for the crust:
1 cup graham cracker crumbs
2 teaspoons granulated sugar
4 tablespoons unsalted butter melted
for the cheesecake:
16 oz. cream cheese softened (see note)
1/2 cup granulated sugar
2 large eggs room temperature
4 tablespoons all-purpose flour
4 tablespoons sour cream
1 teaspoon pure vanilla extract
1.5 cup cherry pie filling
Make sure the stainless steel insert is in your IP. Set trivet inside, add 1.5 cups of water to the bottom of the insert.
To make the crust, combine graham cracker crumbs, sugar and melted butter in a mixing bowl. Stir with a fork.
Sprinkle on the bottom of the 7" springform pan.
Use a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the way, but about 3/4 up the sides of the pan.
Place pan with crust in the freezer while you make the batter.
In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar and mix well.
Add eggs and mix just until combined. Do not overmix.
Add flour and sour cream to batter and mix just until combined.
Add vanilla and stir in with a spatula.
Pour the cheesecake batter over the prepared crust.
Place pan carefully on the trivet in your Instant Pot.
Close the lid and set the valve to "sealing" position. If you have a newer version of the Instant Pot, you don't have to do that since the lid does it as you close it.
Make sure your IP is set to cook on high pressure. Press "manual" setting and set timer to 30 minutes. The IP will beep after a few seconds and it will start cooking.
Once the timer is up, do not release pressure but let it release naturally. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape.
Using a paper towel, gently blot the surface of your cheesecake from any built up condensation.
Let cheesecake cool for 5 minutes, then remove carefully from the IP.
Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight.
Top cheesecake with pie filling before serving.
To cut perfect slices, clean the knife after each cut.
To make the cheesecake, you need 16 oz. of cream cheese. That is 2 8oz. packages. Make sure they are softened very well.
Use a long sharp knife (like chef's knife or utility knife) to loosen up the crust from pan, then gently slide it onto a serving plate or a cake stand.
The leakproof pans do not have a rim around and it helps to lift the cheesecake. See my post for a product recommendation.
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