Instant Pot Cheesecake



A smooth, creamy cheesecake, ready in less than half the time of using the traditional baking method. Top with chocolate sauce, caramel sauce or my homemade strawberry sauce.

Ingredients
Crust
1 T butter melted
3/4 C graham cracker crumbs
1 T sugar
Cheesecake
16 oz softened cream cheese room temperature
1/4 C sugar
1/3 C sour cream room temperature
2 eggs room temperature
1 tsp vanilla
2 T flour, all purpose
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Instructions
Crust
Preheat oven to 325.
In a bowl, combine graham cracker crumbs and sugar.  Stir in butter until well combined.  Press mixture firmly into the bottom of a 7 inch springform pan.  Bake 8 minutes.  Set aside.  Once cooled, wrap bottom of springform pan in aluminum foil.

Cheesecake
Cream together the cream cheese and sugar using either a stand mixer or an electric hand mixer.  Add sour cream and eggs, one at a time, mixing in between eggs.  Finally, add in vanilla and flour.  Mix just until combined.  Do not over mix.  Pour mixture over prepared crust.

Place 1 C water into instant pot .  Place steam rack into pot.  Rip off two pieces of aluminum foil, about 2-3 inches wide and roll each up.  Place one on each side of the steamer rack, to create a makeshift, circle shaped rack that will hold the springform pan evenly.  Place springform pan on top of foil.  You may need to adjust foil to ensure springform pan is sitting evenly.
Instant Pot
Use the manual setting and increase time to 33 minutes.  When 33 minutes is up, allow the Instant Pot to use a natural release.  Once all steam has been released, carefully remove cheesecake from Instant Pot, using either tongs or kitchen towels, as to not burn yourself.  Place cheesecake on cooling rack and remove foil.

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