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Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER
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Test Kitchen Approved

Instant Pot Vanilla Bean Cheesecake

Instant Pot Vanilla Bean Cheesecake

Instant Pot Vanilla Bean Cheesecake

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

20 Minutes

Cooking Time

45 Minutes

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

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.

**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 cup granulated sugar

2 egg yolks

1/2 cup sour cream

1/3 cup heavy cream

1 Tbsp. cornstarch


1 vanilla bean of choice*:





1 cup water

Savory Spice ingredients in this recipe

  • Black Onyx Cocoa Powder

    Using Black Onyx Cocoa Powder instead of standard cocoa will help your favorite baked goods and desserts appear darker and taste even richer, witho...

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  • Madagascar Vanilla Bean Paste

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

    View full details
  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

    View full details
  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

    View full details
  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These whole vanilla beans are plump, pliable, succulent, and flavorful. The purchase of these beans su...

    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. Straight from the sea to your tab...

    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, vanilla of choice, 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.