Instant Pot Red White and Blue Cheesecake

Crust Directions

1. Line the bottom of a 6-inch springform pan with parchment paper and coat the sides with non-stick baking spray.
2. Add melted butter and graham cracker crumbs to a large bowl and mix well.
3. Add blue food coloring and mix until the crust is a rich, even shade of blue.
4. Press the crust into the bottom of the prepared springform pan and place in the freezer while you make the cheesecake batter.

Cheesecake Directions

1. In a large bowl or the bowl of a stand mixer, whisk together sugar and cornstarch.
2. Using stand mixer or electric hand mixer, beat together the cream cheese and sugar mixture until smooth.
3. Add the eggs one at a time, continuing to mix.
4. Add vanilla extract and then pour the cheesecake batter into your prepared, chilled crust.
5. Cover the springform pan with foil.
6. Fill the instant pot with 1 cup of water and place a trivet inside.
7. Place the springform pan onto the trivet, close the Instant Pot lid, and seal.
8. Bake on manual setting, high pressure for 40 minutes. When time is up, allow for natural release for about 20 minutes.
9. Remove the Instant Pot lid and carefully remove pan. If needed, use a paper towel to soak up any condensation on top of the foil.
10. Place pan on a wire rack and allow to cool completely. Chill in fridge overnight.

Topping Directions

1. Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form.
2. Scoop whipped cream into a frosting bag and pipe dollops around the edge of the cheesecake.
3. Scoop cherry pie filling into the center of the cheesecake and spread gently if needed.