Red Meat Allergy Friendly Instant Pot Cheesecake

Total time5 hr 55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Instant Pot Cheesecake

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Ingredients

8 servings

For the crust

1 cup graham cracker crumbs (about 8 full crackers)
Graham Cracker Crumbs Delicious in Dessert Original - 13.5 Oz Honey Maid Graham Cracker Crumbs - 13.5 Oz Signature SELECT Crumbs Graham Cracker - 13.5 OZ Kroger Graham Cracker Crumbs Essential Everyday Graham Cracker Crumbs 13.5 oz
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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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