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Salted Caramel Cheesecake with Pretzel Crumb Crust
By :Weldon Owen
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Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.
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Course Dessert, Kids
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 51 minutes
Passive Time 3 1/2 hours
Servings
8 servings
Ingredients
FOR THE CRUST
  • 1 oz cup fine pretzel crumbs about 4whole pretzels
  • 2 tbsp firmly packed light brown sugar
  • 4 tbsp unsalted butter melted, 2 oz/60 g
FOR THE FILLING
  • 2 oz packages cream cheese at room temperature, 8each
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup sour cream 60 g
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup salted caramel sauce
  • 2 cups Water 475 ml
  • salted caramel sauce for drizzling
  • Flaky sea salt for sprinkling
Course Dessert, Kids
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 51 minutes
Passive Time 3 1/2 hours
Servings
8 servings
Ingredients
FOR THE CRUST
  • 1 oz cup fine pretzel crumbs about 4whole pretzels
  • 2 tbsp firmly packed light brown sugar
  • 4 tbsp unsalted butter melted, 2 oz/60 g
FOR THE FILLING
  • 2 oz packages cream cheese at room temperature, 8each
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup sour cream 60 g
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup salted caramel sauce
  • 2 cups Water 475 ml
  • salted caramel sauce for drizzling
  • Flaky sea salt for sprinkling
salted caramel cheesecake recipe, cheesecake recipes, caramel cheesecake, caramel cheesecake recipe, salted caramel cheesecake recipe
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. To make the crust, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
  2. To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
  3. Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
  4. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
  5. To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt
Recipe Notes

TIP Omit the flaky salt and scatter a small handful of broken pretzels on top for both crunch and some extra malty-salty flavor.