pot. Carefully center the springform pan on the prepared foil sling. Using sling, lower pan into inner pot and place on steam rack.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Cake and cook on High Pressure for 40 minutes. Turn steam vent to Venting to Quick Release pressure.
- Remove cheesecake and refrigerate until set, at least 2 hours, but preferably overnight.
- Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from the pan and transfer to a serving plate.
Be sure both the cream cheese and eggs have come to room temperature before making this cheesecake. This ensures they will combine properly in the batter and results in the perfect texture when you bite into the cheesecake.
For more pressure cooker cheesecake recipes, you might enjoy:
What others are saying
Caro Hodgin says:
I cannot believe what a beautiful cheesecake I just made. I have always been too intimidated - water bath, cracking tops, etc were just too much - but the I read all of these reviews and knew I had to give it a shot in my new MultiPot. So glad I did. I topped it with a blueberry compote - blueberries + sugar boiled into a delicious syrupy compote.
Sam Dalton says:
This cheesecake was delicious, and it cooked perfectly in the pressure cooker. It definitely cooks much quicker than it would in the oven. You also don't have to worry about the browning on the top. Yummy and easy!
Laura Griffin says:
Super easy cheesecake that cooks perfectly in my new MultiPot! Cheesecake is a little intimating to make, but this is so easy a kid could do it! Love this recipe.
Stephanie D says:
I did Speculoos cookie crumbs for the crust, and added Meyer lemon zest to the filling. The foil sling works wonders, I'm going to try this with other recipes that require using a pan inside the pressure cooker pot. Such a great idea.
Erica Schaefer says:
This is a classic New York-style cheesecake recipe. I even smothered it in a homemade compote made from frozen strawberries. Delish! You can make almost anything in a pressure cooker, it's crazy easy!
Brady Ennis says:
First time making one in the PC and came out good. If you wanted to make it taller would you just double up? Would it affect cooking time?