| |

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

I must admit to being completely SHOCKED at how my Pressure Cooker Vanilla Bean Cheesecake turned out… well perhaps I should say TURNS OUT, since after creating this recipe I’ve made it several times.

This is the ONLY way I’ll be making cheesecake in the future, in fact I’ll probably be making it a lot more often because it is so easy and comes out perfect every time!

There’s so many cheesecake variations, but this is the simplest recipe… I’ve adapted it from a recipe my mom has used for years – cream cheese, eggs & sweetener. You can use any flavorings you’d like – I believe my mom uses almond extract in hers but since I was making this for Ray (my hubby)’s birthday, I decided to go with his favorite, vanilla bean.

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

They key to making a cheesecake in your pressure cooker is a 7 inch springform pan which fits inside nicely on top of a rack or steamer insert. See how it fits perfectly!?!

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

This is a measure, mix and pour recipe – no fancy techniques, but simply amazing results.

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

If you don’t already have an electric multi-cooker, I strongly recommend the GoWise USA 8 in 1 multi-cookers. I’ve tested many different brands in my kitchen and the GoWise 8 in 1 (both 6 & 8 quart models) had faster preheat/depressurize times and were significantly less expensive than other similar brands. This cheesecake can be made in both sizes of the GoWise USA 8 in 1 multi-cookers or in any other brand of 6 quart or larger pressure cooker.

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}

Print Pin Facebook
Servings: 8 servings

Ingredients

  • 16 ounces Cream Cheese
  • 2 large eggs
  • 1 medium vanilla bean scraped
  • 1 teaspoon Vanilla
  • 1 7 inch springform pan <-- Link to Buy
  • 1/2 cup Swerve Sweetener or 1/2 cup sugar
  • - Red Raspberry Chia Jam optional topping

Instructions

  • Combine all ingredients in your blend and blend until completely smooth (do not put in the whole vanilla bean, just scrape out the seeds and discard the rest)
    Pressure Cooker Vanilla Bean Cheesecake {Primal, Low-Carb & Keto}
  • Transfer to a 7 inch spring form pan and cover tightly with foil.
  • Place 2 cups of water in your pressure cooker then your rack or steamer insert.
  • Place your filled & foiled spring form pan on top of your rack and cook under (high or standard pressure) for 20 minutes.
  • Allow to depressurize naturally, Remove from pressure cooker and cool to room temperature for 30-60 minutes before chilling in the refrigerator for 1+ hours prior to serving.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

Similar Posts

42 Comments

    1. When covering with foil, should you put the foil on counter and set pan onto it and cover or place foil on top of pan and crimp edges to seal?

  1. We’ll see how this tastes, but the cheesecake is only between 1/2 – 1 1/2″ inch thick. Very disappointed as tomorrow is Mother’s Day. I have made several other pressure cooker cheesecake recipes from other bloggers all with great success. Followed the ingredients/instructions exactly. Now off to find another dessert for tomorrow.

    1. I’m not sure how a cheese cake could be a range of thickness, is it 1/2 inch thick OR 1 & 1/2 inch thick 😛
      Perhaps you are exaggerating? Or maybe you made a mistake? Or are using the incorrect equipment….

      When you create the recipe (in your blender) the total liquid volume is roughly 3.5 cups after it is processed.
      When you pour 3.5 cups of cheesecake ‘batter’ into a 7 inch springform pan, it will be roughly 2 inches high.

      How do I know this with 100% certaintity? #1 the photo of my batter in the blender container in my photo when I made the recipe, shows the volume on my ninja blender and I just a few minutes ago, used the same volume of water in my spring form pan and measured it with a tape measure)
      When you make a cheesecake, the combination of cream cheese AND egg will PUFF creating MORE volume. Then sink slightly upon gently cooling. The finished volume will not REDUCE to 1/2 an inch, it’s not physically possible for the volume of ingredients in this recipe to be just 1/2 inch thick.

      Sounds like you are having a bad day.. and a recipe didn’t work out for any of a number of reasons, but I can assure you that it is NOT my fault. However if you need to point a finger at someone, I’m glad that I can be your scape-goat. I wish you the best and hope today is better for you.

      1. Just made it.. definitely not too thin.. it fluffed up nicely and is close to maybe 2” or more thick! Haven’t tried it yet but smells yummy! I think she may have done something accidentally wrong

  2. Can I use mini ramekins to make this in the instant pot? And also do the eggs and cream cheese have to be room temp?

  3. I just made this and – results are not what I expected. I followed the recipe pretty closely – did not use vanilla bean but used 1 Tbs of vanilla and because I have had issues with undercooked food coming out of my PC – I cooked it for 23 minutes. The cheesecake is badly cracked – a large Y shaped crack in the middle and not cooked in the middle at all. I know it is still going to be edible but certainly not what I thought I was going to get. Any ideas?

    1. 1 tablespoon is ALOT of vanilla. What type of pressure cooker are you using? What other modifications did you make?? I’ve made this cheesecake very very often, at least 50 times, occasionally it will be very slightly wet if I use XXL eggs (we have our own chickens so we use what’s on hand) but never un-cooked or cracked.

  4. Thank you so much for this basic recipe that I can build off of. The possibilities are endless. I used vegan cream cheese and swirled in raspberry jam. Taste amazing!

  5. I just purchased the 8 qt instant pot. Loving it! I bought a spring form pan. It’s 9 inches. It fits inside the pot but it’s tight. Any problem with that or should I return it for a smaller one? Thank you in advance!

    1. The only issue you may have is a thin cheesecake or needing to create a special recipe for the size pan you have

  6. I just made this cheesecake and it is wonderful! My only question is when I cut the cheesecake, it was kind of crumbly as I pulled the knife through. Is it supposed to be like that?

    Thanks for this recipe! I will definitely be making this again!

  7. I am going to try this. I have a friend who is making regular cheesecake in the instant pot and loves it.
    Love your cookbook Without Grain. We use it often.

  8. Hi! Just put this in my instant pot but curious how long to expect the natural pressure release to be? Thanks!!

    1. Natural pressure release will vary – the instant pots take longer than the GoWise that I recommend, I’d plan for 20-30 minutes.

  9. No crust? I’m trying to think of something that could be used as a crust. A nut flour crust perhaps- wondering if you tried any crusts. Do you think it would be soggy?

      1. I ground a big handful of almonds in my Vitamix with a tablespoon of swerve and a pinch of salt. Pressed it into the bottom and am hoping it will turn out great. Might toast it next time.

  10. I have a 6-inch springform pan, but not a 7-inch springform pan. Would it work as well in the 6-inch pan? Would there be any adjustment in cooking time?

    1. Technically all cream cheeses are a cultured diary product. I encourage you to source high quality food for their additional health benefits.

          1. 5 stars
            You have the patience of a saint. After having laid out your recipe, an Youli (I believe that’s Mongolian for “idiot’) says she has none of the equipment and doesn’t seem to know what a grocery store is. Then she has the gall to ask if you can make your cheesecake, using none of your methods or main ingredients (????). And then Mellissa apparently thinks you exist to answer all cheesecake questions and pounces on you for saying correctly that you don’t know.

            What kind of narcissistic, ego maniacs are these people? Apparently everyone exists to serve their needs. You would be in your right to tell these truly rude people to bug off.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.