Instant Pot New York Cheesecake ~ Easy, Creamy & Foolproof Recipe

Love cheesecake but hate the hassle? This rich, creamy, Instant Pot New York cheesecake is incredibly easy to make and turns out perfect every time—no cracks, no water baths, just delicious results. Whether you’re a beginner or a seasoned baker, this step-by-step recipe is a game changer! 🧁 What you’ll love: ✔ Foolproof method ✔ Classic cheesecake flavor ✔ Made right in the Instant Pot! Perfect for holidays, parties, or when you're just craving something sweet. 🍰 🔔 Don’t forget to LIKE & SUBSCRIBE for more easy Instant Pot and dessert recipes! 👇 Let me know in the comments: What’s your favorite cheesecake flavor? Recipe Link: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/ Instant Pot New York Cheesecake Recipe Ingredients: Crust 3/4 cup Honey Maid Graham Crackers (crushed) 2 teaspoons White Sugar 2 Tablespoons Butter melted Filling 16 oz Cream Cheese room temperature 1/2 cup White Sugar 2 teaspoons All Purpose Flour (optional) 1 teaspoon Pure 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 Top Layer 1/2 cup Sour Cream 2 teaspoons White Sugar 1/2 teaspoon Pure Vanilla Extract Crust 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. 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. Cook 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 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure. After all pressure has been released, open the 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. #instantpotcheesecake #newyorkcheesecake #instantpotrecipes #cheesecakerecipe #instantpotdesserts #homemadecheesecake #fromscratchcooking #easycheesecake #pressurecookerrecipes #instantpotbaking #scratchmade #dessertrecipes #cheesecake #instantpot #cooking #recipe #cookingvideo #cookingathome #instantpotcheesecake #newyorkcheesecake #instantpotrecipes #cheesecakerecipe #instantpotdesserts #homemadecheesecake #fromscratchcooking #easycheesecake #pressurecookerrecipes #instantpotbaking #scratchmade #dessertrecipes