Instant Pot Cheesecake Recipe

In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press the mixture into the bottom of a 7-inch springform pan.

In a medium bowl, beat the cream cheese and sugar until smooth.

Add in the eggs and vanilla extract and mix until well combined.

Pour the mixture into the prepared crust and smooth the top with a spatula.

Cover the pan with foil.

Pour 1 cup of water into the Instant Pot and place the trivet inside.

Carefully place the foil-covered cheesecake on the trivet.

Close the lid and make sure the valve is set to “sealing”.

Cook on high pressure for 40 minutes.

Let the pressure release naturally for 10 minutes before releasing any remaining pressure manually.

Remove the cheesecake from the Instant Pot and let it cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours or overnight.

Serve and enjoy!