Instant Pot Salted Caramel Cheesecake
This Instant Pot Salted Caramel Cheesecake has a buttery graham cracker crust, a vanilla cheesecake filling, and topped with a homemade salted caramel sauce and pecans.
Servings: 10 slices
Ingredients
Cheesecake Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted
- 1/2 cup light brown sugar packed
Cheesecake Filling
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 3/4 cup full-fat sour cream
- 3 teaspoons vanilla extract
- 3 large eggs
Salted Caramel Topping
- ½ cup light brown sugar packed
- 7 tablespoons salted butter
- 2 tablespoons light corn syrup
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup halved or chopped pecans
Instructions
Cheesecake Crust
- Spray an 8x3-inch springform pan with non-stick baking spray.
- Add the 2 cups graham cracker crumbs, melted 6 tablespoons butter, and 1/2 cup light brown sugar to a bowl and stir until it resembles wet sand.
- Pour the graham cracker crust mixture into the prepared pan and firmly press the crust into the bottom and up the sides of the pan about 1/2 an inch.
- Chill crust while you are preparing the cheesecake filling.
Cheesecake Filling
- In a large mixing bowl, add the 24 ounces cream cheese and beat with a hand mixer on medium until smooth and creamy.
- Add in the 1 cup granulated sugar and 3 tablespoons all-purpose flour. Continue to beat on medium until combined.
- Add in 1/2 cup heavy cream, 3/4 cup full-fat sour cream, and 3 teaspoons vanilla extract. Beat until incorporated. Scrape down the sides and bottom of the bowl.
- Add in the 3 large eggs, one at a time, and beat until each egg is just incorporated before adding the next. Scrape down the bowl.
- Pour the batter on top of the crust.
- Wrap the bottom of the pan in two pieces of heavy-duty tin foil to protect it from water and cover the top of the pan with one piece tin foil.
- Add 1 to 1 1/2 cups of water to bottom of your Instant Pot.
- Set the trivet/rack into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 40 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
- Let cheesecake cool on a wire rack until it reaches room temperature.
- After it reaches room temperature, place the cheesecake in the fridge to chill overnight.
Salted Caramel Topping
- Add the ½ cup light brown sugar and 7 tablespoons salted butter to a medium saucepan. Place over medium heat until butter is melted and thoroughly combined with sugar.
- Once the butter is melted, add in 2 tablespoons light corn syrup, 14 ounces sweetened condensed milk 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Continue to heat, letting it come up 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 1/2 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.
- Sprinkle 3/4 cup halved or chopped pecans on top of the salted caramel.
- Chill for at least an hour before cutting.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 841kcal | Carbohydrates: 85g | Protein: 11g | Fat: 52g | Saturated Fat: 30g | Cholesterol: 202mg | Sodium: 672mg | Potassium: 352mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1828IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 2mg
