Instant Pot Cheesecake

🧂 Ingredients

• 11 graham crackers

  finely crushed
• 3 tablespoons sugar
• 1/4 cup melted butter
• 2 8 oz cream cheese bars

  softened
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 large eggs plus 1 yolk

  room temp
• 1-1/2 cups water

Instructions

• 1 In a medium bowl add the graham crackers, sugar and melted butter.
• 2 Mix together until fully combined.
• 3 Press the mixture firmly into the bottom of a 6" springform pan.
• 4 Place into the refrigerator.
• 5 Add the cream cheese in the bowl of a stand mixer.
• 6 Add the sugar and mix until combined.
• 7 Add vanilla and egg, one at a time beating well after each addition.
• 8 Pour into prepared crust.
• 9 Cover the cheesecake with foil and loosely wrap the pan.
• 10 Fold a long piece of foil in half and place under the cheesecake pan.
• 11 Fold up the ends to form a sling.
• 12 Place the rack into the bottom of the instant pot and pour water into the pot.
• 13 Place the cheesecake and sling into the instant pot.
• 14 Close the instant pot and the pressure release valve.
• 15 Set the instant pot to manual, high pressure for 30 minutes.
• 16 Let steam release naturally for 15 minutes.
• 17 Carefully remove the cheesecake.
• 18 Allow to cool for 1 hour.

Nutrition Info