If you did not know or haven’t tried making cheesecake in an Instant Pot, it’s a game changer. The texture is so creamy I now prefer it to an oven-baked version. I have topped this Instant Pot cheesecake with caramel (miso or salted caramel) which I also made in an Instant Pot.

This caramel recipe can be kept as straight-up caramel. It can be salted caramel, miso caramel, or miso salted caramel. All are totally delicious.

If you are looking for more traditional cheesecake recipes, I can highly recommend my Basque Burnt cheesecake recipe or my Easy Air Fryer loaf Basque cheesecake (oven or Air Fryer).

If you are looking for unbaked cheesecake recipes, I love my berry cheesecake with almond crumble or my strawberry cheesecake recipe. Or try my lemon meringue cheesecake in either a slow or a pressure cooker.

The Instant Pot Pro on a table with ingredients for cheesecake

I was delighted when Instant Pot South Africa asked me to do a recipe to showcase the sparkling new Instant Pot Pro. It’s South Africa’s most advanced pressure cooker that uses 80% less energy than your stove.

The inner pot reaches higher Sauté temperatures for searing and the machine heats up 20% faster than previous models. This pressure cooker is high-tech and gives you cooking progress bars on the panel, so you know how long everything is taking.

I love the new silicone handles which make taking the pot in and out much easier. The steam releases more gently on the lid with this model, and there are 28 cooking programs available at the touch of a button.

To find the recipe for the miso caramel made in an instant pot, please click here. I include step-by-step instructions on how to make it. If you want to make caramel sauce or salted caramel sauce on the stovetop, you can check out a video on how to make it here.

An Instant Pot with a cheesecake and covered in caramel sauce

How to adapt this instant pot cheesecake with caramel recipe:

If you don’t like caramel, you can top this cheesecake with any topping you prefer such as fruit coulis and fresh fruit or berries. Fresh cream and fresh fruit will also work well.

If you are using fruit as a topping, you could flavour this cheesecake with lemon. One teaspoon of lemon zest and two tablespoons of juice will do the trick. If you prefer you can use all digestive biscuits for the base vs a mix of ginger nuts and digestives, but I love the flavour and texture that ginger nut biscuits (cookies give this base).

If you are in a part of the world where you can’t find these biscuits (cookies) use Graham crackers of any cookie of your choice to make this cheesecake base.

instant pot cheesecake with salted caramel

Important steps to follow when making cheesecake in an Instant Pot:

The cream cheese and eggs must be at room temperature. This makes it easier to mix without over-mixing. To bring your fridge-cold cream cheese to room temp, simply put it into the microwave for a few seconds on defrost. Do not melt it.

Step by step images of how to make and Instant pot cheesecake

Use a handheld electric mixer vs a stand mixer. You do not want to overwhip the mixture. Beating the cream cheese too much will result in too much air being incorporated which will give your cheesecake a scrambled egg texture.

By lining a piece of tin foil with a kitchen towel underneath and on top of the cheesecake, some of the water is soaked up preventing it from landing on your cheesecake. You don’t have to cover the top of the cheesecake. If you don’t, simply dab the surface with a paper towel after it’s cooked (see note to cook it for a shorter time).

Instant pot cheesecake in the pan before going into the Instant Pot

Can you freeze Instant Pot cheesecake?

The short answer is yes. I ran a test where I froze a few slices wrapped in cling film and they froze well. Simply thaw at room temperature and then serve.

I think it would be better to freeze the cheesecake without the caramel sauce and pour that over once thawed.

The biscuit base did feel a little damp after freezing but that was the only concern.

A few other desserts you may like:

Easy Instant Pot Crème Brûlée

Strawberry cheesecake with nut crumble

Honey, rosewater & cinnamon panna cotta

Mocha mousse parfait

Berry Eaton mess with pistachios

Classic South African unbaked milk tarts

Chocolate espresso cheesecake (no bake)

Shop Instant Pot Pro:

Yuppiechef

Recipe – makes 1 small cheesecake

Prep Time:20

Cook Time:40

Ingredients

Biscuit base:

75 gms ginger nut biscuits broken
75 gms digestive biscuits broken
60 gms 4 Tbls salted butter, melted

Cheesecake:

500 gms full-fat cream cheese room temperature
140 gms caster sugar
2 free-range large eggs at room temperature
2 tsp vanilla extract

Instructions

To make the biscuit base, place the roughly broken biscuits into a bowl of a food processor with the melted butter. Pulse until the mixer resembled rough breadcrumbs.
Lightly spray an 18cm/7-inch springform cake tin with cooking spray. Line the base with baking paper.
Tip the biscuit crumb mix into the cake tin and press it down to form an even base. Allow some of the biscuit to come up the side of the tin about a quarter of the way up. Place the tin in the freezer to firm up.
To make the cheesecake mix, please make sure you read the special instructions above.
Place the room-temperature cream cheese and caster sugar into a bowl and using a handheld electric mixer, mix briefly until well combined.
Add the 2 eggs and vanilla extract and mix until just combined.
Spread this mixture into the cooled biscuit base lined tin and using an offset spatula, even the surface.
Cut two pieces of tin foil larger than the tin. Place a sheet of paper towel on the one and fold it under the tin. Scoop the sides of the foil up to cover the side of the cake tin. Scrunch so that it is firmly placed.
Cover the top with a piece of paper towel followed by a piece of foil which you tightly fold over the top.
Pour 1 cup (250ml) water into the Instant Pot. Place the filled cake tin onto the trivet and lower it into the Instant pot. * If you do not have a trivet fitted, make one with a coil of tin foil and make a sling with tin foil to lower the tin in.
Set the Instant Pot to Pressure Cook, High, for 40 Minutes (if covered) and 30 minutes (if uncovered). Allow the pressure to release naturally for 10 minutes.
Remove the cooked cheesecake and remove the foil top (if covering) and allow it to cool in the tin. Once cool, refrigerate for 4 hours or overnight.
When you are ready to serve, run a spatula around the inside edge of the cheesecake and remove it from the tin. Remove the paper from underneath and place it on your serving plate.
Heat the caramel slightly if it is firm. You can do this for a few seconds in the microwave. Stir until you get a pouring consistency. Spread a thin layer over the cheesecake allowing it to drip down the edges. Sprinkle with sea salt flakes (optional).

Notes

Make this cheesecake in advance and store it in the fridge overnight to set.

Servings: 8 servings

Author: Sam Linsell

*This post is proudly sponsored by Instant Pot SA

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2 Comments

Tanya says:

at

Sam I don’t have one of these pots but live the sound of this cheesecake recipe. Can I bake it in the oven and if so at what temp and for how long please 🌺🙏🏻
Sam says:

at

Hi Tanya – you can follow these instructions – and remember to wrap the base of your tin in tin foil to prevent water from seeping in:

To make this in an oven, simply bake the cheesecake in a water bath. Place the tin in a high-sided roasting dish and fill the dish with hot water to about halfway up the sides of the tin. Bake for 1 hour. Turn the oven off and use a cloth to keep the door very slightly ajar. This slower cooling method prevents cracks from forming. Leave the cheesecake until the oven reaches room temperature, then cover and refrigerate it.Bake at 180C/350F