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Instant Pot® Cheesecake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Graham Cracker Crust
  • 1-1/2 cups Graham crackers (crushed)
  • 4 tablespoons melted butter
  • 3 tablespoons of sugar
  • 2- 8 ounce packages of cream cheese (softened)
  • 1/2 cup of sugar
  • 1-1/2 tablespoons flour
  • 1/2 tablespoon of vanilla
  • 2 eggs
  • 1/2 cup of sour cream
Graham Cracker Crust
  1. Mix graham cracker crumbs, melted butter, and sugar, until it is the constantcy of sand. Press into the bottom of a greased spring pan.

  1. Mix together cream cheese, sugar, flour, and vanilla until well blended. Add in eggs and sour cream, and mix until smooth. Pour into pan. Add a cup and a half of water to Instant Pot®. Place spring pan into a pressure cooker sling and place in Instant Pot®. Cook on high pressure for 30 minutes. Let vent for 15 minutes (slow release), and then release valve. Let cool for 1 hour and refrigerate for 2 hours. Serve and enjoy!