Yield: 2-4 servings
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Pressure Cooker Model: 2L, 6L
1 cup graham cracker crumbs (4
whole graham crackers, crushed)
2 tablespoons melted butter
2 (8-ounce) regular cream cheese, softened (best at room temperature)
2 large eggs
1 teaspoon vanilla extract
2/ 3 cup sugar
1⁄4 cup sour cream
Cherry pie filling
Fresh cut strawberries
1.Mix graham cracker crumbs with melted butter. Tip: If you’re using whole graham
crackers, use a plastic storage bag and a spoon to mash into crumbs before mixing in
2.Beat cream cheese, vanilla extract and eggs into a medium sized bowl until smooth. Stir
in sugar and sour cream.
3.OPTIONAL: Line the instapot with aluminum foil, non-stick cooking spray, or utilize
miniature baking pans (all not included).
4.Line pressure cooker with graham cracker and butter mix.
5.Pour batter on top of graham crust.
6.Secure lid and close. Select BAKE from menu function and select START.
7.It may take 5-10 minutes to begin pressurizing. After desired time, immediately quick
8.Open lid and wait for instapot to cool before refrigerating cheesecake for 5-6 hours.