Instant Pot Cheesecake

I continue to experiment with my Instant Pot pressure cooker and decided to try my hand at a dessert recipe.  It was hard for me to imagine cooking a cheesecake inside the pot, but it turned out great!  I also love the fact that it used a 7" pan which made a very cute cheesecake that was the perfect size for my family.  I will definitely be making this recipe again and again.  I originally found this recipe on a blog site but next time I will probably use a different topping just to change things up a bit.

Printable Recipe

Ingredients

Crust
1½ cups finely crushed Ritz crackers
4 Tbsp. butter, melted
2 Tbsp. sugar

Cheesecake
16 oz. cream cheese, room temperature
 ½ cup brown sugar
¼ cup sour cream
1 Tbsp. flour
½ tsp. kosher salt
1½ tsp. vanilla
2 eggs

Directions
Spray a 7" Springform pan lightly with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan and spray again.

In a medium-sized mixing bowl, combine Ritz cracker crumbs, butter and sugar.  Mix well.  Press the mixture firmly into the bottom and about half-way up the sides of the springform pan.

Using a stand mixer, if available, beat cream cheese and brown sugar until combined.  Add sour cream and mix for about 30 seconds until smooth.  Blend in flour, salt, and vanilla, being sure to wipe down the sides as needed.  Add eggs and blend until mixture is smooth, being careful to not over-mix. Pour filling into the prepared pan.

Place 2 cup of water into the bottom of the Instant Pot.  Place the trivet into the pot.

Cut a piece of Aluminum foil that is about 12" in length.  Place a paper towel on top of the foil and then place your spring form pan on top of the towel.  Wrap the bottom of the pan in the foil with the paper towel inside acting as a barrier.

Cut another piece of Aluminum foil that is about 18" in length.  Fold this piece into thirds, length-wise.  Place this under the Springform pan to use as a sling to place the pan into the Instant Pot (leave it in place to assist with removal as well).

Once the pan has been placed inside the Instant Pot, secure the lid, make sure the vent is closed, and set to Manual high pressure for 35 minutes.  Once it's finished cooking, allow pressure to release naturally.

Remove the cheesecake using the sling and place on a wire rack for an hour.  Then cover and place in a refrigerator for at least 4 hours.  When ready to serve, use a butter knife to loosen the sides of the cheesecake from the pan them remove the rim. Top as desired.