Instant Pot Salted Caramel Cheesecake

How to Make Easy Instant Post Salted Caramel Cheesecake

Instant Pot Cheesecake is a great way to make a cheesecake recipe. 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. 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 sugar cookie cheesecake and Lemon Meringue Cheesecaken. Or if you’re just getting into the cheesecake game, I highly encourage you to start with my Perfect Cheesecake Recipe. I give you all the tips and tricks on how to bake cheesecake!

But today we’re talking about how to make a cheesecake in your 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 Instant Pot Cheesecake process a little easier.

This Instant Pot Salted Caramel Cheesecake was made in the pressure cooker.

Do you need any special tools to make Instant Pot Cheesecake?

The only thing that you have to have to make a cheesecake in your Instant Pot is a 7-inch Springform pan.

And while you don’t NEED this, I do highly recommend buying an extra sealing ring for your Instant Pot. When you cook savory dishes in your Instant Pot, the silicone ring can absorb the scent/flavor of what you’re cooking. For example, I like to make Salsa Verde Chicken in my Instant Pot and the seal seems to absorb the cumin scent, which in turn, when I made a cheesecake once in my Instant Pot without switching out the seal, my cheesecake had a mild cumin taste…which isn’t ideal ๐Ÿ™‚

Try making your cheesecake crust using Ritz crackers!

How to Make A Cheesecake Crust in the Instant Pot

  • 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.
  • 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.
  • Place a paper towel directly under your pan. Then cut a piece of foil slightly larger than the paper towel, and 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.

Like I said before I used crushed Ritz crackers for the crust, which is a fantastic option for cheesecake, giving it a salty/sweet crunch. Of course, you can use graham crackers, Biscoff cookies, or Oreos instead in equal measure.

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!

Create a foil “sling” for easy removal!

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!

How long do you cook a cheesecake in an Instant Pot?

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…

Instant Pot Salted Caramel Cheesecake Recipe

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!

Friends, I am crazy about how this Instant Pot Salted Caramel Cheesecake turned out. Turns out a 7-inch cheesecake is really the perfect size!

Here are links I included:

Instant Pot

7-inch Springform pan

Print
How to make Instant Pot Cheesecake

Instant Pot Salted Caramel Cheesecake

  • Author: Cookies & Cups
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: serves 8
  • Category: Cheesecake
  • Method: Pressure Cooker
  • Cuisine: Dessert

Description

Creamy and delicious cheesecake made in your pressure cooker!


Ingredients

Crust

  • 1 1/2 cups finely crushed ritz, 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
  • 2 eggs

Topping

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

Instructions

  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

Notes

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

Keywords: instant pot, pressure cooker, cheesecake, recipe, cream cheese

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


155 Responses

  1. Larissa

    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!

  2. Jolene

    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

    1. 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.

  3. Beth

    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 ๐Ÿ™‚

  4. Debbie

    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!

  5. September

    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 your help! Now to find a rag for this drool! lol

  6. 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!

  7. Christina

    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.

  8. Lori

    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!

    1. Shelly

      I have never covered my cheesecake. I always have a small amount of condensation on top, but nothing near 1/4″… yikes! I imagine covering it loosely would be fine, if you are having that problem continuously.

      1. Sue

        I was going to ask that question because people on FB recommend covering the cakes with foil. I would rather not if I don’t have to.

    2. 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.

  9. 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?

    1. Shelly

      I would think that covering it was the cause for it to take so much longer to cook. Once you drained, or absorbed the water did it affect the taste?

    1. Shelly

      Unfortunately none. I didn’t really start pressure cooking until last december, and my book was long written by then ๐Ÿ™

    1. Shelly

      I was worried about that too… and while I can say it isn’t AS crunchy as it would be in an oven, it still has crunch!

  10. Ryan

    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. ๐Ÿ™‚

  11. 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?!
    Thanks.

  12. jac

    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?
    Thanks!

    1. 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.

  13. Luke

    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?

    1. Shelly

      I think leaving it in the pot, holding in the moisture was the issue. You will need to remove it from the pot, releasing the extra moisture. Sorry you had this issue!

  14. Diana

    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

    1. Shelly

      One the time is up, the heat should automatically turn off, and yes let the pressure release naturally. So in other words, yes off ๐Ÿ™‚

  15. D\'Anna

    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….

    1. Shelly

      Sorry you had this experience. I have made this several times with no issues… The cake, should in fact, be set in the center when it’s done, so there really shouldn’t be any guess work.

    2. Kathy

      Wow, that was hateful. Obviously many, many people have made this recipe without incident so perhaps the fault doesn’t lie with her recipe but with the cook?

  16. 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 ๐Ÿ™‚

  17. Charles

    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:

    http://thisoldgal.com/pressure-cooker-new-york-cheesecake/

    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 having standing water on top the cheesecake when you take the lid off does not seem like it is good for it.

    Thanks!

    1. 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?

  18. 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

    1. Shelly

      are you on desktop or mobile? On mobile there is a pin icon at the top of the post… and on desktop there should be a pin button that appears when you hover over the image!

  19. Joye

    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!!!

  20. 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!

  21. 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.

  22. Janice

    Has anyone tried this recipe with a 8″ pan, did you increase ingredients/time to accommodate the bigger pan? I have an 8qt IP and 8″ Fat Daddios pan, so thinking of increasing ingredients by 1.5%, any ideas? Thank you, can’t wait to try this!

  23. Rebecca S.

    Followed the directions to the letter (including barely beating in the eggs) and it exploded all over the cooker. Sigh. Smells great, looks pretty bad. So not for company, but we’ll eat it. Not sure how I’d remedy next time–maybe less time under pressure?

  24. Craig Jones

    This recipe was a hit in my Instant Pot class. People could not believe how easy this was to do, let alone, how delicious it was.

  25. Paulette

    Couple of ?s. Thinking of serving for Easter Dinner.
    1st, how far ahead of serving can you make this?
    2nd, I have a 7″ pan but also have an 8″ that fits in my large Fagor pot. I’ll be serving 8 & afraid the 7″ cut into 8 pcs. might look skimpy. If I make it in my 8″ would you think I’d need to adjust the cooking time?
    Thanks! Sounds Amazing!!

    1. Shelly

      You can make these up to 3 days ahead or you could even freeze it. But add the caramel only when you’re ready to serve it.
      I think an 8- inch pan would work fine with this recipe. It will be slightly thinner, but I don’t think it would look skimpy! And I wouldn’t adjust the time!

  26. I made this cheesecake in the instant pot. I adjusted the recipe a tad. I did not use salt in recipe itself as I used Williams and Sonoma Salted Caramel Sauce for the topping, and I used quinoa flour instead of white flour. It was to die for!!! I am making again tonight. My husband is very happy!! THANK YOU for sharing this recipe.

  27. Bri

    A 7″ springform is a hassle to find. I used a 6″ springform with no modifications to the recipe, cooked it in the oven and it cameout perfectly with the indicated cooking times– Tall and dreamy. Now that I have a spare gasket for my pressure cooker to reserve for desserts (my main one has taken up odors of savoury meals past) I will try again but in the pressure cooker.

  28. Myra

    Even though I did everything (paper towel, tin foil around bottom of pan), I still had water on top and around the sides of the cheesecake after opening the pressure cooker. Maybe two cups of water is too much?

  29. Bri

    I have made this excellent cheesecake in a 6″ springform pan as 7″ ones can be hard to find (quantities and cooking times are as is, it just makes a slightly taller cake). I also did the comparison test: baked 1 cheesecake in the oven in a water bath and the second in the pressure cooker. Both cakes were excellent, and while I was a doubting Thomas, the pressure cooker cheesecake was indeed creamier. I am a convert. I do however strongly recommend using a new (or dessert only) gasket in your pressure cooker to avoid transfer of savory flavors to your cheesecake. Thanks for a great recipe.

  30. Karen

    Made this last night- OMG! Perfect.
    I used graham crackers & white chocolate coated animal crackers as the crust and topped it with homemade salted Carmel sauce. Will be making again.

  31. Vanessa Mcpolin

    Can I puree strawberries and put them in the spring form half way before I poor the rest of batter on top or will that ruin the cheese cake?

    1. Shelly

      I have never tried that, and think you might run into some problems with the texture of the cheesecake. But if you do decide to try, let me know how it turns out!

    1. Shelly

      No, I would freeze it without the caramel, and add that when you serve it. I have tried this before and the caramel has absorbed into the cheesecake.

      1. Bonnie Vandertooloen

        Is there a required amount of space required between your pan and the sides of the instant pot wall? My 7″ pan fits, but pretty tight, 6″ has plenty of space?

  32. Leanne

    This came out perfect! What a hit at dinner with the family! My springform pan was a little less wide on the bottom, so it fit with the handles left up on the trivet. After removing from the pot, I just poured off the bit of water that was on top from the condensation and it was fine. I made a salted caramel sauce for the topping. Absolutely loved it!

  33. Tom

    Just got my first-ever Insta Pot and this recipe was my first try. Turned out better than I hoped. But I definitely smiled when I read about adding a “healthy” amount of caramel to the top. You only live once right!

  34. Regina

    How long does it usually take for your natural pressure release with this? I have no patience for watching my pot release, but want to make sure I don’t leave it in too long resulting in a soggy bottom!

  35. Kari

    To cover or not to cover…so many different opinions. I just donโ€™t want a ton of water on top or cheesecake not fully cooked. Iโ€™ve never made this…what does it look like when you first open the IP?

  36. Lori

    I have the 6 qt. Instant Pot Duo. I am going to make this recipe7 tomorrow after my 7″ springform pan gets here. I haven’t used the IP yet. I don’t have a ‘manual’ option. Does this just mean pressure cook on high 35 minutes?

  37. Lori

    I made this yesterday. My cheesecake was a bit domed on the top so water did not collect. The crust seemed soggy so I was afraid any water just ran down the sides into the crust. After chilling I did not detect soggy crust. It did not stick to the pan at all. I ate a small piece and it was good. I did not add the caramel topping because I felt it wasn’t needed. I like plain cheesecake. Making this was fun and I’ll make another.

  38. K.M.

    Hi there, the “adjust” feature doesn’t apply to the Manual setting on Instant Pots. How did you get yours to do that? I’m trying the recipe right now, using Manual–so we’ll see!

  39. Katie

    Instead of making a โ€œslingโ€…why donโ€™t you try using the handles on your trivet (just donโ€™t fold them down)…if the recipe calls for water that would contact the pan, just line outside with foil…then, when the cheesecake is done, just use the handles on the trivet.

  40. Diana

    Should the cheesecake mixture be higher than the crust? My crust was higher than the cheesecake mixture and it ended up super soggy…all the way down ๐Ÿ™

    1. Shelly

      Yes, the cheesecake will be a little higher than the crust, you can in see the images I shared. That wouldn’t be the reason your crust got soggy…possibly the foil wrap around your pan wasn’t tight enough?

  41. Julie

    Followed this recipe exactly, and it was a huge hit. Iโ€™m making it again for a Super Bowl party & may just be my โ€œgo toโ€ dessert from now on. Love it!

  42. Debora Cadene

    I am also new to the IP and have made a couple of cheese cakes so far, and have had great success. Your crust intrigues me….Ritz crackers???? Does it matter which ones i use? the cheddar or original? What is the total measured amount you are looking for to cover the 7″ pan.
    Thanks bunches,
    Debbie.

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  44. H

    Do you put the cheesecake straight in the fridge after baking while hot or do you have to let it cool before putting inside the fridge?

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  50. Erica

    Hi, when I opened the instapot after cooking time /natural pressure release there was water accumulated on top on the cheesecake that I had to pour off of it. Is this normal?

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  56. Riley

    I haven’t had much success making cheesecake in the past. This recipe is super simple and my family commented it was restaurant quality. I agree! It was fantastic.

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