Instant Pot Creme Brulee Cheesecake

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Instant Pot Crème Brulee Cheesecake

I have always loved Creme Brulee. Like seriously, it has always been my favorite go-to dessert at a restaurant even when I was little. Then I discovered cheesecake… My second favorite dessert! So this week I had a thought, what if there was a way to combine my two favorite desserts: Cheesecake and Creme Brulee, Meet Instant Pot Creme Brulee Cheesecake!

 

Instant Pot Cheesecake Tips:

I shared my Instant pot cheesecake tips in my Instant Pot Pumpkin Cheesecake, but I will recap them here, but for more info visit that post!

  • Have your ingredients at room temperature before starting.
  • Blend your cream cheese really well… Like 5 minutes all by itself
  • Measure Exactly
  • Use the right equipment. I use a 7” springform pan that is compatible with the instant pot. I also use this sling to help get the cheesecake out of the instant pot when it is done. Also, you will want to invest in a new sealing ring because no one wants their cheesecake smelling like last night’s pot roast. But seriously you should have a different sealing ring for desserts because you can’t really get the smell out of them.
  • Wrap your cheesecake in aluminum foil.
  • Always Use Natural Release
  • Allow your cheesecake to sit after it is cooked, and then put it in the fridge overnight.

 

Instant Pot Crème Brulee Cheesecake

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

Serves: 8 people

Prep time: 15 minutes

Cooking time- (10 minute to come to pressure, 30 minutes cooking time, 12 minutes natural pressure release time)

 

Ingredients for Instant Pot Crème Brulee Cheesecake

 

Crust for Instant Pot Crème Brulee Cheesecake

1 cup graham cracker crumbs

1 tablespoon granulated sugar

¼ cup unsalted butter, melted

 

Filling for Instant Pot Crème Brulee Cheesecake

2 (8-ounce) packages cream cheese, softened

½ cup granulated sugar

2 large eggs, room temperature

3 tablespoons all-purpose flour

¼ sour cream

1 teaspoon vanilla extract

 

Topping for Instant Pot Crème Brulee Cheesecake

2 tablespoons granulated sugar

 

Directions for Instant Pot Crème Brulee Cheesecake

 

Before we get started making our Instant pot Creme Brulee cheesecake remember you will want to invest in some color-coded sealing rings because you don’t want your cheesecake smelling like anything other than cheesecake.

Also, you will also want to grab your Instant Pot Springform Pan as well as your sling so you can remove your cheesecake from your instant pot if you don’t already have these. Amazon has these super cheap so I highly recommend just grab them from there!

First, you will want to grease the sides and the bottom of your Instant Pot Springform pan.

Preheat your oven to 350 degrees.

In a food processor, combine the graham cracker crumbs, sugar, and melted butter. Pulse to mix these together.

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Once done pulsing, press the graham cracker crust on the bottom of the pan and about ½ way up the sides. You can totally use a glass to help press down on the crust.

Put your crust in the oven for about 13 minutes (or golden brown) at 350 degrees. This will help you to have a nice crunchy delicious crust!

While the crust is cooking. Mix the cream cheese for a good 5 minutes to make it fluffy. Then add the sugar and mix until smooth.

Add the flour, sour cream, and vanilla. Mix well.

Then add the eggs one by one mixing in between. When you add the eggs you want to mix just to incorporate them. You do not want to overmix once the eggs are added.

 

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Pour the filling into the springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.

 

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Cover the cheesecake completely with aluminum foil to prevent condensation from accumulating on the top of the cheesecake and your crust from getting soggy.

Place your cheesecake on your sling and Insert your sling into your Instant Pot.

Close the lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.

Remove the cheesecake from the Instant Pot by grabbing the sling handles. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.

Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.

After 12 hours, remove the cheesecake from the refrigerator and remove the sides of your springform pan.

 

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Once you pull you Instant Pot Creme brulee cheesecake out of the fridge add the topping and torch with a hand-held kitchen torch (don’t forget your Butane Fuel) until the top is nice and golden brown.

Add fresh berries to the top, if desired!

 

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Share this Instant Pot Crème Brulee Cheesecake with others on Pinterest!

 

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

 

Yield: 8 people

Instant Pot Crème Brulee Cheesecake

Instant Pot Crème Brulee Cheesecake

If you haven’t tried Instant Pot Creme Brulee Cheesecake you are missing out on the tastiest treat! Check out just how easy it is to make this amazing dessert! 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Crust
  • 1 cup graham cracker crumbs
  • 1 tbs granulated sugar
  • 1/4 cup unsalted butter, melted
  • Cheesecake Ingredients
  • 2 8 oz packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 tbs all-purpose flour
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • Topping
  • 2 tbs granulated sugar

Instructions

  1. Before we get started making our Instant pot Creme Brulee cheesecake remember you will want to invest in some color-coded sealing rings because you don’t want your cheesecake smelling like anything other than cheesecake. Also, you will also want to grab your Instant Pot Springform Pan as well as your sling so you can remove your cheesecake from your instant pot if you don’t already have these. Amazon has these super cheap so I highly recommend just grab them from there!
  2. First, you will want to grease the sides and the bottom of your Instant Pot Springform pan
  3. Preheat your oven to 350 degrees.
  4. In a food processor, combine the graham cracker crumbs, sugar, and melted butter. Pulse to mix these together. 
  5. Once done pulsing, press the graham cracker crust on the bottom of the pan and about ½ way up the sides. You can totally use a glass to help press down on the crust. 
  6. Put your crust in the oven for about 13 minutes (or golden brown) at 350 degrees. This will help you to have a nice crunchy delicious crust! 
  7. While the crust is cooking. Mix the cream cheese for a good 5 minutes to make it fluffy. Then add the sugar and mix until smooth. 
  8. Add the flour, sour cream, and vanilla. Mix well. 
  9. Then add the eggs one by one mixing in between. When you add the eggs you want to mix just to incorporate them. You do not want to overmix once the eggs are added. 
  10. Pour the filling into the springform pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  11. Cover the cheesecake completely with aluminum foil to prevent condensation from accumulating on the top of the cheesecake and your crust from getting soggy. 
  12. Place your cheesecake on your sling and Insert your sling into your Instant Pot. 
  13. Close the lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  14. Remove the cheesecake from the Instant Pot by grabbing the sling handles. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel. 
  15. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  16. After 12 hours, remove the cheesecake from the refrigerator and remove the sides of your springform pan
  17. Once you pull you Instant Pot Creme brulee cheesecake out of the fridge add the topping and torch with a hand-held kitchen torch (don’t forget your Butane Fuel) until the top is nice and golden brown.
  18. Add fresh berries to the top, if desired! 

Notes

  • Have your ingredients at room temperature before starting.
  • Blend your cream cheese really well… Like 5 minutes all by itself
  • Measure Exactly
  • Use the right equipment. I use a 7” springform pan that is compatible with the instant pot. I also use this sling to help get the cheesecake out of the instant pot when it is done. Also, you will want to invest in a new sealing ring because no one wants their cheesecake smelling like last night’s pot roast. But seriously you should have a different sealing ring for desserts because you can’t really get the smell out of them.
  • Wrap your cheesecake in aluminum foil.
  • Always Use Natural Release
  • Allow your cheesecake to sit after it is cooked, and then put it in the fridge overnight.

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