Instant Pot Cheesecake 🍰
Combine 1 pack of graham cracker crumbs and 5 tbsp of melted butter in a bowl and pour into springform pan
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Press the mixture to the bottom and the sides of your pan
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Add 2 packages of softened cream cheese, 1½ cup powdered sugar, 2 tbsp sour cream, 2 tsp vanilla extract, and 1 tbsp flour and beat until smooth
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Add 2 eggs and beat on low speed until combined well
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Pour the cheesecake filling onto the crust and smooth it out with a spatula
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Cover with aluminum foil
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Cook on high pressure for 35 minutes, once finished let natural release for 20 minutes
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Carefully remove aluminum foil and refrigerate for 6-8 hours
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Top with raspberry cheesecake topping, slice and enjoy!
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