Description
This caramel Instant Pot cheesecake is a total game-changer! Enjoy a rich and creamy cheesecake perfectly cooked in the Instant Pot, featuring a buttery Ritz cracker crust and topped with a luscious salted caramel sauce. This easy recipe delivers a smooth, decadent dessert that’s sure to impress.
Ingredients
Crust
- 1 1/2 cups finely crushed Ritz crackers (about 1 1/2 sleeves)
- 4 tablespoons butter, melted
- 2 tablespoons sugar
Cheesecake
- 16 ounces cream cheese, room temperature
- 1/2 cup light brown sugar
- 1/4 cup sour cream
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 eggs
Topping
- 1/2 cup caramel sauce
- 1 teaspoon flaked sea salt
Instructions
- Prepare the pan: 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.
- Make the crust: In a large bowl, combine the crushed Ritz crackers, melted butter, and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
- Mix the cheesecake batter: In a stand mixer bowl, beat the cream cheese and brown sugar together until smooth and even. Add sour cream and mix for 30 seconds more until smooth. Add flour, kosher salt, and vanilla extract, scraping down the sides as needed. Finally, add the eggs and mix just until smooth—do not over-mix.
- Fill the crust: Pour the cream cheese batter into the prepared crust, smoothing the top.
- Prepare Instant Pot: Pour 2 cups of water into the bottom of your Instant Pot. Place the trivet inside. Cut a piece of aluminum foil slightly larger than a paper towel. Place the foil below the paper towel, then set the springform pan on top of the paper towel. Wrap the bottom of the pan with foil using the paper towel as a barrier.
- Create the sling: Fold an 18-inch long piece of aluminum foil into thirds lengthwise. Place this under the springform pan and use the sides as a sling to easily lower and lift the cheesecake from the pot.
- Cook the cheesecake: Place the pan with sling into the Instant Pot on the trivet. Secure the lid, press the manual button, set pressure to high, and cook for 35 minutes. Ensure the vent is closed.
- Release pressure and cool: Allow the pressure to release naturally once cooking is complete. Carefully remove the cheesecake using the sling and place it on a wire rack to cool for 1 hour.
- Chill: Cover the cheesecake in the pan with foil and refrigerate for at least 4 hours or overnight to fully set.
- Add topping and serve: Before serving, top the cheesecake with caramel sauce and sprinkle with flaked sea salt. Use a butter knife to loosen the cheesecake from the sides of the pan, then remove the springform sides.
- Storage: Store the cheesecake airtight in the refrigerator for up to 5 days.
Notes
- If you don’t have an Instant Pot or pressure cooker, you can bake the cheesecake in the oven. Preheat the oven to 325°F.
- Follow steps 1-5 from the main instructions, then set the springform pan inside a larger baking pan. Pour about 1 inch of boiling water into the larger pan to create a water bath.
- Bake for 50 minutes. The edges will be set but the center will jiggle slightly when tapped.
- Turn off the oven and prop the door open, allowing the cheesecake to rest in the warm oven for at least 1 hour to finish setting.
- Chill for at least 4 hours or overnight before topping with caramel sauce and sea salt and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American