Instant Pot Cheesecake

Instant Pot Cheesecake

Prep Time10 mins
Cook Time35 mins
Course: Dessert
Servings: 8

Ingredients

  • Nonstick cooking spray
  • cups  graham crackers crushed
  • unsalted butter melted
  • 16  oz  cream cheese
  • tbsp  granulated sugar
  • 1/2  cup  brown sugar
  • tbsp  all-purpose flour
  • 1/4  cup  sour cream
  • tsp  vanilla extract
  • 1/2  tsp  fine sea salt
  • large eggs

Instructions

PREPARE THE PAN

  • Grease a 7-inch spring-form pan with nonstick cooking spray. I recommend placing a piece of parchment paper on the bottom and greasing this as well.

CRUST:

  • In a large bowl, combine the cracker crumbs, butter, and granulated sugar and mix until moist. Pour the mixture into the prepared pan and press firmly to the bottom and up the sides about 2 inches.

BATTER:

  • In another large bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the salt, flour, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat. Pour the mixture into the prepared crust. Cover the pan with a paper towel and then aluminum foil.

PRESSURE COOK:

  • Pour 1 cup of water into the inner pot. and place the pan on the silicone trivet and lower it onto the pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 35 minutes. When cooking ends, let it release naturally for about 20 minutes, then turn the valve to “venting” to release the remaining pressure.

CHILL THE CHEESECAKE

  • Unlock and remove the lid. Lift the pan out of the pot. Allow the cheesecake to cool to room temperature and then refrigerated, still covered with foil, for at least 4 hours before serving. Enjoy! 🙂

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You are welcome to join our Instant Pot Facebook group and Telegram channel:

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You are welcome to join our Instant Pot Facebook group and Telegram channel:

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