Instant Pot Vanilla Cardamom Cheesecake
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Rich and creamy cheesecake with vanilla and cardamom is made in the Instant Pot for a silky texture that is topped off with a sweet dragon fruit jam.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the weeks recipes. All opinions are mine alone.
This may surprise people to hear but the best cheesecake I’ve ever made was in the Instant Pot. Since the first time making it in the Instant Pot I haven’t been able to stop!
I’ve found that by making a cheesecake in the Instant Pot it never cracks, it always has the perfect silky smooth texture, and I don’t have to worry about a water bath because there is water inside of the pot.
What is an Instant Pot?
An Instant Pot is a brand of electric multicooker that is popular for its versatility and convenience. It combines several different kitchen appliances into one, including a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, and yogurt maker, and others. Instant Pots typically have pre-programmed settings for different cooking functions and can significantly speed up cooking times compared to traditional methods.
In the last two years I’ve made a lot of Instant Pot cheesecakes. My favorite so far has been the Lemon Lavender Instant Pot Cheesecake. I also really enjoyed my Triple Flavor Instant Pot Cheesecake because I made three different flavors in one pan. A classic is the Vanilla Bean Instant Pot Cheesecake with different choices of compotes on top.
This time I knew I wanted to make a vanilla base to my cheesecake by using Taylor & Colledge Vanilla Bean Paste. This way I get the flecks of vanilla beans and all the flavor without having to slice open an actual bean.
I also wanted to add a spice to the cheesecake and decided that Selefina Cardamom would be a nice option.
What is cardamom?
Cardamom is a spice made from the seeds of several plants in the ginger family. It has a strong, unique flavor, with a citrusy, minty, and slightly spicy taste. It is often used in sweet dishes, such as desserts, pastries, and beverages like chai tea.
I knew I wanted to put some sort of fruit compote or jam on top and I received some gorgeous dragon fruit from Melissa’s Produce. I decided to make an easy dragon fruit jam to put on top.
What is dragon fruit?
Dragon fruit is a tropical fruit that comes from several species of cactus plants native to the Americas. It is known for its vibrant appearance and unique flavor. It is typically oval or pear-shaped with bright pink or yellow skin covered in green scales or spikes. The flesh of the fruit is white or pink with tiny black seeds inside. Dragon fruit has a mildly sweet flavor, similar to a cross between a kiwi and a pear, with a texture that is juicy and slightly crunchy.
Ingredients:
- graham cracker crumbs (I like honey graham crackers but cinnamon is good too)
- granulated sugar
- butter (I use salted but unsalted can be used)
- salt
- cream cheese (use the full fat version for a creamier cheesecake)
- eggs
- all purpose flour (make sure to add this, it helps with the texture)
- vanilla extract paste (or substitute 2 teaspoons of vanilla extract)
- cardamom
- dragon fruit jam (Get the recipe HERE)
To make the crust: Place the graham crackers, sugar, butter, and salt in a food processor. Process until they begin to stick together.
Pour the crust mixture into a 6 or 7 inch spring form pan. Press into the bottom of the pan and about 1 inch up the sides of the pan. Place the pan in the freezer while you make the cheesecake. This is important so that the cheesecake won’t pull the crust from the sides of the pan.
I don’t have a springform pan, can I use a regular pan?
The answer to this is no. While you could use a regular 6 inch cake pan and it would probably bake up fine, it’s very difficult to get a cheesecake out of a regular pan because you cannot flip it upside down. Invest in an Instant Pot Spring Form pan.
To make the cheesecake: Put the cream cheese, sugar, eggs, and flour in the food processor and process until smooth.
Add in the vanilla extract paste and cardamom and mix until combined. Pour the cheesecake mixture into the pan with your prepared crust.
To cook the cheesecake: Place the trivet in the Instant Pot. Pour in one cup of water. You need the water to make a water bath and prevent the cheesecake from cracking. Cover the cheesecake tightly with foil. Make sure the seal is tight and that it does not tear otherwise you will have a waterlogged cheesecake.
Carefully lower the pan on top of the trivet inside the Instant Pot. You may need to tilt the pan to get it into the Instant Pot. Put the lid on the Instant Pot and cook for 40 minutes on high pressure.
Once the cheesecake has cooked for 40 minutes allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.
Carefully remove it from the pot and take off the foil. Allow the cheesecake to come to room temperature then put in the refrigerator for at least 4 hours.
At this point I topped the cheesecake with the dragon fruit jam. The jam has a light fruit flavor and is sweet but not overly sweet.
Can I put a different topping on the cheesecake?
You can put a variety of fruit jams and compotes on top of the cheesecake. If you prefer a sauce then caramel or strawberry would be lovely on this cheesecake. Another option is to enjoy it plain with a fresh strawberry or raspberries on top.
This cheesecake is divine. Rich, creamy vanilla cheesecake with hints of cardamom on a sweet graham cracker crust. The dragon fruit jam is a gorgeous purple color and adds a light fruit flavor.
Instant Pot Vanilla Cardamom Cheesecake
Equipment
Ingredients
For the Crust:
- 1 c. graham crackers crushed
- 1 Tablespoon sugar
- 4 Tablespoons butter softened
- 1 teaspoon salt
For the Cheesecake:
- 2 8 oz packages cream cheese
- ½ c. sugar
- 2 eggs
- 2 Tablespoons flour
- 1 teaspoon cardamom
- 1 teaspoon vanilla bean paste
- Dragon fruit jam
Instructions
- Place the graham crackers, sugar, butter, and salt in a food processor. Process until the mixture begins to stick together.
- Pour the crust mixture into a 6 or 7 inch springform pan.
- Press into the bottom of the pan and about 1 inch up the sides of the pan.
- Place the pan in the freezer while you make the cheesecake.
- To make the filling put the cream cheese, sugar, eggs, flour, and cardamom in a food processor and process until smooth.
- Add in the vanilla bean paste and mix until combined.
- Pour the cheesecake mixture into the pan with the graham cracker crust.
- Place the trivet inside your Instant Pot. Pour in one cup of water.
- Cover your cheesecake with foil. Make sure the seal is tight and does not have any punctures.
- Carefully lower your pan on top of the trivet in the Instant Pot.
- Put the lid on the Instant Pot and cook for 40 minutes on high pressure.
- Once the cheesecake has cooked for 40 minutes allow the pressure to release for 10 minutes naturally then carefully release the rest of the pressure manually.
- Allow the steam to leave the Instant Pot before attempting to get the cheesecake out. Carefully remove it from the pot and take off the foil without getting any water on top of the cheesecake.
- Allow the cheesecake to come to room temperature then put in the refrigerator for at least 4 hours.
- Before serving top with the dragon fruit jam.
Notes
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What not to love in this cheesecake! I love the flavors and the vibrant dragon fruit jam on top.
This is a seriously impressive cheesecake–and the color!
I need to step up my instant pot game and try this cheesecake. I bet it’s super moist and delicious being “steamed” instead of baked. And that dragon fruit topping is so pretty.
I am heading to the garage to unearth my Instant Pot! This looks fantastic!
I love the results from making a cheesecake in a pressure cooker. Now to hop over to get the jam recipe!
I like the idea of using an instant pot to avoid cracking cheesecake. Genius!
I’ve done cheesecake in the slowcooker but never in the InstantPot. I need to pull it out and give it a try!
I love using the instant pot for cheesecake too. Another bonus is that it makes a small cake perfect for when just cooking for family. The dragonfruit jam is a great idea and it looks gorgeous.
I’ve never made a cheesecake in the Instant Pot but now I must. I love dragon fruit jam and it’s the perfect topping for this flavorful cheesecake.