Print

Creamy Pressure Cooker Cheesecake with Vanilla Bean

creamy pressure cooker cheesecake - featured image
Print Recipe

A rich and creamy cheesecake made effortlessly in a pressure cooker, infused with authentic vanilla bean flavor. Perfect for any occasion, this dessert delivers a smooth texture and nostalgic comfort in under an hour.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • 5 tablespoons (70 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar
  • 24 ounces (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 1 tablespoon vanilla bean paste or seeds scraped from 1 vanilla bean
  • 2 tablespoons (15 g) all-purpose flour
  • Optional: Fresh berries or fruit compote for serving

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and holds together when pressed. Press evenly into the bottom of a 6-inch springform pan. Set aside.
  2. Make the filling: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Scrape down the sides as needed. Add eggs one at a time, mixing gently after each addition.
  3. Add sour cream, vanilla bean paste or seeds, and all-purpose flour to the cream cheese mixture. Blend just until combined; the batter should be silky and thick.
  4. Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Cover the pan loosely with aluminum foil to prevent water from dripping on the cheesecake during cooking.
  5. Set up the pressure cooker: Pour 1 cup (240 ml) water into the inner pot. Place a trivet or rack inside, then carefully lower the foil-covered springform pan onto the trivet.
  6. Seal the pressure cooker lid and set it to high pressure for 35 minutes. After cooking, allow a natural pressure release for 15 minutes before releasing any remaining pressure.
  7. Carefully remove the cheesecake from the pressure cooker. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
  8. Release the sides of the springform pan, slice, and serve plain or with fresh berries.

Notes

Use room temperature ingredients to avoid lumps. Do not overbeat the batter to prevent cracks. Cover the pan with foil to avoid water droplets on the cheesecake surface. Use natural pressure release to reduce cracking. Chill cheesecake for at least 4 hours or overnight for best texture. If cracks appear, smooth with sour cream glaze or top with fruit compote.

Nutrition

Keywords: pressure cooker cheesecake, creamy cheesecake, vanilla bean cheesecake, easy cheesecake recipe, no-bake cheesecake, quick dessert, family dessert, pressure cooker dessert

Find it online: https://zorbmeal.com/creamy-pressure-cooker-cheesecake-with-vanilla-bean-easy-recipe-for-perfect-dessert/