I’m still in the middle of my cheesecake love affair with this magic pot! There is just something about the texture you get from pressure cooking in the steamy environment that makes a perfect creamy texture. Today I got my inspiration from this recipe I found on Cookies and Cups.
I placed 1.5 sleeves of Ritz crackers in my Ninja and processed until they were crumbs. (Note: I was not a big fan of the cracker crumb crust. I think a pretzel crust would have been perfect for this recipe, so I have used that in the recipe below.) Then I added the melted butter and pulsed until it was all combined.
I greased my springform pan but I did not put any parchment paper in it. It would probably release cleaner with it, but it works fine for me without it so I skip that step.
I pressed the crumbs into the bottom of the pan and up the sides an inch or two. I put the pan in the freezer while I made the batter.
I mixed up the batter and poured it into the pan.
I covered the pan with foil and placed it on my trivet.
I added 1.5 cups of hot water into the Instant Pot inner pot and then lowered the cheesecake down into it.
I pressed MANUAL and then used the +/- buttons to change the time to 35 minutes. I sealed the lid and made sure the vent was set to SEALING.
When the pressure cycle was over, I allowed the pressure to release naturally.
I removed the pan from the magic pot and let it sit on the counter until it was totally cooled at which point I placed it into the refrigerator overnight. (Note: It will be a little jiggly in the middle when it is done cooking. No worries! It will set up nicely.
In the morning, I poured Tastefully Simple Creamy Caramel Sauce over the top. It is so hard not to just eat this stuff with a spoon! It is so yummy! Then I sprinkled some of our ice cream salt over the top. This was a seasonal product last year and unfortunately we don’t have it any more, but kosher salt or sea salt would work great as well. Then I popped it back into the fridge for a few minutes before I took off the sides.
This was seriously YUMMY! Another cheesecake win for the magic pot!
Creamy Caramel Cheesecake in the Instant Pot
1½ cups finely ground pretzels
4 tablespoons butter, melted
2 tablespoons sugar
16 ounces cream cheese, room temperature
½ cup light brown sugar
¼ cup sour cream
1 tablespoon flour
½ teaspoon kosher salt
1½ teaspoons vanilla
2 eggs, room temperature
½ cup Tastefully Simple Creamy Caramel Sauce
1 teaspoon sea salt
Spray a 7- inch Springform pan lightly with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. In a food processor process pretzels into crumbs. Add butter and sugar and pulse until combined. Press the mixture firmly into the bottom and an inch or two up the sides of the prepared pan. Put in the freezer until filling is done. Mix together the cream cheese and sugar until combined and smooth. Add in the sour cream and mix until smooth then add in the flour, salt and vanilla, scraping the sides of the bowl as necessary. Add in the eggs and mix until just smooth. It’s important not to over beat the eggs. Pour the filling into the prepared pan. Pour 1.5 cups of water into the bottom of the Instant Pot. Cover the pan with foil and set it on the trivet and lower it into the pot. Close the lid and make sure your vent is set to SEALING. Press MANUAL and then use your +/- buttons to change the time to 35 minutes. When the pressure cycle is over, let the pressure release naturally. Lift the trivet to remove the pan from the pot and uncover it. Allow it to cool to room temperature. Cover it again and place in the refrigerator overnight. When you are ready to serve, pour caramel sauce over the top and sprinkle with salt. Run a knife around the edge of the pan and then release the sides.