Deana Prindle's Cheesecake Adapted for the Instant Pot

How is that for a title? Ha ha! I have been wanting to try a cheesecake in the Instant Pot for a while now, but I am REALLY partial to Deana's cheesecake. It is just so much perfection in a cheesecake that why mess with a good thing? SO for the most part I halved everything except the eggs. Next time I think I will keep the crust the same as written, because we all love the crust, ha ha!

Just as a note, this recipe is not less work, in fact it may be more work than just placing it in the oven instead of the IP but the IP is fun, and we will pretend that it takes less power.

Crust:
2C Graham Crackers Crushed
2TBS Sugar
½ C melted butter
Mix in a bowl. Press into the bottom of a 7” spring form pan

THEN place in the oven at 350 for 10 minutes. 

Filling:
2 8oz pkg Cream Cheese
¼ tsp salt
1/2 C sugar
½ tsp vanilla
2 eggs
Soften cream cheese, beat all ingredients until smooth, but try not to over mix. Pour mixture over your crust. 

Place cheesecake in the IP covered very well with foil, manual high pressure for 30 minutes. While in the IP mix your topping

Topping:
1C sour cream (16oz tub)
¾ C sugar
½ tsp almond extract
1 ½ TBS Lemon Juice
Mix with a mixer, wait until cheesecake is done baking, pour over cheesecake. 

Bake in oven (350) for an additional 10 minutes. 

Place on the counter to cool for an hour, then place in the fridge for at least 4 hours or over night for best results. 

ENJOY SOME DELICOUSNESS!!!