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5 from 1 vote

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.
Prep Time15 minutes
Cook Time40 minutes
Natural Release20 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Servings: 8 servings
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 Tablespoon Cornstarch
  • 2 Eggs Large
  • 2 Teaspoons 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!

Notes

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

Nutrition

Calories: 284kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 201mg | Potassium: 57mg | Fiber: 1g | Sugar: 36g | Vitamin A: 240IU | Calcium: 25mg | Iron: 1mg