Description

This Classic New York Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant cherry topping. Made effortlessly in the Instant Pot, this cheesecake comes out perfectly smooth and decadent, with minimal fuss and maximum flavor—a showstopping treat for any occasion.

Ingredients

Units Scale

For the Crust

1 cup crushed graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted unsalted butter

For the 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

For the Topping

1 1/2 cups cherry pie filling

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Instructions

Prepare the Pan – Spray a 7-inch springform pan with baking spray to ensure the cheesecake doesn’t stick after baking.
Make the Crust – In a bowl, thoroughly combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom and up the sides of the prepared pan, forming a compact crust.
Prepare the Filling – In a separate bowl, beat together the cream cheese and 1/2 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing gently until just incorporated. Then, mix in the flour, sour cream, and vanilla extract, blending until smooth.
Assemble the Cheesecake – Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula for even baking.
Set Up the Instant Pot – Place a trivet inside the Instant Pot and add 1 1/2 cups of water to the bottom. Carefully position the cheesecake pan on top of the trivet, ensuring it is stable.
Cook the Cheesecake – Seal the Instant Pot lid and set to “sealing.” Cook on manual high pressure for 30 minutes. When finished, allow the pressure to release naturally to avoid cracks.
Cool and Chill – Carefully open the lid, avoiding any water dripping onto the cheesecake. Remove the pan and let the cheesecake cool on a rack. Once cooled, refrigerate for at least four hours before serving to allow it to set completely.
Add the Topping – Once chilled, top the cheesecake with the cherry pie filling before slicing and serving.

Notes

Ensure cream cheese is fully softened for a smooth, lump-free filling.
For easy removal, line the bottom of the pan with parchment paper.
Do not overmix the eggs into the batter to avoid excess air and cracking.
Chill for at least 4 hours, but overnight yields the best texture and flavor.
Substitute cherry topping with any fruit pie filling or fresh berries as desired.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 380
Sugar: 26g
Sodium: 280mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg