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Instant pot cheese cake Recipe

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This recipe for Instant pot cheese cake is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 whole graham crackers crushed
2 T butter melted and cooled
1 T plus 2/3 cup sugar
1/2 t ground cinnamon
salt
18 oz cream cheese
1 t vanilla extract
1/4 c sour cream
2 large eggs, room temp
Directions:
Directions:
1. Pulse cracker pieces in food processor to fine crumbs, about 20 pulses.
Add melted butter, 1 T sugar, cinnamon,and a pinch of salt. Pulse to combine. Sprinkle
crumbs into 6 inch springform pan and press into even layer using the bottom of a dry measuring cup. Wipe out processor bowl.

2. Process cream cheese, vanilla, 1/4 t salt, and remaining 2/3 cup of sugar in now empty processor bowl until combined, scraping down side of the bowl. Add sour cream and eggs and process until just incorporated. Pour fillings over crust in pan, smooth top and cover with tin foil.

3. Add water into the Instant Pot, about 2 cups. Using the sling, set pan on top of trivet.

4. Set pressure to low and cook for 25-27 minutes. Let sit for 30 minutes when cooking is complete.

5. Transfer cake to wire rack and discard foil. Gently blot away condensation using paper towels. Let cake cook in pan for about 1 hour at room temperature.

6. Cover with plastic and put in fridge.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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