Instant Pot Creme Brulee Cheesecake Recipe
Try this Instant Pot Creme Brulee Cheesecake Recipe that combines two classic desserts into one irresistible treat! The creamy cheesecake topped with a crisp caramelized sugar layer is surprisingly easy to make in your Instant Pot. Check out the rest of my Delicious Cheesecake Dessert Recipes for more yummy flavors!
I love how the Instant Pot creates a perfectly smooth texture while the torch-browned top adds that signature creme brulee crackle. You’ll love how the rich, velvety filling contrasts with the crunchy caramelized crust.
The golden-brown top of this cheesecake glistens invitingly. Crack through the sugar shell to reveal the luscious, creamy interior. Top it with fresh raspberries and mint leaves for a gorgeous pop of color – it’s almost too pretty to eat!
If you want to make more delicious treats like this, I have Over 35 Easy Cheesecake Recipes you will love!
Instant Pot Creme Brulee Cheesecake Recipe
Kids always fight over dessert, but not with this one. There’s plenty to go around, and everyone gets their favorite part. Some crack into the caramelized top, while others dive straight for the creamy center.
As a busy mom, I love making this fancy dessert without spending hours in the kitchen. The Instant Pot does the heavy lifting, freeing me to tackle my never-ending to-do list. Besides, my husband appreciates the lower electricity bill compared to using the oven.
Making this cheesecake feels like a culinary magic trick. You throw in simple ingredients, press a few buttons, and out comes a restaurant-quality dessert. Your family will think you’ve been taking secret pastry classes!
How do you get the perfect crack on the creme brulee topping?
Getting the perfect creme brulee top is all about technique. First, you want to make sure your cheesecake is completely cool. Then, you sprinkle a thin layer of sugar evenly over the top. I recommend using superfine sugar for the best results because it melts more evenly than a regular granulated one.
The easiest way to caramelize the sugar is to use a good-quality kitchen torch. Hold it a few inches away from the sugar and move it slowly. Watch as the sugar bubbles and turns golden brown.
If you don’t have a torch, you can use your oven’s broiler. But watch it carefully! The sugar can go from perfect to burnt in seconds.
Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Creme Brulee Cheesecake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
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Must Have Resources:
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Main Dish: Orange Glazed Salmon Recipe
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Vegetable Side: Keto Creamy Brussels Sprouts Bake Recipe
Starch Side: Oven Roasted Red Potatoes Recipe
Refreshing Drink: Pineapple Mint Spritzer Mocktail Recipe
Best Instant Pot Recipes:
You might catch the Instant Pot bug once you’ve mastered this easy cheesecake recipe. Yes, it happens! Soon, you’ll find any excuse to pull out that magic pot.
But don’t worry, I’ve got your back!
Here are some crowd-pleasers to keep your Instant Pot working overtime:
This Instant Pot Caramel Apple Cheesecake Recipe tastes like fall in dessert form!
Taco Tuesday gets an upgrade with these Tender Instant Pot Tilapia Lime Tacos!
Watching carbs? These 20 Easy and Delicious Keto Instant Pot Recipes have you covered!
Nothing beats a bowl of Instant Pot Vegetarian Chili on a chilly night!
Try this flavorful Instant Pot Beef Picadillo for a taste of Cuba!
My kids beg for this Yummy Instant Pot Chicken Tortilla Soup all winter!
Comfort food alert: This Instant Pot Ham and Cheese Mac disappears in minutes at my house!
Can I make this cheesecake without an Instant Pot?
You can bake this cheesecake in a regular oven but must adjust the cooking method. Use a water bath to keep it moist and prevent cracks. Bake at 325°F for about an hour until the center is almost set.
The Instant Pot method is faster and nearly foolproof. It creates a perfectly smooth texture without the fuss of a water bath. Plus, it won’t heat your kitchen on hot days!
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More Cheesecake Recipes:
- Cookie Dough Cheesecake Recipe
- Pumpkin Cheesecake Bars Recipe
- Cherry Cheesecake Wontons Recipe
- Cheesecake Charcuterie Board Recipe
- Blueberry Cheesecake Popsicle Recipe
Instant Pot Creme Brulee Cheesecake Recipe
Equipment
Ingredients
Crust Ingredients:
- 2 Cup(s) of crushed vanilla wafers
- 3 Tablespoon(s) brown sugar
- 4 Tablespoon(s) of melted butter
Filling Ingredients:
- 24 Ounce(s) of softened cream cheese
- 1¼ Cup(s) of granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ Cup(s) of heavy cream
- 8 large egg yolks
- 3 Tablespoon(s) super fine sugar
- raspberries or other fresh berries as a garnish
Instructions
- To make the crust, combine the cookie crumbs, brown sugar, and butter with a fork. Once combined, it should resemble wet sand.
- Grab the parchment paper and cut out a circle. Put it into the bottom of the 8-inch springform pan. Spray the paper and the sides with nonstick cooking spray.
- Press the crumb mixture into the pan on the bottom and 3/4 inches up the sides.
- Put the crust in the freezer.
- To make the filling, beat the cream cheese until it is light and fluffy.
- Add the sugar, salt, and vanilla and beat until smooth and creamy. Set the bowl aside.
- Heat the cream on the stovetop or in the microwave until it is just warm.
- Place the egg yolks into a large bowl and beat them constantly while adding the warm cream. Make sure you add slowly and beat the whole time so that the mixture doesn’t curdle.
- Once done, slowly add the egg mixture into the cream cheese mixture. Beat the whole time until thoroughly combined. Make sure there are no lumps – the mixture will be thin.
- Pour the filling into the prepared crust and cover with foil. Be sure that the edges are sealed.
- Add 1 1/2 cups of water to the bottom of the Instant Pot, and put the cheesecake on a trivet. Lower the pan into the Instant Pot.
- Seal the pot and cook on high pressure for 50 minutes.
- Once done, let the pot sit for 10 minutes, then release the pressure and remove it from the Instant Pot.
- The cheesecake should have a slight jiggle in the middle, but not too much. If it’s too jiggly, put it back in the Instant Pot and cook for another 5 minutes.
- Put the pan on a wire rack and cool in the pan before taking off the pan ring.
- Add 3 tablespoons of sugar to the top, and brown with the baking torch. You can also brown the cheesecake under the broiler, but be careful not to burn it this way.
- Add raspberries and mint leaves on top if you want.
- The best way to slice and serve cheesecake is to use a knife dipped in hot water and wiped dry.
Nutrition
Grab your Instant Pot and whip up this Creme Brulee Cheesecake today!
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