Cheesecake Four Ways
By :Janet Zimmerman
Right after eggs, beans, and rice, the dish most cooks are excited to cook in the Instant Pot is cheesecake. It’s easy to see why: The steamy environment of a pressure cooker results in amazingly smooth and creamy cheesecake, and it’s not that difficult to make. Once you get the basic recipe down, experiment with these great variations, or develop your own!
Votes: 30
Rating: 4.5
Rate this recipe!
Print Recipe
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 25 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
Core Ingredients
  • 1 cup graham cracker crumbs 4 ounces graham crackers
  • 2 tablespoons butter melted
  • 16 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 2 eggs
For New York Cheesecake
  • 2/3 cup sour cream plus 2 tablespoons, divided
  • 2 tablespoons heavy cream (whipping cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 tablespoon sugar
For Fruit and Pistachio Cheesecake
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1/2 cup pistachios toasted, divided
  • 1 cup frozen raspberries thawed
  • 2 tablespoons raspberry liqueur
  • 2 tablespoons granulated sugar
  • 1/2 cup raspberries fresh
  • 1 plum sliced thin (optional)
For the Lemon-Blueberry Cheesecake
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream whipping cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest grated
  • 1/2 cup blueberries
  • 1 cup Lemon Curd optional recipe page 234 of Instant Pot Obsession Cookbook
For the Irish Cream Cheesecake
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 cup Chocolate-Caramel Sauce optional recipe page 241 of Instant Pot Obsession Cookbook
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 25 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
Core Ingredients
  • 1 cup graham cracker crumbs 4 ounces graham crackers
  • 2 tablespoons butter melted
  • 16 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 2 eggs
For New York Cheesecake
  • 2/3 cup sour cream plus 2 tablespoons, divided
  • 2 tablespoons heavy cream (whipping cream)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 tablespoon sugar
For Fruit and Pistachio Cheesecake
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1/2 cup pistachios toasted, divided
  • 1 cup frozen raspberries thawed
  • 2 tablespoons raspberry liqueur
  • 2 tablespoons granulated sugar
  • 1/2 cup raspberries fresh
  • 1 plum sliced thin (optional)
For the Lemon-Blueberry Cheesecake
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream whipping cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest grated
  • 1/2 cup blueberries
  • 1 cup Lemon Curd optional recipe page 234 of Instant Pot Obsession Cookbook
For the Irish Cream Cheesecake
  • 1/4 cup Irish cream liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated
  • 1 cup Chocolate-Caramel Sauce optional recipe page 241 of Instant Pot Obsession Cookbook
Votes: 30
Rating: 4.5
Rate this recipe!
Print Recipe
Instructions
Make the crust:
  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
Make the filling:
  1. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  2. Add the sugar and beat until well blended.
For New York Cheesecake:
  1. Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
For Fruit and Pistachio Cheesecake:
  1. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
For Lemon-Blueberry Cheesecake:
  1. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
For Irish Cream Cheesecake:
  1. Add the Irish cream, vanilla, and lemon zest and beat to combine.
For all variations:
  1. Add the eggs, one at a time, and beat until incorporated.
For Fruit and Pistachio Cheesecake:
  1. Finely chop 1/4 cup of the pistachios and gently fold them into the batter.
For the other variations:
  1. Pour the cheesecake mixture into the prepared crust.
  2. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
Pressure cook.
  1. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  2. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  3. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
For New York Cheesecake:
  1. Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
  2. Spread this mixture over the hot cheesecake.
For all variations:
  1. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
Finish the cheesecake.
  1. Remove the sides of the springform pan.
For New York Cheesecake:
  1. Serve and Enjoy!
For Fruit and Pistachio Cheesecake:
  1. In a blender or small food processor, purée the frozen raspberries, raspberry liqueur, and sugar
  2. Strain into a small bowl or squeeze bottle. Drizzle over the top of the cheesecake.
  3. Top with the fresh raspberries, remaining 1/4 cup of pistachios, and plum (if using) and serve. Enjoy!
For Lemon-Blueberry Cheesecake:
  1. Spread the lemon curd over the top of the cheesecake and serve. enjoy!
For Irish Cream Cheesecake:
  1. Spread the chocolate-caramel sauce over the top of the cheesecake and serve. Enjoy!
Recipe Notes

The full Instant Pot Obsession Cookbook can be purchased here

Photo credit: Portland Photography/ StockFood

New York Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add 2 tablespoons of sour cream, the heavy cream, the vanilla, and the lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Mix the remaining 2/3 cup of sour cream and the sugar in a small bowl.
  15. Spread this mixture over the hot cheesecake.
  16. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  17. Remove the sides of the springform pan.
  18. Serve and Enjoy!

 

Fruit and Pistachio Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Finely chop 1/4 cup of the pistachios and gently fold them into the batter.
  9. Pour the cheesecake mixture into the prepared crust.
  10. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  11. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  12. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  13. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  14. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  15. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  16. In a blender or small food processor, purée the frozen raspberries, raspberry liqueur, and sugar.
  17. Strain into a small bowl or squeeze bottle. Drizzle over the top of the cheesecake.
  18. Top with the fresh raspberries, remaining 1/4 cup of pistachios, and plum (if using) and serve. Enjoy!

 

Lemon-Blueberry Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the sour cream, heavy cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  15. Remove the sides of the springform pan.
  16. Spread the lemon curd over the top of the cheesecake and serve. enjoy!

Irish Cream Cheesecake

  1. Preheat the oven to 350°F. In a small bowl, Mix the graham cracker crumbs with the melted butter.
  2. Press the crumbs into the bottom of a 7-inch springform pan and up the sides about 1/2 inch.
  3. Bake until fragrant and set, 5 to 6 minutes. Let cool.
  4. Beat the cream cheese in a medium bowl with a hand mixer until very smooth.
  5. Add the sugar and beat until well blended.
  6. Add the Irish cream, vanilla, and lemon zest and beat to combine.
  7. Add the eggs, one at a time, and beat until incorporated.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Gently smooth the top. Place a piece of aluminum foil over the top, and be sure to crimp it over the sides of the pan.
  10. Pour the water into the Instant Pot. Place a trivet with handles in the pot and place the pan on top. If your trivet doesn’t have handles, use a foil sling to make removing the pan easier.
  11. Lock the lid into place. Select Manual function and adjust the pressure to High. Set cooking time to 25 minutes.
  12. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  13. Carefully remove the cheesecake from the pot and remove the foil. The cheesecake should be set, with the center slightly softer than the edges.
  14. Let the cheesecake rest at room temperature for 15 to 20 minutes, then refrigerate until thoroughly chilled, 3 to 4 hours.
  15. Remove the sides of the springform pan.
  16. Spread the chocolate-caramel sauce over the top of the cheesecake and serve. Enjoy!
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34 replies
  2. Tsimon
    Tsimon says:

    I made the new york style. It was really good, however I will be leaving out the lemon juice next time.

  5. bstroud
    bstroud says:

    I made the new York cheesecake. It’s delicious! Very soft. I double the crust because I love thick crust. I didn’t put in the lemon zest (I forgot to buy a lemon haha) The directions were a little hard to follow as they were all over the place but overall this is a great recipe! And not to mention the instant pot made it easy peasy!

  6. Farmmom5
    Farmmom5 says:

    I made the new york style and it is not only delicious, but beautiful as well. The recipe is a little confusing as written, but once i sorted that out, simple to make. I made a fresh berry sauce to serve with it and received great reviews

  7. Ankoress
    Ankoress says:

    Directions are confusing due to swapping between recipes. Wish this was separated into four recipes ans posted.

    I made thr NY Cheesecake and the base came out really good! Didnt see thr added layer of courcream and sugar over the hot cheesecake until it was too late – hence, the 4 stars.

  9. Thorne56
    Thorne56 says:

    I’m not fond of Graham Cracker crusts, so I substituted one cup of Famous Chocolate Wafers prepared in the same way. WAY BETTER!

  10. KellieMook
    KellieMook says:

    I made the NY Cheesecake and it was fantastic. My family said it was the best they’d ever had. This was my first ever cheesecake. The only siggestion I’d make is to actually either print out the recipe or put ut on a recipe card. Switching between the recipes was difficult for me, but there was a lot of cheesecake anxiety from me as well, lol.

  11. Birdiemom11
    Birdiemom11 says:

    It’s fun to use youjr instant pot to make a delectable, creamy cheese cake! I made a plain new york style and I wanted fruit! So I got out some blueberries. Now it’s five star!

  12. Dianeb1
    Dianeb1 says:

    Doesn’t mention what to do with the blueberries. No mention of them in the method. Do i assume they go on top? Or are they stirred into the filling?

  14. Parispav
    Parispav says:

    The Lemon Blueberry Cheesecake was outstanding! Creamy, light, and full of flavor. The recipe here is missing a step, though…when putting the batter into the pan, make sure you just pour in half of the batter, then evenly distribute the 1/2 cup blueberries, and top with remaining batter. Her book has this step, but seems to be overlooked here.

  15. Ktutsock
    Ktutsock says:

    The first cheesecake I made was the new york style. It was delicious. The second one I got creative and used crushed oreos and melted butter for the crust, followed the recipe for new york style minus the lemon zest. Then broke up some oreos to put in the mixture. Topped off with crushed oreos then broke some in half and placed them on the top. The boys loved it!

  18. Dleigh919
    Dleigh919 says:

    The times meed to be adjusted for the Irish Cream version. Im going to make a 2nd one tomorrow to figure out how much to add. Was still complete liquid after the listed times. (Yes, my measurments were correct, I’m an advanced baker.)

  19. Cagodfrey
    Cagodfrey says:

    The New York cheesecake was so creamy, just melted in my mouth! Family said best they gave ever had. Will definitely make again!

  20. SCropper91
    SCropper91 says:

    Made the New York style, then added my own strawberry glaze and berries ontop which turned out great.

    Only thing is the addition of the sour cream/sugar layer on top at the end was overpowering and I’m not doing that step next time. Recipe should also be organized to say there’s 4 and just scroll to bottom for the linear ones rather than the current puzzle.

  23. mesomaha
    mesomaha says:

    Fabulous! So delicious! I made the New York Style first, then made a raspberry version and I’m making the New York again. 3 cheesecakes in 2 days! Its that good!

  25. Mattb26
    Mattb26 says:

    I don’t usually like cheese cake but this is awesome! I swap out the graham cracker crust for oreo crumbs!

  26. almostx1
    almostx1 says:

    I used the new york style cake, was really good, should have cooked 1-2 minutes more. Not completely set

  27. Jdittemore
    Jdittemore says:

    I cooked as directed for the new york style and had a soupy cheesecake. Put it back on for 15 more minutes and it is less soupy but still not cooked through, and now it overflowed the pan. I will try it afain to make sure it wasn’t user error, but I am pretty sure it wasn’t.

  28. Instant Pot
    Instant Pot says:

    Did you follow the directions in the notes? They are more clear as it only focuses on how to make one variation at a time. The instructions with all the variations together can be confusing.

    If it overflowed then the batter was airy and potentially over beat the eggs instead of folding them in.

  29. rjhturnbull@gmail.com
    rjhturnbull@gmail.com says:

    I made the New York Cheesecake version. The cheesecake was very soupy after 25 minutes at high pressure and 10 minutes of natural release. Put it back in for additional 20 minutes and did natural release for 18 min. Finally set. Anyone else have these challenges?

  30. reuterdagmar@yahoo.ca
    reuterdagmar@yahoo.ca says:

    I made the new york style cheese cake and it was perfect,
    smooth and creamy, just perfect

  33. Instant Pot
    Instant Pot says:

    Hi Deepbrassmom,

    If it was slightly undercooked you would only need to increase the cooking time and cook for longer.

    The cheesecake should be set, with the center slightly softer than the edges. If it wasn’t, add it back in and add 5 minutes.

  34. Diane_AK
    Diane_AK says:

    The flavor of the New York cheesecake version was perfect. Just what i was looking for. The cheesecake turned out way undercooked and the consistency of warm pudding. After reading reviews, I added another 10 minutes but it was still liquid in the middle. I may try it again someday due to the flavor being so good but add an extra 20 minutes.

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