Instant Pot Creme Brulee Cheesecake

Instant Pot Creme Brulee Cheesecake is a smooth and creamy custard dessert that has a caramelized sugar crust on top. It is a luscious treat for that all will enjoy.

For tips on using your Instant Pot and best tools read here.

Instant Pot Cream Brulee Cheesecake

What does Creme Brulee mean?

Creme Brulee is also known as burned cream, burnt cream, Trinity cream, or Crema Catalana, which is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.

Does Cheesecake Need a Water Bath

Cheesecake batter is basically a custard. It’s delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. A water bath method bakes the cake very gently, so it won’t darken, curdle, or crack. Using an Instant Pot creates an even baking process.

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Ingredients:

  • Graham Cracker Crumbs
  • Unsalted Butter
  • Cream Cheese
  • Eggs
  • Cornstarch
  • Vanilla Extract
  • Sugar

Tools Used:

How To Make Instant Pot Creme Brulee Cheesecake

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Creme Brulee Cheesecake

Instant Pot Cream Brulee Cheesecake is a smooth and creamy dessert that has a caramelized sugar crust on top. It is a luscious treat for all to enjoy.
Course Dessert
Cuisine French
Keyword Cheesecake, Creme Brulee, Instant pot
Prep Time 15 minutes
Cook Time 40 minutes
Natural Release 20 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 284kcal
Author Candi Elm

Equipment

Instant Pot
Instant Pot Trivet
6 Quart Springform Pan
Blow Torch

Ingredients

Crust Ingredients

  • 2 Cups Crushed Graham Cracker Crumbs
  • 1/4 Cup Butter Melted and Unsalted

Cheesecake Ingedients

  • 2 8 oz Cream cheese softened
  • 1/2 Cup Sugar
  • 1 TBSP Cornstarch
  • 2 Eggs Large
  • 2 tsps Vanilla Extract

Brulee

  • 3/4 Cup Sugar

Instructions

Crust

  • Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray.
  • Using a large bowl mix the melted butter and the crushed graham crackers crumbs. Press the crust into the springform pan.
  • Place into the freezer while you make the cheesecake mixture.

Cheesecake Filling

  • In a large bowl using a hand mixer, beat together the cream cheese, cornstarch and sugar mixture until combined and smooth
  • Beat in the eggs 1 at a time until combined. Beat in the vanilla bean extract. Pour cheesecake mixture into the crust.
  • Cover with foil. Fill the instant pot with 1 cup of water. Place a trivet inside. Place the springform pan onto the trivet. Close the lid and set to sealing. Bake on manual setting high pressure for 40 minutes.
  • Once timer goes off allow to natural release for 20 minutes. Remove the lid and use a paper towel to dap onto the foil to remove condensation.
  • Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight Remove cheesecake from fridge and remove from springform pan.

Creme Brulee Topping

  • Top the top of the cheesecake with ¾ C of sugar. Using a kitchen torch, melt the sugar until it becomes crystalized.
  • Cut and serve!

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 206mg | Potassium: 52mg | Fiber: 1g | Sugar: 36g | Vitamin A: 237IU | Calcium: 24mg | Iron: 1mg
Slice of Creme Brulee Cheesecake with striped napkin

Tips for Preventing a Cracked Cheesecake

  • Grease the Pan Well
  • Don’t Over beat the eggs
  • Always Use a Water bath
  • Don’t Over Bake
  • Run a knife along the edge of the Springform Pan before releasing
  • Get More Tips Here
Slice of Creme Brulee Cheesecake made in the Instant Pot
Slice of Creme Brulee Cheesecake

For More Instant Pot Desserts:

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2 Comments

    1. It helps to prevent cracking, it’s added with the sugar. I updated the recipe. Thank you for letting me know.

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