GO
Instant Pot Vanilla Bean Cheesecake
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

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


YIELD
1 7-inch cheesecake

INGREDIENTS

  • For crust:

  • 8 Graham crackers, finely crushed
  • 6 Tbsp. unsalted butter, melted
  • 1 Tbsp. Black Onyx Cocoa Powder
  • 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 Tbsp. Madagascar Vanilla Bean Paste
  • 1/4 tsp. Kosher Salt
  • 1 cup water

Add all Savory items to cart

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.



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 Kosher 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. 



SERVING SUGGESTIONS

Top with Raspberry Rose Jam.

THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

3 lbs  
$6.65

Recipe Reviews