Barley Free Instant Pot Cheesecake
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Learn more →Ingredients
8 servings
For the crust
- 1 cup graham cracker crumbs (about 8 full crackers)
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the filling
- 16 oz cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup sour cream, at room temperature
- 1 tsp vanilla extract
- 2 large pasteurized eggs, at room temperature
For the Instant Pot
- 1 cup water
Instructions
- 1
Lightly grease a 7-inch springform pan with butter or nonstick spray. In a medium bowl, stir together the graham cracker crumbs, 2 tbsp sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Freeze for 10 minutes while you prepare the filling.
- 2
In a large bowl, beat the cream cheese with an electric hand mixer on medium speed until completely smooth and no lumps remain, about 2 minutes. Add the 1/2 cup sugar and beat until incorporated, about 1 minute.
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