Instant Pot Salted Caramel Cheesecake Recipe

Did you know you can make cheesecake in your Instant Pot? It’s a game changer! This easy Instant Pot Cheesecake Recipe is OMG SO GOOD. It’s creamy and sweet with a buttery, perfect crust that has just a hint of saltiness.

This is one of my favorite Instant Pot dessert ideas! If you’re looking for a more traditional way to make cheesecake, check out my Best Classic Cheesecake Recipe or this easy No Bake Cheesecake Recipe.

Picture of an Instant Pot Cheesecake

An Easy Instant Pot Cheesecake Recipe

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 Cheesecake. 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!

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 🙂

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

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Instant Pot Salted Caramel Cheesecake Recipe

  • Author: Cookies & Cups
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 35 minutes
  • Total Time Total Time: 55 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Dessert
  • Method Method: Instant Pot
  • Cuisine Cuisine: American

Description:

Did you know you can make cheesecake in your Instant Pot? It’s a game changer! This easy Instant Pot Cheesecake Recipe is OMG SO GOOD. It’s creamy and sweet with a buttery, perfect crust that has just a hint of saltiness.


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 325°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.

Keywords:: instant pot cheesecake, instant pot cheesecake recipe, instant pot desserts, easy cheesecake recipe

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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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Crystal Olivares
October 5, 2020 11:06 am

This was awesome!! It was so delicious, I will make this again and again. The ritz crust was a nice touch. I read through all the suggested techniques and did them all, I also took the advice from another on here by adding a loose piece of tin foil on top (good thing it collected a lot of the water).I also cooked mine for 40 minutes in my ninja foodie instant pot. Once it was done I noticed there was still A bit of water on top. I gently placed a paper towel over top to absorb the water. This… Read more »

Marge
August 24, 2020 7:55 pm

I just made this today and it came out perfectly. Loved the ritz cracker crust, I added alittle cinnamon to it. It has a nice slightly crisp texture, not soggy at all. It did have a bit too much condensation water on top, but gently soaked it up with a paper towel and it did not affect the top. I would definitely make this again but I probably will cover it with some foil as I have with other IP cheesecake recipes I have made.

Shelby
July 30, 2020 5:04 pm

This recipe is amazing! I have made this several times. I don’t have an Instant Pot, I made this in the oven and I placed the springform pan in a bath of hot water. You really have to wrap the springform pan tightly in tinfoil- many layers of it. If you are worried about water seeping into the crust, maybe line the springform with tinfoil first, then grease and press your crust in. I do recommend placing paper towels first around the outside and then wrapping in tinfoil as is suggested in the steps. A few times I have had… Read more »

Kathryn Monsma
July 16, 2020 5:14 pm

Hi Shelley. I am crazy about this recipe. Thanks so much for posting It. I jut made it for th third time, however the event was cancelled and I was wondering if it would freeze well.

Kathryn Monsma
July 17, 2020 8:46 am
Reply to  Shelly

That is wonderful! Thankyou so much Shelly!

Hanna
April 9, 2020 4:31 pm

Wow, my comment was removed. Instead of removing a disaster experience…maybe you should find a solution so other bakers don’t have the same problem.

Hanna
April 9, 2020 4:13 pm

I’m very disappointed with the water situation as well. Even though I did less than an inch, it ruined my cheesecake and crust. It was so water logged that is was not even edible. Wasted my ingredients. Now I have to figure something else out for my husband’s birthday with no ingredients salvaged. I had high hopes for this one.

Patty
March 9, 2020 5:24 pm

I followed recipe exact and my cheesecake doesnt look anything like yours.. its half the thickness of that. Also, to bad I didnt read comments below about the water onto of the cake itself. To bad I wanted it to work.

accent pillow case baby burlap home and living
February 24, 2020 9:39 pm

A very useful article,I need to bookmark it!

Leigh
February 10, 2020 9:42 pm

I followed the recipe exactly and my cheesecake turned out perfectly!! I did add a piece of foil loosely on top because I had read about others having trouble with condensation falling on the top and I’m glad I did because there was a tablespoon or so of water on top of the foil when I opened my Instant Pot. I was very pleased with the taste and the appearance. Will definitely make again!

January 1, 2020 11:43 am

wow. This cake is beautiful. I will make one for her to give her birthday.
It will definitely be enjoyed.
Thanks for sharing.

Ashley
December 14, 2019 5:38 pm

Hi there, I was wondering if the 1/4 cup of sour cream in the cheesecake could be replaced with 1/4 cup of salted caramel?
Thank you 🙂

Sue
December 9, 2019 10:58 am

Made this and loved it. Turned out perfect!! Have you ever tried making 2 at a time? Can I freeze them now to have on Christmas Day??

JoAnn Cessna
November 8, 2019 7:56 pm

I attempted to make this in my crock pot express on desert HP but it keeps giving me an error – E6 meaning no liquid in the bottom so added more after about 10 mins I got the same thing. I’m moving it into the oven and paying it cooks okay – any advice in using the crock pot express versus the instapot? Thank you

Beverly Johnston
September 17, 2019 9:47 am

Cooked 35 minutes and not done in the center. Additional 5 minutes and still not done in the center. After being in fridge overnight, what should I do?

Gymgirl
September 3, 2019 11:22 pm

I made this Monday in my Instant pot Lux. Three out of three people LOVED it!!! Will be making another this weekend, ‘cuz person #4 didn’t get any, LOL!! And, yes, I used Ritz crackers for the crust. It too some maneuvering to get them spread out, and, there wasn’t much up the sides. Next time, I’m going to make a double batch of the crust. I like that this cheesecake is fluffy and not overly sweet. And, you’re right about needing a generous about of Caramel — it makes the cake. I’ll be searching for a better brand of… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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