It has been instant pot cheesecake world in my house for the past couple of weeks and believe me, no-one is complaining. My hubbies favorite cheesecake has always been turtle, so I thought, why not? Let’s change up the crust and topping and see how it turns out! How it turned out was that this is his FAVORITE flavor thus far. (Not to mention it looked pretty impressive.)
I’m telling you, instant pot cheesecake is my favorite texture cheesecake. I don’t know that I will be able to buy store bought ever again. The number of flavor combinations you could do with this base is unlimited. (Think any kind of fresh fruit, pie filling, baking chips, nuts – what couldn’t you do?)
For this instant pot recipe remember that it is super important to have room temperature ingredients. This helps the cheesecake be smooth and creamy and NOT grainy! Also, you don’t want to over mix the cheesecake batter once you are adding in eggs, so beat it as smooth as you can with the other ingredients before mixing them in. Finally, the longer you let the cheesecake sit, the better it is going to be, so let it sit overnight in the refrigerator before removing it from the spring-form pan and putting the toppings on!
Ingredients:
Crust:
- 1 cup crushed graham cracker
- 2 Tbsp sugar
- 4 Tbsp butter, melted
Filling:
- 16oz cream cheese, room temp
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1 Tbsp flour
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs, room temp
Topping:
- 1/3 cup chopped pecans
- 1/3 cup semi-sweet chocolate chunks – I used Trader Joes, (or you can use chips)
- 1/3 – 1/2 cup Caramel sauce – I use this recipe or Trader Joes fleur de sel caramel is excellent
Instructions:
- Cut a piece of parchment paper to fit in the base of a 6″ spring-form pan. Place the parchment paper inside the pan and spray the bottom and sides with non-stick spray. Place your pan on a large square of foil and lift the edges and form to the pan to seal the bottom. (I placed a folded up paper towel between the foil and the pan to give another moisture barrier.)
- Make a foil sling to help you lower the cheesecake in to the pot and lift it out. (I just rip off about a 2 foot piece of foil and fold it in thirds length-ways.)
- Mix the crushed graham crackers with the sugar and the melted butter and press firmly in to the bottom and slightly up the sides of the prepared 6 inch spring-form pan. Put the pan in the refrigerator to let the crust firm up while you whip up the filling.
- Whip the cream cheese with a hand mixer until smooth. Scrape down the sides. Add the sugar, heavy cream, flour, salt and vanilla and whip together. Scrape down the sides. Whip in the eggs at low speed one at a time until they are just combined.
- Pour the filling in to the crust. Tap the pan lightly on the counter then let it sit ten minutes to get all the air out. Pop any bubbles you see and smooth it over with an offset spatula. Cover the cheesecake with foil.
- Pour 1 cup water in to the instant pot insert. Place an instant pot trivet in the bottom, (OR you can use 3-4 canning jar lid rims.) Using the foil sling, carefully lower your cheesecake in to the pot and fold the sling inwards so the lid will shut properly.
- Place the lid on the instant pot, lock it and make sure the steam valve is set to sealing. Use manual time to add 35 minutes. Let the cheesecake bake and then let naturally release.
- Once the steam has all released, carefully remove the lid of the instant pot and use the sling to remove the cheesecake and place it on a cooling tray. Take off the foil and let it cool until it’s room temperature.
- Once cool, wrap it tightly in saran wrap, (still in the spring-form pan), and refrigerate for a minimum of 4 hours, or preferably overnight.
- When ready to serve, you can carefully run a very thin knife around the edges of the cheesecake if it looks like it won’t release easily, then release the spring-form pan and transfer to a serving platter.
- Just before serving, for the topping, mix together the chopped pecans and chocolate chunks or chips and sprinkle them over the top of the cheesecake. Drizzle the caramel syrup all over the top, (there is a great recipe here), slice and enjoy.
*Note – a hot knife works best for slicing cheesecake. Just run you knife blade under very hot water, dry and slice, wiping carefully between each cut.
Instant Pot Turtle Cheesecake
Creamy delicious turtle instant pot cheesecake smothered in chocolate, pecans and caramel sauce. This instant pot recipe will be your new favorite!
EQUIPMENT (Amazon Associate Links)
Ingredients
Crust:
- 1 cup crushed graham cracker
- 2 Tbsp sugar
- 4 Tbsp butter, melted
Filling:
- 16 oz cream cheese, room temp
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1 Tbsp flour
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs, room temp
Topping:
- 1/3 cup chopped pecans
- 1/3 cup semi-sweet chocolate chunks (or chips)
- 1/3-1/2 cup caramel sauce
Instructions
- Cut a piece of parchment paper to fit in the base of a 6″ spring-form pan. Place the parchment paper inside the pan and spray the bottom and sides with non-stick spray. Place your pan on a large square of foil and lift the edges and form to the pan to seal the bottom. (I placed a folded up paper towel between the foil and the pan to give another moisture barrier.)
- Make a foil sling to help you lower the cheesecake in to the pot and lift it out. (I just rip off about a 2 foot piece of foil and fold it in thirds length-ways.)
For the crust:
- Mix the crushed graham crackers with the sugar and the melted butter and press firmly in to the bottom and slightly up the sides of the prepared 6 inch spring-form pan. Put the pan in the refrigerator to let the crust firm up while you whip up the filling.
For the filling:
- Whip the cream cheese with a hand mixer until smooth. Scrape down the sides. Add the sugar, heavy cream, flour, salt and vanilla and whip together. Scrape down the sides. Whip in the eggs at low speed one at a time until they are just combined.
- Pour the filling in to the crust. Tap the pan lightly on the counter then let it sit ten minutes to get all the air out. Pop any bubbles you see and smooth it over with an offset spatula. Cover the cheesecake with foil.
- Pour 1 cup water in to the instant pot insert. Place an instant pot trivet in the bottom, (OR you can use 3-4 canning jar lid rims.) Using the foil sling, carefully lower your cheesecake in to the pot and fold the sling inwards so the lid will shut properly.
- Place the lid on the instant pot, lock it and make sure the steam valve is set to sealing. Use manual time to add 35 minutes. Let the cheesecake bake and then let naturally release.
- Once the steam has all released, carefully remove the lid of the instant pot and use the sling to remove the cheesecake and place it on a cooling tray. Take off the foil and let it cool until it’s room temperature.
- Once cool, wrap it tightly in saran wrap, (still in the spring-form pan), and refrigerate for a minimum of 4 hours, or preferably overnight.
- When ready to serve, you can carefully run a very thin knife around the edges of the cheesecake if it looks like it won’t release easily, then release the spring-form pan and transfer to a serving platter.
For the topping:
- Just before serving, mix together the chopped pecans and chocolate chunks or chips and sprinkle them over the top of the cheesecake. Drizzle the caramel syrup all over the top, slice and enjoy.
Notes
For this instant pot recipe remember that it is super important to have room temperature ingredients. This helps the cheesecake be smooth and creamy and NOT grainy!
You don't want to over mix the cheesecake batter once you are adding in eggs, so beat it as smooth as you can before adding the eggs.
The longer you let the cheesecake sit, the better it is going to be, so if you can, make it the day before and let it sit overnight in the refrigerator before removing it from the spring-form pan and putting the toppings on!
*Note - a hot knife works best for slicing cheesecake. Just run you knife blade under very hot water, dry and slice, wiping carefully between each cut.
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