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


Instant Pot Salted Caramel Cheesecake Recipe

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


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.



  • 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 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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195 Responses
  1. 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:

    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.


    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?

  2. 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 🙂

  3. 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?

  4. 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 🙂

  5. 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!

  6. 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?

    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.

  7. 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?!

  8. 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. 🙂

    1. Shelly

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

  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?

  10. 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. Gail

        I have moisture on top of my cheesecake. But as I read here you say it’s normal so that’s cool. It looks and smells great . I was intending to use my springpan for lasagna for dinner but did not realize or just wasn’t thinking. Lol about 4 hour fridge time. Guess I will use another pan. Or regular oven.

    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.

  11. 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.

  12. 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!

  13. 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

  14. 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!

  15. 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 🙂

  16. 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.

  17. 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!

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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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