Two of the most decadent desserts come together in this instant pot creme brulee cheesecake recipe! A rich and creamy filling is held together with a vanilla wafer crust and ends with a browned and sugary top. Every bite is like heaven melting in your mouth.
I can’t stop making cheesecakes, especially in the instant pot. I just can’t get over how many flavors you can make and how easy the instant pot makes it. They’re so creamy and perfectly set every time, that it makes it so hard to not whip one up every day.
How Do You Make Instant Pot Creme Brulee Cheesecake from Scratch?
- Prep – Spray a springform pan with nonstick spray. Cut out parchment paper to fit in the bottom of the pan. Spray with nonstick spray.
- Make the crust – Combine all the ingredients for the crust in a bowl and mix until it forms a sand-like texture. Press into the prepared pan and up the sides. Place in the freezer.
- Make the filling – Beat cream cheese until fluffy. Add salt, vanilla, and sugar. Beat until combined. Heat cream. Beat egg yolks in a separate bowl and slowly add the cream while beating. Combine the egg and cream cheese mixture. Beat until combined. Pour into the prepared crust.
- Bake – Cover with foil, place the water in the instant pot, and sit the cheesecake on the trivet. Cook for 50 minutes then let sit for 10 before removing manually.
- Cool – Cool completely in the pan. Remove the ring once cool.
- Finish – Sprinkle with sugar and brown with a baker’s torch. Top with raspberries and mint leaves, if desired, and enjoy!
Top Tips and Recipe Variations
- Pour the warm cream slowly – I know it’s tempting to rush this part, but trust me when I say to not rush it. Pour the warm cream slowly so it won’t curdle. This results in the perfect texture for your creme brulee cheesecake.
- My cheesecake was too jiggly – If you go to pull your cheesecake out of the instant pot and it’s a little too jiggly, put it back in for 5 more minutes. You definitely want your cheesecake a little jiggly in the middle, but not too far out, and definitely not on the edges.
- Properly cutting the cheesecake – To get the best and prettiest cut out of your cheesecake, use a knife that has been dipped in warm water. Dip it, wipe it dry, then slice. Make a beautiful slice every time!
- Use a broiler – If you don’t have a baker’s torch, you can use the broiler on your stove. However, you’ll want to watch it closely because it can burn easily.
What is the Best Cheesecake in the World?
It depends on who you ask because you’ll get a different answer from every single person. I have a friend who doesn’t like any cheesecake, but her mom’s family recipe. However, another friend will tell you that The Cheesecake Factory has the best in the world. So, I suppose you’ll have to try a few various cheesecakes and come up with your own response to that question.
Why is Cheesecake So Expensive?
Cheesecake has multiple layers, and although each layer doesn’t have a ton of ingredients, added up in total, it’s not exactly the cheapest dessert to make. Outside of that, cheesecake has a lot of steps and it takes hours to not only make and cook but to chill as well. Due to all of this compound on each other, it can cause the cheesecake to cost more than your average dessert.
Storage and Reheating
- Fridge – Store in a sealed container, or covered, for up to 4 days.
- Freezer – Freeze in an airtight container for up to 2 months.
- Reheating – Do not reheat or you’ll ruin the cheesecake. If frozen, let it come to an edible temperature on its own.
More Delicious Recipes You’ll Enjoy
- Instant Pot Banana Split Cheesecake
- Pink Pancakes
- Instant Pot Hot Chocolate Cheesecake
- Lemon Blueberry Cream Cake
Instant Pot Creme Brûlée Cheesecake
Equipment
- Instant Pot
Ingredients
Crust
- 2 cups vanilla wafers crushed
- 3 tbsp brown sugar
- 4 tbsp unsalted butter melted
Filling
- 24 ounces cream cheese softened
- 1 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups heavy cream
- 8 egg yolks
- 3 tbsp superfine sugar
Instructions
- Using a fork, combine cookie crumbs, brown sugar, and butter until the mixture resembles wet sand. Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place the paper into the pan and lightly spray paper and sides with a non-stick baking spray. Press crumb mixture into bottom and about ¾-inch up the sides of the pan. Place crust in the freezer while preparing the filling.
- In a large mixing bowl, beat cream cheese until light and fluffy. Add sugar, salt, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Set aside. Heat cream on the stovetop or in the microwave just until warm. Place egg yolks into a large bowl and beating constantly, slowly add the warm cream. It is important to add slowly and constantly beat to prevent curdling.
- Slowly add the cream/egg mixture into the cream cheese mixture, beating constantly, just until thoroughly incorporated. Scrape sides of bowl often and be sure all lumps are out of the mixture. The mixture will be on the thinner side. Pour filling into the prepared crust. Cover with foil and seal edges. Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes. Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot. The cheesecake should jiggle slightly in the center. If it jiggles too much, return it to the pot and cook for an additional 5-min. Remove to a wire rack and cool in pan before removing pan ring.
- Sprinkle with the 3 tbsp. of sugar and brown with a baker's torch. Cheesecake can also be browned under the broiler but you will need to be careful not to burn. Garnish with raspberries and mint leaves if desired. Slice with a knife dipped in hot water and wiped dry.
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