Pressure Cooker Cheesecake

Ingredients

Crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter (or vegan butter)
• 1 tbsp sugar

Filling

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp flour

Instructions

1. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a round heat-safe dish or pan that fits inside your pot (7" works for most multicookers). Grease the sides.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low after each. Stir in sour cream, vanilla, and flour until just combined. Don't overmix.
3. Pour filling over crust. Cover tightly with foil.
4. Add 1 cup water to the pot. Place the dish on a trivet and lower into the pot.
5. Pressure cook on high for 35 minutes, then natural release for 10 minutes.
6. Remove and let cool to room temperature. Refrigerate for at least 4 hours before serving.

Notes

A round cake pan, oven-safe glass dish, or silicone mold all work. Overmixing the batter incorporates air and causes cracks.