Description
Indulge in the creamy decadence of this Instant Pot New York Cheesecake. With a buttery graham cracker crust and a smooth, velvety filling, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Fresh berries or fruit topping for serving
Instructions
- Prepare the Crust: Line the bottom of a 7-inch springform pan with parchment paper and grease the sides. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and freeze.
- Make the Filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, vanilla, flour, and salt. Pour over crust.
- Cook in Instant Pot: Pressure cook for 30 minutes, then release pressure naturally. Chill before serving with berries.
Notes
- Use room temperature ingredients for a smooth texture.
- Chill thoroughly to allow the cheesecake to set properly.
- Store leftovers tightly wrapped in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
