Instant Pot Vanilla Bean Cheesecake with Graham Crust

Name: Instant Pot Vanilla Bean Cheesecake with Graham Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups (180 g) graham cracker crumbs, finely crushed; 5 tablespoons (71 g) unsalted butter, melted, melted and cooled slightly; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 16 oz (454 g) cream cheese, room temperature, softened to room temperature; ¾ cup (150 g) granulated sugar; 3 large eggs, room temperature; 1 vanilla bean, whole, split lengthwise and scraped (seeds and pod); ½ cup (120 ml) sour cream, room temperature; 1 teaspoon (5 ml) pure vanilla extract; 1 tablespoon (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A silky-smooth cheesecake made in the Instant Pot, infused with real vanilla bean and topped with a buttery graham cracker crust. The pressure cooking method delivers a perfectly creamy texture with minimal cracks. This crowd-pleasing dessert is elegant enough for special occasions but simple enough for weeknight entertaining.

Prep: 20 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 25 min
Makes: 1 cheesecake (8 slices)

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Ingredients

8 servings

For the crust
1½ cups (180 g) graham cracker crumbs, finely crushed
5 tablespoons (71 g) unsalted butter, melted, melted and cooled slightly
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
For the filling
16 oz (454 g) cream cheese, room temperature, softened to room temperature
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
1 vanilla bean, whole, split lengthwise and scraped (seeds and pod)
½ cup (120 ml) sour cream, room temperature
1 teaspoon (5 ml) pure vanilla extract
1 tablespoon (15 ml) fresh lemon juice

Equipment (9)

7-inch (18 cm) springform pan
Instant Pot (6-quart or 8-quart)
Trivet (metal rack that came with Instant Pot)
Medium mixing bowl
Large mixing bowl
Electric mixer or whisk
Rubber spatula
Aluminum foil
Instant-read thermometer (optional but helpful)

Steps

Before you start

Bring cream cheese to room temperature (1–2 hours) so it blends smoothly without lumps
Prepare a 7-inch (18 cm) springform pan that fits inside your Instant Pot
Have the trivet and 1 cup of water ready for the Instant Pot
Split and scrape vanilla bean before starting

1
Make the crust
- In a medium bowl, combine 1½ cups (180 g) graham cracker crumbs, 5 tablespoons (71 g) melted butter, 2 tablespoons (25 g) sugar, and ¼ teaspoon (1.5 g) kosher salt.
- Stir until the mixture resembles wet sand.
- Press firmly and evenly into the bottom of a 7-inch (18 cm) springform pan, using the bottom of a measuring cup to compress.
- The crust should be ¼ inch (6 mm) thick and completely flat.
- Set aside.
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Ready when: Crust is flat and compact, no loose crumbs
Tip: Press the crust firmly so it holds together when sliced; a loose crust will separate from the filling.
2
Prepare the filling
- In a large bowl, beat 16 oz (454 g) room-temperature cream cheese with an electric mixer on medium speed for 2–3 minutes until smooth and creamy, scraping down the sides as needed.
- Add ¾ cup (150 g) sugar and beat for another 2 minutes until well combined and light.
- One at a time, add the 3 room-temperature eggs, beating on low speed after each addition for just 20 seconds—overmixing incorporates air and causes cracks.
- In a small bowl, whisk together 1 scraped vanilla bean (seeds and pod), 1 teaspoon (5 ml) vanilla extract, ½ cup (120 ml) sour cream, and 1 tablespoon (15 ml) lemon juice.
- Gently fold this mixture into the cream cheese with a rubber spatula until just combined and no streaks remain.
- Do not overmix.
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Ready when: Filling is smooth and creamy with no lumps, vanilla seeds visible throughout
Tip: Room-temperature ingredients blend smoothly; cold cream cheese will remain lumpy. Avoid overmixing after adding eggs, as this creates cracks during cooking.
3
Pour and wrap the pan
- Pour the vanilla bean filling over the graham crust into the springform pan, smoothing the top with a spatula.
- Tear off a large sheet of aluminum foil and wrap it tightly around the outside of the springform pan, covering the bottom and sides completely.
- This prevents water from seeping into the cheesecake.
- Place the wrapped pan on the counter.
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Ready when: Pan is completely sealed with no gaps in the foil
Tip: Wrapping the pan is essential to keep water out during pressure cooking. Make sure the foil extends at least 2 inches up the sides.
4
Set up the Instant Pot
- Pour 1 cup (240 ml) of water into the Instant Pot.
- Place the trivet (metal rack) inside the pot.
- Carefully set the wrapped springform pan on top of the trivet so it sits level and stable, not touching the sides of the pot.
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Ready when: Pan is centered on the trivet with water below
Tip: The pan must not touch the sides or bottom of the Instant Pot. If you cannot fit a 7-inch pan, use a 6-inch springform instead, adjusting cooking time to 30 minutes.
5
Pressure cook the cheesecake
- Close the Instant Pot lid and set the steam release valve to sealing.
- Press the Pressure Cook or Manual button and set the time to 35 minutes on high pressure.
- The pot will take 10–12 minutes to come to pressure before cooking begins.
- When the timer beeps, allow the pressure to release naturally (do not quick-release) for 15 minutes, then carefully move the valve to venting to release any remaining steam.
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Ready when: Cheesecake center jiggles slightly when the pan is gently shaken, internal temp is 145–150°F (63–65°C) if measured with a thermometer
Tip: Avoid opening the pot or using quick-release; this sudden change in pressure can cause the cheesecake to crack or sink. The center should have a slight jiggle, not be completely set.
6
Cool in the Instant Pot
- Carefully open the Instant Pot and let the cheesecake sit inside with the lid off for 30 minutes.
- This allows it to cool slowly and stabilize.
- Do not remove the pan yet.
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Ready when: Pan is warm to the touch but no longer steaming
Tip: Slow cooling is crucial for preventing thermal shock and large cracks. Patience here pays off.
7
Remove and chill
- Using oven mitts, carefully lift the springform pan out of the Instant Pot and place it on a wire rack.
- Let it cool at room temperature for 1 hour, then gently run a thin knife around the inside edge of the pan to loosen the sides from the wall (do not remove the springform ring yet).
- Transfer the cheesecake (still in the pan) to the refrigerator and chill for at least 4 hours, preferably overnight, until completely cold and firm.
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Ready when: Cheesecake is cold, firm, and holds its shape when the pan is nudged gently
Tip: Removing the springform ring while the cheesecake is still slightly warm can cause it to crack or slump. Chilling overnight also allows flavors to develop.
8
Unmold and serve
- When ready to serve, run a thin warm knife around the inside edge one more time to ensure the cheesecake is fully loosened.
- Unclip the springform ring and carefully slide the cheesecake onto a serving plate, or leave it on the springform base for easier slicing and serving.
- Slice with a sharp knife dipped in warm water, wiping the blade clean between cuts for neat slices.
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Ready when: Cheesecake releases cleanly from the pan and slices neatly
Tip: Dipping the knife in hot water and wiping it between cuts gives you clean, beautiful slices. Work slowly to avoid cracking.

Good to know

Tips

Use a 7-inch (18 cm) springform pan specifically designed for cheesecakes; larger pans will require longer cooking and may not cook evenly under pressure.
Never skip the foil wrapping—water seeping into the pan ruins the texture and flavor.
The cheesecake will look slightly underbaked when it comes out of the pot; this is correct. It continues to set as it cools. Overbaking causes a dry, dense texture.
For a no-crack cheesecake, ensure all ingredients are at room temperature, avoid overmixing the batter, and allow slow cooling. Cracks are cosmetic and do not affect flavor.

Make ahead

The cheesecake is best made 1 day ahead. Prepare and chill completely, then cover loosely with plastic wrap and refrigerate. This allows flavors to mature and makes the cheesecake easier to slice cleanly. You can assemble the ingredients up to 8 hours before cooking, but do not mix the batter until you are ready to use the Instant Pot.

Storage & reheating

Room temperature: up to 2 hours (not recommended for food safety). Refrigerator: covered loosely, up to 5 days. Freezer: wrap the cooled cheesecake tightly in plastic wrap and aluminum foil; freeze up to 2 months. Thaw overnight in the refrigerator before serving. Do not refreeze. To reheat, let it sit at room temperature for 20 minutes for the best texture, or serve chilled directly from the refrigerator.

Substitutions

vanilla bean, whole → 2 teaspoons (10 ml) pure vanilla extract instead of fresh vanilla bean. You will lose the speckled appearance and some complexity of flavor, but the cheesecake will still taste excellent. Omit the vanilla extract if using this substitution.
sour cream → ½ cup (120 ml) mascarpone or crème fraîche. Mascarpone will make the cheesecake slightly richer; crème fraîche will add a subtle tang. Both work beautifully.
graham cracker crumbs → 1½ cups (180 g) digestive biscuit crumbs or vanilla wafer crumbs. These create a different flavor but the same texture. Digestive biscuits are close to graham crackers in taste.
fresh lemon juice → 1 tablespoon (15 ml) of fresh orange juice or omit entirely. The lemon brightens the vanilla but is not essential. Orange adds a citrus note; omitting it makes the cheesecake pure vanilla.