Instant Pot Crème Brûlée Cheesecake

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Delight your taste buds with this show-stopping, restaurant quality Instant Pot Crème Brûlée Cheesecake recipe.

This cheesecake is made easier and faster by preparing the cheesecake in an electric pressure cooker – the Instant Pot!

The result is a creamy, decadent cheesecake that’s sure to please any crowd. With its sweet caramel flavour from the homemade bruléed topping and its silky texture from (good quality) cream cheese, this cheesecake will satisfy all of your cravings for something special.

Let’s not forget about the stunning presentation that’ll make you look like a bakery confectionary professional!

Are you ready to get baking? Let’s dive head first into making an incredible Instant Pot Crème Brûlée Cheesecake today!

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!
Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Why You Will LOVE This Instant Pot Cheesecake Recipe

  • The instant pot makes perfect cheesecake without cracks every time thanks to the pressure filled, steamy environment!
  • The easiest way to bake a cheesecake
  • Amazing creme brulee flavour.
  • It is done in about half the time it takes to bake a cheesecake in the oven.
  • Rich, smooth, and creamy!
  • Tried and true instant pot recipe
Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

How Do You Know the Cheesecake is Ready?

When the cheesecake is done, the outside should appear set with a small 2-inch circle that jiggles in the middle. 

If you want to be sure, you use an instant-read thermometer. Your cheesecake is ready when the middle hits between 140 to 150°F.

If after the natural release your cheesecake isn’t quite done, just seal up your instant pot again and cook at High Pressure for a further 5 minutes, followed with a 10 minute natural release.

Kitchen Tools Every Home Cook Needs

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.

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Can You Make Cheesecake Ahead of Time?

Plan to make this ahead of time, and leave it in the refrigerator to completely set.

I leave mine at least 24 hours before removing from the pan. You can make this a couple of days ahead, and leave it in the refrigerator until time to decorate it to serve.

This is a great dessert to prepare if you’re having a busy week, because you can do this ahead of time, and the Instant Pot cuts the cooking time down considerably, and bakes up a silky smooth cheesecake.

If you will be eating the cheesecake immediately and need only worry about it keeping for a few days then the best storage method is to simply store in the fridge wrapped in plastic wrap or in an air-tight container.

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

How to Store Leftover Cheesecake

Leftover cheesecake can be stored in an airtight container in the fridge for up to 4 days.

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.

Ingredients for instant pot creme brulee cheesecake.

About the Ingredients for Instant Pot Crème Brûlée Cheesecake

Vanilla wafers – For the crust I used vanilla wafers which gives a lighter flavour than a graham cracker crust to really highlight the creme brulee flavour.

Brown sugar – Sweetens the crust just a touch.

Butter – You can use unsalted butter or salted butter for making the crust.

Cream cheese – Full fat cream cheese is best, avoid low fat cream cheese. It’s best if the cream cheese is room temperature.

Sugar – Just plain old granulated white sugar.

Vanilla extract – Real vanilla extract is going to give you the best flavour, but artificial vanilla works too.

Salt – Makes the whole thing shine.

Heavy cream – Don’t use milk, don’t use half and half. You need to use 36% milk fat, heavy whipping cream.

Eggs – Use room temperature eggs for the best results.

Super fine sugar – To create the glassic Crème Brûlée crust, you will need super fine sugar.

Raspberries – This cheesecake is super rich and raspberries are a good way to garnish, and provide a bit of freshness.

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Looking for more Incredible Cheesecake Ideas?

Check out some of my favourite cheesecake recipes!

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious – better than chocolate swiss rolls!

These yummy little eggnog cheesecakes are the perfect Christmas dessert! They’re easy to make and only require a few simple ingredients.

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

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 cups crushed vanilla wafers
  • 3 tablespoons brown sugar
  • 4 tablespoons butter, melted

For the Filling:

  • 24 oz cream cheese, softened
  • 1¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups heavy cream
  • 8 large egg yolks

For the Garnish:

  • 3 tablespoons super fine sugar
  • Raspberries

Instructions:

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.

Vanilla wafer crumbs, brown sugar, and butter in a glass bowl.

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

Crumb mixture pressed into a springform pan.

Press crumb mixture into bottom and about ¾-inch up the sides of the prepared pan. Place crust in freezer while preparing filling.

Cream cheese beat until fluffy.

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

Sugar, salt, vanilla poured into the cream cheese.

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

Cream cheese mixture combined.

Set aside.

Heat cream on stove top or in microwave just until warm.

Cream cheese mixture fully combined.

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.

Cream cheese mixture poured into the crust in the springform pan.

Pour filling into the prepared crust.

Cheesecake covered in foil ready for the instant pot.

Cover with foil and seal edges.

Instant pot set to 60 minutes.

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.

Cheesecake removed from the instant pot.

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

Cheesecake sprinkled over with sugar and torched.

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.

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

Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

Ingredients

For the Crust:

  • 2 cups crushed vanilla wafers
  • 3 tablespoons brown sugar
  • 4 tablespoons butter, melted

For the Filling:

  • 24 oz cream cheese, softened
  • 1¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups heavy cream
  • 8 large egg yolks

For the Garnish:

  • 3 tablespoons super fine sugar
  • Raspberries

Instructions

  1. 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.
  2. Using a fork, combine cookie crumbs, brown sugar and butter until the mixture resembles wet sand.
  3. Press crumb mixture into bottom and about ¾-inch up the sides of the prepared pan. Place crust in freezer while preparing filling.
  4. In a large mixing bowl, beat cream cheese until light and fluffy.
  5. Add sugar, salt and vanilla extract and beat until thoroughly combined and mixture is smooth and creamy. Set aside.
  6. Heat cream on stove top or in microwave just until warm.
  7. 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.
  8. 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.
  9. Pour filling into the prepared crust. Cover with foil and seal edges.
  10. 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.
  11. 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.
  12. Remove to a wire rack and cool in pan before removing pan ring.
  13. 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.
  14. Garnish with raspberries and mint leaves if desired.
  15. Slice with a knife dipped in hot water and wiped dry.

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Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 662Total Fat: 48gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 289mgSodium: 436mgCarbohydrates: 49gFiber: 0gSugar: 41gProtein: 11g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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Delicious and creamy cheesecake made easy with your Instant Pot, just try this decadent instant pot crème brûlée cheesecake recipe now!

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