Instant Pot Crème Brulee Cheesecake

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!

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📋 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.

🔀 Substitutions & 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.

🔪How To Make Instant Pot Crème Brulee Cheesecake

1. Step 1: First, you will want to use a fork to combine the cooking crumbs, brown sugar, and melted butter. Cut out a circle of parchment paper and fit it to the bottom of your springform pan. Then, spray the sides with cooking spray.

2. Step 2: Press the crumb mixture into the bottom of the pan and about ¾ of an inch up the sides. Then, place the crust in the freezer while you make the filling.

3. Step 3: Beat cream cheese in a mixing bowl until it is light and fluffy.

4. Step 4: 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.

5. Step 5: 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.

6. Step 6: 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.

7. Step 7: Pour filling into the prepared crust. Cover with foil and seal edges.

8. Step 8: Cover the cheesecake with foil. Add 1½ cups of water to the bottom of the Instant Pot, place the cheesecake on the trivet, and lower it into the Instant Pot. Seal the pot and cook on high pressure for 50 minutes.

9. Step 9: Allow the cheesecake to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot.

10. Step 10: Remove to a wire rack and cool in the pan before removing the pan ring.

11. Step 11: 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.

12. Step 12: 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!

💭 FAQs

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.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 8 Servings

Calories 849 kcal

Ingredients

  

1x2x3x

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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