Instant Pot Creme Brulee Cheesecake is the best dessert that you will ever put in your mouth.  It’s a graham cracker crust, filled with creamy vanilla cheesecake and topped with a caramelized sweet topping. 

WHAT YOU’LL NEED

Graham Crackers – Any brand.  I used Honey Maid. 

Butter – unsalted.  Any brand.  I used a store brand.

Cream Cheese – Any brand.  I used a store brand.  Full fat cream cheese gives the best results . 

Sugar – granulated or pure cane sugar. 

Spices and Seasonings –  cornstarch, cinnamon, vanilla extract

Eggs – I used a store brand of eggs.   Brown or white large eggs.

STEP BY STEP DIRECTIONS

Step 1. Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray.

Step 2. Using a large bowl mix the melted butter and the crushed graham crackers.

Step 3. Press the crust into the springform pan.

Step 4. Place into the freezer while you make the cheesecake mixture.

Step 5. In a small bowl, whisk together the sugar and cornstarch until combined.

Step 6. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.

Step 7. Beat in the eggs 1 at a time until combined.

Step 8. Beat in the vanilla bean extract.

Step 9. Pour cheesecake mixture into the crust.

Step 10. Cover with foil.

Step 11. Fill the instant pot with 1 cup of water.

Step 12. Place a trivet inside.

Step 13. Place the springform pan onto the trivet.

Step 14. Close the lid and set to sealing.

Step 15. Bake on manual setting high pressure for 40 minutes. Once timer goes off allow for natural release for 20 minutes.

Step 16. Remove the lid and use a paper towel to dab onto the foil to remove condensation.

Step 17. Carefully remove from the pot and place onto a wire rack and allow to cool completely.

Step 18. Place into the fridge overnight.

Step 19. Remove cheesecake from the fridge and remove from the springform pan.

Step 20. Top the top of the cheesecake with ¾ C of sugar.

Step 21. Using a kitchen torch, melt the sugar until it becomes crystallized. Cut and serve!

TIPS AND FAQ

For the creamy texture of your cheesecake, you need to ensure that all of your ingredients are at room temperature before making your cheesecake filling. 

Store your Creme Brulee Cheesecake in the refrigerator for up to five days.  Make sure that your cheesecake stays tighty covered. 

You could also freeze your cheesecake if you want to make it ahead.   Store in the freezer tightly sealed for up to five months.   Allow your cheesecake to thaw in the fridge overnight to serve after it’s been frozen.  

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