This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping. It’s one of the best pressure cooker cheesecake recipes you’ll try!
❤️ Why You’ll Love This Recipe: This is the best New York-style cheesecake. It’s dense and moist, with a lovely textural combination from the crunchy, nutty crust. Plus, it’s made in an Instant Pot so it’s mostly hands-off!
We love making cheesecake in the Instant Pot. In fact, we’ve written an entire how-to guide to making perfect Instant Pot cheesecakes. They come out nicely set without any cracks every time. And this is one of our all-time favorites to make in the pressure cooker!
(To say we’re cheesecake fans is an understatement.)
This New York cheesecake recipe was inspired by a long-time reader, Jerry. We’ve been making it for years, and now I’ve updated the post with new photos, tips, and tricks to perfect the recipe.
The components to this layered cheesecake are the shortbread-pecan crust, the thick and tangy New York-style filling, and the caramel toppings.
You can customize the crust and toppings to fit your flavor preferences.
Shortbread Cookie Crust
Here’s what you need for the crust layer:
- Shortbread toffee cookies. I love the crunch and sweetness of toffee, but regular shortbread will also work.
- Pecans. These add a buttery, nutty flavor.
- Butter. This should be unsalted butter melted to help hold your crust together.
That’s it! This three-ingredient crust really couldn’t be easier.
New York Cheesecake Filling Ingredients
Here’s what you need for the cheesecake layer:
- Cream cheese. Use room-temperature cream cheese for easy whipping.
- Sugar. You can use regular granulated sugar to sweeten your Instant Pot cheesecake.
- Heavy cream. A bit of heavy cream enriches your cake for a light and fluffy texture.
- Sour cream. To help enhance the tangy flavor of your cheesecake.
- Vanilla. Using pure vanilla extract will give you the best flavor.
- Flour. Regular all-purpose flour helps bind and thicken your cheesecake.
- Eggs. These should also be at room temperature so they mix into the cheesecake filling evenly.
How to Make New York Cheesecake in an Instant Pot
If this is your first time making a pressure cooker cheesecake, start with this how-to video. It includes everything you need to know about making a perfect cheesecake every time with step-by-step instructions!
Prepare the Crust
The first step in making this cheesecake is the crust. It needs to set in the freezer before you can add the cheesecake filling so it holds its shape well. To make the crust, simply combine the cookie crumbs, pecans, and butter into a uniform mixture. Press them into a greased springform pan and stick it in the freezer.
Gently Mix the Cheesecake Batter
While the crust sets, you can whip up the cheesecake mixture.
You’ll need a mixing bowl and a handheld electric mixer for best results. Start by blending together the cream cheese and sugar until they are light and smooth. Next, add the heavy cream, sour cream, vanilla, and flour. Finally, add the eggs one at a time, mixing just until incorporated
⚠️ Tip: It’s important to not over mix the cheesecake batter! When you overmix, the batter will become dense and tough, with cracks and a funny, unpleasant texture.
When you have a smooth, uniform batter, pour it into the frozen crust. Now you’re ready to pressure cook the cheesecake.
Pressure Cook the Cheesecake
Place a trivet in the bottom of the pressure cooker, along with one cup of water. Then use a sling to lower your springform onto the trivet. Lock the lid in place, set the pressure cooker to high, and cook for 30 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then finish with a quick pressure release.
Cool, Chill Overnight, and Top Before Serving
To help the cheesecake set, remove it from the Instant Pot and cool for an hour at room temperature. Then tick it in the fridge t chill for at least 2 more hours, until firm. For best results, chill the cake overnight.
When you’re ready to serve, garnish your New York cheesecake! We like to add caramel ice cream, toffee bits, chopped pecans, and grated chocolate.
Important Tips for Making a New York Cheesecake
All of the best tips to make the perfect Instant Pot cheesecake are in this post. It includes how to make sure your crust holds its shape. How to prevent cracks and know when your cake is done.
Here are a few of the most important things to keep in mind:
- Make sure your cheesecake ingredients are room temperature to avoid lumps in the finished cake.
- Avoid overmixing the batter, which can cause the cake to become dense and tough, rather than light and fluffy.
- The cake needs to set for at least 2 hours in the fridge before serving to make sure it holds its shape.
You can use any brand of pressure cooker to make this cheesecake, including an Instant Pot, a Ninja Foodi, or Power Pressure Cooker.
You’ll also need a trivet and a sling to keep the pan above the water and to help you lift it in and out. You can make a sling out of foil or buy a reusable sling. (They even sell some trivet/sling combos, which we love. Just know that if you use the thicker silicone trivets, you may need to add an extra minute or two to the cook time.)
Frequently Asked Questions about New York Cheesecakes
New York cheesecake is denser and thicker than a traditional cheesecake. This is thanks to a higher proportion of cream cheese vs. other kinds of dairy like cream and sour cream.
Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other Instant Pot cheesecake recipes for inspiration.
Yes, in fact, this cheesecake will be even better if you store it in the fridge overnight. You can store the cheesecake tightly wrapped in plastic wrap for up to three days. Decorate it just before serving.
If your cheesecake doesn’t look set in the center after pressure cooking for 30 minutes, replace the lid and cook for another 3-5 minutes, until the center is set.
You can decorate this cake in so many different ways! We like to add more caramel to the top to compliment the toffee flavor in the crust. Try adding chopped caramel or toffee candies, a swirl of caramel sauce, or even caramel ice cream.
More Instant Pot Cheesecake Recipes
Not quite right? Try some of our other popular pressure cooker cheesecake recipes:
- Samoa Coconut Caramel Cheesecake tastes like your favorite caramel-topped Girl Scout Cookie!
- Black Forest Cheesecake is dense, fruity, and super chocolaty.
- Nutella Rolo Cheesecake is delicious for caramel lovers and hazelnut lovers!
Do you LOVE this recipe?
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- 1/2 cup crushed shortbread toffee cookies, about 6 cookies
- 1/3 cup pecans, chopped
- 2 tablespoons butter melted
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
- 3 eggs, room temperature
- Topping suggestions: caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate
- Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
- In a bowl combine the cookie crumbs, chopped pecans, and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
- In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; don't over mix.
- Pour the cheesecake batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and 30 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.
- If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.
* Using a 18 to 20 inch piece of aluminum foil, folded three times length wise to make a sling to lower and raise your pan.
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