Salted Caramel Cheesecake with Pretzel Crumb Crust


  • 1 oz cup fine pretzel crumbs
  • 2 tbsp firmly packed light brown sugar
  • 4 tbsp unsalted butter
  • 2 oz packages cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup salted caramel sauce
  • 2 cups Water
  • salted caramel sauce
  • Flaky sea salt
  • To make the crust, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
  • To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
  • Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
  • Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
  • To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt
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