Easy, Creamy Cheesecake

Spray the mini springform pan with cooking spray to prevent sticking.

Crush 8 graham crackers and add them to a bowl.

Chop and toast 1 cup of walnuts, then add to the bowl with the graham crackers.

Add 1 tablespoon brown sugar, 1 teaspoon nutmeg, and 1 teaspoon cinnamon to the bowl and mix well.

Melt 5 tablespoons of butter and pour it into the mixture, then mix until combined.

Evenly distribute the mixture in the bottom of the mini springform pans, pressing it down firmly to create a solid base.

Place the pans in the freezer for 10 minutes to set the crust.

In a mixing bowl, add 1 cup of cream cheese, 1/2 cup heavy cream, and 1 tablespoon cornstarch.

Add 1/2 teaspoon almond extract, 1 teaspoon vanilla extract, and 1 egg to the bowl.

Gradually add 1/2 cup sugar while mixing until smooth and creamy.

Remove the crusts from the freezer and fill them with the cheesecake filling, about half an inch from the top.

Add 1 cup of water to the Instant Pot and place a trivet at the bottom.

Cover the mini springform pans with tin foil to prevent water from getting in.

Place the pans on the trivet in the Instant Pot, ensuring the lid is on and the ventilation is set to sealing.

Set the Instant Pot to high pressure for 30 minutes, then allow it to naturally release for 20-30 minutes.

Remove the cheesecakes from the Instant Pot and let them cool for at least an hour before refrigerating.

Refrigerate the cheesecakes for about 3 hours to set.

Prepare a topping by mixing 2 tablespoons of jelly with 2 tablespoons of water and heating it in the microwave.

Slice 5-6 large strawberries and mix them with the jelly mixture.

Run a knife along the edge of the springform pan to release the cheesecake.

Carefully remove the cheesecake from the pan and place it on a plate.

Pour the strawberry and jelly mixture over the cheesecake before serving.

Equipment Needed

Allergens