Instant Pot Crème Brûlée Cheesecake

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

Make this instant pot crème brûlée cheesecake, and you will be sure to impress everyone! The best part about this show-stopping dessert is that it’s so simple and fuss-free to make.

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

Equipment needed to make this Instant Pot Cheesecake

Springform Pan – You need a 6 or 7-inch Springform pan for a 6 quart instant pot. I use the official 7.5″ Instant Pot Springform pan.

Instant Pot Sling – This makes it so much easier to get the pan in and out of the instant pot than just using the trivet alone.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Stand Mixer – A stand mixer will save your arms, its the best and fastest way to get the best results.

Bakers Torch – Ideal for caramelizing sugar atop creme brulee, glazing a baked ham, searing a steak, roasting bell peppers, melting cheese and toasting bread crumbs. You can use your ovens broiler instead.

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

How to Freeze Cheesecake

If you want to make the cheesecake and enjoy it later then freezing is your best option. A properly stored and frozen cheesecake is good for up to 3 months!

Once your cheesecake has chilled, move it to the freezer and let it freeze, uncovered, for about an hour.

Next you will want to remove the cheesecake from the bottom of the pan and place it on a round piece of cardboard cut to size.

Wrap your cheesecake tightly in plastic wrap before placing it in a large freezer bag or wrapping it in heavy duty aluminum foil.

Then freeze until ready to enjoy.

To defrost, leave it overnight in the refrigerator.

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

Looking for more Incredible Cheesecake Ideas?

Check out some of my favourite cheesecake recipes!

This Bananas Foster Cheesecake is made with a vanilla wafer crust that is then filled with a rum spiked banana cheesecake filling with a gooey bananas foster topping.

Chocolate Chip Cookie Mini Cheesecakes combine the flavours of chocolate chip cookies with a creamy cheesecake filling.

This Strawberry Cheesecake Trifle is an easy, no fuss, summer dessert perfect for serving at summer parties!

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

How to Make Instant Pot Crème Brûlée Cheesecake

Yields: 8-10 Servings | Prep Time: 30 mins | Cook Time: 50 mins

Ingredients:

For the Crust

  • 2 c crushed vanilla wafers
  • 3 tbsp brown sugar
  • 4 tbsp butter (melted)

For the Filling

  • 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:

Using a fork, combine cookie crumbs, brown sugar and butter until the mixture resembles wet sand.

Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place paper into pan and lightly spray paper and sides with a non-stick baking spray.

Press crumb mixture into bottom and about ¾-inch up the sides of the pan.

Place crust in freezer while preparing filling.

In a large mixing bowl, beat cream cheese until light and fluffy.

Add sugar, salt and vanilla extract and beat until thoroughly combined and mixture is smooth and creamy. Set aside.

Heat cream on stovetop or in microwave just until 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.

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

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

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

Allow to sit in pot for 10 minutes, then release pressure and remove from the Instant Pot. Cheesecake should jiggle slightly in the center. If it jiggles too much, return to pot and cook for an additional 5-min.

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.

Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

Garnish with raspberries and mint leaves if desired.

Slice with a knife dipped in hot water and wiped dry.

Instant Pot Crème Brûlée Cheesecake
Yield: 8-10 Servings

Instant Pot Crème Brûlée Cheesecake

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients

For the Crust

  • 2 c crushed vanilla wafers
  • 3 tbsp brown sugar
  • 4 tbsp butter (melted)

For the Filling

  • 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

Using a fork, combine cookie crumbs, brown sugar and butter until the mixture resembles wet sand.

Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place paper into pan and lightly spray paper and sides with a non-stick baking spray.

Press crumb mixture into bottom and about ¾-inch up the sides of the pan.

Place crust in freezer while preparing filling.

In a large mixing bowl, beat cream cheese until light and fluffy.

Add sugar, salt and vanilla extract and beat until thoroughly combined and mixture is smooth and creamy. Set aside.

Heat cream on stovetop or in microwave just until 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.

Now, slowly add the cream/egg mixture into the cream cheese mixture, beating constantly, just until thoroughly ncorporated. Scrape sides of bowl often and be sure all lumps are out of the mixture. Mixture will be on the thinner side.

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

Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on trivet and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes. Allow to sit in pot for 10 minutes, then release pressure and remove from the Instant Pot. Cheesecake should jiggle slightly in the center. If it jiggles too much, return to pot and cook for an additional 5-min.

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 with raspberries and mint leaves if desired.

Slice with a knife dipped in hot water and wiped dry.

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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

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Instant Pot Crème Brûlée Cheesecake will satisfy your dessert cravings with creamy cheesecake topped with a sweet caramelized sugar crust!

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