Duo Crisp with Ultimate Lid Multi-Cooker + Air Fryer - Chocolate & Salted Caramel Cheesecake


  • 1 cup graham crackers crumbs
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp brown sugar
  • 1 pinch salt
  • 1 1/2 cups cream cheese
  • 1/3 cup brown sugar
  • 1 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup caramel syrup
  • 1/4 cup chocolate syrup
  • Line the bottom and sides of a 7-inch cake pan with foil.
  • In a bowl combine the cookie crumbles and melted butter.
  • Press firmly onto the bottom of the pan to form the crust. Set aside.
  • In a large bowl beat the cream cheese and brown sugar until smooth and fluffy. Add the flour and salt and mix until well combined. Use a spatula and scrape down the sides of the bowl as needed.
  • Add the egg and egg yolk one at a time and blend at low speed until each one is fully combined.
  • Transfer half of the batter to a different bowl and set aside.
  • Using a spatula fold in the ¼ cup of caramel syrup into one of the bowls. Then fold the ¼ cup of chocolate syrup into the second bowl.
  • Spoon half of the caramel mixture on top of the crust. Top with half of the chocolate mixture. Repeat layers.
  • Cut through layers with a knife to swirl the chocolate. Cover with foil and wrap tightly.
  • Add 1 ½ cups of water to the bottom of the Inner Pot, place the cheesecake on the trivet and gently lower it into the pot.
  • Close and lock the lid, select Pressure Cook, Quick Release for the steam release method and set the time to 1 hour.
  • When the unit displays “ok to open lid” carefully unlock and open the lid.
  • Using silicon mitts or hands protector, lift the cheesecake out of the pot and let it cool down completely.
  • Remove the foil that covers the cheesecake. Transfer to a refrigerator and allow to set for at least 4 hours.
  • Drizzle caramel syrup, chocolate syrup and sprinkle with salt. Serve and enjoy!
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