Instant Pot Cheesecake

Preheat oven to 325°.

In a 7-inch springform pan, combine the graham cracker crumbs, sugar, and cinnamon. Add butter and mix until combined. Firmly press the mixture into the bottom of the pan, and bake for 8 minutes. Set aside to cool, then wrap bottom of springform pan in aluminum foil.

Cream together cream cheese and sugar using an electric mixer. Add sour cream and eggs, one at a time, mixing in between eggs. Add vanilla, lemon zest, flour, and a pinch of salt, and mix just until combined (do not over-mix). Pour mixture over prepared crust.

Add 1 cup of water to the Instant Pot with the trivet. Place springform pan on the trivet, making sure it is sitting evenly.

On the Instant Pot, select Manual mode for 33 minutes at high pressure.

The Instant Pot will take around 10 minutes to get up to pressure.

Allow the Instant Pot to use a natural release. Once all steam has been released, carefully remove cheesecake from Instant Pot, using either tongs or oven mitts. Remove foil and place cheesecake on a cooling rack.

Take some paper towels and gently lay them over the top of the cheesecake to absorb any excess water that may be on top. Repeat until all water is removed. Leave out on rack until completely cool.

Once cooled, run a butter knife around edges to avoid sticking and release the outer ring. Place cheesecake in refrigerator overnight (or at least several hours).

Top with any desired toppings and serve.