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Homemade Vanilla Bean Instant Pot Cheesecake photo

Vanilla Bean Instant Pot Cheesecake

This Vanilla Bean Instant Pot Cheesecake is a creamy, rich delight that comes together quickly without the fear of cracks!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs for the crust
  • 1 1/2 tablespoons butter melted
  • 1 1/2 tablespoons sugar to sweeten the crust
For the Filling:
  • 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

Equipment

  • Instant Pot
  • Springform Pan
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • Ensure your cream cheese is at room temperature for easier mixing.
  • Use gluten-free graham cracker crumbs for a gluten-free version.
  • Chill the cheesecake overnight for the best texture.