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Instant Pot Crème Brulee Cheesecake.

Instant Pot Crème Brulee Cheesecake

Angela Milnes
Enjoy the perfect blend of creamy cheesecake and caramelized crème brulee with our Instant Pot Crème Brulee Cheesecake recipe.
4.80 from 5 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8 Servings
Calories 849 kcal

Ingredients
  

For The Crust

  • 2 Cups Crushed Vanilla Wafers
  • 3 tablespoon Brown Sugar
  • 4 tablespoon Butter melted
  • 24 oz Cream Cheese softened
  • 1¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1½ Cups Heavy Cream
  • 8 Egg Yolks
  • 3 tablespoon Fine Sugar
  • 1 Cup Raspberries to garnish

Instructions
 

  • First, you will want to use a fork to combine the cooking crumbs, brown sugar, and melted butter.
  • 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.
  • Press the crumb mixture into the bottom of the pan and about ¾ an inch up the sides. Then, place the crust in the freezer while you make the filling.
  • Beat cream cheese in a mixing bowl until it is light and fluffy.
  • 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.
  • 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.
  • 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.
  • Pour filling into the prepared crust. Cover with foil and seal edges.
  • 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.
  • Allow the cheesecake to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot.
  • Remove to a wire rack and cool in pan before removing pan ring.
  • 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.
  • Garnish your creme brulee cheesecake with raspberries and mint leaves if desired. Slice with a knife dipped in hot water and wiped dry.
  • 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

Calories: 849kcalCarbohydrates: 69gProtein: 11gFat: 61gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 346mgSodium: 518mgPotassium: 229mgFiber: 1gSugar: 54gVitamin A: 2238IUVitamin C: 4mgCalcium: 145mgIron: 1mg
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