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5 from 1 vote

Instant Pot Vanilla Cheesecake Recipe

You have to try this simple Instant Pot Vanilla Cheesecake Recipe. Simple and delicious, this cheesecake will be the highlight of dinner. Bring it to a dinner party or make it for a weeknight dinner. No matter when you make it, it couldn't be better.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 41 minutes
Course: desert
Cuisine: American
Keyword: vanilla cheesecake Recipe
Servings: 6
Author: Jill

Equipment

  • 1 large piping fitted with star tip

Ingredients

Crust ingredients

  • 2 C crushed graham cracker crumbs
  • ¼ C unsalted butter melted

vanilla cheesecake ingredients

  • 2 - 8 oz cream cheese softened
  • ½ C sugar
  • 1 TBSP Cornstarch
  • 2 large eggs
  • 2 tsp pure vanilla bean extract

White chocolate Mousse

Whipped cream

  • ½ C heavy whipping cream
  • ¼ C powdered sugar
  • 1 large piping fitted with star tip

Instructions

  • Line the bottom of a 6inch springform pan with parchment paper and
  • spray the sides with pam baking spray
  • Using a large bowl mix the melted butter and the crushed oreos
  • Press the crust into the springform pan
  • Place into the freezer while you make the cheesecake mixture

vanilla cheesecake Directions

  • In a small bowl, whisk together the sugar and cornstarch until combined
  • In a large bowl using a hand mixer, beat together the cream cheese and
  • sugar mixture until combined and smooth
  • Beat in the eggs 1 at a time until combined
  • Beat in the vanilla bean extract
  • Pour cheesecake mixture into the crust
  • Cover with foil
  • Fill the instant pot with 1 cup of water
  • Place a trivet inside
  • Place the springform pan onto the trivet
  • Close the lid and set to sealing
  • Bake on manual setting high pressure for 40 minutes. Once timer goes
  • off allow to natural release for 20 minutes
  • Remove the lid and use a paper towel to dap onto the foil to remove condensation
  • Carefully remove from the pot and place onto a wire rack and allow to
  • cool completely
  • Place into the fridge overnight

White chocolate Mousse Directions

  • Melt the white chocolate chips in the microwave for 30 seconds or
  • until melted. Stir inbetween each 30 seconds
  • Using a hand mixer, beat the heavy whipping cream until soft peaks form.
  • Beat in the sugar and continue to beat until stiff peaks form, set aside
  • Using another bowl, beat the cream cheese until smooth
  • Beat in the melted chocolate until combined
  • Fold in the whipped cream into the cream cheese chocolate mixture until combined
  • Spread evenly onto the cold cheesecake and place into the fridge for 4 hours

Whipped cream Directions

  • Using a hand mixer, beat together the heavy whipping cream and
  • powdered sugar until stiff peaks form
  • Scoop half into the piping bag
  • Spread evenly the whipped cream
  • Pipe dollops along the edge
  • Cut and serve!