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Instant Pot Crème Brûlée Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 7 hours
Servings 8 servings
This Instant Pot Crème Brûlée Cheesecake features a rich and creamy cheesecake filling, baked on a graham cracker crust, and topped with a layer of caramelized sugar!



  • 1 1/2 cups Graham cracker crumbs Approx. 1 package
  • 3 Tablespoons butter melted


  • 3 8 oz. packages cream cheese room temperature- I recommend using a name brand like Philadelphia
  • 1/2 cup Dixie Crystals granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 eggs


  • 3 Tablespoons fine sugar Take regular granulated sugar and pulse it in a food processor 3-4 times.
  • whipped cream
  • fresh raspberries



  • Preheat your oven to 350 degrees/F.
  • Add graham crackers to a food processor until you get about 1 1/2 cups of crumbs (Approx. 1 package). Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.


  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.


  • Once you are ready to serve, sprinkle the sugar in an even layer over the top of the cheesecake. Take a kitchen torch and carefully heat up the sugar until golden brown and caramelized.
  • Top with fresh whipped cream and raspberries if desired.


It is not recommended that you refrigerate this cheesecake after adding the sugar layer. If you must, make sure the cheesecake is in an airtight container. If you would like to take an additional step to protect the top, I would recommend adding a dry paper towel over the top of the cake to absorb and moisture.


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