Instant Pot Dulce de Leche Cheesecake
Ingredients
  • 5oz graham crackers
  • 2Tbsp butter, melted
  • 16oz cream cheese (room temp)
  • 1/3c sugar
  • 2tsp vanilla
  • 2 large eggs (room temp)
  • 1c dulce de leche, divided*
Steps
  1. Crust:
  2. Pulse graham crackers & melted butter in food processor.
  3. Press crumbs into 7" springform or cheesecake pan.
  4. Spread 3-4T dulce de leche over crust.
  5. Place pan in fridge until ready to fill.
  6. Cheesecake:
  7. Beat cream cheese & sugar until creamy.
  8. Add vanilla & 1/2c dulce de leche; mix.
  9. Add eggs 1 at a time & mix until just combined.
  10. Pour cheesecake batter into pan.
  11. Cover pan with foil.
  12. Place trivet & 1 cup water into Instant Pot.
  13. Lower cheesecake into pot using aluminum sling.
  14. Place lid on pot, seal vent.
  15. Cook on Manual/High for 35 minutes;
  16. Do a 10 minute Natural Pressure Release.
  17. Place pan or cooling rack & cool to room temp for about 1 hr.
  18. Place cheesecake in fridge to cool for 4 hrs minimum (overnight is best).
  19. Remove cheesecake from pan & top with dulce de leche.
Notes
  • *Dulce de Leche will be divided: 
  • 1/2 cup for cheesecake batter; 
  • 3-4T spread on top of crust; 
  • remainder to top cheesecake with. 
  • **If you'd like to make your own Dulce de Leche in the Instant Pot you can get instructions at: 
  • **Alternate Crust: 
  • 1 1/2 cups Ritz crackers (about 1 1/2 sleeves) 
  • 4 T melted butter 
  • 2 T sugar