by Texas Homesteader ~
I love cheesecake, y’all. I mean really, really love cheesecake. But I’ve always been intimidated to try to make it myself. I mean – water bath in the oven? The top cracking if you didn’t cook it just right? The 2-part pan leaking in the water? It just sounded so… finicky.
So instead I always enjoyed my cheesecake at a restaurant table, #thankyouverymuch.
Then I read someone saying that the reason you bake it in a water bath in the oven is because it must have that moisture. Without that moisture you’re doomed to have a dry, cracked cheesecake. This person said that’s why a pressure cooker is the perfect way to make cheesecake. There’s naturally lots of moisture.
Wow, now that makes sense.
I tried a few cheesecake recipes but wasn’t wowed with them. This one’s not sweet enough, that one didn’t have enough vanilla flavor, the other one didn’t have a thick enough crust. So I came up with a blend of ingredients that, to me, makes the perfect cheesecake.
I had recently obtained my *6-Quart Instant Pot. So to make my cheesecake I purchased a *7-Inch Springform pan and a *trivet with silicone handles. (My Instant Pot came with a long-handled trivet but it was too small to work with my 7″ springform pan.)
Now that I have everything I need, let’s see how easy it is to make my very own homemade cheesecake.
Abbreviated instructions for those who want to see how hard/easy it is before even attempting:
Make graham cracker crust (EASY!)
Mix 2 pkgs room-temperature cream cheese until smooth.
Add yogurt – mix. Add sugar – mix. Add eggs – mix. Add vanilla – mix.
Pour into crust & cook in Instant Pot for 35 minutes & let pressure release naturally for 10 minutes
Remove from the pan, chill, top with your favorite topping and BAM!
See what I mean? Easy! So here’s how I made my cheesecake.
Making The Graham Cracker Crust
First I made my graham cracker crust using crushed graham crackers, a little sugar and melted butter. Then I pressed it into the bottom of my buttered springform pan and up the sides a little. I pressed it good and hard too, even using the back of my measuring cup. I don’t want it flaking away when I’m serving it.
My recipe makes a nice thick crust because that’s how RancherMan & I prefer it. If you like a more delicate crust feel free to cut the crust ingredients below in half. Cook’s choice!
Mixing The Cheesecake
Then in my *KitchenAid mixer I placed two 8-oz packages of room-temperature cream cheese and mixed it thoroughly until no lumps remained. Then I added a small amount of my Homemade Yogurt, some sugar, a couple of eggs and a little vanilla. When all ingredients were thoroughly mixed it’s time to make the cheesecake.
I poured the mixture on top of the crust in my springform pan. Then I tapped the pan on the counter a few times to release any air bubbles.
I placed the springform pan on top of my fancy-schmancy handled trivet. To keep condensation off the top of the cheesecake many people cover it with foil. But y’all know how I hate single-use waste. So I use a small metal pan lid on top of my springform pan.
Then I add a couple of cups of water to my Instant Pot and carefully lower the trivet & cheesecake in.
Cooking The Cheesecake
The Instant Pot lid was secured, the lever placed to ‘SEALING‘ and I’m ready to cook my cheesecake!
I pressed the ‘PRESSURE COOK‘ button and then hit the ‘ -/+ ‘ button until it showed 35 minutes. Then I spent a little time with RancherMan on the couch watching TV while the instant pot came up to pressure and then began the cooking countdown. Oh the drudgery of this recipe! LOL
When the IP notified me my 35 minutes were up I sat my timer to 10 minutes to allow the pressure to release naturally for that time. Then I carefully flipped the switch from ‘SEALING‘ to ‘VENTING‘ to finish releasing the remaining pressure.
Cooling Your Cheesecake
I brought my cheesecake out of the Instant Pot and removed my metal cover. Whew was the cheesecake ever puffy! Don’t worry, it will settle some as it cools.
After a few minutes I take a small plastic knife (so as not to scratch the surface of my springform pan) and go around the edge to loosen the cheesecake from the side of the pan. Then I allow the cheesecake to rest on the counter for an hour. After that time I place the lid back on my cheesecake and stick it in the refrigerator to chill overnight.
Removing The Cheesecake From The Pan
The next morning I bring my cheesecake out of the refrigerator and once again (just for good measure) run my small plastic knife around the cheesecake to make sure it’s loosened from the pan.
To soften the bottom for easier removal, I place about a cup of very hot water in a pie pan and set my chilled cheesecake’s pan in the hot water for about 2 minutes.
Then I flip the springform pan’s latch, spread open the pan and lift the removable section of the pan away from the cheesecake.
With a plate at the ready I use a flat spatula to get beneath my cheesecake and transfer it to the plate. Oh wow – it’s beautiful!
Now you can eat it just as is – New York Style cheesecake. YUM!
Or you can top it with something to add even more decadence. I’ve drizzled caramel and Homemade Chocolate Drizzle and sprinkled chopped pecans for a turtle-flavored cheesecake.
I’ve also made a honey-pecan glaze to top it. I just mixed honey, melted butter and brown sugar and tossed in chopped pecans until I had it like I wanted it. It was really good as well.
And of course who doesn’t love strawberry?? I used strawberries in syrup here, but it would be good with strawberry (or cherry) pie filling too.
Now I make homemade cheesecake at the drop of a hat. I’ve made cheesecake for a from-the-heart homemade gift and as a delightful dessert at dinner parties. Why not? It’s easy!
Let me tell ya, this Instant Pot cheesecake is not a finicky recipe. Do it, do it, DO IT!!
Pressure Cooker New York Style Cheesecake
An electric pressure cooker makes this homemade cheesecake a snap. #TexasHomesteader
- 1.5 cups graham cracker crumbs, or 8 whole graham crackers, crushed
- 4 Tablespoons butter, melted
- 1 Tablespoon sugar
- 2 cups (or (2) 8-oz packages) regular cream cheese, softened (room temp for 1 hr to soften)
- 1/4 cup plain unflavored yogurt (can substitute with sour cream)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Cherry Pie Filling, chocolate drizzle, caramel drizzle, chopped nuts
Prep the pan: Butter the pan. Mix 1.5 cups graham cracker crumbs, 1 Tablespoon sugar and 4 Tablespoons melted butter. Then spread evenly across the bottom of the pan and pack down tightly, pushing the graham crackers up the sides a little.
Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour.
Beat the 2 cups cream cheese in an electric mixer on low to medium speed until smooth, about 1 minute. Stop the mixer, stir, then continue beating on low to medium speed for 1 minute. (try not to over mix, but make sure the cream cheese has no lumps before moving to the next step)
Add the 1/4 cup yogurt. Continue beating on low speed until blended, about 30 seconds. Try not to over mix.
Slowly add 1 cup sugar and beat on low speed until the sugar is completely blended, about 3 minutes. Try not to over mix
On low speed stir in 1 teaspoon vanilla, then add the eggs one at a time, continuing on low speed just until blended.
Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover top of cheesecake with aluminum foil and crimp to seal to eliminate condensation drips.
Pressure cook the cheesecake: Put 2 cups of water in the pressure cooker pot. Place filled cheesecake pan onto a handled cooking rack. Lower the cheesecake rack into the pot. Lock the pressure cooker, put vent on 'SEALING' and pressure cook 35 minutes in IP (30 minutes in stove top pressure cooker). Then let the pressure come down naturally for about 10 more minutes. After that time, quick release to release remaining pressure.
Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker.
Immediately run a plastic knife around the rim of the cheesecake pan to loosen the cheesecake from the sides.
Cool the cheesecake in the pan at room temperature for an hour. Then refrigerate for at least 4 hours, preferably overnight.
If desired, top with pie filling, drizzle with chocolate, sprinkle with nuts, etc.
Notes: To keep your cheesecake from being too air-filled & fluffy, beat on low speed and try not to over mix.
Other Instant Pot Recipes:
- Instant Pot Bone Broth Is Push-Button Easy!
- IP Pot Roast And Gravy – Comfort Food FAST
- Homemade Yogurt: Instant Pot Method
- Cheesecake Can Be Made In An Instant Pot
- Homemade Tamales – Faster In An Instant Pot
Other Easy Desserts
- Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
- No-Cook Chocolate Frosting
- Stir-n-Pour Drizzle Chocolate
- Quick Homemade Whipped Cream
- Apple Crumble QUICK With Pie Filling
- Pumpkin Bread (with Cake-Mix Shortcut)
- Healthier Banana Bread Recipe
- Rich, Chocolaty Homemade Brownies
- Chocolate Pudding In A FLASH
- Banana Pudding – A Hug From The South
- Cherry-Pie Tortilla Rolls
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Easy Homemade Shortcake
- Strawberry Shortcake Dessert
- Fresh Pear Cake
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Rich & Creamy Hot Cocoa
- …And MANY MORE!