Instant Pot Pressure Cooker Vanilla Bean Cheesecake

Name: New York Style Vanilla Bean Cheesecake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3/4 cup Honey Maid Graham Crackers (crushed); 2 teaspoons White Sugar; 2 Tablespoons Butter (melted); 16 oz Cream Cheese (room temperature); 1/2 cup White Sugar; 1 teaspoon All Purpose Flour (optional); 1/2 teaspoon Pure Vanilla Extract; 1 Vanilla Bean ((cavier scraped)); 1/4 teaspoon Lemon Peel (grated); 1/4 teaspoon Orange Peel (grated); 2 Eggs (room temperature); 1 Egg Yolk (room temperature); 1/4 cup Whipping/Heavy Cream; 1/2 cup Sour Cream; 2 teaspoons White Sugar

January 16, 2016 By Jill Selkowitz 24 Comments Modified on June 8, 2019

Pressure Cooker Vanilla Bean Cheesecake is deliciously creamy and dense. The recipe is inspired by the famous Lindy’s Restaurant.

Pressure Cooker Vanilla Bean Cheesecake

This Pressure Cooker Vanilla Been Cheesecake has specks of real vanilla bean which adds a delicious flavor to this New York Style Cheesecake.

Cast of Ingredients for Pressure Cooker Vanilla Bean 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.

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.

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.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

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.

Generously Grease the Cheesecake Pan

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

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.

Use a Tamper to Push Down the Crust

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.

Remove the Caviar from the Vanilla Bean

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.

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking.

If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

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..

Lower Cheesecake into Pressure Cooker

Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling.

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.

How to remove Cheesecake from Push Pan

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.

Pressure Cooker New York Style Vanilla Bean Cheesecake

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!

Try topping your Pressure Cooker Vanilla Bean Cheesecake with Pressure Cooker Easy Lemon Curd or Pressure Cooker Key Lime Curd.

For a Turtle Cheesecake, top with melted caramel, nuts and my Chewy Gooey Hot Fudge Sauce.

Equipment Used

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Here is the handy printable recipe:

New York Style Vanilla Bean Cheesecake

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: servings

Author: Jill Selkowitz

Ingredients

Crust

3/4 cup Honey Maid Graham Crackers crushed
2 teaspoons White Sugar
2 Tablespoons Butter melted

Filling

16 oz Cream Cheese room temperature
1/2 cup White Sugar
1 teaspoon All Purpose Flour optional
1/2 teaspoon Pure Vanilla Extract
1 Vanilla Bean (cavier scraped)
1/4 teaspoon Lemon Peel grated
1/4 teaspoon Orange Peel grated
2 Eggs room temperature
1 Egg Yolk room temperature
1/4 cup Whipping/Heavy Cream

Topping

1/2 cup Sour Cream
2 teaspoons White Sugar

Instructions

Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

Crust

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.

Filling

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.

Cook

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.

Topping

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.

Notes

If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.

Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.

Use extra flour if you want a denser filling and/or add 5 minutes to your cook time.

Up to a 7.5" pan will fit comfortably in a 6 qt. Pressure Cooker. If you have a 7-7.5" pan and want a taller cheesecake, increase the recipe by one-half and increase cooking time to 40 minutes. Otherwise, if using the recipe as is, in a 7-7.5" pan, reduce cook time to 32 minutes.

If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release. If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.

For an 8 inch Cheesecake, double the recipe and cook for 40 minutes, with a full Natural Pressure Release.

For Single Serving Jar Cheesecake
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

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PIN this Instant Pot Pressure Cooker Vanilla Bean Cheesecake!

New York Pressure Cooker Vanilla Bean Cheesecake

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New York Style Vanilla Bean Cheesecake

Ingredients

Crust

Filling

Topping

Instructions

Crust

Filling

Cook

Topping

Notes

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