Description
A creamy and delicious cheesecake made effortlessly in the Instant Pot, perfect for any occasion.
Ingredients
- 1 1/2 cups crushed graham crackers
- 5 tablespoons melted butter
- 24 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Mix crushed graham crackers with melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar while mixing, then add eggs one at a time, followed by sour cream and vanilla extract. Blend until combined, avoiding overmixing.
- Pour the filling over the crust. Tap the pan to release air bubbles.
- Pour 1 cup of water into the Instant Pot, place the trivet inside, and lower the springform pan onto it. Seal the lid and set the valve to sealing.
- Set the Instant Pot to high pressure and cook for 35 minutes. Allow a natural pressure release for 15 minutes before carefully removing the lid.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Notes
For a flavored cheesecake, consider adding lemon zest or cocoa powder to the batter. Make sure the cream cheese is fully softened for a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American