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Instant Pot Vanilla Cheesecake

by Sophie

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?

Instant pot cheesecake with vanilla

Ingredients of Instant Pot Vanilla Cheesecake:

The recipe uses the following ingredients.

Ingredients used in making instant pot cheesecake

Cheesecake Batter: 8 oz cream cheese (softened at room temperature), 1/2 cup condensed milk(sweetened variety), 1 large cage-free egg, 1 tbsp vanilla bean paste or 1 tbsp vanilla extract

Cheesecake crust – graham crackers ½ cup, 1 tbsp organic granulated sugar, 1 ½ tbsp 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 in room temperature. The egg, cream cheese, and butter has to be in 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:

Easy vanilla cheesecake

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.
Instant pot vanilla cheesecake

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.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake, instant pot cheesecake, IP new york cheesecake, Vanilla cheesecake, vanilla instantpot cheesecake
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling time: 3 hours
Total Time: 55 minutes
Servings: 6
Calories: 331kcal
Author: Sophie
Cost: $8

Equipment

  • Instant pot
  • one 7-inch springform pan or two 4-inch springform pans

Ingredients

Cheesecake Batter

  • 8 oz cream cheese (softened at room temperature)
  • 1/2 Cup condensed milk(sweetened variety)
  • 1 large cage-free egg
  • 1 tbsp vanilla bean paste or 1 tbsp vanilla extract

Cheesecake Crust

  • 1/2 cup graham crackers
  • 1 tbsp organic granulated sugar
  • 11/2 tbsp unsalted butter
  • A pinch of sea salt

Instructions

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.
  • 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.
    Cheesecake crust with graham cracker
  • 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.
    cheesecake 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.
    Covered cheesecake pan
  • 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.
    Pressure cooking in instant pot
  • 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.
    instant pot cheesecake ready

Notes

  • Do not overmix the batter. Too much air will result in a dry and cracked-top cheesecake.
  • Customize the cheesecake with toppings of choice. Cherry, strawberry pie fillings and fresh fruits work really well.
 
 

Nutrition

Serving: 100g | Calories: 331kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Cholesterol: 133mg | Sodium: 127mg
Easy cheesecake made in the instant pot

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.

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11 comments

caren p magill November 26, 2019 - 6:20 pm

5 stars
OMG, I just bought an instant pot and I’ve been wondering, how the heck do you make cheese cake in it??? Now I know!

Reply
Jessica November 27, 2019 - 7:36 pm

5 stars
I have to get an instapot – you can make EVERYTHING! This is so cool!

Reply
Aleta November 27, 2019 - 10:47 pm

5 stars
Cheesecake is my #1 favourite dessert of all time… how have I never yet made one in my instant pot?! Can’t wait to try out this beauty!

Reply
Anna November 28, 2019 - 11:12 am

5 stars
That’s it! After seeing this delicious and easy recipe, I’m definitely investing in an instant pot! Vanilla cheesecake is just one of these timeless classic desserts, and always a winner with the crowds! Perfect to share during festive gatherings!

Reply
Sharon November 30, 2019 - 4:54 pm

5 stars
A delicious vanilla cheesecake recipe that’s made in my new favorite kitchen appliace? Yes, please!

Reply
Tammy December 1, 2019 - 5:29 pm

5 stars
It’s incredible how many different things you can make with an instant pot! My mind is blown with this cheesecake though…it looks so creamy and delicious…I wish I could have a slice right now 😀

Reply
Elaine December 1, 2019 - 6:16 pm

5 stars
It is not every day that you hear that a recipe is the best ever! This means just one thing: I’ve GOT to try it! 🙂 This cheesecake certainly looks amazing!

Reply
Danielle December 1, 2019 - 8:11 pm

5 stars
They say beauty is in simplicity. Well, this cheesecake is truly amazing! Love how it looks, and the texture is just the way I like it. Yum!

Reply
Loreto and Nicoletta December 1, 2019 - 9:32 pm

5 stars
The texture of your vanilla cheesecake is so smooth and creamy! We don’t have an instant pot -yet- and this recipe is another reason why we should get one soon!

Reply
Cathleen December 2, 2019 - 8:24 am

5 stars
I am almost upset that I have never made cheesecake in an instant pot. This needs to change!!

Reply
Alena December 3, 2019 - 8:16 am

5 stars
Add this to the list of things I didn’t realize an Instant Pot could do! Definitely going to experiment with this recipe once I get my hands on an Instant Pot – it looks delicious!

Reply

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