This recipe was submitted by one of our readers, just like you.
Instant Pot Cherry Cheesecake
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 cups Graham Crackers
- 2 tablespoons Granulated Sugar
- 1 cup Unsalted Butter
- 16 ounces Cream Cheese
- 1 cup Granulated Sugar
- 2 Eggs
- 3 tablespoons All Purpose Flour
- 1 cup Sour Cream
- 2 tablespoons Vanilla Extract
- 1 tablespoon Lemon Juice
- (20-ounce) Cherry Pie Filling
-
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.
-
In a large mixing bowl, beat the cream cheese, sugar, and flour with a hand mixer.
-
Visit https://amandascookin.com/instant-pot-cherry-cheesecake/ for full printable recipe.
Read NextPersimmon Bread
