Description
This Classic New York Cheesecake recipe delivers a rich, creamy dessert with a buttery graham cracker crust. Cooked effortlessly in an Instant Pot to ensure a smooth texture without cracks, this cheesecake is topped with sweet cherry pie filling, perfect for a timeless treat that serves 8.
Ingredients
Scale
Crust
- 1 cup crushed graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted unsalted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs, at room temperature
- 4 tablespoons flour
- 4 tablespoons sour cream
- 2 teaspoons vanilla extract
Topping
- 1 1/2 cups cherry pie filling
Instructions
- Prepare the Pan: Spray a 7-inch springform pan with baking spray to prevent the cheesecake from sticking after baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture firmly and evenly into the bottom and up the sides of the prepared pan, creating a compact crust layer.
- Prepare the Filling: In a separate bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, mixing gently until just incorporated. Then, blend in the flour, sour cream, and vanilla extract until the batter is smooth.
- Assemble the Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top evenly with a spatula.
- Set Up the Instant Pot: Place the metal trivet inside the Instant Pot and pour in 1 1/2 cups of water. Carefully position the cheesecake pan on the trivet, ensuring it is stable and balanced.
- Cook the Cheesecake: Seal the Instant Pot lid and set the valve to sealing. Cook on manual high pressure for 30 minutes. Once cooking completes, allow the pressure to release naturally to prevent cracks in the cheesecake.
- Cool and Chill: Carefully open the Instant Pot and remove the cheesecake pan, being cautious to avoid water dripping onto the cake. Let the cheesecake cool on a rack, then refrigerate for at least 4 hours to fully set.
- Add the Topping: Once chilled, spoon the cherry pie filling evenly over the top of the cheesecake. Slice and serve cold.
Notes
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Natural pressure release avoids cracks on the cheesecake surface.
- If you don’t have an Instant Pot, this cheesecake can also be baked in a water bath in a conventional oven at 325°F (163°C) for about 50-60 minutes.
- Be sure to refrigerate the cheesecake for at least 4 hours to set properly before adding toppings and slicing.
- Use a 7-inch springform pan for perfect thickness and cooking times.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
