This Instant Pot recipe for Creme Brulee Cheesecake is one of my favorite cheesecake recipes to date. It is so rich and creamy, and has the burnt top, which is what creme brulee is best known for. If you’re looking for a pressure cooker recipe for cheesecake, you really should try this one.
What Is Creme Brulee
Creme brulee is a classic dessert that got it’s start in Europe. It’s served at room temperature. The name creme brulee means burnt creme. Creme brulee is a rich custard dessert with sugar on top. The sugar is then caramelized with a torch.
How Do You Make Creme Brulee
Creme brulee is made in a similar way to cheesecake. When baking creme brulee in the oven, custard dishes with the custard filling are placed in water bath in a roasting pan. Water is added to the pan, so it reaches about 1/2 way up the ramekins.
What Does Creme Brulee Taste Like
To put it simply, creme brulee tastes absolutely wonderful. It is typically made with vanilla bean or vanilla extract, so it has a vanilla flavor. The caramelized topping reminds me of the flavor of a roasted marshmallow.
Like this recipe? Check out all off our Cheesecake Recipes. We’re adding more extraordinary flavors all the time! A couple of our favorites, besides this one, are Orange Creamsicle Cheesecake and Oreo Cheesecake. Then, there’s our Peanut Butter Cheesecake and Peppermint Cheesecake. And our Creme Brulee Cheesecake…WOW!
How to Make Creme Brulee Cheesecake
I start with a graham cracker crust for the cheesecake, which traditional creme brulee doesn’t have. However, you could certainly skip the crust.
Creme Brulee Cheesecake is really easy to make. It is basically a traditional cheesecake recipe with a little bit of extra vanilla. The ingredients are all mixed in a large bowl, and then poured into a cheesecake pan.
I ‘bake’ this Creme Brulee Cheesecake in one of my electric pressure cookers because I love the way they work to bake cheesecake.
Cover with foil and lower into the pressure cooker with a sling. You can either buy one or make a sling out of foil. If you do a lot of cooking with your Instant Pot or pressure cooker, I definitely recommend that you purchase a sling.
After the cheesecake has cooled overnight and it’s ready to serve, it is topped with sugar. A torch is used to caramelize the sugar.
Helpful Supplies for Making Instant Pot Cheesecake Recipes
- 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan– I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
- Silicone Sling– This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
- Large Decorating Tips– I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
- Reusable Decorating Bag– Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
- Parchment Rounds– Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don’t have to measure and cut a circle out.
How to Tell If Cheesecake Is Done
The good thing about cooking a cheesecake in a pressure cooker is that it cooks the same every time, unless there is a problem with the seal. And, I’ve only had a problem with my Instant Pot seal one time.
The cheesecake will be firm, but a little bit jiggly when the cooking time is done. This is normal. Cheesecake continues to cook internally as it cools on the counter. This is why it is important to let the cheesecake set for an hour prior to transferring it to the refrigerator.
How to Make Creme Brulee Without a Torch
If you don’t have a kitchen torch, you can order one or you can use the broiler setting on your oven to create a caramelized topping. If you use a broiler, be sure to watch the Creme Brulee Cheesecake carefully to make sure you don’t over-caramelize the topping.
New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.
Can You Freeze Cheesecake
Yes, you can freeze cheesecake. Cheesecake is one of the easiest desserts to freeze, which makes it a great make-ahead dessert. To freeze a cheesecake, place the cheesecake on a baking pan. Put it into the freezer, uncovered. Then, let it freeze for several hours until it is pretty solid.
Transfer the cheesecake to a freezer safe bag, seal, and store 6-8 months in the freezer.
To serve a frozen cheesecake, thaw it in the refrigerator overnight.
How Long Does Cheesecake Last
Cheesecake needs to be stored in the refrigerator or freezer. It is best to use refrigerated cheesecake within 5 or 6 days. However, it will last for up to 8 months in the freezer.
If you don’t think you will eat a whole cheesecake, you can easily freeze half a cheesecake to enjoy later.
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 2 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
- In a food processor, combine graham cracker crumbs, sugar and
melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
- Place pan in the freezer while making the filling. Freezing will
help hold the crust together.
- Mix the cream cheese and granulated sugar until nice and smooth,
and then add in one egg at a time while mixing in between adding the eggs.
- Add in the flour, sour cream and vanilla and mix to incorporate.
- Pour the filling into the push pan and tap the pan several times
on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil and/or a paper towel to
prevent condensation from accumulating on the top of the cheesecake.
- Add 1 ½ cups of water to the inner pot of the Instant Pot.
- Using a sling (you can buy a sling for the Instant Pot or make one
out of foil), lower the pan into the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with granulated sugar and torch with a hand-held kitchen torch until the top is nice and golden brown.
- Top Crème Brulee Cheesecake with additional toppings of berries or sliced fruit, if desired.
The cheesecake in this recipe was made in a 6-inch push-pan. You can also use a 7-inch push-pan, for a slightly wider cheesecake.
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Amount Per Serving: Calories: 206 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 66mg Sodium: 79mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 0g Sugar: 20g Sugar Alcohols: 0g Protein: 3g