INSTANT POT SALTED CARAMEL CHEESECAKE

• wet sand.

• Spray 8×3 inch springform pan with non-stick cooking spray.
• Cut a circle from parchment paper the size of the bottom of your pan and place in the bottom of pan.
• Scoop graham cracker mixture into pan and press into bottom and up sides about ½ inch.
• Chill crust while you are prepare the filling.
• In large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy.
• Add in heavy cream, vanilla, sour cream and flour. Mix until blended.
• Mix in eggs, one at a time, just until combined. Pour into crust and seal top of pan with aluminum foil.
• Add 1½ c. of water to bottom of your Instant Pot.
• Place cheesecake pan on trivet that comes with your pot and lower into pot.
• Replace lid on Instant Pot and seal according to your pot instructions.
• Cook on high pressure for 40 minutes. When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure and remove cheesecake.
• Cool cheesecake on wire rack then cover with plastic wrap and chill for at least 4 hours.

SALTED CARAMEL TOPPING

• In a medium saucepan, heat brown sugar and butter until butter is melted and thoroughly combined with sugar.
• Add in sweetened condensed milk, corn syrup, salt and vanilla, bringing to a boil.