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Pressure Cooker Very Vanilla Cheesecake

Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist. —Krista Lanphier, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 65 min. + cooling
  • Makes
    6 servings


  • 1 cup water
  • 3/4 cup graham cracker crumbs
  • 1 tablespoon plus 2/3 cup sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 to 3 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • TOPPING (optional):
  • 4 ounces white baking chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • Sliced fresh strawberries or raspberries, optional


  • Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker.
  • Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan.
  • In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
  • Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low, and set time for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center.
  • Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled.
  • For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

Test Kitchen tips
  • Cheesecake may be stored in the refrigerator four to six days before serving. Wrap securely before chilling; top just before serving.
  • Six-inch springform pans are available from Wilton Industries. or call 800-794-5866.
  • Nutrition Facts
    1 slice: 484 calories, 34g fat (19g saturated fat), 151mg cholesterol, 357mg sodium, 39g carbohydrate (31g sugars, 0 fiber), 8g protein.


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    Average Rating:
    • tkuehl
      Jun 21, 2020

      I should have read the reviews on line before I jumped right in. I too, am a new Instapot user, and I did have some trouble. After the burn notice, having to de pressure, start again guessing how much time was left. Mine was overcooked, not as creamy as a traditional cheesecake. I did use vanilla bean paste in lieu of half of the extract, so flavorwise, it was great. I will try again with the reduced cooking time and add more water to the pot. As a novice to the tool, the instructions needed a bit more. I am an experienced baker, and have prepared many cheesecakes; this first attempt was a flop.

    • sean678
      Jan 20, 2020

      awesome emily. it is the most delicious cake of mine. thanks for sharing this wonderful recipe of vanilla cake. You can check the latest best instant pot for the kitchen. Which may help you in your best recipes. Having superb quality. Check it’s reviews.

    • duckmichelle
      May 6, 2019

      What changes could be made to this recipe to make it in an 8 quart Instant pot?

    • shannondobos
      Feb 27, 2019

      I made this cheesecake exactly as written, and it turned out perfectly for me! It was so good that I made another just a few days later to serve to company. They also agreed that the texture is perfect. The best part of making this in the pressure cooker: the top doesn't crack! So, you don't even have to top it if you want just plain cheesecake. Out of all the things I've made in my Instantpot (and there have been a lot of things), this is my new favorite recipe to make in it!

    • Kelly
      Sep 28, 2018

      Recipe was missing a major step to set up for success- add 1.5 cups of water to the instapot before cooking. Maybe that was a given for many but as a new user, the first attempt was a flop. I quickly looked at other recipes and realized the water step was missing. I did cook the 45 minutes as noted in a previous review. Looking at other online recipes, 45 minutes makes more sense. It turned out great after the correction! Give it a try.

    • sandydent
      Apr 17, 2018

      Before I review I want to mention that this recipe appears in the magazine Taste of Home Cook It....Fast or Slow. In this magazine the instructions for cooking are different that what is stated here. I cooked my cheesecake for 45 minutes on High Pressure. Let it naturally release for 10 minutes and then quick release the remaining pressure. After that I proceeded with the recipe as written above. We loved this cheesecake. I also love this cheesecake made in the slow cooker but found the pressure cooker made a denser cake that ate more like an actual baked cheesecake. A definite wining recipe for sure.

    • Marie
      Mar 4, 2018

      This recipe did not work out for me. I followed the directions and the ingredients. The texture of the cheesecake was too soft, even after refrigeration. I did not care for the cinnamon flavor in the crust. I also did not care for the VERY vanilla flavor. I used good, pure vanilla extract but to me, it was overpowering.If you make this cheesecake you must heed the instructions that say to wait until serving time to add the chocolate topping. The reason you have to serve the cheesecake right after applying the chocolate topping is that the chocolate topping becomes like 'magic shell' and you can't cut through it when you go to cut the cheesecake. For me, this recipe was a fail on many points.