Instructions
Prep pan:
- – Line 6” push pan with parchment paper
– Butter the sides of the pan, including the parchment paper - Assemble Crust –
– Crush 1 pkg ( 9 ) graham crackers in a bag and pour into a mixing bowl
– Whisk in salt, melted butter, and brown sugar
– Pour mixture into pan and tamp down, going up slightly on the sides
– Place in freezer while preparing to top
Prepare to fill (all ingredients at room temperature):
- – Mix together cream cheese, sugar, cornstarch, salt, vanilla extract, and sour cream.
– Beat and then add eggs
– Pour into pan
– Cover with foil (optional; alternatively blot the water with a towel afterward)
Cook:
- – Add 1 cup water to insert pot
– Place cheesecake on the trivet and lower into the instant pot
– Cook on high pressure for 28 minutes (high pressure, normal, keep warm off)
– Allow natural release for 15 minutes, then release pressure
– Remove the cheesecake and blot off any water on the edges with a paper towel
– Center will be slightly jiggly; the center shouldn’t run if tilted
Prepare to top while the cheesecake is cooking:
- – Whisk together sour cream and sugar
– Pour over top of hot cheesecake
– Allow cheesecake to fully cool for at least 1 hour before refrigerating it
– Refrigerate for at least 4 hours, preferably overnight
Go to the next page to get the Amount Per Serving