Instant Pot Cherry Cheesecake
"Making cherry cheesecake in the instant pot only takes 35 minutes. Its creamy, dreamy, and extra decadent with a topping of sweet cherry pie filling. You can serve this cheesecake with any type of pie-filling topping. Think blueberry, blackberry, raspberry, strawberry, you name it! You could even opt for a caramel drizzle or chocolate topping with nuts. There are so many ways to dress up a regular cheesecake! You can store your cherry cheesecake in an air tight container kept in the refrigerator for 3-4 days."
Serves12
Cooking Vessel SizeInstant Pot, 8 Inch Springform Pan
Ingredients
- 2 cup Graham Crackers
- 2 tablespoon Granulated Sugar
- 1 cup Unsalted Butter
- 16 ounce Cream Cheese
- 1 cup Granulated Sugar
- 2 Eggs
- 3 tablespoon All Purpose Flour
- 1 cup Sour Cream
- 2 tablespoon Vanilla Extract
- 1 tablespoon Lemon Juice
- (20-ounce) Cherry Pie Filling
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In a large bowl combine crackers, sugar, and melted butter. Press the crumbs into an 8-inch springform pan into an even layer on the bottom up the sides. Place the crust in the freezer until ready to bake.
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In a large mixing bowl, beat the cream cheese, sugar, and flour with a hand mixer.
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Visit https://amandascookin.com/instant-pot-cherry-cheesecake/ for full printable recipe.