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This Instant Pot Cheesecake is an easy recipe with a graham cracker crust. #TexasHomesteader

Pressure Cooker New York Style Cheesecake

Homemade cheesecake doesn't have to be intimidating. An electric pressure cooker makes this homemade cheesecake a snap. And there are so many flavor options too. Don't pass this one up! #TexasHomesteader

Course Dessert
Keyword cheesecake, cream cheese, dessert, graham cracker crust, instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 38 minutes
Chill Time 4 to 24 hrs 4 hours
Servings 8 people
Author Texas Homesteader

Ingredients

Ingredients:

Thicker Graham-Cracker Crust (cut ingredients in half for more delicate crust)

  • 1½ cups graham cracker crumbs, or 8 whole graham crackers, crushed
  • 4 Tablespoons butter, melted
  • 1 Tablespoon sugar

Cheesecake

  • 2 8-oz packages Regular Cream Cheese, softened (room temp for 1 hr to soften)
  • ¼ Cup Plain Unflavored Greek Yogurt (can substitute with sour cream)
  • 1 Cup Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract

Optional Toppings

  • Cherry Pie Filling, chocolate drizzle, caramel drizzle, chopped nuts

Instructions

Instructions

  1. Make Graham Cracker Crust: Butter the pan.

    Mix 1½ cups graham cracker crumbs, 1 Tablespoon sugar and 4 Tablespoons melted butter.

    Then spread crust evenly across the bottom and halfway up the sides of a springform pan, pressing firmly.

  2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour.

  3. With a paddle attachment, blend the 2 8-oz packages of 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. (do not over mix, but make sure the cream cheese has no lumps before moving to the next step)

  4. Add ¼ cup Greek yogurt. Continue beating on low speed until blended, about 30 seconds. Do not over mix.

  5. Slowly add 1 cup sugar and beat on low speed until the sugar is completely blended, about 3 minutes. Do not over mix

  6. On low speed stir in 1 teaspoon vanilla, then add 2 eggs one at a time, continuing on low speed just until blended.

  7. Pour filling on top of the crust in the springform pan, then tap the pan gently 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.

  8. Pressure cook the cheesecake: Put 1½ cups of water in the electric pressure cooker's inner liner pot.

    Place filled & covered springform pan onto a handled cooking rack. Lower the cheesecake into the pot.

    Lock the pressure cooker, put vent on 'SEALING' and cook on high pressure for 38 - 40 minutes in the Instant Pot. I typically cook for the longer time of 40 minutes.

    Then allow the pressure come down naturally until no pressure remains.

  9. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker & remove cover.

  10. Cool the cheesecake in the uncovered pan at room temperature for an hour. Then refrigerate for at least 4 hours, preferably overnight.

  11. If desired, top with pie filling, drizzle with chocolate, sprinkle with nuts, etc.

Recipe Notes

Notes:

1) Make sure all your ingredients (except the melted butter) are at room temperature.

2) To keep your cheesecake from being too air-filled & fluffy, beat on low speed. It's important not to over mix.

3) When cooking time is up, only the very center should jiggle slightly like jello. If it looks like it needs more time, return covered cheesecake to the pressure cooker and cook at high pressure 5 minutes more.

(Note: Although I've never cooked this cheesecake using a stovetop pressure cooker, I've read it takes 30-35 minutes using stove top pressure cooker).