Salted Caramel Cheesecake
Creamy and delicious cheesecake made in your pressure cooker, with a Ritz-cracker crust and a salted caramel topping.
⏱️ Prep: 20 min🍳 Cook: 35 min
Ingredients
| 1 1/2 cups | 360 ml | finely crushed Ritz crackers (about 1 1/2 sleeves) |
| 4 tablespoons | 60 ml | butter, melted |
| 2 tablespoons | 30 ml | sugar (for crust) |
| 16 ounces | 455 g | cream cheese, room temperature |
| 1/2 cup | 120 ml | light brown sugar |
| 1/4 cup | 60 ml | sour cream |
| 1 tablespoon | 15 ml | flour |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 1 1/2 teaspoons | 7.5 ml | vanilla |
| 2 | eggs | |
| 1/2 cup | 120 ml | caramel sauce |
| 1 teaspoon | 5 ml | flaked sea salt |
Instructions
- Spray a 7-inch springform pan lightly with cooking spray. Cut a piece of parchment paper to fit the bottom and spray again. Set aside.
- In a large bowl, combine the Ritz crumbs, butter, and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
- In the bowl of your stand mixer, beat the cream cheese and brown sugar until combined and even. Add the sour cream and mix 30 seconds more until smooth. Add the flour, salt, and vanilla, scraping the sides of the bowl as necessary. Finally add the eggs and mix until just smooth; don't over-mix.
- Pour the cream cheese mixture into the prepared crust.
- Pour 2 cups of water into the bottom of your Instant Pot and place the trivet in the bottom. Cut a piece of foil the same size as a paper towel; place the foil under the paper towel and set the springform pan on top of the paper towel, then wrap the bottom of the pan in the foil (with the paper towel as a barrier).
- Take another piece of foil about 18 inches long, folded into thirds lengthwise. Place it under the pan and use the two sides as a sling to lower the cheesecake into the pot; it also makes removal easy.
- Secure the lid, press the Manual button, adjust the pressure to High, and set for 35 minutes, making sure the vent is closed.
- Let the cheesecake cook, then allow the pressure to release naturally.
- Remove the cheesecake using the sling and place on a wire rack to cool for an hour. Cover the cheesecake in the pan with foil and refrigerate at least 4 hours or overnight.
- When ready to serve, top with the caramel sauce and sprinkle with sea salt. Loosen the sides with a butter knife and release the sides of the pan.
- Store airtight refrigerated for up to 5 days.
Notes: If you don't have a pressure cooker, bake in a 325°F oven: follow steps 1-5, set the springform pan in a larger pan, pour boiling water into the larger pan about 1 inch deep, and bake 50 minutes (edges set, center jiggly). Turn off the oven, prop the door open, and let rest at least an hour, then chill at least 4 hours or overnight before serving.