This Instant Pot Pressure Cooker New York Cheesecake is inspired by Lindy’s Restaurant in New York, known for their famous Cheesecake. This will blow your mind. Really it will!
Pressure Cooker New York Cheesecake (the Original)

Pressure Cooker New York Cheesecake
You are going to love the authentic taste this Pressure Cooker New York Cheesecake made right in the Pressure Cooker.
Years ago, my friend and co-worker, Phyllis, came to work one day with the most gigantic and gorgeous looking cheesecake I had ever seen. I could hardly wait until lunch time to have a slice.
Each piece was so tall and luscious and big.
I know cheesecake and I LOVE cheesecake. It’s my all time favorite dessert.

Cast of Ingredients for Pressure Cooker Halloween Spider Web Cheesecake
Well, Phyllis’ cheesecake turned out to be the best cheesecake I have ever had in my whole life.
I’ve had cheesecake from all over and nothing beat this cheesecake.
Phyllis was kind enough to give me her recipe, which was from the famous New York Restaurant, Lindy’s.
I scaled it down and converted it for the Pressure Cooker.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
[/one_half_last]Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.
For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories.
The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
Biscoff Cookies / Trader Joe’s Speculoos Cookies / Cinnamon Graham Crackers / Honey Maid Graham Crackers, all work very well with this recipe.
You will have a crispy crust using any of these Crispy Cookies, IF you follow my guidelines below.
The Biscoff Cookies are really good in my Holiday Spice Peppernuts Cheesecake recipe.
The crust is super crisp. If you want a thicker crust, just prepare more crumbs.
See, Perfect Pressure Cooker Cheesecake Tips & Guide article before making starting this recipe.
I like to use my 11 Cup Food Processor when making Cheesecake, but an Electric Hand Mixer or a Stand Mixer will work too.
If you don’t have a food processor, use a large baggie and take a rolling pin and crush the Biscoff Cookies/Honey Maid Graham Crackers.
I prefer to use a 6 inch Fat Daddio’s Push Pan over a Spring Form Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.
It’s convenient to use a Parchment Round into the bottom of the pan.
Grease the Parchment Round. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
A Fox Run Tart Tamper helps to press the crumbs into the Pan, but your fingers will work well.
Don’t forget to read my article on Cheesecake Tips, so that you don’t end up with a soggy crust.
Instead of the All Purpose Flour substitute with 1 Tablespoon of Potato Starch.
The cream cheese mixture should be nice and smooth as silk.
For grating the lemon and orange, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.
Be gentle when using the Microplane, a you don’t want to scrape off any of the pith from the orange and lemon.
The pith (white part under the skin) is very bitter.
Make sure you do not use Meyer Lemons for the zest!!! Their skins are bitter and very thin. Eureka Lemons work the best for the zest.
I keep hearing my readers saying that they didn’t use the peels and I need to tell you, that you are not doing yourself a favor.
The peels make a huge difference in this Pressure Cooker New York Cheesecake. The peels take the cheesecake up to a new and better level.
You won’t even taste citrus, but they will enhance the flavor of the cheesecake.
Please DON’T SKIP THE PEELS!
Make sure to scrape down the sides of the bowl before adding the eggs.
Be gentle with the eggs.
If using an Electric Hand Mixer, turn it on and immediately turn it off.\That is enough mixing.
It is okay if you see some of the yellow yolk.
If your ingredients are room temperature, you will not see any lumps.
Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
For Mini Pressure Cooker New York Style Cheesecakes, use three four inch Springform Pans.
All three will fix in a 6 quart Pressure Cooker. I put two on a trivet and then balanced the third on the two. Works great!
Isn’t this baby a cutie! Perfect single servings, I mean two servings. ;)[/one_half_last]These minis make really cute Valentine’s Couples Gifts.
Pull the Pan with the Crust out of the Freezer and pour in the Cheesecake Filling.
Notice that you cannot see the crust.
This is good and what you want.
A paper towel over the top, will keep the Cheesecake moist as it cooks.
Make sure it is taut. You don’t want the paper towel to sink into the filling.
The foil will hold it in place.
Please see my article on Making and Using a Foil Sling in the Pressure Cooker.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.[/one_half_last]If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker.
The Grafiti Bands will hold the paper towel in place nicely, as well..
Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling.
Note: If you have an 8 quart or larger Pressure Cooker, you could use an 8 Inch Cheesecake Pan.
The recipe for the larger Cheesecake can be found after the recipe for the 6 inch Cheesecake.
A cheesecake is done before the center of it is set.
It will be a teeny bit jiggly in the center (no more than one inch) and the sides will be slightly higher (they will flatten out shortly).
Tilt the cheesecake a bit and use a paper towel to remove any condensation/water that got trapped under the foil during cooking.
Also, notice that when tilted, nothing is running out of the center and there is no sluffing of the cake whatsoever.
This is a perfect jiggle.
If there is more than a tiny movement, put the Cheesecake back into the Pressure Cooker and cook for another 3 minutes and do another Natural Pressure Release.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.
The Crème Fraîche Layer is what pulls this Pressure Cooker New York Cheesecake together, so we will make it with only three ingredients.
It will taste very refreshing; light, creamy and sweet!
This Crème Fraîche Layer adds another layer of delicious flavor.
You can still put your favorite Topping on top of the Pressure Cooker New York Cheesecake, so don’t worry about the Crème Fraîche Layer.
It is not a “Topping.” It is just an additional layer of sweet and complex flavor, to raise the bar!
The Crème Fraîche Layer will melt slightly into this Pressure Cooker New York Cheesecake and will become one with the cake.
You can even use the Sweet Crème Fraîche on a bowl of Strawberries and on top of my Pressure Cooker Chocolate Chip Bread Pudding! Yum!
Whisk together the Crème Fraîche Layer ingredients.
Alternatively, you can use Homemade Instant Pot/GoWise Greek Yogurt, if you like. You may need a touch more sugar though, so taste it to makes sure that it is sweet.
This is a challenge for you sour cream haters. I dare you to mix up the Crème Fraîche Layer and give it a taste.
Ah ha! I bet after pouring it top of your hot cheesecake, you are licking the bowl!
For a little twist on the Crème Fraîche Layer, try using my Instant Pot/GoWise Homemade Noosa Yoghurt Copycat recipe instead. It’s just a little bit of heaven!
Any jar that will fit into the opening of the Push Pan will work.
Don’t try to take it out of the pan, until at least after a couple of hours in the refrigerator!
Cheesecake needs a full 24 hours to set properly, develop flavor and become dense. Otherwise, it will be somewhat flavorless.
It will taste much, much, much, better. Really, I am not joking.
If you decide to eat the Cheesecake the same day it was baked, understand that it will taste eggy and be light and not dense.
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan.
The Parchment Round, peels right off the cake.
It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.
The Sweet Cream Completer Layer is typical of a true Jewish Deli New York Cheesecake, as seen in Lindy’s Restaurant and Junior’s Restaurant. Skipping that layer is like the song, “Love and Marriage.” I can hear Frank Sinatra singing in my ear.
“Love and marriage, love and marriage
Go together like a horse and carriage
Dad was told by mother
You can’t have one, you can’t have none
You can’t have one without the other.”
I’m always getting asked about transporting a Cheesecake Here is a great way to travel with a 6 inch cheesecake.
Try using these Rubbermaid Disposable Containers to travel with your Cheesecake.
Use the lid as the base for the cheesecake (see photos above) and the bowl as the cover![/one_half_last]The Containers are cheap enough not to worry about bringing the Container home!
Cheesecakes freeze really well. I like to slice up the Cheesecake and place a piece of waxed paper in between each slice. Then I place the whole Cheesecake into a Round Lock & Lock and store in the freezer. Easy, peasy.When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake!
Lock & Lock is BPA free and a high quality airtight container. I use Lock & Lock for all my pantry items too.
You’ve probably noticed them in many of my recipe photos.
This Pressure Cooker New York Cheesecake is awesome topped with Pressure Cooker Lemon Curd, Fresh Berry Compote or Gooey Hot Fudge Sauce.
Before you go, check out my new Pressure Cooker Pumpkin Muffin Cheesecake Bites recipe!
My fabulous Pressure Cooker New York Cheesecake is the original recipe, which has been duplicated and is popping up on blogs and in cookbooks.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Stainless Steel Trivet
- Microplane Stainless Steel Zester
- 6 inch Fat Daddio’s Push Pan
- Biscoff Cookies, Trader Joe’s Speculoos Cookies or Honey Maid Graham Crackers
- All Purpose Flour
- Rubbermaid Disposable Containers for Holiday Travel!
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Here is your handy printable recipe:

- 3/4 cup Honey Maid Graham Crackers (crushed)
- 2 teaspoons Sugar
- 2 Tablespoons Butter melted
- 16 oz Cream Cheese room temperature
- 1/2 cup Sugar
- 2 teaspoons All Purpose Flour (optional)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Orange Peel grated
- 1/2 teaspoon Lemon Peel grated
- 2 Eggs room temperature
- 1 Egg Yolk room temperature
- 1/4 cup Whipping/Heavy Cream
- 1 pinch Sea Salt
- 1/2 cup Sour Cream
- 2 teaspoons Sugar
- 1/2 teaspoon Vanilla Extract
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
- Place pan with crust into freezer for 20 minutes while you mix up the filling.
Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
- Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
- Pour filling into the pan, on top of the crust.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
- Place cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow an 18 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake. Let cool on wire rack for at least one hour.
Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.
Cheesecake needs a full 24 hours to set properly, develop flavor and become dense. Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.
If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.
Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Yogurt can be substituted for Sour Cream. Add additional sugar, if needed.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time. Omit flour for a creamier cheesecake.
If using a 7 inch Cheesecake Pan for this recipe as is, reduce cook time by 5 minutes.
For a taller 7 inch Cheesecake, increase recipe by one half the amount and cook for 37 minutes.
For an 8 inch Cheesecake, double the recipe and cook for 40 minutes.
If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
PIN this Instant Pot Pressure Cooker New York Cheesecake!

Instant Pot Pressure Cooker New York Cheesecake
Is the 6″ push pan 2 or 3 inches deep??
“If you want a taller cheesecake in the 7″ pan, increase the original recipe by half and increase the cooking time to 40 minutes, with a 18 minute Natural Pressure Release.”
Does that mean use 3 eggs, plus 1.5 egg yokes? If so, do you have any tips for dividing the egg yokes?
Thanks in advance!
John, go a head and use one or two yolks. It doesn’t matter.
jill
HI,
when you say natural release, do you mean that I should turn the pot off and put a timer on, or that I should do nothing and look at the time on the pot?
Thanks! P.
I would like to know this, too.
Petra & Ann ~ Natural release refers to allowing the pressure to go down on its own without shifting the release valve back to the quick release position. Use the minute counter on the digital readout to give you the number of minutes in the natural release. Hope this helps.
I want to make this recipe using the Kerr 8oz mason jars. I want to stack them and I’m wondering if I still use the paper towel and foil and if so how? Thanks!
Can you substitute the flour for GF Cheesecake by using Tapioca Flour, Arrowroot or Corn Starch? I made a GF version yesterday in Instant Pot but it did not have any Thickening ingredient?
I messed up and forgot to add the heavy cream. Will my cheesecake be ruined?
I just is this same thing! Did yours turn out okay?
I have an 8qt IP and the 8×3 daddio pan. So I double the recipe and then how long do I cook it?
Hi Tiffany~
Try 40 minutes and see how it looks. If there is liquid in the center cook for 5 more minutes.
Jill
I followed your step by step directions exactly and it came out perfect. Thank you for taking the time to post this and for the links, I bought trivets, a fish turner and the Fat Daddio pan thanks to your equipment links.
Hi Joy~
I am glad you had great success with the recipe. Thank you for using my links. 🙂
Jill
Hi Jill, have you make a less calorie version of your cheesecake? I need less sugar and.butter.
Thanks,
Linda
Can’t wait to make this! (Tomorrow!) I just received my 7″ springform pan! If I were to make an extra half recipe would you suggest I use 3 eggs & 1 & 1/2 egg yolk? Or, should I just use 2 egg yolks? Thank you sooo much for sharing this recipe and answering our non-stop questions!
Nevermind Jill, I see you told someone else 2 yolks. Thank you!
Is there a trick to pushing the bottom up? Should the cake sit out of the frig before trying to push?
I loosened my sides with a knife and then set the pan on a jar of pickles (or any jar that wolf fit in the hole on the bottom! And firmly but gently I slowly pushed the pan sides down and the cake came up. I let mine stay in the pan in the refrig until close to serving time…the more it sits the sides pull away from the pan on its own making easier to remove.
I want to try this in a 6×2 regular cake pan before I commit to buying anything new. It looks like you have about an inch of space above the filling in yours, so I will probably be able to get most of the recipe into my pan. Thoughts? I know I’ll ruin the looks getting it out of my pan, but seems like the texture should be what it is either way, right?
Jennifer~
I recommend the 6×3 pan.
Jill
Can you make this without the crust?
Wow – this was so good! I made this yesterday (minis) and we couldn’t resist having one last night. Can’t wait to try it after a proper rest in the fridge.
I realized too late that my smallest “big” springform pan wouldn’t fit in by 5 quart Duo. Luckily, I had 2 4″ mini pans to use but I could only fit 1 at a time. I think I would reduce the cook time to maybe 10 minutes as they were not at all “jiggly.” But I ordered the 6″ Fat Daddio for next time … because there will definitely be one. Looking forward to trying more of your recipes!
I have a six inch pan, what’s the time? Also…can I sub milk for heavy cream?
In a six inch pan is 40 minutes good?
Does it have to go in the fridge overnight?
My IP overheated before it even started counting down. I pulled out the cheesecake and the water was just about evaporated. What am I doing wrong???
My IP overheated when I started cooking my cheesecake. It reached temp of 285. When I took out the cheesecake the water had evaporated on the bottom. My guess is that the flap from the sling was covering the vent. I put more water in and it’s working fine. My question is…since it reach that high of a temp, should I be worried that it might have burned or possibly ruined the cheesecake? Should I cook it for less time now since the temp was so high before it even reached the countdown? The temp right now is 231. It’s quite the difference. Thanks for your help.
Can I use milk instead of heavy cream?
I am about to use my Instant Pot for the very first time. (I just did the steam test.) I notice that cup measurements seem to mean different things (8 oz, rice cup size, marks in the pot) I am making your New York Cheesecake. It says put 1.5 cups of water in the bottom of the pressure cooker. Is that 12 ounces or rice cups or marks in the pot?
Quantities/directions also work with a 6″ pan (as the 7″ can be hard to find). Adjust nothing and enjoy. Makes a taller cake than the 7″ but still serves 6 easily.
O M G. I was scared to make this and put it off for 6 weeks. I followed the recipe exactly and it was amazing . I’ll definitely be making this again and again and again
Lol Debbie this was me!! I was fearless with other recipes but so intimidated by the cheesecake! I ordered the Fat Daddio pan and had it sitting in my closet for 6 weeks 😂. So far, so good, cheesecake is cooking nicely in the IP. I’m sure it will be great!
Made my first cheesecake earlier today. And it dawns on me now that I forgot to put the sour cream layer on! Can I add it in the am or should I just skip it at this point?
I want to make cheesecake tonight. I have an eight quart IP. I have seven inch and a six inch Fat Daddio push up pans. Can I do both at the same time?