Pressure Cooker New York Cheesecake

Image of Team Mealthy
Rated 5.0 based on 9 customer reviews


For best results, we recommend using:


Mealthy Tip

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:

Pressure Cooker Lemon Cheesecake

Pressure Cooker Holiday Gingersnap Cheesecake

Pressure Cooker Oreo Cheesecake

Nutrition Facts

Per Serving: 215 calories; 13g fat; 22.5g carbohydrates; 4g protein; 76mg cholesterol; 172mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 215 Calories from Fat113
% Daily Value*
Total Fat 13g 19%
Saturated Fat7g 33%
Trans Fat0.2g
Polyunsaturated Fat1.2g
Monounsaturated Fat3.4g
Cholesterol 76mg 25%
Sodium 172mg 7%
Total Carbohydrate 22.5g 8%
Dietary Fiber0g 1%
Protein 4g
Vitamin A8% Vitamin C0%
Calcium3% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Caro Hodgin

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.

Image of Sam Dalton

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!

Image of Laura Griffin

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.

Image of Stephanie D

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.

Image of Erica Schaefer

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!

Image of Brady Ennis

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?

Image of Saralena Trenkel

Saralena Trenkel says:

Very easy and tastes great!



OMG this was delicious. And it used dry spices.

Image of Heather Wood

Heather Wood says:

A phenomenal tasting cheesecake! I swirled in a small amount of homemade raspberry sauce before cooking. The only issue I had was that 40 mins gave me a pudding-like consistency—not runny but definitely too soft compared the video. It tasted great but I will try 45 or 50 mins next time.