Hey everybody, and welcome to another episode of Sunday Cooking with Mom and Me. Hope everyone is enjoying their holidays. Today mom is going to show us how to make a cream cheese cake in the instant pot. You will not regret giving this a try. One of the best cakes I've had in a while. Come on in and take a look at how we make this instant pot cream cheese cake (try saying that five times fast). Hit those like and subscribe buttons if you haven't already. Enjoy and be blessed!

Instant Pot Lemon Cheesecake

Crust
¾ cup crushed graham crackers
2 tablespoons melted butter

Mix crushed graham crackers and butter in a bowl. Press into a springform pan. Chill crust in freezer until ready to fill with cream cheese filling.

Filling
2 8ounce packages Philadelphia cream cheese, softened at room temperature
½ cup granulated sugar
¼ cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
2 eggs

Mix cream cheese and sugar in a bowl, using hand mixer or kitchen aid. Mix until creamy. Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated. Add eggs, one at a time. Do not overmix. Pour cream cheese mixture into springform pan.

Pour 1 cup of water into the instant pot. Place the springform pan onto a lift rack and then into the instant pot. Lock the lid in place and set the instant pot on manual for 15 minutes. After 20 minutes allow 14 minutes for pressure release. Remove the cheesecake from the instant pot and allow to cool at room temperature. Once completely cooled, cover with plastic wrap and place in the refrigerator overnight.

Serve with a lemon pie topping, alone, or with your preferred topping.