• 9-11 graham crackers, finely crushed
  • 3 tbsp. sugar
  • 1/4 cup melted butter
  • 2 8 oz cream cheese bars, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs plus 1 yolk, room temp
  • 1-1/2 cups water


  1. In a medium bowl add the graham crackers, sugar and melted butter.
  2. Mix together until fully combined.
  3. Press the mixture firmly into the bottom of a 6″ springform pan.
  4. Place into the refrigerator.
  5. Add the cream cheese in the bowl of a stand mixer.
  6. Add the sugar and mix until combined.
  7. Add vanilla and egg, one at a time beating well after each addition.
  8. Pour into prepared crust.
  9. Cover the cheesecake with foil and loosely wrap the pan.
  10. Fold a long piece of foil in half and place under the cheesecake pan.
  11. Fold up the ends to form a sling.
  12. Place the rack into the bottom of the instant pot and pour water into the pot.
  13. Place the cheesecake and sling into the instant pot.
  14. Close the instant pot and the pressure release valve.
  15. Set the instant pot to manual, high pressure for 30 minutes.
  16. Let steam release naturally for 15 minutes.
  17. Carefully remove the cheesecake.
  18. Allow to cool for 1 hour.