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Instant Pot Crème Brulee Cheesecake

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Instant Pot Crème Brulee Cheesecake is a dessert that radiates indulgence, decadence, and simplicity. If you love Crème Brulee and cheesecake, you get the best of both worlds with this delicious combination. With a sweet homemade wafer crust, creamy cheesecake, and a satisfying brittle sugar on top, this will become your new favorite dessert!

Instant Pot Crème Brulee Cheesecake

Why You’ll Love This Recipe

  • Decadently Delicious: This recipe combines two classics, crème brulee and cheesecake, for a divine treat.
  • Easy and Efficient: The Instant Pot provides a foolproof method for perfect cheesecake every time.
  • Impressively Elegant: This dessert is sure to wow your guests at any gathering.

Recipe Ingredients

  • Vanilla Wafers: Create a sweet, crisp base that contrasts beautifully with the creamy cheesecake filling.
  • Brown Sugar: Adds a molasses-like sweetness to the crust, enhancing the flavor of the vanilla wafers.
  • Butter: Binds the crust together and adds a rich, savory note to balance the sweet elements.
  • Cream Cheese: The main ingredient in the filling, it provides a tangy, creamy texture that’s characteristic of cheesecakes.
  • Vanilla: Infuses the cheesecake with a sweet, aromatic flavor that enhances the cream cheese and sugar.
  • Heavy Cream: Adds richness and creaminess to the cheesecake filling, making it indulgently smooth.
  • Eggs: Provide structure to the cheesecake and help achieve the dense, creamy texture.
  • Super Fine Sugar: Sweetens the cheesecake and helps achieve a smooth, melt-in-your-mouth texture.
  • Raspberries: Add a tart, fruity contrast to the sweet, rich cheesecake, and enhance the presentation.

How To Make Instant Pot Crème Brulee Cheesecake?

Step One: Prepare The Crust

First, you will want to use a fork to combine the cooking crumbs, brown sugar, and melted butter.

Crème Brulee Cheesecake crust

Step Two: Prepare The Springform Pan

Next, cut out a circle of parchment paper and fit it to the bottom of your springform pan. Then, spray the sides with cooking spray.

Step Three: Put Crust In Freezer

Press the crumb mixture into the bottom of the pan and about 3/4 an inch up the sides. Then, place the crust in the freezer while you make the filling.

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Step Four: Beat The Cream Cheese

Beat cream cheese in a mixing bowl until it is light and fluffy.

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Step Five: Add Sugar, Salt And Vanilla

Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Then, heat your cream on the stovetop or in the microwave until it’s warm.

Step Six: Beat Egg Yolks

Place egg yolks into a large bowl and beating constantly, slowly add the warm cream. It is important to add slowly and constantly beat to prevent curdling.

Step Seven: Blend Cream Cheese Mixture And Egg Mixture

Slowly add the egg mixture into the cream cheese mixture, beating constantly, just until thoroughly incorporated. Scrape the sides of the bowl often and be sure all lumps are out of the mixture. The mixture will be on the thinner side.

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Step Eight: Pour Mixture on Top of Crust

Pour filling into the prepared crust. Cover with foil and seal edges.

Crème Brulee Cheesecake filling

Step Nine: Pressure Cook

Cover the cheesecake with foil. Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.

Step Ten: Naturally Release

Allow the cheesecake to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot.

Step Eleven: Cool

Remove to a wire rack and cool in pan before removing pan ring.

Instant Pot Crème Brulee Cheesecake

Step Twelve: Sprinkle With Sugar And Brown

Sprinkle with the 3 tbsp. of sugar and brown with a baker’s torch. Cheesecake can also be browned under the broiler but you will need to be careful not to burn.

Step Thirteen: Garnish and Serve

Garnish your creme brulee cheesecake with raspberries and mint leaves if desired. Slice with a knife dipped in hot water and wiped dry.

Instant Pot Crème Brulee Cheesecake

Serve and Enjoy!

Instant Pot Crème Brulee Cheesecake

Expert Tips

  • Properly Seal the Springform Pan: Double-wrap the springform pan with aluminum foil to prevent water from seeping in.
  • Natural Release for Creamy Texture: Allow natural pressure release after cooking for a creamier texture.
Crème Brulee Cheesecake

Variations

  • Fruit Infusion: Try swirling in raspberry, mango, or passionfruit puree for a refreshing twist. Consider incorporating graham cracker crumbs in the fruit puree swirl to add a subtle crunch.
  • Chocolate Lover’s Delight: Add chocolate to the cheesecake mixture by mixing in melted chocolate chips or cocoa powder.
  • Nutty Crunch: Enhance the texture and flavor by incorporating chopped nuts, such as pecans, almonds, or hazelnuts, into the crust or sprinkling them on top of the cheesecake.
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Storage & Reheating Instructions

  • Storage: Once the Instant Pot crème brûlée cheesecake cheesecake has cooled completely, cover it tightly with plastic wrap or aluminum foil to prevent any moisture from getting in. Store the cheesecake in the refrigerator for up to 3-4 days.
  • Reheating: To enjoy leftover cheesecake, allow it to come to room temperature for about 30 minutes before serving. If you prefer a slightly warm cheesecake, you can reheat individual slices in the microwave on low power for about 20-30 seconds. Be careful not to overheat, as this can cause the cheesecake to become too soft. Alternatively, you can reheat the whole cheesecake in a preheated oven at 300°F (150°C) for about 10-15 minutes.
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What To Serve With This Recipe?

cheesecake creme brulee pressure cooker on a plate

Instant Pot Crème Brulee Cheesecake

Yield: 8
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Enjoy the perfect blend of creamy cheesecake and caramelized crème brulee with our Instant Pot Crème Brulee Cheesecake recipe.

Ingredients

  • Crust
  • 2 c crushed vanilla wafers
  • 3 tbsp brown sugar
  • 4 tbsp butter (melted)
  • 24 oz cream cheese (softened)
  • 1¼ c granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1½ c heavy cream
  • 8 lg egg yolks
  • 3 tbsp super fine sugar
  • raspberries to garnish

Instructions

  1. First, you will want to use a fork to combine the cooking crumbs, brown sugar, and melted butter.
  2. Next, cut out a circle of parchment paper and fit it to the bottom of your springform pan. Then, spray the sides with cooking spray.
  3. Press the crumb mixture into the bottom of the pan and about 3/4 an inch up the sides. Then, place the crust in the freezer while you make the filling.
  4. Beat cream cheese in a mixing bowl until it is light and fluffy.
  5. Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Then, heat your cream on the stovetop or in the microwave until it's warm.
  6. Place egg yolks into a large bowl and beating constantly, slowly add the warm cream. It is important to add slowly and constantly beat to prevent curdling.
  7. Slowly add the egg mixture into the cream cheese mixture, beating constantly, just until thoroughly incorporated. Scrape the sides of the bowl often and be sure all lumps are out of the mixture. The mixture will be on the thinner side.
  8. Pour filling into the prepared crust. Cover with foil and seal edges.
  9. Cover the cheesecake with foil. Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.
  10. Allow the cheesecake to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot.
  11. Remove to a wire rack and cool in pan before removing pan ring.
  12. Sprinkle with the 3 tbsp. of sugar and brown with a baker's torch. Cheesecake can also be browned under the broiler but you will need to be careful not to burn.
  13. Garnish your creme brulee cheesecake with raspberries and mint leaves if desired. Slice with a knife dipped in hot water and wiped dry.
  14. Serve and Enjoy!

Notes

  • Properly Seal the Springform Pan: Double-wrap the springform pan with aluminum foil to prevent water from seeping in.
  • Natural Release for Creamy Texture: Allow natural pressure release after cooking for a creamier texture.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 805Total Fat: 59gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 336mgSodium: 488mgCarbohydrates: 61gFiber: 0gSugar: 51gProtein: 10g

Did you make this recipe?

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FAQs

How Do You Make Super Fine Sugar?

To make your own superfine sugar for this Instant Pot Cheesecake recipe, you will need a food processor. Place the amount of sugar needed for the recipe into the food processor. Then, add a tablespoon or 2 more to compensate for the reduction in volume. Process the sugar for 1-2 minutes or until the sugar feels like fine sand.

How Do I Know if My Crème Brulee Cheesecake Is Done?

If you follow the recipe exactly, your cheesecake should be done. However, different altitudes can affect your Instant Pot time. To check if your cheesecake is done, give it just a little jiggle. It should be slightly jiggly in the center. If it jiggles too much, return it to your Instant Pot, and pressure cook it for an additional 5-minutes.

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