New York-Style Instant Pot Cheesecake Recipe

Learn how to make New York-Style Cheesecake — in the instant pot! This cheesecake recipe is so much simpler than the oven version!

Recipe by: littlespicejar.com

Total time: 1 HOUR 35 MINS

INGREDIENTS:

GRAHAM CRACKER CRUST:
3 tablespoons sugar
5 tablespoons butter
9 large graham crackers, pulsed into crumbs
2 tablespoons ground pecans
1/4 teaspoon cinnamon

CHEESECAKE FILLING:
12 ounces cream cheese (or 1 1/2 packages)
1/4 teaspoon kosher salt
2 teaspoons lemon zest
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup + 2 tablespoons granulated sugar
2 large eggs + 1 egg yolk
1/2 cup sour cream

DIRECTIONS:

1. Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you’re freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.
2. CRUST: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding. READ MORE

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