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one slice of cheesecake up close.
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5 from 2 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 Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 900kcal

Equipment

  • Instant Pot

Ingredients

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

Instructions

  • 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.

Notes

Read the instant pot manufactures manual before using it. 

Nutrition

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