| |
Ingredients:
- 7 ground graham crackers
- 4 T melted butter
- ¼ cup flour to blind bake it if needed
- 2 t brown sugar, less if less sweetened
Cheesecake filling
- 1 pound cream cheese at room temperature
- 2 eggs at room temp
- ½ cup sour cream at room temp
- 2 t vanilla extract
- ½ cup white sugar
- 2 T cornstarch
- Pinch sea salt
- For the crackle caramel, 2 t of white sugar for each bite
Directions:
- Take the graham crackers and crush them with a rolling pin in a Ziploc bag
- Within a bowl, mix the graham crackers, sea salt, brown sugar, and mix it with a fork. You can then mix in the rest of the ingredients until it becomes sticky, then take 1 T of each of the batter into the baking cups. Push the crumbs down to create an even layer
- Blind bind the bites by putting it in the oven at 325 for 25 minutes
- Meanwhile, you take all of the ingredients and start to push them into a mixing bowl. Make sure to beat all of this until it’s thoroughly mixed, starting with the cream cheese and then adding the rest.
- Pop any air bubbles by tapping the pans against the counter. You can burst the bubbles with a toothpick, repeating this a couple more times until you don’t see any more.
- Put some water at the bottom of IP, and then put the baking cups in trivet. Cook at high pressure for 7 minutes and then NPR.
- Let these cool and run your thumb against the rim of these cups to help them from not sticking
- Put it in the fridge and then let them cool for about 4-6 hours.
- Take the white sugar and melt the top with a culinary torch onto each bite to give a caramelized top to it. This is a very optional step and isn’t necessary.
