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Instant Pot Salted Caramel Cheesecake

BY:

Rachel

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IF YOU’RE A CHEESECAKE LOVER YOU’VE GOTTA TRY THESE:

Easy, Sweet Puff Pastry Cherry Cheesecake Pinwheels | Kitchen Cents

Here’s the full printable recipe.  Enjoy!

EASY Instant Pot Salted Caramel Cheesecake | Kitchen Cents

Instant Pot Salted Caramel Cheesecake

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 hours 20 minutes
Total Time: 3 hours

Layers of crisp sweet n’ salty pretzel crust, rich creamy vanilla cheesecake, homemade caramel, and a sprinkle of sea salt. A decadent Instant Pot dessert everyone will be drooling over!

Ingredients

Pretzel Crust:

  • 75 grams pretzels, about 3/4 cup crushed
  • 1/4 cup sugar
  • 2 T flour
  • 1/4 cup butter, melted

Vanilla Cheesecake Filling:

  • 16 oz cream cheese, room temp.
  • 1/2 cup sugar
  • 2 large eggs, room temp.
  • 1/2 cup sour cream
  • 1/8 tsp salt
  • 2 tsp vanilla
  • 2 Tbs corn starch

Caramel Topping:

  • 1/2 cup Softened Caramel, homemade recipe or about 14-15 small caramel squares with 1 Tbs cream
  • coarse salt

Instructions

Pretzel Crust:

  1. Combine crushed pretzels, sugar, and flour together. Add melted butter. Using a fork, mix until dry ingredients are moist and will hold together. Press mixture into parchment-lined 7-inch springform or cheesecake pan. Set aside until cheesecake mixture is ready.

Vanilla Cheesecake Filling:

  1. Lightly beat cream cheese to break up. Add sour cream and sugar. Blend for 20-30 seconds.
  2. Add eggs, vanilla extract, salt, and cornstarch. Beat only until combined - don't over mix.
  3. Scrap side of bowl.
  4. Pour cheesecake mixture into prepared pan (over pretzel crust).
  5. Carefully tap pan onto counter or table to release any large air bubbles.
  6. Place wire rack in bottom of Instant Pot. Add 1 cup cold water.
  7. Using a tinfoil sling, carefully lower cheesecake into Instant Pot. Secure lid and set pressure release to close.
  8. Cook cheesecake for 30 minutes using manual HIGH pressure. When timer beeps turn Instant Pot OFF. Let cheesecake natural release (depressurize and cool without manually releasing pressure). This will take 10-20 minutes.
  9. Once pressure has released, open lid carefully without dripping condensation from lid onto cheesecake.
  10. Gently dab top of cheesecake with a paper towel to remove liquid that may be on the surface.
  11. Remove and set on wire rack to cool. Once it has cooled to room temperature, refrigerate for 2-4 hours. This will help it become firm.

Caramel Topping:

  1. Once the cheesecake has become firm, carefully add softened caramel to top. Try this amazing homemade caramel recipe or use store bought caramel squares (14-15 caramel + 1 Tbs cream to soften).
  2. Sprinkle caramel with coarse or flakes of salt.
  3. Serve immediately or refrigerate until ready to serve.

Notes

Use a warm clean knife to get smooth cuts through the caramel and cheesecake.

© Rachel

Rachel

12 thoughts on “Instant Pot Salted Caramel Cheesecake”

  1. Pingback: Spreadable Cream Cheese Frosting Recipe | Kitchen Cents

  3. 1/4 WHAT of butter??? Tsp? Tbsp? Cup? Pound? Since I’m making it right now I’m just gonna have to assume it’s a quarter cup, because I have no idea… And if this doesn’t come out right I’ll know who’s fault it is – and it won’t be mine!

    Reply

    • Hi Dayle! Thank you so much for catching that. GO YOU! It should have read 1/4 CUP so you assumed right. I hope you loved this cheesecake. I’ve updated the recipe card. Thanks again for catching my error.

      Reply

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