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Pour the crushed crackers and sugar into a mixing bowl.
Melt butter and add to graham cracker mixture. Stir until just combined.
Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
Press the crust part way up the pan side.
Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
Add eggs one at a time, lightly mixing until just combined.
Pour filling into the pan, on top of the crust.
Instant pot cooking instructions:
Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.
Place cheesecake into pressure cooker onto the trivet.
Lock on lid and close Pressure Valve.
Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
Gently absorb any liquid on the cheesecake with a paper towel.
Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.
Let cool on wire rack until cool enough to easily handle.
Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.
Remove the springform pan sides and serve on the bottom plate.
Garnish with a few drops of pure maple syrup or any topping you prefer.