Instant Pot Cheesecake
1 package graham crackers (9
crackers)
¼ teaspoon salt
4 Tablespoons melted butter
2 teaspoon brown sugar
16 oz. Philadelphia cream
cheese (room temp or micro for up to 1 min)
2/3 cup granulated sugar
2 Tablespoons corn starch
¼ teaspoon vanilla extract
½ cup sour cream
2 eggs (beaten)
Wrap false bottom of pan with
parchment paper.
Prepare crust:
Crush or crumble graham
crackers
whisk all ingredients together
and press into cheesecake pan.
Put into freezer while you
prepare cheesecake batter.
Combine all cheesecake
ingredients except eggs and whisk until well until combined. (Then add beaten eggs)
Pour batter into crust.
Add 1 cup water to instant
pot. Set cheesecake on trivet and lower
into instant pot. Keep warm should be
off.
Cook on normal/high pressure
for 28 minutes.
Let rest to slow release
pressure for 10 minutes.
After 10 minutes then quick
release (should be very little pressure left)
Blot moisture from edges of
cheesecake with a paper towel.
Refrigerate overnight.
