Instant Pot Cheesecake 🍰
Combine 1 pack of graham cracker crumbs and 5 tbsp of melted butter in a bowl and pour into springform pan
1
Press the mixture to the bottom and the sides of your pan
2
Add 2 packages of softened cream cheese, 1Β½ cup powdered sugar, 2 tbsp sour cream, 2 tsp vanilla extract, and 1 tbsp flour and beat until smooth
3
Add 2 eggs and beat on low speed until combined well
4
Pour the cheesecake filling onto the crust and smooth it out with a spatula
5
Cover with aluminum foil
6
Cook on high pressure for 35 minutes, once finished let natural release for 20 minutes
7
Carefully remove aluminum foil and refrigerate for 6-8 hours
8
Top with raspberry cheesecake topping, slice and enjoy!
9
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