Instructions

Graham Cracker Crust

1. Crush 4 sheets graham crackers. Combine graham cracker crumbs, 2 teaspoons granulated sugar and 2 Tablespoons melted butter in a small bowl & mix well.

2. Divide the graham crumb mixture evenly between five wide-mouth ½-pint mason jars. (about 1.5 tablespoons each) Press gently against the bottom of the jars to make the crust.

Cheesecake Filling

1. Using a stand mixer use the paddle attachment on low speed, slowly mix 8 ounces of room temperature cream cheese and ¼ cup sugar until smooth. IMPORTANT: mix only on low speed & just until lumps are out of cream cheese. Over-mixing incorporates too much air into your cheesecake batter.

2. Add ¼ cup room temperature sour cream and ½ teaspoon vanilla extract and mix slowly just until incorporated.
3. Add one large room-temperature egg and mix on medium-low speed just until incorporated. (Don’t over-beat the eggs.)

4. Divide cheesecake filling on top of the prepared graham cracker crust for each of the 5 jars. (about 6.5 - 7 grams each) Tap jar gently on a soft hot pad to remove any bubbles. Cover the jars with a 2-part wide-mouth canning lid & band - do not tighten band.

Pressure Cook Cheesecakes

1. To pressure cook add 1 ½ cups of water into the inner pot of the electric pressure cooker and add trivet. Place lidded jars filled with cheesecake on the trivet.

   NOTE: 5th jar will need to be stacked on top of 4 jars on trivet.

2. Close the lid of the Instant Pot, and set the valve to 'SEALING'. Pressure cook on 'HIGH' for 8 minutes.

3. When cooking time is up let the pot depressurize naturally which takes about 15 minutes. When pressure has been naturally released, open the lid.

4. Using an oven mitt, transfer the jars to a wire rack. Cool the cheesecake then refrigerate the covered jars of cheesecake for at least 4 hours, preferably overnight.

5. If desired, top your cooled cheesecake with fruit-flavored pie filling, drizzled chocolate or caramel, sprinkle chopped pecans, etc. Enjoy cheesecake cold.