Name: Instant Pot Vanilla Bean Cheesecake
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 8 servings
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

Home | Recipes | Instant Pot Vanilla Bean Cheesecake

Instant Pot Vanilla Bean Cheesecake

Recipe by Michael Kimball, Savory Spice Test Kitchen

Baking

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

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Serves 8 servings

Prep Time 20 minutes

Cooking Time 45 minutes

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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, OR

1 vanilla bean of choice*: Madagascar Vanilla Bean Mexican Vanilla Bean Ugandan Vanilla Bean

1/4 tsp. Mayan Sea Salt

1 cup water

Madagascar Vanilla Beans

Mexican Vanilla Beans

Ugandan Vanilla Beans

Directions

Step 1 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.

Step 2 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.

Step 3 Remove crust from freezer and pour in filling. Cover loosely with foil.

Step 4 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.

Step 5 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.

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.