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.


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.

This Instant Pot Salted Caramel Cheesecake was made in the pressure cooker! The crust is buttery, salty Ritz crackers and the cheesecake is the creamiest you will ever eat! Making this in the pressure cooker was SO easy!

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.

Try making your cheesecake crust using Ritz crackers!

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.

To make a cheesecake in the pressure cooker cover the bottom of the pan with a paper towel first to absorb liquids and then with foil!

Then another trick I found here 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.

Make a foil sling to put your cheesecake into the INstant Pot for easy removal!

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…

Salted Caramel Cheesecake!!

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

This Pressure Cooker Salted Caramel Cheesecake was made in my Instant Pot! The crust is buttery, salty Ritz crackers and the cheesecake is the creamiest you will ever eat! Making this in the pressure cooker was SO easy!

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:



  • 1 1/2 cups finely crushed ritz, about 1 1/2 sleeves
  • 4 tablespoons butter, melted
  • 2 tablespoons sugar


  • 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
  • 2 eggs


  • 1/2 cup caramel sauce
  • 1 teaspoon flaked sea salt


  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


If you don’t have a pressure cooker or Instant Pot you can bake this in the oven.
Preheat your oven to 325Β°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.

The links included in this post are amazon affiliate links. This post was not sponsored, nor am I affiliated with Instant Pot.

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153 Comments on "Instant Pot Salted Caramel Cheesecake"

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Since I don’t have the Instant Pot what would be the cooking times for a regular oven?


Love this so much!!!


What type of flour…plain or self-rising?


Shelly – I am drooling over that first picture of the sliced cheesecake with that caramel sauce just falling over the cut edges…omg.
How do you get the cheesecake off of the bottom of your springform pan? I usually just leave mine on the pan and keep replacing the sides to protect it in the fridge. But, if I were to serve it on a beautiful cake stand or platter, I was wondering how you got it off the bottom. Carefully with a big spatula/pancake flipper? Obviously you can’t turn it upside down, like a regular old cake. Thanks!


You actually don’t need a spring form pan any high side pan will do if you use parchment paper first, you can just pull it completely out of the pan after refrigeration. It should be set up enough to not break apart. Otherwise silicone I believe should work too however I would have to more research into the high pressure cooking aspects

Tamara Harden

I’ve made cheesecake in my pc using a 7 in french casserole dish. I didn’t even use parchment paper, and after it’s cooled thoroughly, it sets up really well, and you can invert it to a plate very easily. Just be sure and use a butter knife around the pan to loosen it.

Barbara @ Barbara Bakes

So fun to see others loving the Instant Pot cheesecakes as much as I do. Salted caramel sounds like a great addition.

Evelyn Martin

In the pot now! Can’t wait to,taste it!


I really appreciate your step-by-step directions and pictures! This looks amazing!! I do not have an Instant Pot…yet! Thanks for the great post πŸ™‚


Beth, what are you waiting for? Get thee over to Amazon! You won’t regret it ever!! ?


Ohhh this looks so good!! I need to make this asap πŸ™‚

Melanie@Toots + Dill

I just love caramel…omg this cake looks absolutely delicious!! Pinning for the future! Thank you! =)


I don’t know what to say here. I saw the pic and was wanting to try. Then I saw instant pot and cooking in 35 minutes. I can’t even begin to say how badly I want to make this!!! It’s a must, thank you for this. Got my instant pot for Christmas and I love it!


the new blog looks amazing!!

Coco in the Kitchen

What a gorgeous, luscious cheesecake!


Perfect timing – I was just looking into getting an instant pot today, and then saw this recipe. Decision made πŸ™‚ Thank you!

This looks to die for! I have an upcoming event I would love to make it for but I have a question. Are there any modifications that need to be made when using an old school pressure cooker? I have had mine 25 plus years but it still works great so I don’t see myself buying an instant pot. I am specifically wondering how high to set my electric burner and if the cook time is 35 minutes once it starts pressuring or 35 minutes total? (Not including the time to let it depressurize naturally.) Thank you in advance for… Read more »

OMG Shelly! I was just introduced to the Instant Pot by a friend who has been raving about it- making yogurt, rice, pasta and all kinds of Indian food. She has not tried cheesecakes yet but I’m so excited to forward her your post. This looks fabulous! And makes me more convinced to buy an Instant Pot!


OMG!!! I just made this for a dinner party tonight. I actually made it last night and put it in the refrigerator overnight. It was a great consistency and amazing flavor. It turned out PERFECT!! I did follow it exactly.


I want to make this, but just wondering…do you not cover the cheesecake when cooking? I made my first cheesecake the other night in the Instant Pot, and when I opened the lid, there was about 1/4″ of water on the cheesecake! I just drained it off, but thought next time i’d rather just cover it!

Erin Brady

I’m glad you asked this, just made this cake and found the same, quite a bit of condensation on the top of the cake. May wind up loosely covering in the future, or doing a quicker “natural” release to see if that lessens it.

Jackie Brault

I’ve made 2 cheesecakes so far. The first time I did not cover it and it had a lot of water on top. The 2nd time I covered it while cooking but it took much much longer to cook, although I may have overworked the batter. Could that be the cause?

Suzanne Abbott

How many of your recipes in your book has recipes for a electric pressure cooker?


What’s the crust like on a pressure cooker cheesecake? Is there any crunch?


I tried out this cheesecake over the weekend and it turned out fantastic! I didn’t use a spring form pan. I instead used special dessert pans for the instant pot. They worked great and the crust gives this cheesecake a nice salty flavor that I love.

Great Recipe! Now I need to try the oreo one you recommended. πŸ™‚


I take this to the next level and use Snyders Salted Caramel Pretzels for my crust instead of Ritz.

Diane D

I really want to make this and other of your recipes but the conversions are stumping me! I live in the UK and a UK cup is not the same as an American cup, which is not the same as a Canadian cup et cetera! Even pounds and ounces are different here when it comes to cooking! Please can you ‘convert’ into grams and mills for us Brits/ex-Pats (I am Canadian) who like me struggle with the conversions?!


I google all of my convertions

Lindsay | Bluegrass Bites

I just ordered my Instant Pot on Prime Day and am so excited to see that you made a cheesecake with it! Can’t wait to try it!


Hi! thanks for this! I want to make it! A couple of questions.. Can we use gluten free flour instead, and do we have to cover the cheesecake in the IP before putting the IP cover on?


I made this cheesecake yesterday, and it is DELICIOUS. I used gluten free flour because that’s what I have on hand (although my cheesecake was not gluten free since I used the Ritz crackers for the crust). It turned out perfectly. I did cover the cheesecake while it was cooking, which resulted in having to add 5 more minutes of cooking time (total 40 minutes instead of 35). It was a little jiggly after 40 minutes, but set up when cooled.


Just made my first cheescake following your recipe (except I had graham crackers on hand for the crust — but added a tablespoon of sea salt!). I set it to cook and left it in the pot overnight. This morning I put it in the fridge; no water standing on the cake but the crust is obviously SOAKING wet. Suggestions?


Once the 35 min is up do I shut it off And let the pressure release naturally? Or do I leave it on and let it keep marking the extra time it’s been in there until the pressure is naturally released? I hope this makes sense! Lol


Just so you know… I followed your directions to the “T” and my cheesecake was a disaster…. I cooked it 35 minutes at HP w/NPR and it was not done… I then cooked it another 20 minutes, believing that would do the trick… Still not done… Cooked it another 15 minutes and it’s over cooked… Thanks for placing in the instructions that the cake will look like it’s NOT DONE…. That would have been helpful… Won’t try it again… Not interested in wasting money on recipes that I have to guess at to figure out if it’s done….


How do I adapt this for a 6″ pan?


Need this info also, looks amazing!

Anne H.

This is a simple but delicious cheesecake! I’m an Instant Pot newbie and this is my first dessert. Easy to follow with outstanding results!! Thank you πŸ™‚


Holy cow, thank you! I made this and it is perfect! Followed recipe 99% exactly. Here is my experience & definitely credited this website!


What size instant pot do you have?


Can this be done in a 7″ x 2″ springform pan? ThΓ© picture looks taller than 2 inches.


Ugh, I follwed the directions, exactly, and it’s mushy, the top is cracked. Any advice on what to do now?

Beverly Thomas

Shelly, will this work in a 6-inch springform? (Amazon was out of the 7-inch when I ordered — the nerve! lol)

I tried this recipe and it works great! However I end up with a lot of water on TOP of the cake as condensation drips down from the lid of the pressure cooker. I did some searching about it and found this website: where she puts the paper towel and foil on the TOP of her pan to keep the moisture off the cake. That seems like it would make a lot more sense (or maybe we need to put it on both the top and bottom). Any thoughts or ideas there? I love the simplicity and technique, but… Read more »
Bekka Fetch

I only had a few drops of condensation that I speed up with just a few swipes with a paper towel. I wonder why some have this problem?

Bekka Fetch

I just received my IP DUO 60 q and could not find a 7″ springform pan. Can I use a 6″ instead????

Bekka F

Those using 6″ pans.. I used a 6″ Daddio’s. Kept the recipe exact, except for grinding down Pepperidge Farm Salted Carmel Cookies for the crust (really decadent, the perfect compliment). I don’t know if this will work consistenly, but I used high pressure for 32 minutes, and natural release… I prefer a denser cheesecake, and that’s what I got. Beautiful consistency. I’d post a pic if I could

Lyndsey D.

Just made this last night and from now on – I will always use the Instant Pot for my cheesecakes! It was beautiful!


how do I pin this recipe?


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I am dying to make this…. did you use a 6 quart instant pot or 8 quart. Planning to buy one soon and debating on the size! Thank you!!!


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I find a great addition is to use crushed ginger nut biscuits combined with melted butter and no additional sugar as the base, yum.

Tanya Willey

This looks amazing, and I want to make it for Christmas. I haven’t gotten a 6″ pan for my IP yet, so wanted to cook it in my 9″ springform. I assume I would need to shorten the oven cook time down from 50 minutes though due to the thinner cheesecake, any suggestions? Can’t wait to try it!


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Deb Fousek

Can this recipe be used in the Power Cooker XL?

Amy Branson

Would this recipe fit in a 6×3 push pan? I don’t want to overfill the pan. Also, would it affect the amount of time in the pressure cooker.


Has anyone tired this. I have this pan also and a 7″ won’t fit