Pressure Cooker (Instant Pot) New York Cheesecake with a Toffee Pecan Shortbread Cookie Crust

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This thick and tangy Instant Pot New York Cheesecake has a crumbly toffee pecan shortbread cookie crust and a sweet and sticky caramel topping. It’s one of the best pressure cooker cheesecake recipes you’ll try!

❤️ Why You’ll Love This Recipe: This is the best New York-style cheesecake. It’s dense and moist, with a lovely textural combination from the crunchy, nutty crust. Plus, it’s made in an Instant Pot so it’s mostly hands-off!

We love making cheesecake in the Instant Pot. In fact, we’ve written an entire how-to guide to making perfect Instant Pot cheesecakes. They come out nicely set without any cracks every time. And this is one of our all-time favorites to make in the pressure cooker!

(To say we’re cheesecake fans is an understatement.)

Try our other super popular instant pot cheesecake recipesespecially this beautiful Chocolate & Raspberry Cheesecake and this creamy Reese’s Lovers Peanut Butter Cheesecake.

This New York cheesecake recipe was inspired by a long-time reader, Jerry. We’ve been making it for years, and now I’ve updated the post with new photos, tips, and tricks to perfect the recipe.

Overhead shot of ingredients for Instant Pot New York cheesecake, including cream cheese, sour cream, butter, vanilla, eggs, and crumbled shortbread cookies.

INGREDIENTS

The components to this layered cheesecake are the shortbread-pecan crust, the thick and tangy New York-style filling, and the caramel toppings.

You can customize the crust and toppings to fit your flavor preferences.

Shortbread Cookie Crust

Here’s what you need for the crust layer:

  • Shortbread toffee cookies. I love the crunch and sweetness of toffee, but regular shortbread will also work.
  • Pecans. These add a buttery, nutty flavor.
  • Butter. This should be unsalted butter melted to help hold your crust together.

That’s it! This three-ingredient crust really couldn’t be easier.

An overhead shot of New York cheesecake placed inside of an Instant Pot to cook.

New York Cheesecake Filling Ingredients

Here’s what you need for the cheesecake layer:

  • Cream cheese. Use room-temperature cream cheese for easy whipping.
  • Sugar. You can use regular granulated sugar to sweeten your Instant Pot cheesecake.
  • Heavy cream. A bit of heavy cream enriches your cake for a light and fluffy texture.
  • Sour cream. To help enhance the tangy flavor of your cheesecake.
  • vanilla. Using pure vanilla extract will give you the best flavor.
  • Flour. Regular all-purpose flour helps bind and thicken your cheesecake.
  • Eggs. These should also be at room temperature so they mix into the cheesecake filling evenly.
A New York cheesecake on a cake stand topped with Carmel, toffee, and pecans, and placed in front of an Instant Pot.

How to Make New York Cheesecake in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

If this is your first time making a pressure cooker cheesecake, start with this how-to video. It includes everything you need to know about making a perfect cheesecake every time with step-by-step instructions!

Prepare the Crust

The first step in making this cheesecake is the crust. It needs to set in the freezer before you can add the cheesecake filling so it holds its shape well. To make the crust, simply combine the cookie crumbs, pecans, and butter into a uniform mixture. Press them into a greased springform pan and stick it in the freezer.

Gentle Mix the Cheesecake Butter

While the crust sets, you can whip up the cheesecake mixture.

You’ll need a mixing bowl and a handheld electric mixer for best results. Start by blending together the cream cheese and sugar until they are light and smooth. Next, add the heavy cream, sour cream, vanilla, and flour. Finally, add the eggs one at a time, mixing just until incorporated

⚠️ Tip: It’s important to not over mix the cheesecake batter! When you overmix, the batter will become dense and tough, with cracks and a funny, unpleasant texture.

When you have a smooth, uniform batter, pour it into the frozen crust. Now you’re ready to pressure cook the cheesecake.

Pressure Cook the Cheesecake

Place a trivet in the bottom of the pressure cooker, along with one cup of water. Then use a sling to lower your springform onto the trivet. Lock the lid in place, set the pressure cooker to high, and cook for 30 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then finish with a quick pressure release.

Cool, Chill Overnight, and Top Before Serving

To help the cheesecake set, remove it from the Instant Pot and cool for an hour at room temperature. Then tick it in the fridge t chill for at least 2 more hours, until firm. For best results, chill the cake overnight.

When you’re ready to serve, garnish your New York cheesecake! We like to add caramel ice cream, toffee bits, chopped pecans, and grated chocolate.

Overhead shot of an Instant Pot New York cheesecake topped with caramel, toffee, and pecans.

Important Tips for Making a New York Cheesecake

All of the best tips to make the perfect Instant Pot cheesecake are in this post. It includes how to make sure your crust holds its shape. How to prevent cracks and know when your cake is done.

Here are a few of the most important things to keep in mind:

  • Make sure your cheesecake ingredients are room temperature to avoid lumps in the finished cake.
  • Avoid overmixing the batter, which can cause the cake to become dense and tough, rather than light and fluffiy.
  • The cake needs to set for at least 2 hours in the fridge before serving to make sure it holds its shape.
New York cheesecake on a cake stand topped with Carmel and pecans, with a slice in the background.

Products

You can use any brand of pressure cooker to make this cheesecake, including an Instant Pot, a Ninja Foodi, or Power Pressure Cooker.

7-inch springform pan or push pan. We generally use springform pans because we prefer the unlocking mechanism. However, other people prefer push pans. Use what works best for you!

You’ll also need a trivet and a sling to keep the pan above the water and to help you lift it in and out. You can make a sling out of foil or buy a reusable sling. (They even sell some trivet/sling combos, which we love. Just know that if you use the thicker silicone trivets, you may need to add an extra minute or two to the cook time.)

A side view of an Instant Pot New York cheesecake on a cake stand and topped with caramel, toffee, and pecans.

Frequently Asked Questions about New York Cheesecakes

What’s the difference between New York and traditional cheesecake?

New York cheesecake is denser and thicker than a traditional cheesecake. This is thanks to a higher proportion of cream cheese vs. other kinds of dairy like cream and sour cream.

Can I use a different crust?

Yes, you can use any no-bake crust you like to make this cheesecake. Feel free to browse our other Instant Pot cheesecake recipes for inspiration.

Can I make the cheesecake ahead of time?

Yes, in fact, this cheesecake will be even better if you store it in the fridge overnight. You can store the cheesecake tightly wrapped in plastic wrap for up to three days. Decorate it just before serving.

What do I do if my cheesecake isn’t set?

If your cheesecake doesn’t look set in the center after pressure cooking for 30 minutes, replace the lid and cook for another 3-5 minutes, until the center is set.

How should I decorate New York style cheesecake?

You can decorate this cake in so many different ways! We like to add more caramel to the top to compliment the toffee flavor in the crust. Try adding chopped caramel or toffee candies, a swirl of caramel sauce, or even caramel ice cream.

More Instant Pot Cheesecake Recipes

Not quite right? Try some of our other popular pressure cooker cheesecake recipes:


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Ingredients

  • 1/2 cup crushed shortbread toffee cookies, about 6 cookies

  • 1/3 cup pecans, chopped

  • 2 tablespoons melted butter

  • 2 8-ounce packages cream cheese, room temperature

  • 3/4 cup sugar

  • 1/3 cup heavy cream

  • 1/3 cup sour cream

  • 2 teaspoons vanilla extract

  • 2 tablespoons all purpose flour

  • 3 eggs, room temperature

  • Topping suggestions: caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate

Instructions

  1. Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.
  2. In a bowl combine the cookie crumbs, chopped pecans, and butter. Spread evenly at the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.
  3. In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Blend in heavy cream, sour cream, vanilla, and flour. Mix in the eggs one at a time just until incorporated; don’t over mix.
  4. Pour the cheesecake batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.
  5. Pour 1 cup of water into the pressure cooking pot, and place a trivet at the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
  6. Lock the lid in place. Select High Pressure and 30 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
  7. Let cool 1 to 2 hours before placing in the refrigerator for an additional 2 to 4 hours, or overnight.
  8. If desired, serve topped with caramel ice cream topping, toffee bits, chopped pecans, and grated chocolate.

Notes

* Using a 18 to 20 inch piece of aluminum foil, folded three times length wise to make a sling to lower and raise your pan.

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published on April 9, 2022

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