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

Want To Save This Recipe?

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

Previous PostNext Post

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?

You might also like...

191 Responses
  1. Kari

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

  2. 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!

  3. 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!

  4. 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!

      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?

    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.

  5. 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!

  6. 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.

  7. 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.

  8. 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?

    1. Shirley

      Most Instant Pot recipes I have found says to use 1 cup water. I have made cheesecakes for about 50 yrs. but haven’t made one that looked good yet in my pot. Working out the kinks. Don’t like water on top, soggy crusts, and one even exploded in my pot. I will figure it out. Like this recipe and made it in the oven.

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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?

  14. 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!

  15. 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.

  16. 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!

  17. 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!!!

    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!

  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

Leave a Reply

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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!