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
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.
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
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..
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.
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
- Simply Gourmet (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:
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
Recommended Products
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
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
Nutrition
PIN this Instant Pot Pressure Cooker Vanilla Bean Cheesecake!
New York Pressure Cooker Vanilla Bean Cheesecake
I have a question. On an IP forum someone mentioned that you need to have a 1/2” clearance between the side of the IP pot and the cheesecake pan. I have a 3 qt IP and my springform pan is 6” X 3” which gives me 1/4” clearance. Will this work for making a cheesecake also what would my cooking times be using the 3 qt IP.
Most people don’t understand cooking under pressure and answer to what they do not know. The 6 inch is fine in the mini. Jill
I like all the extra info & tips along with the recipe. I read another vanilla bean cheesecake recipe only to discover @ the very end she didn’t mention the pan size, eek! I couldn’t make the recipe because I could tell by the amount of ingredients it was a very large cake. I needed pan size to scale down. But I digress.
This ole gal’s vanilla bean cheesecake recipe is my favorite cheesecake. My husband loves it, too. I also love being able to print your recipes without all the ads included. Thank you for that. I like using the heavy cream in the batter instead of sour cream.The only thing I changed was instead of flour, I used 2 tablespoons of clear jel. Yep, it turned out magnificent.
Thank you for such kind words, MonCher. I am glad you enjoy my recipe. I hope you will share my link with others. Jill
Can you use vanilla bean paste in leu of a vanilla bean?
I have a question and a comment. I just recently purchased your book and love it. I also upsized to an 8 qt Instant Pot and purchased a 9 inch Food Network Spring Form Pan. It fits in the 8 qt with about 3/4 of an inch all around and I would like to double your recipe and make it in the pan I mentioned. Do you see a reason why it wouldn’t work as this pan is almost just as snug as the 7 inch pan is in my 6 qt Instant Pot. Any advice is deeply appreciated.
Thank you for purchasing my book. If the pan fits, no problem. Jill
Hi Jill,
I finally made your New York style Vanilla Bean cheese cake! It came out great, and I used the glass bottom silicone springform pan! No leaking, and your tip on the paper towel and foil is terrific!
Thank you!
That is wonderful to hear, Barbara. Jill
If you don’t have vanilla bean, how much vanilla extract would you suggest using?
thanks bunches
Debbie.
Have never made cheesecake before and did this for Thanksgiving dessert tray in 4 inch springform pans. Made one without crust for gluten free mother. They came out fabulous! Your detailed tips and techniques gave me the confidence to try. Have also made your Sunday pot roast and it came out great too. Thanks for your great instruction. And the cheesecake sold my sister on getting an Instant Pot!
I love this cheesecake! Thank you for being so detailed in your instruction and suggestions. I love your website and have recommended it to many friends. What a treasure of cooking.
Christine, thank you so much! Jill
My 18-year-old son made this recipe yesterday. Waiting to try the creation until today was a hardship, but it was worth the wait! Foolproof recipe and method. Company worthy for sure!! Perfect!!
I’m not sure where to find vanilla bean locally yet I’d like to make this tonight. Any luck substituting vanilla extract? If so, how much?
You could easily use just extract if you don’t have access to beans. The o my difference will be a slightly more ivory/tan color and no teeny black flecks.
Personally I’d go for a tablespoon of extract if you have no bean at all.
Jill I see the pictures here but do not get the amounts.this was the first thing I made in the ip but now I only get pictures.I find your directions very good and the recipes too.tomm I will try chocolate cake.
Am I doing something wrong on your site that I am not getting the recipes?
Thank you
Elizabeth~
The recipe card is after the narrative.
Jill
Oh I cannot WAIT to try this. My springform pan is arriving from Amazon today, and I am so excited! I am one month in to using my IP, and I am enjoying reading through your recipes.
Thanks, Marjorie! Please let me know how your cheesecake comes out.
Jill
This is the link to the post :
https://www.facebook.com/groups/InstantPotCommunity/permalink/959656474128341/
Hi again, Rnjj~
I saw your photos and the cheesecake looks delicious. Good job!
Jill
OMG !! I made cheesecake for the 1st time in the IP and boy was this yummy !!
The vanilla bean and vanilla extract makes it doubly good 🙂
I imagine that when you close your eyes, it is like going to New York ( I’ve never been ) with every bite.
The only change I did was , instead of a 6″ I used a 7″ pan, instead of 1/2 cup sour cream plus 2 tsp sugar I increased it to 3/4 cup sour cream and 1 Tablespoon of sugar to top a 7″ pan , increased the time to 35 mins of pressure and added a bit more graham crackers to fit the 7″ pan.
It is definitely a keeper !! ?
I also posted in the Instant Pot Community group on Facebook with pictures as well.
Thank you for the recipe !!
Hi Rnjj~
I am so glad you enjoyed my recipe. Some people do enjoy a thicker layer of the sour cream. It’s so good, I could just eat that by itself or over strawberries and bananas!
Jill
This would be good in almond too!
That is a good suggestion. You certainly could add almost extract and add some ground up almonds in the crust.
Yes, I am sure it would.