Perfectly steamed, fool proof recipe for cheesecake using your pressure cooker!

Scale

1–1/4 cups graham cracker crumbs (around 10 cracker sheets)

5 tablespoons melted butter (salted). Add a pinch of salt if using unsalted butter

1 tablespoon brown sugar

16 ounces cream cheese, room temperature

2 large eggs

1/2 cup granulated sugar

1/4 cup sour cream, room temperature

1.5 tablespoons flour

1 teaspoon vanilla extract

1/4 teaspoon salt

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Grind the graham crackers + brown sugar into sand-like consistency. Drizzle melted butter and pulse until combined and mixture becomes moldable.
Press ground cracker mixture into a *well-greased* springform pan.
Rinse out any leftover crumbs in the processor and blend together the *room temperature* cream cheese and sugar.
When it’s super smooth and creamy, add the eggs and sour cream. Pulse a few times until just combined.
Add flour, vanilla extract, and salt. Pulse for about 5 seconds.
Pour the batter over the crust and place the pan on the trivet in your Instant Pot. (1.5 cups of water in the bottom of the pot/under the trivet)
Do not cover the cheesecake, just pop on the IP lid and cook!
Cook on Manual High Pressure for 25 minutes.
Allow a full natural pressure release
Set aside to cool on the counter for about 15 minutes, then cover and refrigerate 1+ hours until ready to serve. Top with fruit, cherry preserves or leave it plain and enjoy 🙂