New York Style Cheesecake

YIELD: 6 SERVINGS | PREP: 15 min | COOK: 50 min | TOTAL TIME: 1 Hr 5 min



  • 1 c graham cracker crumbs (4 whole graham crackers, crushed)
  • 2 tbs melted butter


  • 2 (8 oz) regular cream cheese, softened (best at room temperature)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ c sugar
  • ¼ c sour cream

Toppings (optional)

  • cherry pie filling
  • fresh cut strawberries


  1. Mix graham cracker crumbs with melted butter. Tip: If you’re using whole graham crackers, use a plastic storage bag and a spoon to mash into crumbs before mixing in with butter.
  2. Pour the cracker mixture into a 7-inch springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon. Bake for 15 minutes, then cool. 
  3. Beat cream cheese, vanilla extract, and eggs into a medium sized bowl until smooth. Stir in sugar and sour cream.
  4. Pour batter on top of graham crust.
  5. Cover the cheesecake with foil and create a foil sling underneath the cheesecake for easy removal after cooking.
  6. Add about 1 cup of water to the Cosori Pressure Cooker with the steamer rack and lower your cheesecake onto the rack using the foil sling. Secure the lid.
  7. Select Bake, then press Cook Time and use +/- to set the time for 35 minutes. Press Start. Once it has finished, natural release for 10 minutes.
  8. 11. Carefully remove the cheesecake from the pressure cooker and chill it in the fridge or freezer for 5 to 6 hours.
  9. Cover with cherry pie filling and fresh cut strawberries, then serve.