Instant Pot Salted Caramel Cheesecake

Making cheesecake in the pressure cooker is not only easy, but OMG SO GOOD. This Instant Pot Salted Caramel Cheesecake is creamy and sweet and the crust is buttery, salty and perfect. I have no idea why I have never used Ritz crackers for a crust before but from this moment on it will be my go-to.

So I have become a little Instant Pot obsessed. Have I convinced you to buy one yet?

When I purchased it back in December I never thought I would be making desserts in it. Well, I did. And it turned out AMAZINGLY.

Cheesecake is probably my most favorite dessert. I’ve made a few in the past that I have really loved like this one and this one… but overall I don’t love making them, which is probably for the best because I would weigh 763 pounds for sure, for sure.

BUT.

That might have all changed today. Because, yes, Instant Pot. Who would have thought that cheesecake in the pressure cooker would not only be easy, but produce a crazy perfect creamy dreamy cheesecake. Seriously it only takes like 35 minutes to cook with really no guess-work involved. I am obsessed.

Stick with me here while I share a few tricks and tips to make the whole process a little easier.

The only thing that’s mildly annoying is you have to buy a 7-inch Springform pan…. I mean that is if you don’t already own one.

And like I said before I used crushed Ritz crackers for the crust. I mean yes. YES. But if you don’t love that idea, please feel free to use graham crackers, Biscoff cookies, Oreos….and speaking of Oreos my friend Jamie just so happened to make an Instant Pot Oreo cheesecake today too. It’s a cheesecake two-fer!

Make sure to coat the pan lightly with nonstick spray and place a parchment round in the bottom of the pan (and spray again). This will make removal of the cheesecake oh so much easier. You don’t want to come so far only to have your cheesecake stick.

Mix your crumbs with some melted butter and sugar and press it firmly into the bottom and up the sides of the pan. I use the bottom of a glass to help me pack the crumbs.

Next grab a paper towel and place it under your pan. Then cut a piece of foil the same size. Wrap the foil (with the paper towel inside) around the bottom of the pan. This will help keep moisture away from your crust or from seeping into your pan.

Then another trick I found helped too! Fold a long piece of foil into thirds and place it under the pan, so the long sides can be used as a sling to put the pan in and remove it from the Instant Pot.

Fill your pot with 2 cups of water, place the trivet that came with the pot into the bottom and fold the sides down. (The pan won’t fit in the pot if they are left up.)

Pour the cheesecake mixture into the crust and place the pan into the pot.

Put the lid on your pot and set it to cook on high pressure for 35 minutes. Make sure the vent is closed and allow the pressure to naturally release when the cook time is up.

Remove the cheesecake from the pan. The cheesecake should be perfectly cooked and the center set. Let it mostly cool before covering it and placing it in the fridge for at least 4 hours.

When you’re ready to serve it spoon a healthy amount of caramel all over the top…

Give it a little sprinkle of flaked sea salt and then die because of it’s gorgeousness.

Friends, I am crazy about how this cheesecake turned out. Turns out a 7-inch cheesecake is really the perfect size!

ANNNND like I said before my friend Jamie made a FANTASTIC Instant Pot Oreo Cheesecake! You should most definitely check out her fun version!

Here are links I included:

Instant Pot

7-inch Springform pan

 

INSTANT POT SALTED CARAMEL CHEESECAKE

Author: Cookies & Cups

INGREDIENTS

Crust

• 1½ cups finely crushed ritz, about 1½ sleeves
• 4 tablespoons butter, melted
• 2 tablespoons sugar

Cheesecake

• 16 ounces cream cheese, room temperature
• ½ cup light brown sugar
• ¼ cup sour cream
• 1 tablespoon flour
• ½ teaspoon kosher salt
• 1½ teaspoons vanilla
• 2 eggs

Topping

• ½ cup caramel sauce
• 1 teaspoon flaked sea salt

INSTRUCTIONS

1. Spray a 7-inch Springform pan lightly with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.
2. In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
3. In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add in the sour cream and mix for 30 more seconds until smooth, add in the flour, salt and vanilla, scraping the sides of the bowl as necessary. Finally add in the eggs and mix until just smooth. Don’t over-mix.
4. Pour the cream cheese mixture into the prepared crust.
5. Pour 2 cups of water into the bottom of your Instant Pot. place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil under the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.
6. Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a “sling” to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
7. Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.
8. Let the cheesecake cook and then allow the pressure to release naturally.
9. Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place int he refrigerator to chill for at least 4 hours or overnight.
10. When you’re ready to serve, top the cheesecake with the caramel sauce and sprinkle with sea salt. Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.
11. Store airtight refrigerated for up to 5 days

NOTES

If you don’t have a pressure cooker or Instant Pot you can bake this in the oven.
Preheat your oven to 325°F .
Follow steps 1-5, then set the springform pan in larger pan. Pour boiling water into larger pan until it is about 1- inch deep. Bake for 50 minutes. The edges will look set but the center will jiggle when pan is tapped. Turn off oven and prop the door open. Allow the cheesecake to rest in the warm oven for at least an hour. The center should now be set. Chill for at least 4 hours or overnight.
When you’re ready to serve follow steps 10-11.

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