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Delicious Easy Salted Caramel Cheesecake made in the Instant Pot, topped with salted caramel sauce.

Salted Caramel Cheesecake

A creamy and rich salted caramel cheesecake made effortlessly in the Instant Pot, perfect for dessert lovers craving something special.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1 pinch salt
  • 1 tablespoon sugar (optional) For sweetness
For the filling
  • 16 oz full fat cream cheese Must be at room temperature
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs At room temperature
  • 1 pinch salt
For the caramel topping
  • 1/3 cup thick caramel sauce Store bought is fine
  • to taste flaky sea salt For topping

Method
 

Preparation
  1. Make the crust by mixing graham cracker crumbs with melted butter and a pinch of salt. Press into a 7-inch springform pan and freeze while preparing filling.
  2. Beat the cream cheese until smooth, then add sugar and mix again. Incorporate sour cream, vanilla, and a pinch of salt, followed by eggs one at a time until combined. Avoid overmixing.
  3. Pour about one third cup of caramel sauce into the filling, stirring gently for either a uniform flavor or light swirl.
  4. Prepare the Instant Pot by adding 1 to 1.5 cups of water. Place the trivet inside.
  5. Set the springform pan on a sling and lower it into the Instant Pot.
Cooking
  1. Seal the lid and set to cook on high pressure for 32 to 35 minutes. Allow for natural release for 10 minutes, then quick release any remaining pressure.
Cooling & Serving
  1. Let the cheesecake cool on the counter for about an hour, cover, and chill in the fridge for at least 6 hours or overnight.
  2. Right before serving, drizzle with additional caramel sauce and sprinkle flaky sea salt on top.

Notes

Use room temperature cream cheese for a smooth texture. Do not overmix once eggs are added. Line the bottom of the pan with parchment paper for easier release. Expect condensation; dab with a paper towel if necessary. For best results, chill long enough for the cheesecake to set.