2-3teaspoonsbrown sugar depending on your desired sweetness
1/4cupall-purpose flourOptional for blind-baking the crust
16ouncescream cheeseroom temperature
1/2cupsour creamroom temperature
2teaspoonswhite sugaron top of each cheesecake bite to torch for crackable caramel
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Finely grind the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin.
In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and brown sugar together with a fork.
Mix in 1/4 cup all-purpose flour if you are blind-baking the crust. Mix in roughly 3-4 tablespoons of unsalted butter until the mixture sticks together.
Place about 1 tablespoon of graham cracker crumbs into each silicone baking cup. Gently press down the crumbs with a spoon to form a nice, even layer.
Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven)
If you are going to Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12 to 15 minutes.
Mix 2 tablespoons cornstarch, a pinch of sea salt, and 2/3 white sugar together.
In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed.
Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.
Add 1/2 cup sour cream and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.
Blend in 2 eggs using low speed, one at a time. Mix well after adding each egg. Try not to over mix on this step.
Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Fill the baking cups to 2/3 full with cream cheese mixture.
For Smooth Baking Surface: tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
Pour 1 cup of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water.
Close the lid and pressure cook on Manual at High Pressure for 7 minutes. When time is up allow for Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides
Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
Carefully remove the cheesecakes from the baking cups. Spread roughly 1-2 teaspoons of white sugar evenly on top of each cheesecake bite. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top. Enjoy!