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.
Instant Pot Trivet
6 Quart Springform Pan
- 2 Cups Crushed Graham Cracker Crumbs
- 1/4 Cup Butter Melted and Unsalted
- 2 8 oz Cream cheese softened
- 1/2 Cup Sugar
- 1 TBSP Cornstarch
- 2 Eggs Large
- 2 tsps Vanilla Extract
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.
In a large bowl using a hand mixer, beat together the cream cheese 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.
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