Pressure Cooker Vanilla Bean Cheesecake

Name: Pressure Cooker Vanilla Bean Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 4 tbsp unsalted butter, melted; 2 tbsp granulated sugar (for crust); 24 oz full-fat cream cheese, room temperature; 2/3 cup granulated sugar (for filling); 1 vanilla bean, seeds scraped; 1 tsp pure vanilla extract; 3 large eggs, room temperature; 1/2 cup full-fat sour cream, room temperature; 2 tsp fresh lemon juice; 2 tbsp cornstarch; 1.5 cups water (for pressure cooker)

A creamy, perfectly smooth New York-style cheesecake infused with real vanilla bean, cooked in the pressure cooker for a flawless crack-free top every time. Plan ahead: chill overnight before serving.

75 minMediumServes 8465 cal/serving

AmericanDessertPressure CookerVegetarianLow CarbNut-FreePork-FreeNightshade-Free

Ingredients

1.5 cups graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
24 oz full-fat cream cheese, room temperature
2/3 cup granulated sugar (for filling)
1 vanilla bean, seeds scraped
1 tsp pure vanilla extract
3 large eggs, room temperature
1/2 cup full-fat sour cream, room temperature
2 tsp fresh lemon juice
2 tbsp cornstarch
1.5 cups water (for pressure cooker)

Instructions

1

Grease a 7-inch springform pan. Combine 1.5 cups graham cracker crumbs, 4 tbsp melted unsalted butter, and 2 tbsp granulated sugar (for crust) in a bowl. Press firmly into the bottom and 1 inch up the sides of the pan. Freeze for 10 minutes.
2

Beat 24 oz room temperature full-fat cream cheese with 2/3 cup granulated sugar (for filling) on medium speed until completely smooth, about 3 minutes. Scrape down the bowl.
3

Add the scraped seeds from 1 vanilla bean and 1 tsp pure vanilla extract. Beat to combine.
4

Add 3 room temperature large eggs one at a time, beating just until incorporated after each - do not overmix. Fold in 1/2 cup room temperature full-fat sour cream, 2 tsp fresh lemon juice, and 2 tbsp cornstarch until just combined.
5

Pour the filling over the chilled crust. Smooth the top. Cover the pan tightly with foil, making a dome so condensation does not drip onto the surface.
6

Pour 1.5 cups water (for pressure cooker) into the pressure cooker. Place a trivet inside. Lower the springform pan onto the trivet using a foil sling.
7

Lock the lid and cook on high pressure for 30 minutes. Allow a full natural pressure release (about 20 minutes).
8

Carefully lift the cheesecake out. Remove the foil - the center should jiggle slightly but not be liquid. Let cool at room temperature for 1 hour, then refrigerate uncovered for at least 8 hours or overnight.
9

Run a thin knife around the edge before releasing the springform ring. Serve chilled.

Questions

Can I make Pressure Cooker Vanilla Bean Cheesecake dairy-free?

Not cleanly. Here the dairy (4 tbsp unsalted butter, melted, 24 oz full-fat cream cheese, room temperature, 1/2 cup full-fat sour cream, room temperature) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Pressure Cooker Vanilla Bean Cheesecake gluten-free?

Yes. The gluten in this entry is 1.5 cups graham cracker crumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Pressure Cooker Vanilla Bean Cheesecake ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Pressure Cooker Vanilla Bean Cheesecake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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