Once I had my pressure cooker cheesecake technique pinned down, it was time to move on to Salted Caramel cheesecake – my second favorite cheesecake topping.
Turns out, if you make the caramel too thick, pour it all out on top of the cheesecake, and let it set, you get…a hard disk of caramel on top of a soft cheesecake. A thick, solid disk. And, while you’re trying to saw through it with your bread knife, you are slowly squeezing the cheesecake out from beneath it, like a hydraulic press squashing an ice cream sandwich…ahem. Sorry.
So, if there’s a key to the caramel topping, it’s the milk – don’t skimp on it, because it keeps the caramel from hardening. Also, there’s a reason every picture of caramel cheesecake online has the caramel drizzled on – thin strips of caramel are easy to slice through, even if they turn solid.
Enough about my caramel trouble. For more details about pressure cooker cheesecake, see my original cheesecake recipe, Pressure Cooker New York Cheesecake. In summary:
- Pressure cooker cheesecake cooks smooth and easy – steaming at 240°F to 250°F in the pressure cooker is more gentle than a 300°F+ oven.
- A 7-inch springform pan just fits in a 6 quart electric pressure cooker – so that’s what this recipe is sized for. (And, it gives you six slices, which is a perfect size for my family of five…until everyone starts fighting over the last slice.)
- Some people make a foil sling to lift the cheesecake out when it’s done cooking – but the little arms on my Instant Pot’s cooking rack are just tall enough for me to grab and lift the cheesecake out of the pot.
Want a bit of decadence out of your pressure cooker? Try Salted Caramel Cheesecake. You won’t be disappointed.
Video: Pressure Cooker Salted Caramel Cheesecake (2:07)Print
Pressure Cooker Salted Caramel cheesecake recipe. Sweet salted caramel drizzled on top of a smooth, easy pressure cooker cheesecake.
- 3/4 cup graham cracker crumbs (4 whole graham crackers, crushed)
- 2 tablespoons melted butter
- 1 pound regular cream cheese, softened (2 8-ounce packages)
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Salted Caramel Topping
- 16 caramel candy squares (about 4 ounces)
- 2 tablespoons whole milk
- Pinch of salt
- Prep the pan: Spray the cheesecake pan with nonstick cooking spray. Mix the graham crackers and melted butter, then spread evenly across bottom of pan and pack in there tight, pushing the graham crackers up the sides a little.
- Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
- Pressure cook the cheesecake for 35 minutes with a natural pressure release: Put 2 cups of water in the pressure cooker pot and add the cooking rack. If your pressure cooker rack doesn’t have handles, make an aluminum foil sling by folding a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Use the sling to lower the cheesecake pan into the pot and set it on the rack. Lock the pressure cooker and pressure cook on high for 35 minutes in an electric PC or 30 minutes in a stovetop PC, then let the pressure come down naturally, about 10 more minutes.
- Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
- Make the caramel sauce: Unwrap the caramel squares and put them in a microwave safe bowl with 1 tablespoon milk and a pinch of salt. (I use a pyrex measuring cup as the microwave safe bowl). Cover and microwave for 1 minute, then stir. (If needed, keep microwaving for 30 second intervals, stirring after each one, until the caramel is melted and smooth.) Remove the cheesecake from its pan and drizzle the caramel over the top of the cheesecake. Slice, serve, and enjoy!
- Soft cream cheese prevents lumps – if the cream cheese is cold, it doesn’t smooth out in the mixer.
- After cooking, the cheesecake can be refrigerated for up to 6 days…if it lasts that long.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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