Name: Vanilla Bean Instant Pot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 cup graham cracker crumbs (for the crust); 1 1/2 tablespoons butter (melted); 1 1/2 tablespoons sugar (to sweeten the crust); 16 oz cream cheese (the base for your cheesecake); 1/2 cup sugar (for the cheesecake filling); 2 large eggs (to bind the filling); 1 tablespoon vanilla bean paste (for a rich vanilla flavor); 1/4 cup sour cream (adds creaminess and tang); 1 tablespoon lemon juice (brightens the flavor)

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If you’re a fan of cheesecake but dread the long baking process and the potential for cracks on the surface, then you’re in for a treat with this Vanilla Bean Instant Pot Cheesecake. This luscious dessert is creamy, rich, and incredibly flavorful, yet it comes together in a fraction of the time it would take to bake in a traditional oven. The Instant Pot not only cooks the cheesecake perfectly, but it also helps retain moisture, resulting in a velvety texture that melts in your mouth. Trust me, once you make this cheesecake, it will become a staple in your dessert repertoire.

Top Reasons to Make Vanilla Bean Instant Pot Cheesecake

1. Quick and Easy: The Instant Pot cuts down on the cooking time significantly, making it a hassle-free option for dessert.
2. Impressive Texture: The pressure cooking method creates a creamy, smooth cheesecake that rivals any baked version.
3. Flavorful Vanilla Bean: Real vanilla bean adds a depth of flavor that elevates this cheesecake above the rest.
4. No Cracks!: Say goodbye to the fear of cracks ruining your cheesecake. The Instant Pot ensures even cooking without the need for a water bath.
5. Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday night, this cheesecake is sure to impress.

Your Shopping Guide

To make the Vanilla Bean Instant Pot Cheesecake, you’ll need the following ingredients:

1 cup graham cracker crumbs – for the crust
1 1/2 tablespoons butter, melted – to hold the crust together
1 1/2 tablespoons sugar – to sweeten the crust
16 oz cream cheese – the base for your cheesecake
1/2 cup sugar – for the cheesecake filling
2 large eggs – to bind the filling
1 tablespoon vanilla bean paste – for a rich vanilla flavor
1/4 cup sour cream – adds creaminess and tang
1 tablespoon lemon juice – brightens the flavor

Tools of the Trade

Instant Pot – for pressure cooking your cheesecake.
Springform Pan – allows easy removal of the cheesecake once it’s set.
Mixing Bowls – for combining your ingredients.
Spatula – to scrape down the sides of your mixing bowl.
Measuring Cups and Spoons – for accurate ingredient measurements.

Make Vanilla Bean Instant Pot Cheesecake: A Simple Method

Step 1: Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well mixed and the crumbs are evenly coated. Press this mixture firmly into the bottom of a 6-inch springform pan to create an even crust. Set aside.

Step 2: Make the Filling

In another mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla bean paste, sour cream, and lemon juice until everything is smooth and incorporated.

Step 3: Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.

Step 4: Prepare the Instant Pot

Pour 1 cup of water into the inner pot of your Instant Pot. Place a trivet inside the pot and carefully place the springform pan on top of the trivet. This setup will help steam the cheesecake as it cooks.

Step 5: Cook the Cheesecake

Seal the Instant Pot lid and set the vent to the sealing position. Use the manual or pressure cook function and set the timer for 30 minutes on high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure.

Step 6: Chill the Cheesecake

Once the pressure has been released, carefully remove the springform pan from the Instant Pot. Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate it for at least 4 hours, or overnight for the best texture.

Dietary Customizations

Gluten-Free: Use gluten-free graham cracker crumbs to make the crust.
Dairy-Free: Substitute cream cheese with a dairy-free alternative and use coconut cream instead of sour cream.
Lower Sugar: Use a sugar substitute in place of granulated sugar for a reduced-sugar version.
Vegan: Use a vegan cream cheese alternative and flax eggs instead of regular eggs.

Troubleshooting Tips

If your cheesecake is too soft after chilling, it may need more time in the refrigerator to set.
For a smoother texture, ensure your cream cheese is at room temperature before mixing.
If you notice any cracks, don’t worry! A dollop of whipped cream or fresh fruit can easily cover them up.
Make sure not to overmix the filling once the eggs are added, as this can incorporate too much air and lead to cracks.

Make-Ahead & Storage

The Vanilla Bean Instant Pot Cheesecake can be made ahead of time, making it a perfect dessert for gatherings. Here are some tips for storage:

Refrigeration: Store the cheesecake in the refrigerator for up to 5 days.
Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Thawing: To serve, thaw the cheesecake in the refrigerator overnight before slicing.

Your Top Questions

Can I double the recipe for a larger cheesecake?

Yes, but you’ll need to adjust the cooking time. A larger cheesecake may require additional time in the Instant Pot. Start with an extra 10 minutes and check for doneness.

What can I use instead of vanilla bean paste?

You can substitute with pure vanilla extract, but the flavor won’t be as intense. Aim for about 1-2 teaspoons of extract for this recipe.

Why did my cheesecake crack?

Cracks can form due to overmixing or if the cheesecake is overcooked. Be sure to mix just until combined and monitor cooking times closely.

Can I add toppings to my cheesecake?

Absolutely! Fresh berries, chocolate ganache, or a drizzle of caramel sauce make excellent toppings for your cheesecake.

Because You Liked This

Time to Try It

Now that you have all the details, it’s time to roll up your sleeves and make this Vanilla Bean Instant Pot Cheesecake. With its creamy texture and rich flavor, it’s sure to be a hit at your next gathering or as a special treat for yourself. The best part? You can whip it up in no time without the stress of traditional baking methods. So go ahead, gather your ingredients, and treat yourself to a slice of this delicious cheesecake. You deserve it!