This irresistible Instant Pot Dulce de Leche Cheesecake recipe is creamy, delicious, sweet, and so easy to make! The perfect pressure cooker dessert for all
Irresistible Instant Pot Dulce de Leche Cheesecake
I finally jumped on the pressure cooker cheesecake bandwagon. Why turn on the oven and heat up the whole house when all I need is my Instant Pot?
This Dulce de Leche Cheesecake cooks up perfectly without becoming dry and tough. The result is a moist, creamy and decadent dessert. Just take a spoonful and you’ll understand exactly what I mean. The topping is pure dulce de leche with sea salt. Heaven.
If you don’t own a pressure cooker, you can certainly use the oven. Just bake in a double boiler to get the soft consistency of a cheesecake.
The secret of success is to have the cream cheese and eggs at room temperature. It’ll make the ingredients blend better and will reduce the risk of cracking. If I am baking my cheesecake in the morning, I’ll leave the ingredients out the night before. This step is really crucial and must not be skipped.
To make this dessert, I used a 7″ inch springform pan instead of the usual 9″ pan. This size feeds more or less 5-6 people so if you’re doing it for a party, make 2-3 cakes.
Of all the cheesecakes I’ve baked, this is the one that gets most requests. Whenever we’re invited to a dinner, my family always asks me to bring this cheesecake. Everybody loves it. For the oven baked dulce de leche cheesecake recipe click here.
Did you know that you can actually make Dulce de Leche in the instant pot? My friend Ana from CleverlyMe has a delicious recipe, click HERE to make it at home. Today, I decided to buy it already made at the supermarket.
I hope you can try this delicious Instant Pot Dulce de Leche Cheesecake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Instant Pot Dulce de Leche Cheesecake
Ingredients
For Crust
- 1 cup butter or shortbread cookies (I used Maria)
- 4 tablespoons butter melted
For Dulce de Leche Cheesecake
- 1 can Dulce de Leche (13.4 oz)
- 16 oz (2 packages) cream cheese room temperature
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 3 tablespoons flour
Topping
- 1 can Dulce de Leche (13.4 oz)
- Sea Salt (optional)
Instructions
For Crust
- Spray a 7" springform pan with nonstick spray
- Line the bottom of the pan with parchment paper (optional)
- Ground the cookies in the food processor
- In a bowl, mix the cookies crumbs with the melted butter
- Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Filling
- In the mixer, place the cream cheese. Mix until smooth and creamy. About 3-4 minutes. Make sure you clean the sides of the bowl with a spatula
- Add the eggs one at a time, beating well after each addition. Don’t forget to scrape down the sides of the bowl
- Add the flour and continue mixing
- Add the entire Dulce De Leche. Mix well
- Pour this filling into the prepared springform pan. Cover with foil
- Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
- Pour 1 cup of water in the instant pot. Place trivet on top
- Cook on manual high pressure for 35-40 minutes (35 MHP)
- Let the cheesecake cool for 10 minutes before releasing the pressure (10 NPR)
- Remove the cake from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
- Let it cool for 15-20 minutes before adding the topping
Topping
- Empty the can of dulce de leche into a microwave safe bowl. Microwave 30-45 seconds or until the dulce de leche is softer and runny. Mix with a spatula
- Pour this mixture on top of the cheesecake. Smooth it out with a knife
- Refrigerate for 4-6 hours or until set
- Top with sea salt
- Unmold and enjoy!
Nutrition
You may also like:
Instant Pot Dulce de Leche Lava Cake
Dulce de Leche Cheesecake Recipe (oven)
Hello!
Do you instant pot your condensed milk to make the Dulce de Leche?? If so, how long do you pressurize 2 cans? Also, I am using a 8 in spring form pie pan…would the cook time still be the same?
Thank you!
Hi Aliza! There are 2 ways I make dulce de leche:
– In the stove top y boil the UNOPENED cans and boil them in abundant water for 2 hours
– In the IP, I open the cans and transfer the contents into a mason jar or a canning jar and cover with foil. Then I place the jar on the trivet. Fill the IP with 2-3 cups of water (the water should fill at least 1 inch of the jar) – cook on High-pressure manual for 40-45 minutes (depending if you like it stiff or runnier) -USE NPR and handle the jar carefully
Hope that helps!!
You make a great point about one of the instapot’s attractive features-not heating up the house. One thing I don’t like about the summer is not being able to cook some of my favorite dishes. Sure, there are some great summertime recipes on the grill, but I like to have some winter favorites too. The idea of a cheesecake in the summer got my attention fast.
Awesome Harry! let me know how it comes out!
As a Critical Care RN, I have to speak up here & mention that this is VERY unsafe ” If I am baking my cheesecake in the morning, I’ll leave the ingredients out the night before.”
These types of dairy & eggs can make one extremely sick if left unrefrigerated.
Please google the subject if you don’t believe me?
Maintaining a consistent, cool temperature is critical to safety. A cold egg left out at room temperature can sweat, facilitating bacteria growth. Refrigerated eggs should not be left out more than two hours before re-refrigeration.
Same with cream cheese…two hours max
That’s because disease-causing bacteria like E.coli grow fastest between 40°F and 140°F. So according to the food safety experts at the US government, cream cheese shouldn’t be out of the fridge for longer than two hours.
Please, Please, PLEASE edit your post to indicate this? It is very dangerous of you to be putting people’s health in danger with this bad advice.
Hi Rettabug, thanks for your advice and indications. My intention is not to harm anybody’s health, and of course, as with any recipe, common sense must be applied when baking/cooking. However, The only way to achieve a successful cheesecake is that ingredients must be at room temperature. Health is more important that cheesecake of course, and there are little tricks to “warm up” the eggs in a hurry, like placing them in hot water for a few seconds.
So when you say to let the IP do natural release for 10 mins, do you leave it on the “warm” setting and it will count 10 for you or unplug and watch for 10 mins yourself? Thanks!
Hi Jill! When the IP finishes cooking, it automatically switches to the “warm” setting – so you can leave it on warm for 10 minutes so the cheesecake can finish cooking and then take it out
So you don’t cover the cheesecake while it is cooking?
Oh never mind…I see where you do cover it. Looks delicious.
🙂 Let me know how it comes out
So if making the dulce de leche using the link provided, about how much would we use for the filling and topping- since the recipe only mentions a can?
about 2 cups Teresa!
This was my first cheesecake I made in my (8-qt) Instant Pot. This was fantastic. I didn’t have shortbread to make the crust so I made a graham cracker one. I took it to work and left a small piece at home. The work people went nuts over it and my son at home was sad there wasn’t more for him. I will totally make it again. (For the topping, I used up 1 3/4 jars of Trader Joe’s Dulce de Leche.) Easy and fabulous.
Graham crackers are perfect Dawn! Glad you and your co-workers liked the recipe!
OMG! I must confess: my problem coming to this blog is that I want to eat dessert all the time!
hahaha I want to eat dessert all the time too!
I had no idea you could make cheesecake in an Instant Pot. This looks so amazing, thanks for the recipe!
You’re welcome Kate! Glad you liked it
Hi Tiffany. I Made the Incredible Sugar Free Angel Food Cake Yesterday, Delicious, I did Use A Box of Cartoon Egg Whites Since I Didn’t Have Enough Real Eggs, I was going to upload A Picture of it, But My Daughter Came Over, And A Neighbor, Next Thing I know, it’s Almost All Gone. But they all Agree it Was A Great Cake. I Will Make Another one in a Few Days for My Friend who is Visiting From Sacramento. Try to get A Picture of it. Thanks Jackie
I am so glad you liked it Jackie! Thanks for your feedback
The nutrition value says it has 7 carbs. Can that be correct?
I wish I could upload a pic of my MARVELOUS outcome!!!!!!!!!!!!! DELICIOUS!!!!
Thanks for your feedback Dionne! So glad you enjoyed it!
I made a plain cheesecake last night and have my jar of Eagle Brand milk in a mason jar in my Instant Pot now to make the Dulce de Leche..
I will definitely try this recipe next time that uses the Dulce de Leche in the cheesecake and not just on top. . Here is my question: Does this recipe make a light, fluffy type cheesecake or the heavy dense type?
Hi Nancy, this is more the dense type. It’s like eating dulce de leche with a creamier bite
I made this cheesecake for Thanksgiving. I made the Dulce de leche first, and left the ingredients out on the counter to warm up a bit because I wasn’t comfortable leaving them out all night. When the dulce de leche was done I put it in a bowl, added a bit of vanilla and put it in the fridge to cool a bit. Then started on the cheesecake. Despite leaving the cream cheese and eggs only being out for an hour and a half or so, the cheesecake turned out perfect. Everyone loved it. Oh and I used a gram cracker crust for it! It was yummy! I may make it again for Christmas!
Thanks for the feedback Shaye! so glad you enjoyed the recipe!