Easy Instant Pot Cheesecake

Check ingredients as you prepare them. These checks stay on this page.

• 1 1/2 cups graham cracker crumbs
  Ingredient note

  Source: 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
  Ingredient note

  Source: 1/4 cup melted butter
• 500 grams full fat cream cheese (room temperature) (2 packages or 16oz)
  Ingredient note

  Source: 500 grams full fat cream cheese (room temperature) (2 packages or 16oz)
• 3/4 cup granulated sugar
  Ingredient note

  Source: 3/4 cup granulated sugar
• 1/2 cup full fat sour cream or Greek yogurt (plain room temperature)
  Ingredient note

  Source: 1/2 cup full fat sour cream or Greek yogurt (plain room temperature)
• 2 each eggs (room temperature)
  Ingredient note

  Source: 2 eggs (room temperature)
• 1 teaspoon vanilla
  Ingredient note

  Source: 1 teaspoon vanilla
• 1 cup water
  Ingredient note

  Source: 1 cup water

1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together graham crumbs and butter. Press into the bottom and about 1" up the sides of a 7" springform pan or push pan.
3. Bake crust for 10 minutes, or until firm. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, scraping down the sides once.
5. Add sugar and beat on low speed until smooth -- using low speed helps to prevent adding unnecessary air bubbles to the batter.
6. Add sour cream and beat on low speed just until smooth.
7. Add eggs and vanilla and beat on low speed until smooth.
8. Pour into prepared crust. Tap pan gently on the counter to bring air bubbles to the top, then pop with a fork or knife.
9. Tear off a long piece of foil and fold it lengthwise to create a long narrow sling.
10. Pour the water into the Instant Pot (I use a 6 quart - use 1.5 cups for 8 quart), then place the trivet inside. Place the sling on top of the trivet, bending it to lay flat on the bottom and stick up the sides, as shown in the photo above.
11. Place pan on top of the sling, and fold the ends of the sling over top the pan so you can put the lid on.
12. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 32 minutes. It will take about 10 minutes to build pressure and begin counting down.
13. When the cook time is over, turn the Instant Pot off and allow the pressure to release naturally before opening the valve and removing the lid -- this should take about 15 minutes.
14. Remove the pan from the Instant Pot using the sling. Set on a wire rack to cool to room temperature before refrigerating for 8 hours or overnight.
15. Slice and serve.