DESSERTS ON A DIME
Serve this luscious recipe with cherry pie filling for a fabulous dessert.
Prep Time: 20 Min
– 10 Graham Cracker Sheets – 4 Tbsp Butter melted – 2 Tbsp Brown Sugar – 2 package Cream Cheese – 1/2 cup Sugar – 2 tsp Vanilla Extract – 2 Large Eggs – 2 Tbsp Cornstarch
Cook Time: 1 HOUR
Ingredients
Place the graham cracker sheets in a food processor and process until they are formed into small crumbs.
Stir in the butter and brown sugar. Then press this mixture into the bottom of your pan. Place this mixture into the freezer
Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer until the mixture is light and fluffy.
Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.
Then remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.
Place the springform pan on top of the trivet in the instant pot. Then cover the springform pan with a piece of foil
Set the valve on the lid to the sealing position. Cook on high pressure for 35 minutes. Move to a cooling rack to cool for at least 1 hour.
Then put the pan with the cheesecake in the refrigerator for at least 6 hours. Then carefully remove the sides of the springform pan.
Serve topped with the cherry pie filling and enjoy!
You don’t need a water bath. This recipe is super easy and no water bath required.
The pressure cooker is forgiving. which ensures a moist and delicious cheesecake.
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