Ingredients

The following ingredients have 4 Servings
  • 2 cups graham cracker crumbs
  • 4 tablespoons butter (melted)
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 16 ounces cream cheese (room temperature)
  • ½ cup sugar
  • 2 eggs (room temperature)
  • 1 ½ tablespoon cornstarch
  • Pinch salt
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream

Instruction

  • Set out cream cheese and eggs to bring to room temperature.
  • Prepare parchment paper for your springform pan by cutting a circle slightly larger that the diameter of your pan.
  • Press parchment into place.
  • Crush graham crackers in a food processor.
  • Combine crushed graham crackers, sugars and butter in a medium bowl.
  • Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.
  • In a small bowl, mix together sugar, cornstarch and a pinch of salt.
  • In a large mixing bowl, combine cream cheese, eggs, whipping cream, vanilla, and sugar mixture with a hand mixer, scraping the sides periodically.
  • Mix on medium until smooth.
  • Pour on top of the crust in pan.
  • Tap out large air bubbles.
  • Add one cup of water to Instant Pot.
  • Place Cheesecake in trivet and lower in.
  • Lock lid.
  • Set valve to sealing.
  • Set to High pressure for 26 minutes.
  • Allow to fully release naturally, until pin drops.
  • Dab up any excess liquid on top of the cheesecake with a paper towel.
  • Allow to completely cool on a rack.
  • Carefully peel down parchment paper.
  • Best if refrigerated a minimum of 4 hours before serving.
  • Top with cherry pie filling, or whatever your heart desires.