Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese (two 8-oz blocks), softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup water (for the Instant Pot base)
Instructions
- Start by mixing the graham cracker crumbs and melted butter in a medium bowl until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 7-inch springform pan. Place the pan in the freezer to set while you prepare the filling. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Stir in the sour cream, vanilla extract, and flour. Pour the batter over the prepared crust and tap the pan on the counter to release any trapped air bubbles. Cover the top of the pan tightly with aluminum foil.
- Pour 1 cup of water into the bottom of the Instant Pot inner pot. Place the springform pan on the steam rack (trivet) and carefully lower it into the pot using the handles or a homemade foil sling. Close the lid and set the valve to the “Sealing” position. Select “Pressure Cook” or “Manual” on high pressure and set the timer for 20 minutes. Once the timer beeps, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
- Carefully lift the cheesecake out of the Instant Pot and remove the foil. If there is any condensation on the surface, gently copy it with a paper towel. Let the cheesecake cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely. When ready to serve, run a thin knife around the edges of the pan before releasing the springform ring. Slice into wedges and top with fresh berries, whipped cream, or a drizzle of chocolate sauce.
- Cook Time: 35 minutes