You can cook this amazing Instant Pot Cheesecake in under an hour! If you’re craving a dreamy cheesecake dessert, this Salted Caramel Cheesecake is for you!
cheesecake, dessert, instant pot
AuthorMy Boys and Their Toys
Cheesecake Crust: 2 c graham cracker crumbs 6 tbsp butter melted ½ c light brown sugar
Cheesecake Filling: 24 oz cream cheese softened 1 c granulated Sugar ½ c heavy cream ¾ c sour cream 3 tbsp all-purpose flour 3 tsp vanilla extract 3 lg eggs room temperature
Salted Caramel Topping: ½ c brown sugar light or dark 7 tbsp butter (salted) 2 tbsp corn syrup light or dark but dark will produce a darker color in topping 14 oz sweetened condensed milk 1 tsp vanilla extract ½ tsp salt ¾ c halved or chopped pecans
Cheesecake Crust Combine graham cracker crumbs, butter, and brown sugar until it resembles wet sand. Spray 8×3 inch springform pan with non-stick cooking spray Cut a circle from parchment paper to the size of the bottom of your pan and place it 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 preparing filling.
Cheesecake 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 PotPlace cheesecake pan on the 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. Continue to boil, continuously stirring until a candy thermometer reaches 225 degrees. If you don’t have a candy thermometer, you can drop small spoonfuls into a ½ cup of cold water. It is ready when the mixture forms a soft ball. Do not overcook as this will make the caramel become brittle. Allow to cool for about 7 minutes, then drizzle on top and over the sides of the cheesecake. Top with pecans. Chill for at least an hour before cutting.