Vanilla Bean Instant Pot Cheesecake
This Vanilla Bean Instant Pot Cheesecake is the creamiest cheesecake ever! The IP envelopes the cheesecake in steam for the most luscious results!
I was shocked by my first taste of this instant pot dessert. Cooked under pressure, in a humid environment, I was certain the crust would be wet and unappealing. But much to my delight, the crust was perfect and the cheesecake was ultra-smooth and creamy!
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Vanilla Bean Instant Pot Cheesecake
Who knew that a cheesecake cooked in a pressure cooker could result in the silkiest cheesecake my family and I have ever tasted?! Too bad it was only 6 inches in diameter, though maybe our coronary arteries are breathing a sigh of relief.
Being without a kitchen (and dishwasher!) has pushed me to think outside the box. AND to take my Instant Pot out of its box. I dusted off my smallest springform pan and got to work on this vanilla bean instant pot cheesecake.
Pressure Cooker Vanilla Cheesecake
Besides shortening the cooking time, a pressure cooker also steams the cheesecake resulting in a super moist, creamy dessert. The texture of this instant pot cheesecake was noticeably denser and silkier than any cheesecake of late that’s come from my kitchen. And I’ve made a LOT of delicious cheesecakes!!!
More Pressure Cooker Desserts You’ll Love:
- Pressure Cooker Chocolate Pots de Creme from Pressure Cooking Today
- Instant Pot Lime Cheesecake from Boulder Locavore
- 20 Instant Pot Cake Recipes from Living Locurto
- Instant Pot Dessert Recipes from Princess Pinky Girl
Plus More Delicious Cheesecake Recipes:
- Twix Cheesecake
- Ganache Topped Cheesecake
- Hot Fudge Brownie Cheesecake
- Boston Cream Pie Cheesecake
- Also, this Easy Chocolate Pudding Cake is perfect for dessert when time is tight!
- More Best Dessert Recipes
You Might Like:
- Instant Pot Long Handled Silicone Trivet — this is the perfect tool to help you lift the cheesecake out of the IP! Or create homemade sling out of foil.
- 6-inch Springform Pan
- Instant Pot
- Vanilla Bean Paste — use instead of vanilla extract (substitute in equal amounts) to get the iconic specks of vanilla in your desserts
Vanilla Bean Instant Pot Cheesecake
A small creamy cheesecake that may be the best you've ever tasted!
Ingredients
Crust:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons butter, melted (1 tablespoon plus 1 1/2 teaspoons)
- 1 1/2 tablespoons sugar
Cheesecake:
- 12 ounces cream cheese, at room temperature
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 2 eggs, at room temperature
- 2 tablespoons cream
Instructions
Spray a 6-inch springform pan with non-stick cooking spray. Wrap the pan in a layer of aluminum foil and set aside.
If you don't own silicone IP sling (see link above), make a homemade version with foil (link to complete instructions above).
Combine the graham cracker crumbs, butter and sugar in a small bowl. Press onto the bottom of the prepared pan and about an inch up the sides.
Beat the cream cheese with your mixer fit with a paddle attachment until smooth, then add sugar and vanilla bean paste and mix until combined.
Beat in eggs, one at a time just until incorporated, then mix in cream.
Scrape out the cheesecake filling into the springform pan and smooth the top with an offset spatula.
Add one cup of water to your Instant Pot, then place trivet in the bottom. Place your sling over the trivet, then set the cheesecake on top of the sling.
Seal your pressure cooker and set on high pressure for 25 minutes. When the timer goes off, allow the pressure to reduce naturally.
Carefully remove cheesecake from the instant pot to a cooling rack. Use a paper towel to dab any moisture that has accumulated on the surface. When cooled to room temperature, place in the refrigerator and chill overnight for the best results.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 274mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 6g
Such a cook IP recipe! Have never thought of using IP to make cheesecake…now I am really intrigued to give it a go too.
Your cheesecake looks very yummy!
I’m thinking it’s time to make another one:@)
This just sings summer to me and I am loving these instant pot recipes I need to save them for when I finally get one. This is so pretty liz!
My goodness…cheesecake from an instant pot. What won’t this machine do?
I am in the market for an Instant Pot so I’m saving this one as my first dessert recipe!
No way this is made in the Instant Pot! I am definitely getting more convinced by the day to buy one!!
So if anything convinces me to get an instapot, it would be this recipe! This sounds delish! And perfect for those undergoing kitchen renovation.
So pretty, Liz! This looks lusciously creamy!
Brilliant. Looks delicious! Need a 6 inch springform!
Looks like cheesecake perfection! Pressure cooker cheesecake is the best 🙂
Wow, this cheesecake looks perfect. And what a great size too!
Lovely recipe definitely gonna try this
Looks really delicious. I gotta by IP asap, I don’t know why I take so long in consideration of buying an IP. By looking at this cheesecake, I feel like I want to make some coffee sauce for it, it would be great xD
It’s amazing that this is made using an instand pot! How cool! Looks delicious!
I’m intrigued by this IP recipe because cheesecake is amazing but having a quickly made individual sized one is even better!
To not have a kitchen you’re turning out some amazing desserts and this one is no exception.
How would I use my Springfirm pan with this recipe? Looks delicious..
Hi, Terry,
Since this is an Instant Pot recipe, I had to use a small springform pan. I happened to have a 6-inch springform that fit well into the IP. Are you looking for a cheesecake recipe for a regular sized springform? If so, I really like this recipe: https://www.thatskinnychickcanbake.com/perfect-vanilla-cheesecake/ It may not be as creamy as an IP recipe, but it’s very tasty! Let me know if I didn’t answer your question!
This looks amazing. Can I use my 7″ springpan in my 8 qt Instant Pot? I didn’t know if the thinner cake would cook in the same amount of time and get the same results.
Hi, Karen,
Since I haven’t tried this recipe in a 7″, I’m not sure how you’d adjust the time. But my friend, Barbara, who’s written an IP cookbook has a vanilla cheesecake IP recipe for a 7″ pan that you might want to make instead: https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ Hope that works for you!!
What do you mean by cream? Heavy cream? I want to make this soon.
Hi, Trish,
Yes, when I refer to cream, it’s heavy cream or whipping cream. Hope you enjoy!
I have a 6qt IP.. what size springform pan would I need for this? Is this recipe “for” a 6qt perhaps? Thanks!
♡
Hi, Danielle,
My IP is an 8 quart. I’d measure your trivet and see if a 6-inch springform pan will fit. If it does, I think you’re good to go! If you have to use a smaller springform, I don’t think the batter will have enough room. Fingers crossed you’re able to make this—it’s super creamy!!
This looks delicious!! I have an 8qt instant pot too and find I always have to reduce cooking time by at least a minute on most recipes (think because it takes longer to come to pressure than a 6qt).
Any suggestions on long should I cook this if I use an 8” pan? We like cheesecakes that aren’t so tall. My first 8qt 8” instant pot cheesecake was a disaster (over cooked like mad – not your recipe)
I’m not 100% certain, but I’d reduce the time by 3-5 minutes, then check to see if the middle is too undercooked after the pressure is released. If so, just return it to the IP and cook a little longer. It’s always better to underbake, since you can fix that, than overbake. Good luck, and please let me know how it turns out!
This was my first time trying IP cheesecake. It turned out so dang good! I am addicted to both the taste and how easy it is!