Vanilla Bean Instant Pot Cheesecake
This Vanilla Bean Instant Pot Cheesecake is the creamiest cheesecake ever! The IP envelops the cheesecake in steam for a luscious result!
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!
Why You Must Make
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.
- A cheesecake cooked in a pressure cooker results in the silkiest cheesecake my family and I have ever tasted!
- It’s only 6 inches in diameter, which is the perfect size to alleviate your cravings without feeling like you’ve overindulged. Your coronary arteries may be breathing a sigh of relief.
- If your oven is busy or you don’t want to heat up your kitchen, using an instant pot is a great solution.
- 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!!!
Ingredient Notes:
- Graham Cracker Crumbs – either boxed crumbs or make your own with whole graham crackers ground in a food processor.
- Butter – melted, salted is fine.
- Sugar – regular granulated sugar.
- Cream Cheese – at room temperature for easier incorporation.
- Vanilla Bean Paste (or vanilla extract) – vanilla bean paste adds little specks of vanilla seeds, but it’s more expensive. An equal amount of real vanilla extract is a viable substitute.
- Eggs – at room temperature for easier incorporation. If you don’t get them out an hour or two before you want to start making the cheesecake, you can set them in a bowl of hot (not boiling) water to help them warm up quickly.
- Heavy Cream – Adds to the richness and moistness of the cheesecake.
Frequently Asked Questions
Besides shortening the cooking time, an Instant Pot also steams the cheesecake resulting in a super moist, creamy dessert. The texture of this pressure cooker 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!!!
An instant pot surrounds the cheesecake with moisture or steam as it cooks. In the small confined space of a pressure cooker, none of the steam can escape so the cheesecake stays super moist.
Springform pans are known to leak on occasion, so wrapping the bottom in a layer of aluminum foil provides another safeguard to prevent water from leaking into the crust.
It depends on the size of your Instant Pot. I used a 6-inch springform pan as it fit into my pressure cooker. That’s what this recipe is based upon. If you use a bigger or smaller springform pan, the cooking time will need to be adjusted.
Use a hot knife. Run your knife under hot water for a minute, dry it, then slice. Wipe it clean and reheat and dry as necessary.
Only the very center should jiggle when you nudge the pan. If a larger area of the cheesecake moves, then it needs to be cooked longer, up to 3 more minutes.
You can also check the internal temperature with an Instant Read thermometer. If the reading is 140-150 degrees, the cheesecake is done.
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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 it aside.
- If you don't own a 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 the 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 the 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 it 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.
Notes
Timing will vary if you use a different size pan.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 274mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 6g
32 Comments on “Vanilla Bean Instant Pot Cheesecake”
This is my first time ever making a cheese cake in the IP. I have an 8 quart IP and a 7 inch spring form pan. It is only my second tine using Pot in Pot method ever. The first time was a frittata and the egg mixture leaked out the bottom despite using foil to line the bottom. I was worried the same thing would happen with the batter but it didnt. I also covered the cheesecake in foil as an extra measure. I also had 16 ounces of cream cheese so I added another quarter of everything else to make sure the batter was the right consistency. I cooked it on manual for 25 minutes, checked it and then added another 10 minutes. I suspect by adding another quarter of everything increased the volume thus the extra cooking time. It just came out and is cooling on my counter! Hopefully it tastes as good as it looks!.
Fingers crossed you love it, Lana! Let me know if you get a chance.
Hi There
You let the pressure release naturally til the valve drops. Approx how long does that take if you don’t mind me asking. Also, do you keep the ‘Keep Warm’ ON or OFF.
Thanks for recipe, can’t wait to try it.
Great questions, Barb. It takes about 10 minutes for the pressure to release. I turn it off at that time. P.S. FYI, the cheesecake should have an internal temperature of 140-150 degrees when done. If it’s not, cook for an additional 10 minutes.
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!
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!
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!!