Easy Honey Cheesecake

🧂 Ingredients

• 1 cup Graham Cracker Crumbs
• 3 tbsp unsalted butter

  (melted)
• 1 tbsp granulated sugar
• 16 oz cream cheese – Full fat

  (room temperature)
• 1/2 cup sour cream

  (room temperature)
• 5 tbsp honey
• 1 tbsp flour
• 2 tsp vanilla extract
• 2 large eggs

  (room temperature)

Instructions

• 1 Assemble the spring form pan. Wrap the outside bottom half of the pan tightly
  with aluminum foil – to catch any possible leaks. Spray the inside of the pan
  with no stick cooking spray.
• 2 Melt the butter and combine in a small bowl with cracker crumbs and sugar until
  the mixture is crumbly.
• 3 Pour crust mixture into the pan. Use your fingers and/or the bottom of a cup to
  firmly press the crumbs and form a crust across the bottom of the pan and up the
  sides a short way.
• 4 Place pan with crust in freezer for 15 minutes.
• 5 Add cream cheese to a medium sized mixing bowl and mix until creamy. Add sour
  cream, honey, vanilla extract and flour to the cream cheese and mix until well
  blended.
• 6 Add the eggs – one at a time and mix between each one. Be sure to use a spatula
  to push down any batter that accumulates on the sides of the bowl between adding
  the eggs.
• 7 Remove crust pan from freezer and pour in the honey cheesecake batter. Place a
  piece of aluminum foil over the top of the springform pan.
• 8 Put a trivet in the bottom of Instant Pot container and add 2 cups of water. The
  trivet (placed upside down) should hold the cakepan just above the water
  surface.
  
  Create an aluminum sling with 2 double sheets of aluminum foil – this aids in
  getting the pan in and out of the Instant Pot.
• 9 Seal pot and set cooker for 40 minutes on manual – high. At the end of the cook
  time, turn off the Instant Pot. Completely off – do not leave the keep warm
  setting on.
  
  Let it continue to naturally release pressure for 10 minutes. Then, do a quick
  release for the rest of the pressure.
• 10 Use foil sling to remove cheesecake pan from Instant Pot and set it on a cooling
  rack.
  
  Unwrap the top foil cover to see the top of the cheesecake, it should look firm
  – not too jiggly.
  
  If it is still rather jiggly, wrap it back up and cook in the instant pot for
  another 5 minutes.
• 11 Once the cake is done. Unwrap the foil and place the pan on a cooling rack until
  it reaches room temperature.
  
  Then cover with plastic wrap and place in the refrigerator overnight (or at
  least 6 hours).
  
  Do not remove it from the springform pan until the next day when you are ready
  to serve.

Nutrition Info