Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust.
- In a large bowl, beat the room temperature cream cheese until smooth. Gradually add ¾ cup of granulated sugar, mixing until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the all-purpose flour, heavy cream, and vanilla extract until the mixture is creamy and smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet inside the pot and carefully set the springform pan on top of the trivet.
- Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the “Manual” or “Pressure Cook” setting and adjust the time to 30 minutes at high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Carefully remove the springform pan from the Instant Pot and let the cheesecake cool at room temperature for about 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- When ready to serve, remove the cheesecake from the springform pan. If desired, top with cherry pie filling or your favorite toppings before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing the batter after adding eggs to prevent cracks.
- Allow natural pressure release to prevent temperature changes.
- Ensure the springform pan is well-sealed to avoid water seepage.