Instant Pot Turtle Cheesecake

By: 365 Days of Crockpot

Prep Time: 1 hour 10 minutes

Cook Time: 28 minutes (plus natural pressure release) 

For the crust:

·         10 graham crackers (120 g)

·         4 Tbsp melted butter (56 g)

·         Pinch of salt

·         2 tsp brown sugar (8.3 g)

·         3 Tbsp all purpose flour (24 g)

·         3 Tbsp chopped pecans (21 g)

For the chocolate layer:

·         2 ounces (⅓ cup | 56 g) semi sweet chocolate chips

·         3 Tbsp (45 ml) heavy cream

For the caramel layer:

·         ⅓ cup (108 g) caramel ice cream topping

·         3 Tbsp chopped pecans (21 g)

For the cheesecake batter:

·         16 ounces (454 grams) cream cheese, room temperature

·         2 eggs, room temperature

·         ⅔ cup (133 g) white sugar

·         ½ cup (120 g) sour cream, room temperature

·         2 Tbsp (16 g) cornstarch

·         2 tsp (10 ml) vanilla extract

·         ⅛ tsp salt

For the drizzle on top:

·         2 ounces (⅓ cup | 56 g) semi-sweet chocolate chips

·         3 Tbsp (45 ml) heavy cream

·         ¼ cup (108 g) caramel ice cream topping

·         ¼ cup (28 g) chopped pecans

INSTRUCTIONS

Get out ingredients: Place your cream cheese, eggs and sour cream on the counter to come to room temperature.

Make the crust.

Heat your oven to 325º F.

Use a food processor or a blender to grind your graham crackers to crumbs.

In a small bowl use a fork to combine the graham crackers crumbs, melted butter, pinch of salt, brown sugar, flour and pecans.

Line the bottom of a 7 inch with parchment paper. I used a pencil to trace the bottom of the pan on the parchment paper. Then I used scissors to cut out the paper. Then I placed the parchment paper circle in the bottom of my pan.

Pour the graham cracker mixture into the bottom of the prepared pan. Press the crumbs down with the bottom of a small glass. Form an even layer of pressed down crumbs. Use the back of a spoon to press the edges of the crust into the side of the pan.

Place the crust in your oven for 15 minutes.

Make the chocolate layer

Put the chocolate chips in a bowl. Heat the heavy cream just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes and then whisk the mixture until smooth.

Pour the 1/3 cup of caramel sauce into the bottom of the baked crust and then sprinkle 3 Tbsp of chopped pecans evenly over the caramel sauce.

Pour the chocolate mixture over the top of the caramel layer as evenly as possible. Put the pan in the refrigerator while you make the batter.

Make the batter

Combine the cornstarch, salt and white sugar together in a small bowl.

In a medium mixing bowl beat the room temperature cream cheese for 10 seconds.

Add half the sugar mixture into the cream cheese and beat on low speed for 20 seconds. Then add in the rest of the sugar mixture and beat just until incorporated, about 20 seconds.

Add in the sour cream and the vanilla. Beat on low speed just until incorporated for about 20 seconds.

Add in the eggs, one at a time, and use low speed to mix just until incorporated. Use a rubber scraper to fold the batter and scrape down the sides.

Take your pan out of the refrigerator and scrape the batter into the pan.

Tap the pan up and down on the counter to let any air bubbles rise to the surface. If any bubbles arise, pop them with a toothpick. Then use a knife to smooth the surface of the cake.

Pressure cook the cake

Place your cheesecake pan on the top of your OXO Silicone Sling.

In your 6 or 8 quart pressure cooker heat 1 cup of water using the sauté function until it is boiling.

Once the water boils, lower the sling with the pan on top into your pressure cooker.

Turn off the sauté setting. Then cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 28 minutes on high pressure.

Let the pressure release naturally (usually around 10 minutes).

Carefully remove the lid so that the condensation doesn’t drip onto the top of your cake.

Cool and chill

Use your sling to remove the cake and set it on the counter. Use a napkin to blot the top of the cake of any condensation drips. Let the cake cool on the counter for about an hour, or until the cake is at room temperature.

Move the cake to the refrigerator and let it chill for 8-24 hours.

Decorate and serve

Unlatch the pan and carefully run a knife around any edges that are sticking. Remove the side of the pan. Then carefully use a large flat spatula to remove the cake from the bottom of the pan/parchment paper. Transfer the pan to a wire rack with a cookie sheet underneath to decorate.

Make the chocolate drizzle. Put the chocolate chips in a bowl. Heat the heavy cream just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes and then whisk the mixture until smooth.

Drizzle the chocolate and caramel over the top of the cake and then sprinkle with pecans. Move the cake to a decorative plate.

Slice with a serrated knife that has been under running hot water. Serve and enjoy.