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
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Instant Pot Dulce de Leche Lava Cake
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