Name: Instant Pot® New York Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 130 min
Ingredients: 1 teaspoon unsalted butter, or as needed; 7.5 graham crackers, crushed; 3 tablespoons unsalted butter, melted; 1 tablespoon white sugar; 2 (8 ounce) packages cream cheese, at room temperature; 0.75 cup white sugar; 6 tablespoons milk; 2 large eggs; 0.5 cup sour cream; 2 tablespoons all-purpose flour; 1.5 teaspoons vanilla extract; 1 cup heavy whipping cream; 2 tablespoons white sugar; 1 teaspoon vanilla extract

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

1 hrs 5 mins

Total Time:

2 hrs 10 mins

Servings:

6

Yield:

1 7-inch cheesecake

Jump to Nutrition Facts

Ingredients

Crust:

1 teaspoon unsalted butter, or as needed
7 ½ graham crackers, crushed
3 tablespoons unsalted butter, melted
1 tablespoon white sugar

Filling:

2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
6 tablespoons milk
2 large eggs
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons vanilla extract

Topping:

1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions

Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.

Nutrition Facts (per serving)

699	Calories
54g	Fat
45g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 699
% Daily Value *
Total Fat 54g	69%
Saturated Fat 33g	165%
Cholesterol 225mg	75%
Sodium 330mg	14%
Total Carbohydrate 45g	16%
Dietary Fiber 0g	1%
Total Sugars 35g
Protein 11g
Vitamin C 0mg	2%
Calcium 139mg	11%
Iron 2mg	9%
Potassium 211mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.