Learn how to make the best New York Cheesecake in the Instant Pot with basic ingredients. Pressure cooking helps ensure this easy gluten free dessert comes out amazingly rich and flavorful every time.
Prep Time15 minutesmins
Cook Time35 minutesmins
Pressure Time17 minutesmins
Total Time1 hourhr7 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 654kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Large mixing bowl
Small mixing bowl
Electric hand mixer or stand mixer with paddle attachment
6 quart Instant Pot
7” springform pan
Aluminum foil
Instant Pot trivet
Instant Pot silicone sling
Ingredients
Crust Ingredients
1cupgluten free graham cracker crumbs
2tablespoonsgranulated sugar
3tablespoonsbuttermelted
Cheesecake Filling Ingredients
16ouncescream cheeseroom temperature (Philadelphia cream cheese works best)
½cupgranulated sugar
2eggsroom temperature
1tablespoongluten free all purpose flour
¼cupheavy whipping creamroom temperature
2teaspoonsvanilla extractor vanilla bean paste
Other Ingredients
1cupwater
Cooking spray
Instructions
Wrap the bottom of the pan in aluminum foil. Lightly grease the inside of the pan.
In a small bowl, mix the melted butter with the gluten free graham cracker crumbs and sugar until evenly combined.
Press the mixture into the bottom of the prepared pan. Freeze for 10-15 minutes.
In a large bowl, beat the cream cheese with your electric mixer until it’s smooth.
On low speed, gently mix in the sugar and eggs. Don't overmix.
Mix in the gluten free flour, heavy whipping cream and vanilla extract just until smooth. Don't overmix.
Pour batter into the springform pan over the prepared crust. Pop air bubbles with a toothpick.
Cover the top of the pan tightly with foil. Add 1 cup of water to the bottom of the pot along with the trivet. Place the pan into a silicone sling (or foil sling) and lower it into the Instant Pot for easy removal.
Cook on High Pressure for 35 minutes. When the cooking time is up, use a 10-minute natural release, then quick pressure release all remaining pressure. Remove the cheesecake from the pot. Wipe any excess water off the foil with a paper towel, then remove the foil.
Cool the cheesecake to room temperature, then cover it and place it in the refrigerator for at least 8 hours or overnight. Once chilled, remove from the fridge and take out of the pan.
Slice and serve with your favorite cheesecake toppings.
Notes
Nutrition information does not include any toppings.