✓ 28 graham crackers, crushed ✓ 1/4 cup white sugar ✓ 1/2 cup butter, melted ✓ 16 ounces cream cheese, room temperature ✓ 1/2 cup light brown sugar ✓ 1/4 cup sour cream ✓ 1 tablespoon flour ✓1/2 teaspoon kosher salt
✓1-1/2 teaspoons vanilla
✓ 2 eggs
If you’ve never used a countertop pressure cooker to make a cheesecake before, prepare to have a life-altering experience.
A dessert like this caramel cheesecake comes out dense and creamy and bakes in half the time without heating up your kitchen or using up valuable oven space during holiday prep time.
While the time under full pressure is only 35 minutes, expect the total cooking time to exceed more than an hour.
In order to avoid lumps in your batter, ensure that all of your ingredients are room temperature.
Mixing is key to a perfectly smooth cheesecake free of air bubbles and cracks. Do not overmix! Mix on low speed, and add the eggs in one at a time.
Wrap a sling made of foil around the pan to make removal easier.
When the timer goes off, use a natural pressure release (NPR), then open the lid slowly.
Most cheesecake recipes can be adapted easily for the Instant Pot or other electric pressure cookers, but this salted caramel cheesecake is a favorite.
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