Instant Pot Vanilla Cheesecake

An easy instant pot vanilla cheesecake recipe for your dessert craving. This is the best-ever cheesecake I have ever made in my life. Instant pot cheesecakes are real and they are indeed the best, creamy, smooth and delicious cheesecake out there. Here is my instant pot cheesecake with vanilla.

Using vanilla extract or beans is a personal choice. But I prefer the vanilla beans more than the extract, because it adds a robust vanilla flavor and those small specks of vanilla add a nice texture too.

This cheesecake, unlike all other instant pot cheesecakes, doesn’t use many ingredients. Just six ingredients, easy-to-find pantry staples, and an instant pot. Yes, it’s that easy. Let’s start with the recipe, shall we?

Why Should You Make Cheesecake In The Instant Pot?

This instant pot vanilla cheesecake is super creamy, has a slight tang, and an ultra-rich texture without any fillers or additives. Instant pot cheesecake is the best because:

• It requires no babysitting
• It's creamy and smooth
• and requires fewer ingredients than the traditional version

How To Make Instant Pot Vanilla Cheesecake?

Ingredients of Instant Pot Vanilla Cheesecake:

The recipe uses the following ingredients.

Cheesecake Batter: 8 oz cream cheese (softened at room temperature), ½ cup condensed milk(sweetened variety), 1 large cage-free egg, 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract

Cheesecake crust – graham crackers ½ cup, 1 tablespoon organic granulated sugar, 1 ½ tablespoon unsalted butter, and a pinch of sea salt and 1 7-inch springform pan or two 4-inch springform pans

NOTE: Before starting to make the cheesecake batter, make sure that all the ingredients are at room temperature. The egg, cream cheese, and butter has to be at room temperature. If you forget to keep these ingredients out to bring them to room temperature, then dip the eggs in hot water for about 3-4 minutes and microwave the cream cheese for 30 to 60 seconds until it is softened.

Method of Making Instant Pot Cheesecake with Vanilla:

Prepare The Pan:

• Start by preparing the springform pan for the cheesecake. Cut the parchment paper to fit the springform pans and line the bottom of each pan with the parchment paper.
• Also, spray the inner walls of the pan with any cooking oil spray. This will help us to avoid the crust sticking to the bottom of the pan.

Make the Crust:

• In a food processor, take the cookies and process till they are crumbs. Now add granulated sugar, melted unsalted butter, and salt and process till the mixture looks crumbly.
• Now pour the mixture into your springform pans.
• Use your fingers or a spoon to press the mixture firmly onto the bottom and then smooth out the surface. It is better to create an even layered crust.

Prepare the Batter:

• Make the cheesecake batter – in a large bowl, add cream cheese, egg, and condensed milk. Add vanilla paste and mix well using the lowest setting of the hand mixer.
• Do not overmix the batter. If you are unsure how to use the stand or hand mixer, use a silicone spatula to mix the ingredients and make an even and smooth batter.
• Make sure to stir well until each ingredient is incorporated well.

For a Smooth Top:

• Now pour the batter into your cheesecake pans. Tap each cheesecake pan for 5-10 times lightly on the counter. This will even out the batter and pop the air bubbles too.
• The less the air bubbles, the better our cheesecake will be. Therefore, make sure not to skip this step.

Cover The Cheesecake Pan:

• Because steam builds up and water condensation is natural in instant pot cooking, it is essential to cover each springform pans before placing them inside the instant pot for pressure cooking.
• I love to use aluminum foils to cover the springform pans and then use folded strips of aluminum foils on the bottom that wraps up towards the top.
• This will help to easily remove the cheesecake pans post-cooking.

Pressure Cook Cheesecake:

• Add 1 cup of water to the inner pot of your instant pot and place the trivet. Carefully place each springform pans with cheesecake mixture and space out if you are using more than one.
• Close the instant pot and seal the vent. Now set the instant pot to manual pressure cooking mode (high-pressure) and add 40 minutes of cooking time. After the cooking time, wait for natural pressure release till 15-minutes and then quick release pressure till the pressure knob drops.
• Open the instant pot and carefully remove each pan from the instant pot. You may need to use a towel or kitchen mittens at this point.
• Unwrap the cheesecake pans and wait for the cake to cool down completely. It’s okay if you see a soft center at this point. This will all harden up as it cools in the refrigerator.
• After cooling it on the counter for about an hour, refrigerate the cheesecake for about 2 to 4 hours in the refrigerator.
• Once cooled, take the cheesecake out of the springform pan and top it with your favorite topping – caramel, cream, fresh fruits or canned fruits and enjoy.

📖 Recipe

Will a 9-inch Springform Pan fit in an Instant Pot?

A 7-inch pan is best for making cheesecake in the instant pot. You can also use 4-inch and 6-inch pans. However, a 9-inch won't fit in an instant pot.

Can I put a parchment paper in the instant pot?

Yes, you can use a parchment paper to line the springform pan before adding the crust ingredients for making this cheesecake.

What causes a cheesecake to crack?

Overmixing the batter may lead to a cracked cheesecake top. This is a very common mistake most home bakers do. Since overmixing incorporates too much air into the cheesecake batter, it tends to rise while baking and results in an uneven top.

Want more holiday recipes?

• Keto Pumpkin Spice latte (IP recipe)
• Asparagus and Mushrooms (IP)
• Vegan Keto Eggnog