Ingredients
Scale
Graham Cracker Crust
- 1 cup graham crackers crushed
- ⅓ cup butter melted
- 2 tbsp brown sugar
- ¼ tsp salt
- ¼ tsp ground nutmeg *optional
Cheesecake filling
- 16oz cream cheese
- 1 cup sugar
- 1 cup heavy cream or heavy whipping cream
- 1/4 cup sour cream
- ¼ cup corn starch
- ½ tbsp vanilla extract
- 1/4 tsp salt
Salted Caramel Sauce
- ¼ cup heavy cream
- ¼ cup butter
- ¼ cup brown sugar
- 1 tsp sea salt
Instructions
Crust
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In a food processor, add the salt, nutmeg, brown sugar and 9 graham crackers. Pulse for a couple seconds until you have a sand like texture. Mix in the melted butter and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed
Cheesecake filling
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In a large bowl or food processor place the cream cheese and sugar and mix until smooth. Next add in the remaining ingredients and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
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Next, pour the filling into the baking pan. Place a paper towel on top of the baking pan (not touching the cheesecake) and than cover with foil.
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Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheese cake into the instant pot.
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Close the lid on the IP, make sure vent is sealed. Press “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”
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Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
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Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for minimum 4hrs or best over night. Enjoy!
Salted Caramel Sauce
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In a sauce pan over med heat, melt the butter, next add the brown sugar and stir until sugar is dissolved. Finally add the heavy cream and mix everything together until well combined. Turn off heat and set aside. You can sprinkle the sea salt after you have drizzled the caramel on the cheesecake.
Notes
- Using a electric hand held blender also helps for a lump free mixture.
- Either salted or unsalted butter will work for this recipe.
- If you don’t have cornstarch, you can use equal amounts of corn or rice flour, whole wheat or all purpose flour.
- Make sure the cream cheese, heavy cream and sour cream are all at room tempt.
- Make this cheesecake a day before you actually want it, refrigerating over night is key and you don’t want to skip this step.
- Cheese cake can be stored in a air tight container in the fridge up to 7 days.
- A slight jiggle in the middle of the cheesecake is fine after its been cooked, placing it in the fridge over night will help to set it.
- Add 1/2 tbsp of rose water to the batter and have you self a rose cheese cake.
- Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
- You can line the bottom of your spring form pan with parchment paper for easy cleaning and removing.
- Put a paper towel on top of the cheesecake pan and covering it with foil is optional, but I did like how it kept all the moisture and any condensation from peeping through.
- Make the caramel sauce the day of serving the cheesecake and sprinkle with sea salt flakes.
- Prep Time: 10
- Cook Time: 28
- Category: Dessert
- Cuisine: American
Keywords: Cheesecake, eggless, eggless cheesecake, instant pot, instant pot cheesecake