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Instant Pot Cheesecake

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

Ingredients

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

Instructions

  1. Grind the graham crackers + brown sugar into sand-like consistency. Drizzle melted butter and pulse until combined and mixture becomes moldable.
  2. Press ground cracker mixture into a *well-greased* springform pan.
  3. Rinse out any leftover crumbs in the processor and blend together the *room temperature* cream cheese and sugar.
  4. When it’s super smooth and creamy, add the eggs and sour cream. Pulse a few times until just combined.
  5. Add flour, vanilla extract, and salt. Pulse for about 5 seconds.
  6. 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)
  7. Do not cover the cheesecake, just pop on the IP lid and cook!
  8.  Cook on Manual High Pressure for 25 minutes.  
  9. Allow a full natural pressure release
  10. 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 🙂

Find it online: https://driftwoodcorner.net/instant-pot-cheesecake/