6qt Instant Pot
Instant Pot Cheesecake Pan
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 1 ½ cups sour cream or Greek yogurt (plain)
- 3 large eggs room temperature
- 1 teaspoon vanilla
- 1 ½ cups water for Instant Pot
Preheat oven to 350°F.
In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1″ up the sides of a 7″ springform pan or push pan.
Bake crust for 10 minutes, or until dry. Set aside to cool slightly.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
Add sugar and beat on low speed until smooth. Using low speed helps to prevent adding unnecessary air bubbles to the batter.
Add sour cream and beat on low speed just until smooth.
Add eggs and vanilla and beat on low speed until smooth.
Pour into prepared crust and cover pan loosely with foil. This will prevent condensation on the top.
Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
Pour the water into the Instant Pot, then place the trivet in the pot. Put the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the image above.
Place pan on top of the sling, and fold the ends of the sling over top the pan.
Put the lid on, turn the valve to sealing, and select Pressure Cook for 34 minutes. It will take about 10 minutes to build pressure.
When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid.
Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
Slice and serve.
Saturated Fat: 14g
Vitamin A: 864IU
Vitamin C: 1mg