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Test Kitchen Approved

Instant Pot Vanilla Bean Cheesecake

Recipe By Michael Kimball, Savory Spice Test Kitchen

Recipe By Michael Kimball, Savory Spice Test Kitchen

Fabulously creamy, delicately flavored, and gorgeously freckled with vanilla bean, this surprisingly simple cheesecake checks all the boxes.

Serving Suggestions

Top with Raspberry Rose Jam.

Recipe Notes

*Steam racks typically come with your pressure cooker, but you can also ball-up 4 sheets of aluminum foil and place them in the bottom of your Instant Pot so that the cheesecake can rest on them while remaining level and above the water.

Ingredients

For crust:

8 Graham crackers, finely crushed

6 Tbsp. unsalted butter, melted


1 Tbsp. granulated sugar

For filling:

16 oz. cream cheese, softened

1 cups granulated sugar

2 egg yolks

½ cups sour cream

⅓ cups heavy cream

1 Tbsp. cornstarch



1 cups water

Savory Spice ingredients in this recipe

  • Madagascar Vanilla Bean Paste

    Our Madagascar vanilla bean paste is formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of van...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

For crust: Line the bottom of a 7-inch springform pan with parchment paper. In a small bowl, combine Graham crackers, butter, Black Onyx Cocoa Powder, and sugar. Press mixture evenly into the bottom and 1/2-inch up the sides of the springform pan. Transfer to freezer while preparing filling.

For filling: In a medium bowl, beat cream cheese and sugar until smooth and lightly whipped. In a small bowl, mix egg yolks, sour cream, heavy cream, cornstarch, Madagascar Vanilla Bean Paste, and Mayan Sea Salt until well-combined. Slowly add egg mixture to cream cheese while stirring until smooth. Remove crust from freezer and pour in filling. Cover loosely with foil. Pour water in Instant Pot and lower in steam rack*. Place cheesecake on the rack and secure Instant Pot lid. Seal pressure release valve if needed and set to pressure cook on high for 27 min. When finished, allow to naturally release for 15 min. before fully releasing pressure. Carefully remove cheesecake by lifting handles of steam rack up and out of the Instant Pot. Cool on counter for 30 min. Transfer to refrigerator to chill overnight, or at least 4 hours.