Instant Pot Salted Caramel Cheesecake

5 from 3 votes
Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Sharing is caring!

If you’re looking for a dessert that’s both salty and sweet, then this Instant Pot Salted Caramel Cheesecake is a perfect choice. This delectable dessert has a classic graham cracker crust and cheesecake base and is topped with a homemade salted caramel sauce. Get the best of both worlds in one recipe.

one slice of cheesecake up close.

Cheesecake is one of those desserts that’s been used in a million ways. This is because it’s such a delicious flavor, people just can’t get enough of it. For example, I make normal cheesecake, but I also make recipes like Strawberry Cheesecake Popsicles, Chocolate Cheesecake Cupcakes, and Cheesecake Brownies. There are endless ways to use cheesecake flavor and each creation is just as delicious as the last.

Now, many people are used to the traditional way of making cheesecakes. However, technology has given us quite a few more options, like the Instant Pot.

As for me, the first time I made cheesecake in the Instant Pot, I was immediately obsessed and hooked. I just find it less time consuming to make a cheesecake using this method, which is a huge win in my book.

Once you try This Instant Pot Salted Caramel Cheesecake recipe for yourself, you’ll see what I mean.

How to Make Instant Pot Salted Caramel Cheesecake

  1. Prep the pan – Spray a springform pan with non-stick spray and cover the very bottom of the pan in parchment paper.
  2. Make the crust – Combine all the ingredients for the crust in a bowl and mix well. Place the mixture inside the prepared pan and press the crust into the bottom and partially up the side of the pan. Chill until needed.
  3. Make the filling – Beat the cream cheese and sugar in a large bowl until fluffy. Add in the rest of the ingredients except the eggs and mix well. Add in one egg at a time, fully mixing in each egg before adding the next. Pour filling into prepared crust/pan. Cover the top of the pan with foil.
  4. Cook – Add water to the bottom of your Instant Pot. Place the cheesecake on the trivet and place it inside the pot. Cook for 40 minutes on high pressure then allow to rest for 10 minutes and then do a manual release before chilling the cheesecake for at least 4 hours.
  5. Make the caramel sauce – Combine the brown sugar and butter in a saucepan until it’s melted and combine. Add in the rest of the ingredients and allow to boil until it reaches 225 degrees or until a spoonful makes a softball in cold water. Cool for a few minutes.
  6. Garnish and serve – Pour the slightly cooled caramel over the top of the cheesecake, garnish with pecans, serve, and enjoy!


cheesecake batter in a glass bowl, a spring form pan with a graham cracker crust and an instant pot in the background.

Tips and Variations

  • Skip the caramel sauce – If you prefer, you can skip the caramel sauce and have a regular cheesecake. This recipe is great as a base recipe.
  • Don’t overcook the caramel   If you overcook the caramel mixture, it will make it brittle and it’s not very useful as a sauce at that point.
  • Wait to make the caramel sauce – Wait to make the caramel sauce until the cheesecake has fully chilled. If the sauce sits too long, it won’t be pourable.


cheesecake batter inside of an instant pot

Will a 9-inch Springform Pan Fit in the Instant Pot?

The most common size for springform pans is 7, 8, or 9 inches. This recipe specifically is for an 8-inch cheesecake. However, if you have one of the other sizes, you can adjust as needed.

The Instant Pot commonly comes in 6 or 8-quart sizes. The 9-inch springform pan is only recommended for the bigger 8-quart size. The smaller springform pans will work for Instant Pot size.

It’s important to use the proper sizes when baking in the Instant Pot as it may not cook upright and ruin your cheesecake. When in doubt, go a little smaller rather than a little bigger. Simply adjust the time a bit.

plain cheesecake on a glass stand and a pressure cooker in the background.

instant pot salted caramel cheesecake on a glass stand.

More Cheesecake Recipes You’ll Love:

You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

one slice of cheesecake up close.
5 from 3 votes

Instant Pot Salted Caramel Cheesecake

A creamy and delicious cheesecake made in the instant pot. Topped off with homemade salted caramel and pecans.
Prep: 10 minutes
Cook: 40 minutes
Servings: 10
Want to save this recipe?
Enter your email below and we'll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Instant Pot


Cheesecake Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp butter, melted
  • 1/2 cup brown sugar

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 3/4 cup sour cream
  • 3 tbsp all-purpose flour
  • 3 tsp vanilla extract
  • 3 eggs, room temperature

Salted Caramel Topping

  • 1/2 cup brown sugar
  • 7 tbsp butter , salted
  • 2 tbsp corn syrup
  • 14 ounces sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cups chopped pecans


  • Combine graham cracker crumbs, butter and brown sugar until it resembles
    wet sand.
  • Spray 8x3 inch springform pan with non-stick cooking spray.
  • Cut a circle from parchment paper the size of the bottom of your pan and
    place in the bottom of pan.
  • Scoop graham cracker mixture into pan and press into bottom and up sides about ½ inch.
  • Chill crust while you are prepare the filling.
  • In large mixing bowl, mix cream cheese and sugar on medium speed until light and fluffy.
  • Add in heavy cream, vanilla, sour cream and flour. Mix until blended.
  • Mix in eggs, one at a time, just until combined. Pour into crust and seal top of pan with aluminum foil.
  • Add 1½ c. of water to bottom of your Instant Pot.
  • Place cheesecake pan on trivet that comes with your pot and lower into pot.
  • Replace lid on Instant Pot and seal according to your pot instructions.
  • Cook on high pressure for 40 minutes. When time is up, allow cheesecake to remain in pot for 10 minutes, then manually release pressure and remove cheesecake.
  • Cool cheesecake on wire rack then cover with plastic wrap and chill for at least 4 hours.

Salted Caramel Topping

  • In a medium saucepan, heat brown sugar and butter until butter is melted and thoroughly combined with sugar.
  • Add in sweetened condensed milk, corn syrup, salt and vanilla, bringing to a boil.


Read the instant pot manufactures manual before using it. 


Calories: 900kcal | Carbohydrates: 86g | Protein: 12g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 202mg | Sodium: 674mg | Potassium: 385mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1835IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 900
Keyword: instant pot cheesecake, instant pot salted caramel cheesecake, Salted Caramel Cheesecake
Like this recipe? Leave a comment below!
Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.
5 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating