Instant Pot Cheesecake

Enjoy the smooth, creamy goodness of this Instant Pot Cheesecake, a dessert that is easy to make in the pressure cooker. With a buttery graham cracker crust, it has just the right amount of sweet and sour flavors.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 packages 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

Instructions:

In a bowl, combine graham cracker crumbs and melted butter

Press mixture into the bottom of a springform pan to form the crust

In a large mixing bowl, beat cream cheese and sugar until smooth

Add eggs one at a time, beating well after each addition

Stir in vanilla extract

Fold in sour cream and heavy cream until the batter is creamy and well combined

Pour the batter over the crust in the springform pan

Cover the pan with aluminum foil

Pour 1 cup of water into the Instant Pot, insert the trivet, and place the springform pan on the trivet

Close the Instant Pot lid, set the vent to sealing, and select the Pressure Cook or Manual setting for 30 minutes at high pressure

Once the cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature

Refrigerate for at least 4 hours or overnight before serving

Optional: Top with fruit compote or whipped cream before serving