Pressure Cooker Vanilla Bean Cheesecake is deliciously creamy and dense. The recipe is inspired by the famous Lindy’s Restaurant.
This Pressure Cooker Vanilla Been Cheesecake has specks of real vanilla bean which adds a delicious flavor to this New York Style Cheesecake.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
Add graham crackers and sugar into the bowl of a food processor.
If you don’t have a food processor, take a large baggie and put the graham crackers inside, seal it and take a rolling pin and crush the crackers.
Pulse until small crumbs form. Add melted butter and combine.
Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides. Place the pan with the crust into the freezer while preparing the filling.
Put a slit down one side of the Vanilla Bean. Take the back of the knife and run it down the opening to reveal the Vanilla Bean Caviar. My preference for Vanilla Beans is the Beanilla Vanilla Beans brand.
Mix the cream cheese, sugar, peels, vanilla, vanilla bean and flour until smooth.
Add one egg at a time. Just use the pulse button for one second after each egg added. It is okay if you see some of the yellow yolk.
Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Fold the cream in just to combine.
For grating the lemon and orange, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.
I keep hearing my readers saying that they didn’t use the peels and I need to tell you, that you are not doing yourself a favor. The peels make a huge difference.
The peels take the cheesecake up to a new and better level. You won’t even taste the peels, but they will enhance the flavor of the cheesecake. Please DON’T SKIP THE PEELS!
I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. Loosely secure the foil.
If any moisture gets on the cake, just dab it off with a paper towel.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well..
A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.
Don’t feel the urge to cook longer or else the top will crack.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Mix up the topping, using sour cream and sugar.
Alternatively, you can use Homemade Greek Yogurt mixed with sugar, instead of the sour cream, if you happen to be a yogurt maker. You may need a touch more sugar though.
Wait about 10-15 minutes and then pour on the topping. Look how nice and flat this Pressure Cooker Vanilla Bean Cheesecake is….perfect outcome.
Any jar that will fit into the opening of the Push Pan will work.
A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.
It will taste much, much, much, better. Really, I am not joking. Your Pressure Cooker Vanilla Bean Cheesecake will taste good on the same day, but will taste incredible the next day.
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.
The Sour Cream Layer is typical of a true New York Cheesecake.
Please don’t skip the Sour Cream Layer, even if you plan to add a topping. The Sour Cream Layer will melt into the cheesecake and adds a whole other layer of flavor!
For a Turtle Cheesecake, top with melted caramel, nuts and my Chewy Gooey Hot Fudge Sauce.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Microplane Stainless Steel Zester
- Microplane Artisan Fine Cheese Grater
- Cuisinart Electric Hand Mixer
- 6″ Fat Daddio’s Push Pan
- Beanilla Vanilla Beans
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Here is the handy printable recipe:
New York Style Vanilla Bean CheesecakePrint Pin Rate
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
- Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Pour graham cracker mixture into bottom of greased cheesecake pan and press the mixture firmly into the bottom of the pan and nor more than one inch up along the sides.
- Place pan with crust into the freezer for 15 minutes.
- Blend together cream cheese, sugar, flour, grated peels, vanilla bean caviar and vanilla extract until smooth.
- Add eggs and yolk, one at a time, mixing just to combine.
- Fold in cream thoroughly.
- Pour filling into the pan, on top of the graham cracker crust.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
- Place cheesecake into pressure cooker using a sling.
- Lock pressure cooker cover into place. Set the pressure to high for 35-40 minutes. Allow a 10 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
- Mix together the sour cream and sugar and then spread on the hot cheesecake.
- Let cool on wire rack for one hour.
- Lightly cover and place in refrigerator overnight.
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release