• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Tasty Travelers™
  • Ninja Foodi Cookbooks
  • Ninja Creami Cookbooks
  • Recipes
  • Submit Your Recipe
  • Shop
  • About Us
  • Subscribe!
  • Giveaways
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Ninja Foodi Cookbooks
  • Ninja Creami Cookbooks
  • Recipes
  • Submit Your Recipe
  • Giveaways
  • Shop
  • Subscribe!
  • About Us
  • Social

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Ninja Foodi Pressure Cooker Recipes

    Vanilla Bean Cheesecake with Sour Cream Topping-Ninja Foodi Recipe

    Published: May 5, 2019 · Modified: Mar 9, 2020 by Lauren Cardona This post may contain affiliate links. Using links to these sites means I may earn a percentage of the purchase at no cost to you. As an Amazon affiliate, I may receive a percentage of qualifying purchases. For more details, please read the full disclaimer.

    Jump to Recipe Print Recipe

    If you're not making cheesecake in your Ninja Foodi, you are missing out.  Seriously, you must try making a cheesecake.  I don't care what flavor you make, what you top it with or what kind of crust you use, you need to do this....at least once.  But, I can assure you, once you make a cheesecake in the Ninja Foodi,  you will want to make more!

    Why you ask?  It is EASY!  I have made cheesecakes in the oven and I always get nervous about the water bath.  I always think:  "Don't add too much water, but don't add too little.  Make sure you don't get water leaking in from the bottom.  Don't forget the foil.  How long do I cook it?  Is it done?  Does it look right?"  Ahhhhhhh there are so many questions and so many things that can go wrong!!!!

    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream

     

    So, let me help you all out.  When you cook your cheesecake in the Ninja Foodi......wait for it.........you don't have to worry about ANY of those questions!!  It's like the Ninja Foodi has magical powers and takes the guess work out when making cheesecake!  Yippee!!  Using the Vanilla Bean Cheesecake recipe, you don't have to worry about it.  I have made this recipe several times and each and every time it has turned out wonderful!   Prepare to impress your friends and family!

    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream

    Tips for making Vanilla Bean Cheesecake with Sour Cream Topping Cheesecake:

    1.Leave cream cheese, butter, sour cream and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

    2.Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

    3.Buy yourself some vanilla bean paste.  It's like vanilla extract but so much better!  It's a glorious combination of vanilla beans and vanilla extract.  It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans.  I try to use it for everything because I just love it so much!  And no, I'm not sponsored by any vanilla bean paste companies.  I just really LOVE vanilla bean paste!

    4.If your cheesecake blooms and overflows the pan while cooking, DON'T PANIC!!!  Simply tap the cheesecake (while still in the springform pan) on the counter after cooking.  The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream

    How to make Vanilla Bean Cheesecake with Sour Cream Topping:

    1.Make the crust:

    a.Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand

    b.Pour crust ingredients into a 7 inch springform pan.   Be sure to pat down the crust using a spatula or spoonula.   The crust should cover the entire bottom of the pan and about an inch of the side of the pan.

    2.Make the cheesecake filling:

    a.Clean out your blender.  You're going to use it again.  🙂

    b.Combine all cheesecake filling ingredients in a blender and blend just until fully combined.  Do not over mix.  The more you mix the cheesecake filling, the more add that will get added.  The more air, the fluffier the cheesecake will be.  I was looking for a denser cheesecake so I made sure to only blend until combined.   If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

    3.Bake the cheesecake:

    a.Place trivet into pressure cooker along with 2 cups of water.

    b.Place springform pan into your pressure cooker sling.  I use the OXO Good Grips Sling and it works perfectly.  If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.

    c.Gently place sling into pressure cooker onto of trivet. Close pressure cooker lid and cook on high pressure for 40 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid.

    d.Gently remove sling and cheesecake from pressure cooker. Using a knife, gently relate cheesecake from edge of pan.  You just want to make sure that it doesn't stick once it's cooled.

    e.Cool on counter for about an hour and then place in refrigerator.  Cool cheesecake for at least 2 hours.

    4.Make Sour Cream Topping:

    a.In a small bowl, combine all sour cream topping ingredients and mix well.

    5.Assemble Vanilla Bean Cheesecake with Sour Cream Topping:

    a.Remove cheesecake from springform pan.

    b.Scoop sour cream topping on top of cheesecake and spread with a spatula.

    c.Top with fresh berries.  I used blackberries.  🙂

    It's time to enjoy your delicious cheesecake!!

    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream
    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream

    Ingredients:

    Crust:

    • 5.5 ounce vanilla wafers-half bag
    • ¼ cup white sugar
    • ¼ brown sugar
    • 6 tablespoons butter- melted
    • Pinch of salt

    Cheesecake Filling:

    • 24 ounce cream cheese- room temperature
    • ¾ cup sugar
    • 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
    • 3 eggs

    Sour Cream Topping:

    • ¾ cup sour cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla- I highly recommend using vanilla bean paste!
    cheesecake, dessert, blackberry, berry, sour cream, instant pot, ninja foodi, cake, sour cream

    Vanilla Bean Cheesecake with Sour Cream Topping- Ninja Foodi Recipe

    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!
    Cook Time: 40 minutes minutes
    Servings: 6 -8 Slices
    Join our Facebook GroupCheck out The Ninja Foodi Community!
    Prevent your screen from going dark

    Ingredients

    • Crust:
    • 5.5 ounce vanilla wafers-half bag
    • ¼ cup white sugar
    • ¼ brown sugar
    • 6 tablespoons butter- melted
    • Pinch of salt
    • Cheesecake Filling:
    • 24 ounce cream cheese- room temperature
    • ¾ cup sugar
    • 1 tablespoon vanilla-I highly recommend using vanilla bean paste!
    • 3 eggs
    • Sour Cream Topping:
    • ¾ cup sour cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla- I highly recommend using vanilla bean paste

    Instructions

    Make the crust:

    • Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand
    • Pour crust ingredients into a 7 inch springform pan.   Be sure to pat down the crust using a spatula or spoonula.   The crust should cover the entire bottom of the pan and about an inch of the side of the pan. 

    Make the cheesecake filling:

    • Clean out your blender.  You're going to use it again.  :).
    • Combine all cheesecake filling ingredients in a blender and blend just until fully combined.  Do not over mix.  The more you mix the cheesecake filling, the more add that will get added.  The more air, the fluffier the cheesecake will be.  I was looking for a denser cheesecake so I made sure to only blend until combined.   If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

    Bake the cheesecake:

    • Place trivet into pressure cooker along with 2 cups of water.
    • Place springform pan into your pressure cooker sling.  I use the OXO Good Grips Sling and it works perfectly.  If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.Gently place sling into pressure cooker onto of trivet.
    • Close pressure cooker lid and cook on high pressure for 40 minutes.Once timer beeps, let pressure natural release for 25 minutes.
    • Release remaining steam and open lid.Gently remove sling and cheesecake from pressure cooker.
    • Using a knife, gently relate cheesecake from edge of pan.  You just want to make sure that it doesn't stick once it's cooled.
    • Cool on counter for about an hour and then place in refrigerator.  Cool cheesecake for at least 2 hours.

    Make Sour Cream Topping:

    • In a small bowl, combine all sour cream topping ingredients and mix well.

    Assemble Vanilla Bean Cheesecake with Sour Cream Topping:

    • Remove cheesecake from springform pan.
    • Scoop sour cream topping on top of cheesecake and spread with a spatula.
    • Top with fresh berries.  I used blackberries.  🙂
    • It's time to enjoy your delicious cheesecake!!

    Notes

    Tips for making Vanilla Bean Cheesecake with Sour Cream Topping Cheesecake:
    1. Leave cream cheese, butter, sour cream and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.
    2. Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.
    3. Buy yourself some vanilla bean paste.  It's like vanilla extract but so much better!  It's a glorious combination of vanilla beans and vanilla extract.  It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans.  I try to use it for everything because I just love it so much!  And no, I'm not sponsored by any vanilla bean paste companies.  I just really LOVE vanilla bean paste!
    4. If your cheesecake blooms and overflows the pan while cooking, DON'T PANIC!!!  Simply tap the cheesecake (while still in the springform pan) on the counter after cooking.  The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

    Nutrition

    Serving: 1g

    Nutrition information is provided as a courtesy and is an estimate only.

    Have you tried this recipe? Let us know how it turned out in a comment below!

     

     

     

     

     

    More Ninja Foodi Pressure Cooker Recipes

    • Ninja Foodi Broccoli Cheddar Soup Featured Image-1
      Ninja Foodi Broccoli Cheddar Soup
    • Ninja Foodi Creamy Chicken and Rice Soup Featured Image
      Ninja Foodi Creamy Chicken and Rice Soup
    • Ninja Foodi Vegetable Soup Featured Image
      Ninja Foodi Vegetable Soup
    • Ninja Foodi French Onion Soup Pinterest
      Ninja Foodi French Onion Soup

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lauren

    Lauren Cardona

    Tasty Traveler #1

    Hi I’m Lauren but you can call me Tasty Traveler #1!  I have always had a passion for food, cocktails, and travel. It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I lo...
    Read More

    Ninja Creami ECookbook

    Frozen Treat Ebook Facebook Size

    FULL COLOR!!!

    Downloadable Ebook

    Printable Ebook


    • Mint Chocolate Chip Protein Ice Cream featured image
      Ninja Creami Mint Chocolate Chip Protein Ice Cream
    • Strawberry Cheesecake Cottage Cheese Protein Ice Cream featured image
      Ninja Creami Strawberry Cheesecake Cottage Cheese Protein Ice Cream
    • Chocolate Protein Ice Cream Featured Image
      Ninja Creami Chocolate Protein Ice Cream
    • Caramel White Chocolate Mocha Protein Ice Cream featured image
      Ninja Creami Caramel White Chocolate Mocha Protein Ice Cream
    • Baked Potato
      Ninja Foodi Baked Potatoes
    • pork tenderloin, pork, ninja foodi pork, instant pot pork, carrots, potatoes
      Ninja Foodi Sweet and Savory Pork Tenderloin
    • Hard boiled eggs
      Hard Boiled Eggs- Ninja Foodi Recipe
    • Brussels Sprouts, crispy brussels sprouts, brussel sprout, brussels sprout, brussle sprout, Ninja Foodi brussels sprouts, Ninja Foodi brussel sprout, Ninja Foodi vegetable, Ninja Foodi bacon, vegetable
      Ninja Foodi Brussels Sprouts

    Footer

    ↑ back to top

    About

    • About Us
    • Contact Us
    • Privacy Policy
    • Disclaimer
    • Copyright Notice
    • Recipe Submission Terms
    • Recipe Submission Form

    Newsletter

    • Sign Up! for emails and updates
    • Submit your recipe!

    Content

    • Ninja Foodi Recipes
    • Ninja Creami Recipes
    • Ninja Foodi Grill Recipes
    • Ninja Foodi Air Fryer Recipes
    • Instant Pot Recipes
    • Stovetop Recipes
    • Blackstone Griddle
    • Cocktail Recipes
    • Web Stories
    • Giveaways

    The Tasty Travelers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Some links may be affiliate links. We may get paid if you buy something or take an action after clicking one of these.

    Copyright © 2022 The Tasty Travelers™

    890 shares