Cheesecake Four Ways
By :Janet Zimmerman
Print Recipe
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: 15
Rating: 4.73
Rate this 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
  • 1 cup Water for steaming
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
  • 1 cup Water for steaming
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: 15
Rating: 4.73
Rate this 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 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.
  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!
12 replies
  1. Tsimon
    Tsimon says:

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

  2. 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!

  3. 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

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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?

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