Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted Challenge Dairy Unsalted Butter. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan to create an even layer.
- In another bowl, beat the Challenge Dairy Cream Cheese until smooth using an electric mixer. Gradually add in the granulated sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Now, stir in the all-purpose flour, heavy cream, and vanilla extract until the mixture is creamy and smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Add 1 cup of water to the bottom of the Instant Pot. Place a trivet in the pot and carefully set the springform pan on top of the trivet.
- Seal the Instant Pot lid and set it to cook on high pressure for 30 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
- Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to set. Before serving, top with cherry pie filling if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Freeze cheesecake (without toppings) for up to 2 months; thaw in the fridge overnight before serving.
- For a different flavor, substitute graham cracker crumbs with crushed Oreo cookies.